This really is the world’s best chili recipe. I’ve made and refined this chili over the years until it hit that perfect balance of hearty texture and rich flavor. It comes together with simple ingredients you probably already have on hand, but the result tastes like so much more. If you’ve been searching for a no-fail chili recipe that people will ask for again and again, this is it. Thousands of readers have made this and it gets rave reviews every time.
Original post: April 2018 | Updated: May 2026
Why This Chili Recipe Works
You just found the best chili recipe. Bold claim, I know but this one delivers every single time.
This is the chili my husband and I have made and refined for years, tweaking it until it hit that perfect balance of flavor, texture and comfort.
Here is why it stands out:
- Rich and flavorful with the perfect hearty texture
- Made with simple ingredients you probably already have
- Perfect for game day, weeknights or feeding a crowd
- Always gets completely devoured no leftovers, ever
- Easy to adapt with ground turkey or even venison
It’s slightly thinner than ultra-thick chili recipes, which makes it extra flavorful and perfect for soaking up with cornbread or chips.
It is cozy, reliable and the kind of recipe people ask for after one bite. If you love cozy comfort food, you’ll also want to try my mac and cheese.
More Ground Beef Recipes You’ll Love
If this easy chili recipe hit the spot, here are a few more cozy, easy dinners made with ground beef:
- Classic Meatloaf
- Hamburger Wild Rice Casserole
- Ground Beef Casserole with Egg Noodles
- Instant Pot Sloppy Joes
Chili Ingredients
Ground beef
Use lean ground beef, or swap for ground turkey or chicken. For extra flavor, replace 1 pound with ground sausage.
Bell peppers
Any color works great.. green, red, yellow or orange.
Jalapeño peppers
Adds subtle heat without making the chili spicy. Omit along with cayenne for a mild version. This is my secret ingredient for winning chili cook-offs.
Use fresh jalapeños when possible, but canned work in a pinch.
Tomato juice
Controls the thickness. Use less for a thicker chili.
Beans
Kidney and pinto beans are classic, but any variety works or omit entirely for a no-bean version.
Spices and seasonings
Chili powder, cumin, oregano, sugar, salt, pepper and cayenne create the perfect balance. Optional additions include garlic powder or paprika.
Favorite toppings
Shredded cheese, sour cream, green onions, cilantro, lime wedges, red onion or crushed chips all work beautifully.
Equipment You’ll Need
Slow cooker
Use an 8-quart or larger to accommodate this big batch.
Large sauté pan or Dutch oven
You’ll need plenty of space to cook the ingredients before transferring.
Ladle and sturdy spoon
This chili is thick and hearty, so a heavy-duty ladle and strong spoon make serving easier.
How To Make Chili
- Brown the beef
Cook ground beef in a large sauté pan or Dutch oven over medium-high heat until no longer pink. Transfer to a bowl and drain excess fat.
- Sauté the vegetables
Add olive oil to the same pan and reduce heat to medium. Add onion, bell pepper, garlic, parsley and jalapeño. Cook for about 5 minutes, until softened and fragrant. - Add spices
Remove pan from heat. Stir in chili powder, cumin, sugar, oregano, salt, pepper and cayenne until evenly combined.
- Combine ingredients
Return beef to the pan or transfer everything to a slow cooker.
- Add remaining ingredients
Stir in tomato juice, diced tomatoes, tomato sauce and beans. For extra flavor, replace some tomato juice with beef broth if desired. - Simmer
On the stovetop, bring to a boil, then reduce heat and simmer for 2 hours, stirring occasionally. In a slow cooker, cook on low for 7 to 8 hours.
- Serve and store
Serve warm. Let leftovers cool, then store in an airtight container in the refrigerator.
Key Tips for the Best Chili
- Brown the meat well to build deep flavor
- Let the chili simmer longer for a richer taste
- Adjust seasoning at the end for the best balance
- Chili tastes even better the next day
Recipe Notes and Tips
Serving ideas
Serve homemade chili warm with shredded cheddar cheese and sour cream. Other great toppings include green onions, avocado, crushed tortilla chips or jalapeños for a little kick.
Want thicker chili?
This recipe is slightly brothy. For a thicker consistency, use crushed tomatoes instead of diced and reduce the tomato juice by half.
Add a touch of sweetness
Stir in up to 1 tablespoon brown sugar to balance the flavors.
Easy variations
- Swap in black beans for a more Mexican-inspired flavor
- Add diced potatoes or carrots for a heartier chili
- Stir in tomato paste for a richer, deeper flavor
Make it spicy
Add hot sauce, red pepper flakes or extra jalapeños to increase the heat.
Storage
Store cooled leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Chili FAQ
Simmer the chili uncovered longer, reduce the liquid or use crushed tomatoes instead of diced. Adding a small amount of tomato paste also helps thicken and deepen flavor.
Yes. Brown the meat using sauté mode, then add remaining ingredients and cook on high pressure for 10 minutes followed by a natural release.
Store cooled chili in an airtight container in the refrigerator for up to 4 days.
Yes. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months.
Absolutely. Simply omit the beans or replace them with extra meat or vegetables for a thicker, heartier version.
Use leftovers for chili mac, chili dogs, stuffed baked potatoes or as a topping for nachos.
What To Serve With Chili
This chili is hearty and satisfying on its own, but pairing it with the right sides takes it to the next level. Here are a few favorites to round out your meal:
- Homemade Cornbread – the perfect cozy pairing
- Dinner Rolls – great for soaking up every last bite
- Garlic Bread – buttery and delicious alongside a warm bowl
- Chopped Salad – adds a fresh, crisp contrast
More Chili Recipes You’ll Love
- White Chicken Chili
- Quick and Easy Chili
- Chili Mac (the ultimate comfort combo)
- Hot Dog Chili (perfect for game day)
- No Bean Chili (thick and hearty)
What People Are Saying About This Recipe
“I will NEVER make another chilli recipe in my life again!! This is so good! I absolutely hate cooking and all the prep so the first time I made this I told myself I would never again do it. It was so good that it was worth the chopping up of a few veggies and measuring of a bunch of spices. I make it at least 2-3 times every fall/winter now!“ ~ASHLEY
“This IS THE BEST Chili! This recipe has been on rotation in my home for awhile now. Everyone raves about how it IS the BEST chili they be ever had! Thank you for sharing this with us! “ ~SARA
Best Chili Recipe (Easy, Flavorful and Hearty)
Ingredients
- 2 lbs ground beef
- 4 tbsp olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 1/4 cup flat-leaf Italian parsley finely chopped
- 2 jalapeño peppers finely chopped (optional)
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp sugar
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne pepper
- 46 oz tomato juice
- 28 oz diced tomatoes
- 15 oz tomato sauce
- 16 oz kidney beans drained and rinsed
- 16 oz pinto beans drained and rinsed
- Shredded cheese and sour cream for topping
Instructions
- In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
- Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
- If cooking on the stove top, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using.
- On the stove top, bring to a boil, dial back to medium-low and simmer for 2 hours (stir occasionally). In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.
Video
Notes
- This chili has a slightly brothy consistency. For a thicker version, use crushed tomatoes and reduce the tomato juice.
- For extra flavor, replace some of the tomato juice with beef broth.
- Adjust spice level by adding more or less jalapeño, cayenne or hot sauce.
- This chili tastes even better the next day after the flavors have developed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Hi do you have a way I can condense this recipe for less people.? I was going to cut it by half but some ingredients won’t work.
Thanks!!
Hi Jen! Halve the meat and tomato juice.. that would be a great starting point. If that’s not enough, halve the beans and diced tomatoes. Hope this helps!
Megan
I’ve made this chili many many times and my husband and I LOVE it! I usually make a cornbread to go with it. I make this chili at least once a month.
Hi Victoria! I’m so glad you and your husband enjoy this chili so much. Cornbread is a solid choice to accompany it. Thanks so much for taking the time to comment!
Megan
Hello, can I use turkey ground meat instead of ground beef?
Hi Alejandra! YES! You can definitely substitute ground turkey for beef in this chili and no one will EVER know. Enjoy!
Megan
I tried this chili tonight for the first time, and you weren’t kidding, it really IS the best chili ever! What a great recipe, thank you for sharing!
Hi LaWatha! I’m so glad you loved the chili! Thank you for the comment!
Megan
I made this chili and it was very very good. I used the recipe with a few adjustments. Will use again. I used ground sirloin & ground veal, for healthier version…..
Hi!
I am planning on making this tomorrow for a family party, however my crockpot is only 4 quarts. I saw in another comment that you said it juuust fits into a 6 quart crockpot. Is mine too small? I am planning on omitting the tomato juice if that helps?
Thank you!!!!
Hi Abbey! I remember replying to this a few weeks ago, but for some reason the comment didn’t save. Yikes! Better late than never, right? 4 quarts is a bit small for this recipe, but if you omit the tomato juice it’ll be close. Let me know how it turned out!
Megan
If I do this is in my crock pot for low 8 hours do I need to cook the hamb meat first or no? Plan to cook this tonight. Do I just add all ingredients into the crock pot at once and cook it? I am cutting the recipe in half as I am a family of 4.
Hi Brittany! I would cook the ground beef first quick. You don’t have to cook it all the way through, but cooking it with the veggies at least for a little bit adds some extra flavor. I hope you and your family enjoy the chili!
Megan
Can I double this recipe and it fit in a 6 quart crockpot?
Hi Michael! A double batch of this chili will not fit into a 6-quart crockpot. One batch juuuuust fits into that size! Sorry! I hope you’ll still give it a try!
Megan
I have 6 quart ninja cooker can I double this recipe? Will it fit in a 6 quart of its doubled?
Just to clarify…
You’re specifying tomato “juice” or tomato “sauce”?There IS a difference & tomato sauce is a more common ingredient.
Hi Tapeworm! Yes, tomato juice is used in the recipe. Enjoy!
Megan
This recipe looks delicious! I have all the ingredients and plan on making this chili tomorrow. Have you ever made this in an instapot or all purpose pressure cooker?
I generally make this in my instant pot and then use the soup/stew button. Works great!
I’ve had a few people mention this possibility to me, although I haven’t tried it myself. So glad it turned out, Amanda!
Megan
This is my second time making these and I can’t wait! Thank you for the recipe!
Yay! So glad to hear it! Thanks, Ashley!
Megan
Just threw this in my crock pot but had to put it on high for 4 hours. Any idea if it’ll turn out the same cooked on high as opposed to low?
Hi Lauren! High for 4 hours will work great! ENJOY!
Megan
I have this cooking in my crock pot right now! It smells delicious! Cant wait to eat! Thanks for sharing!
Hi Chelsey! I hope it turned out great!
Megan
I have read through so many comments and can’t find where anyone discussed reheating this? I’m sure it’s because it is so good there aren’t any leftovers! However, I am planning to make it the night before I want to serve it… How would you recommend reheating it and how long would it take?
Hi Jennifer! Reheating is easy! Pour back into a saucepan and turn heat to medium-high until boiling. Reduce to medium-low and simmer for at least 10 minutes and serve! Easy peasy!
Megan
I have this simmering on the stove now. I have it covered and I will uncover for the second hour if it is too runny. Do you simmer covered? A lot of people are commenting on the amount of liquid (I did not use all the juice myself). If you are simmering uncovered I am thinking a lot of the liquid would cook off.
Hi Lisa! I always simmer uncovered. If you simmer long enough, the juice does thicken. I hope it turned out perfectly for you!
Megan
Yay!! That is incredible! #1 chili recipe!!! I am going to make it this week! Atta girl!!
-Ann Marie
Thanks, Ann Marie!
Made this chili last night for my family. Used 3 lbs ground sirloin instead of 2 so adjusted all other ingredients accordingly except the tomato juice. Added a second 15 oz can of tomato sauce and a small can of tomato paste instead. The other change I made was to add roasted hatch chills instead of jalapenos. It came out great. My husband who is the chili connoisseur in our house even said it was some of the best he’s had – next to his of course 🙂 I will definitely be making this again.
Hi Misty! So glad to please even the chili connoisseur. Your changes sound delicious! Thanks for the comment!
Megan
Hello!
Question – my family likes a thicker chili – this sounds great but I’m worried it would be too thin for my family.
If I left out the tomato juice would it make it thicker?
Thanks for a great recipe!
Hi Laur! I’d recommend reducing the amount of tomato juice you add to the recipe and not completely omitting it. Start by adding a cup or two and go from there. I personally think the flavor of the tomato juice adds a little something! You can also add extra beans/meat to make it thicker. Please let me know what you decide and how it turns out!
Megan
Any idea on the calorie amount per service if made with ground turkey?
Hi Paulette! Replacing beef with turkey will definitely lower the calories, but I don’t have an exact calorie count for you. Check out a nutrition calculator such as this one http://www.myfitnesspal.com/recipe/calculator for more accurate details. Hope this helps!
Megan
Using Megan’s suggestions, I submitted recipe on myfitnesspal.com (https://www.screencast.com/t/7fkX9GYkUfGa). – turns out to be approx 356 cal/servings (if divided by 12 servings).