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.
This is the Best Chill I Have made. I have made this maybe 10 Times. I usually double the recipe and freeze it in quarts containers. This time I added one pound of sausage meat and Better then ever. Thank You
Thank you for letting me know! I am glad you enjoyed it as much as I do. That sausage would make it tasty!
I don’t know how I stumbled upon this recipe a couple of years ago, but I am so glad I did!! This chili is literally the best chili. And the leftovers just get better and better! I have even had success in the instant pot! So good!!!
That’s great!
I substituted tomato juice for Bold and Spicy Bloody Mary Mix. Also, diced tomatoes was substituted for mild Rotel w/diced tomatoes and green chilies.
Those sound like great alternatives. I hope you enjoyed your meal!
Does anyone know what the serving size is??
I consider a serving to be a medium sized bowl, approximately 1 cup. But based on how you make your recipe it may change a little on how many servings you can produce. Thanks!
I have 1 lb of ground turkey instead of 2 lbs. I have everything else listed. Would it be ok to keep the 1 lb or should I run out to get the 2nd lb of meat? I’m guessing it’ll just be less meaty, but not alter anything flavor-wise. What do you think?
It would work just fine on 1lb, you probably won’t even miss it. You could even throw in a few extra veggies. But if you do miss it, next time you’ll know! I hope you enjoy!
Wow! I made this for a work function and boy did I get nothing but compliments! It was absolutely delicious! It had it’s own flare and all the flavors from the fresh ingredients really made this chili stand out! I made it exactly as your recipe called and wouldn’t change a thing! Thank you for sharing this amazing chili!
That is great news! I’m glad you wow’d everyone.
Will it still taste ok if I cook in slow cooker on high for 4 hours? Also, I’ve never seen "tomato juice". Is this the same thing as Campbells tomato soup?
No. Tomato juice can be found in the aisle with canned tomatoes.
Tomato juice might be found in your juice aisle if it’s not with the canned tomatoes. It’s literally the juice of a tomato, very thin but allows you to create your own flavors in the tomato. The can itself tends to be large, bigger than your average can of beans. Hope this helps! If you’re going to use the slow cooker and need less than 7-8 hours, I’d recommend turning the heat up to high.. Enjoy!
In search of a good chili recipe this recipe captured my attention. I am currently cooking this delightful recipe–just finished steps 1, 2, and the first half of step 3.
The meat + veggie mix + spices + tomato products + beans all blended well together. Appearance of a prefect balance. It already smells and looks truly amazing! I did choose to cook this using a pot due to a time constraints, otherwise my intention was the slow cooker. Nonetheless, it looks, smells, and prematurely already tastes amazing! Now, time to kick back and and wait a few hours in anticipation of this beautiful concoction…
Thank you Megan : )
Sounds like you put some time into making it delicious. You’re making me wish for a pot simmering on the stove! Thank you for trying out a favorite of mine.
Bon Appetit!
This is my 4th time making this. The only thing I do differently is that I use 3lbs of organic ground beef instead of 2. I felt only using 2lbs left it too liquidity for us. I did NOT adjust anything else. Fantastic flavor. Everyone loves it. Easy to make. Thank you.
Hearty meat chili is never a bad thing. I’m glad you’re enjoying it!
Hi quick question on the stovetoptop do you cover the chili while it’s cooking or keep it open? Thanks!!!
It depends on whether I’m walking away and busy or moving around the kitchen to keep stirring it. If you put the cover on, the liquids will probably will keep the flavors mixing well, but you won’t reduce the liquid ratio and if you want to, then keep the lid off. There’s no right or wrong answer but I hope that helps!
I was so excited to find this recipe and try it today. I LOVE chili and am always still looking for good recipes to try. I am a veg lover so I added a red bell pepper, celery and mushrooms. I also added a tbsp of ancho chili powder and smoked paprika…just cause I love their flavors in my chili. I have never used tomato juice before, but I think it is going to be amazing. It is simmering now and it smells soooooo good! Thank you!
Oooh, I like all those additions. You can never go wrong with ancho chili powder or smoked paprika either. Thank you for checking Pip and Ebby out! Enjoy the meal!
This chili is literally the BEST chili I’ve ever had! Absolutely delicious! The time spent into making it is worth it! Will definitely be making this again!
Thank you!
best recipe!!!
Thank you!
Do you drain the canned beans?
Ha! Nevermind I just seen it states ‘drained’ …lol…??
Love this chili recipe! Do you have nutrition info for it?
Thanks megan!
And for stovetop do you keep lid off or on?
Do you prefer the Chili in a stovetop or crockpot any taste difference?
Hi if I cut the meat and tomato juices in half, then do I also cut the cooking time or keep as same?
Hi Jen! Keep the cooking time the same even if you decrease the amount of tomato juice and meat. Enjoy!!
Megan
Hi there! I plan on making this tonight and I’m so excited to try it out! I plan on freezing some, what would you recommend is the best way to thaw it out?
Hi Anna! This chili freezes great and when I’m ready to thaw it I just place it in the fridge overnight. The next morning I throw it into a saucepan and let it simmer for a bit. I hope this helps!
Megan
Hi, I plan on making this for my son and husband (i dont eat chili ) but was curious if it freezes well since it makes so much?
Hi Stephanie! Yes, this chili freezes great. I almost always freeze half of every batch and it honestly tastes just as great after being frozen. I hope your husband and son enjoy it!
Megan
Hello, can you specify the type of tomato juice you use? Brand maybe?
Hi Art! I’ve used both Campbell’s and V8 brands and they both turned it into a great chili! Hope this helps!
Megan