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.
I have made this chili a dozen times and get the most positive feedback! Everyone loves this chili! Ive been told several times that it tastes better than restraunt chili.
That’s wonderful! Thank you for checking back in with that feedback. Glad you have a hearty, healthy recipe for your family!
When making it on a stove top do you leave it uncovered while it simmers?
Typically leaving a meal uncovered allows the meal to cook down more and thicken if you leave it uncovered and not let it get too watery. So if you put together all your ingredients and feel it’s a great consistency already, keep the cover on and just stir occasionally. I hope that this answers your question!
I love this chili!! It’s a fall/winter staple in our house. I would really like to incorporate this chili recipe into my diet plan. Does anyone know of a way to create the nutrition facts?
Chili is the best in the fall! It’s so comforting and warming.
I don’t use a nutrition guide on my site but I have used a site personally that you can try out! Link below.
Thank you for checking in!
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This is my favorite chili recipe! I substitute the tomato juice with Clamato! That’s a personal preference but it sure turns out tasty!
Thank you for trying out my recipe! I totally can see how using Clamato would be flavorful. Thank you for sharing that tweak! I’m sure others appreciate knowing it too.
Are we sure about the tomato sauce and the tomato juice?
Yes, absolutely. If you can your own tomatoes, your use of tomatoes would be more similiar to tomato juice. Canned tomato sauce is thicker and less juice to cook the rest of the ingredients in. It’s a personal preference, you could go with tomato sauce if you’d like!
I just found this recipe and I look forward to making it tonight! I love that the author reply’s to everyone, so that made me wanna try it even more! I will keep you posted!
Welcome to our little corner of the world! We’re glad you’re here. Please come back and tell us how you liked it! I"m set to make this over the weekend to share with friends. It’s a family favorite!
Can this recipe be use in a pressure cooker?
Hi Mike, this is a good question! I know that you can easily make Chili in a pressure cooker, however, I’ve not done it myself. I would check in your instruction booklet and see what it recommends. But I’m sure it’ll be easy and turn out great!
Hey All!
Thank you for uploading such an amazing chili! It really is the best and I truly believe its the way its prepared prior to adding all ingredients. I made this according to the recipe the first time. The second time I decided I was going to put my own kick on it. Removed the green peppers and cayenne because my fiance doesn’t care for spicy. Instead I added a couple more tablespoons of chili powder and 1 teaspoon extra of cumin for heat. 1 tablespoon sugar, 1 teaspoon thyme, 6 cloves garlic, 3 jalapenos minus seeds, salt to taste, 2lbs ground round, 1lb italian sausage, and the secret ingredient: a sprinkle of cinnamon. I have been making this for 3 years and everyone raves about it do I figured I’d share 🙂
First, thanks for sharing this recipe. I tend to think I’m a chili lover as well as cooker, lol! I did not try to duplicate your recipe yet, it’s currently in the works. I find your recipe interesting and fun to try out. Just by looking at the recipe, I could practically taste it and know it will be awesome! I did read several comments and one thing I can tell folks is that when trying different recipes out, it’s great to know spices and use your own judgement on how much of an ingredient to use based on your preference, for instance, the tomato juice comments and being too soupy or liquidy, it’s just a matter of beginning with a partial amount, taste testing periodically, and adjusting. Maybe make a roux to help thicken the chili – there’s several variations of things to use that would help. But, I look forward to trying your recipe out and appreciate you sharing it 🙂
This is my go to chilli recipe! Love it!
So glad to hear it!
This is my go to chili recipe that the kids love! I just omit the hot pepper, add whatever tomato product I have and add corn and mushrooms! We eat it non stop camping!!!! So gooooood!
Oh and we add fresh spinach when we serve it!
I love hearing that – great additions to it. I’m with you – I add what’s in my cupboard or fridge at the time so it varies a little each time.
My go to chili recipe! Delicious
Thank you – I’m so glad you loved it!
This chili recipe is epic! Love love love this! I couldn’t find tomato juice at Trader Joe’s when I went shopping, so I substituted tomato soup instead. But seriously, so good! Thank for sharing this!
Love how you took care of the substitution like a boss. So glad to hear you enjoyed it!
Absolutely love this recipe! It was even a success at my sons first birthday party! I only add a can of corn to mine but that’s the joy of chili you can try new things. Thanks for the share ?
You are so welcome. I’m glad the kiddos loved it too. Corn is a great addition! Thanks for letting me know!
When do you recommend adding the garlic?
It’s added to the skillet after completing the browning of the meat along with the onion, pepper, parsley, etc.
Thanks!
I love this recipe! honestly I use it as a base recipe, I like more garlic and add bacon and instead of tomato juice I add a bit of beef broth
my family absolutely loves it!
Those sound like great additions! Thanks for sharing!
The best chili on earth….NOT. It was the worst tasting chili ever. Your chili is an epic fail. Talk about delusion of grandeur.
I’m sorry you didn’t enjoy it. There are many ways to prepare an awesome chili – I hope you can find one you love.
so just don’t make it again and move on, don’t be mean, she’s not getting paid for this!! SMH
What in the hell is wrong with you? I can’t think of a single reason why you’d need to be so rude and disrespectful to her about the recipe.
I’ve made this recipe before and I’m making it again today. I decided to add in a can of whole corn and I only had one pepper but it was very large and I also decided to change out one small can of tomatoes for the same size can of tomatoes with chilies. I want to mention that even without my addition of the small can of corn this recipe will not fit in my 5-quart slow cooker, I ended up having to split it between my 5-quart slow cooker and my 5 quart saucepan which works out because I would like to eat in a couple hours and have done for a different day. Usually towards the end of the batch I like to add noodles and I’ve heard some Texans talk about using potatoes to soak up some of the juices and flavors and add texture to it and also to make it go further with the noodles.
I know, it’s a tight fit and sometimes a big casserole pan on the stove is easier. I like your tweaks to the recipe and additions of potatoes or noodles to make it a little heartier and soak up some juice. I hope you enjoy it!
Made this last night for the first time, and was very disappointed. We made it in the crock pot and it was like eating soup… very, very watery. If you are going to use a crop pot to cook it in , definitely drain the canned tomatoes to remove some of the liquid content. It could also use a bit of tomatoe paste, more salt and ground pepper too.
KT, I’m sorry that it didn’t turn out for you. I’ve never had that issue but I can see that you do need quite a bit more time to let it simmer in a crock pot so draining the tomatoes is a good tip.
I always thought it might be too much juice so I make it with all tomato sauce, no juice for a nice thick chili experience!
I enjoy it both ways. I’m glad you like it!
I’ve tried so many chili recipes over the years, but this is truly the best one! This did not take a bunch of tweaking and adjustments like so many of the other recipes. The balance of flavors really is perfect. I should add that I didn’t have time to slow cook this. I simmered it on the stove top for an hour and it still came out fantastic. I did make some minor substations based on what I had on hand. I used one can of diced tomatoes and one can of Rotel tomatoes with green chillies. I also didn’t have the tomato juice, so I used beef broth instead.
Thank you for sharing! I’m glad it turned out delicious for everyone. I sometimes have to substitute ingredients for dinner recipes and there are a lot of ways to make what’s in your pantry work.