I didn’t call this the World’s Best Chili Recipe after one good batch. Readers have been making and loving it for more than a decade, leaving more than 1,000 comments and 200 five-star reviews.
It has gone viral repeatedly, become one of the most popular recipes in Pip and Ebby history and even inspired people to search for “Pip and Ebby chili” by name.
What keeps people coming back is the flavor and the distinctive consistency. This chili is hearty, bold and satisfying, but it isn’t so thick you could eat it with a fork.
It has all the meat, beans and texture you want from classic chili in a rich, spoonable base that’s almost like the perfect marriage of chili and soup. It feeds a crowd, tastes even better the next day and remains the best chili I’ve ever eaten.
What Readers Are Saying About This Chili
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
Why This Chili Recipe Works
There’s a reason readers have returned to this recipe for more than a decade. It’s reliable, deeply flavorful and equally at home at a casual family dinner or a big game-day gathering.
- Layers of flavor – Browning the beef and sautéing the vegetables before adding the seasonings creates a richer flavor than simply combining everything in one pot.
- Hearty without being overly thick – The meat, beans and vegetables give it plenty of substance, while the tomato-rich base keeps it spoonable and perfect for soaking up with cornbread or chips.
- Feeds a crowd – One batch makes a generous amount, making it a great choice for game day, parties, family gatherings or planned leftovers.
- Two easy cooking methods – Simmer it on the stovetop or let it cook low and slow in a slow cooker.
- Easy to customize – Use ground beef, turkey or venison, adjust the cayenne and jalapeños to control the heat and add your favorite chili toppings.
It’s cozy, dependable and even better the next day.. the kind of homemade chili recipe people make once and return to for years.
For an extra-cozy game-day or family dinner, serve it with my mac and cheese..the two make an especially crowd-pleasing combination.
Chili Ingredient Notes
Ground beef
Lean ground beef adds hearty flavor without making the chili greasy. Ground turkey or venison also work well, although the flavor will be slightly different. For an even richer chili, replace 1 pound of the beef with ground sausage.
Bell pepper
The original recipe uses green bell pepper, which adds a savory flavor and balances the tomatoes. Red, yellow or orange bell peppers can be substituted, but they will make the chili slightly sweeter.
Jalapeño peppers
Fresh jalapeños add flavor and subtle heat without making the finished chili overwhelmingly spicy. The heat can vary from pepper to pepper, so remove the seeds and membranes for less heat or omit the jalapeños and cayenne for a mild chili.
This is one of the secret ingredients I credit with making the recipe so memorable.. and with helping it win chili cook-offs!
Tomato juice
Tomato juice creates this recipe’s distinctive rich, spoonable consistency. For thicker chili, reduce the amount slightly, keeping in mind that the chili will continue to thicken as it simmers and cools.
Beans
Kidney and pinto beans provide a satisfying combination of textures. Black beans can be substituted for either variety, or the beans can be omitted for a no-bean chili.
Seasonings
Chili powder, cumin, oregano and cayenne build the savory chili flavor, while a small amount of sugar balances the acidity of the tomatoes. Adjust the cayenne to make the chili milder or spicier.
Equipment You’ll Need
Large Dutch oven or stockpot
For the stovetop method, use a large Dutch oven or heavy-bottomed stockpot with enough room to hold the entire batch. You can brown the beef, sauté the vegetables and simmer the chili in the same pot.
Large skillet
If using a slow cooker, brown the ground beef and sauté the vegetables in a large skillet before transferring everything to the slow cooker.
8-quart slow cooker
This recipe makes a large batch, so use an 8-quart slow cooker to give the ingredients plenty of room to simmer without overfilling the insert.
How To Make Chili
- Brown the ground beef
Cook the ground beef in a large Dutch oven over medium-high heat, breaking it into crumbles, until no longer pink. Transfer the beef to a bowl and drain the excess grease from the pot.
If you’re using a slow cooker, complete this step in a large skillet instead.
- Sauté the vegetables
Add the olive oil to the same pot or skillet and reduce the heat to medium. Add the onion, green bell pepper, garlic, parsley and jalapeños. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add the seasonings
Remove the pot from the heat. Add the chili powder, cumin, sugar, oregano, salt, black pepper and cayenne. Stir until the vegetables are evenly coated with the seasonings.
- Add the remaining ingredients
For the stovetop method, return the cooked beef to the Dutch oven. For the slow-cooker method, transfer the beef and seasoned vegetables to an 8-quart slow cooker.
Stir in the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans.
- Cook the chili
Stovetop: Bring the chili to a boil, then reduce the heat to medium-low. Simmer for 2 hours, stirring occasionally.
Slow cooker: Cover and cook on low for 7 to 8 hours. - Serve
Stir well, ladle into bowls and add shredded cheese, sour cream or your favorite chili toppings.
Key Tips for the Best Chili
- Keep the flavorful browned bits – After cooking the beef, drain the excess grease but don’t clean the pot. The browned bits left behind add flavor as the vegetables cook.
- Add the seasonings before the liquids – Stirring the spices into the warm vegetables helps release their flavor before the tomato juice and other ingredients are added.
- Give it the full cooking time – The 2-hour stovetop simmer or 7- to 8-hour slow-cooker time allows the flavors to deepen and blend. Avoid shortening the cooking time if possible.
- Taste before serving – Once the chili has finished cooking, taste and adjust the salt, cayenne or chili powder as needed. Seasoning brands and preferred heat levels can vary.
- Make it ahead when you can – The flavors become even richer after resting overnight, making this an excellent chili to prepare a day before serving.
Chili Variations
- Make it milder – Remove the seeds and membranes from the jalapeños, or omit both the jalapeños and cayenne.
- Add more heat – Increase the cayenne or serve sliced jalapeños and hot sauce on the side.
- Change the meat – Substitute ground turkey or venison for the beef, or replace 1 pound of beef with ground sausage for richer flavor.
- Make it without beans – Omit the kidney and pinto beans and reduce the tomato juice slightly to account for the lost volume.
- Make thicker chili – Begin with 36 to 40 ounces of tomato juice, adding more only if needed.
Recipe Notes and Tips
Serving ideas
Serve the chili warm with shredded cheddar cheese and sour cream. Green onions, avocado, jalapeños, cilantro, diced red onion and crushed tortilla chips are also delicious toppings.
Pair it with cornbread, corn chips or mac and cheese for a cozy, crowd-friendly meal.
Prefer thicker chili?
This recipe intentionally has a rich, spoonable consistency rather than the ultra-thick texture of some chili recipes.
For a thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or start with 36 to 40 ounces of the tomato juice, adding more as needed. Keep in mind that the chili will thicken as it simmers, cools and rests overnight.
Best Chili Toppings
Set out a variety of toppings so everyone can customize their own bowl. My favorite chili toppings include:
- Shredded cheddar cheese – Melts into the warm chili and adds rich, savory flavor.
- Sour cream – Adds a cool, creamy contrast and helps balance the heat.
- Green onions or diced red onion – Provide fresh flavor and a little crunch.
- Sliced jalapeños – Perfect for anyone who wants extra heat.
- Avocado – Adds a creamy texture that pairs especially well with the bold chili.
- Fresh cilantro – Brightens the rich tomato-based flavors.
- Crushed tortilla chips or corn chips – Add a salty, satisfying crunch.
- Lime wedges – A squeeze of lime adds a fresh, tangy finish.
For game day or a casual gathering, turn it into a chili toppings bar and let everyone build their own bowl.
What To Serve With Chili
Cornbread is the classic side for chili, but dinner rolls, garlic bread, corn chips and a crisp salad are also delicious options. Here are a few of my favorite pairings:
- Homemade Cornbread – The classic cozy pairing and perfect for soaking up the rich, spoonable base.
- Dinner Rolls – Soft, buttery rolls make this crowd-friendly meal even more satisfying.
- Garlic Bread – A great choice when you want something crisp, buttery and especially good for dipping.
- Chopped Salad – A fresh, crunchy salad provides a refreshing contrast to the warm, hearty chili.
For more ideas, see my complete guide to what to serve with chili.
How To Store and Reheat Chili
Let the chili cool, then divide it among shallow, airtight containers. Store it in the refrigerator for 3 to 4 days or freeze it for up to 3 months.
Thaw frozen chili overnight in the refrigerator. Reheat it in a saucepan over medium-low heat, stirring occasionally, or microwave individual servings until heated through. If the chili has thickened in storage, stir in a splash of tomato juice, broth or water until it reaches your preferred consistency.
This chili is especially good for meal prep because the flavors become even richer after a night in the refrigerator.
Chili FAQ
For thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or begin with 36 to 40 ounces of tomato juice, adding more if needed. You can also simmer the chili uncovered near the end of cooking. Remember that it will continue to thicken as it cools and rests.
Store cooled chili in shallow, airtight containers in the refrigerator for 3 to 4 days. Because this recipe makes a large batch, divide it among several containers so it cools more quickly. This aligns with current USDA food-safety guidance.
Yes. Let the chili cool, then transfer it to airtight containers or freezer bags, leaving a little room for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
Yes. Omit the kidney and pinto beans for a no-bean chili. The finished batch will yield less and have a slightly thinner consistency, so you may also want to reduce the tomato juice.
Turn leftover chili into chili mac, chili dogs, nachos, loaded fries or stuffed baked potatoes. Find even more inspiration in my leftover chili recipes.
The Story Behind This Chili
This recipe has been part of Pip and Ebby for more than a decade, and its popularity still amazes me. It was one of the first recipes on my site to reach a huge audience, and its success helped support some special family experiences over the years.
Despite the thousands of recipes I’ve cooked and tested since then, this is still the chili my family makes. I don’t keep it here simply because it became popular.. I keep making it because it remains my favorite.
More Chili Recipes
If you’re looking for another cozy bowl, try one of these reader-favorite chili recipes:
- White Chicken Chili – A creamy, comforting alternative made with tender chicken and white beans.
- Quick and Easy Chili – A faster option for nights when you don’t have two hours to let chili simmer.
- Chili Mac – The ultimate comfort-food combination of hearty chili and tender pasta.
- Hot Dog Chili – A thick, flavorful chili made especially for hot dogs, burgers and game-day meals.
- No Bean Chili – A thick, hearty option for anyone who prefers chili without beans.
More Ground Beef Recipes You’ll Love
Have more ground beef to use? These cozy, family-friendly dinners are reader favorites:
- Classic Meatloaf – A tender, flavorful meatloaf made with crackers and topped with a sweet, savory glaze.
- Hamburger Wild Rice Casserole – A hearty Minnesota-style casserole made with ground beef, wild rice and creamy sauce.
- Ground Beef Casserole with Egg Noodles – An easy, comforting dinner filled with beef, tender noodles and plenty of cheesy goodness.
- Instant Pot Sloppy Joes – A quick, saucy ground beef dinner that’s perfect for busy weeknights or feeding a crowd.
World’s Best Chili Recipe
Ingredients
- 2 pounds 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
- Brown the ground beef.Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles, until no longer pink and lightly browned. Transfer the beef to an 8-quart slow cooker. Drain the excess grease from the skillet, but do not clean it.
- Sauté the vegetables.Add the olive oil to the same skillet and reduce the heat to medium. Add the onion, green bell pepper, garlic, parsley and jalapeños, if using. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Add the seasonings.Remove the skillet from the heat. Add the chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until the vegetables are evenly coated.
- Combine the ingredients.Transfer the seasoned vegetables to the slow cooker with the beef. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. Stir until well combined.
- Slow cook the chili.Cover and cook on low for 7 to 8 hours.
- Serve.Stir well and taste, adjusting the salt or seasonings if needed. Ladle into bowls and serve warm with shredded cheddar cheese, sour cream and your favorite toppings.
Video
Notes
Stovetop Option
To make this chili on the stovetop, use a large Dutch oven or heavy-bottomed stockpot instead of a skillet and slow cooker. Brown the beef, transfer it to a bowl and drain the excess grease. Sauté the vegetables and add the seasonings as directed, then return the beef to the pot. Stir in the tomato juice, tomatoes, tomato sauce and beans. Bring to a boil, reduce the heat to medium-low and simmer uncovered for 2 hours, stirring occasionally.- Consistency: This chili intentionally has a rich, spoonable consistency. For thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or begin with 36 to 40 ounces of tomato juice, adding more as needed.
- Heat level: Remove the jalapeño seeds and membranes for less heat, or omit both the jalapeños and cayenne for a mild version.
- Make ahead: The flavor becomes even richer after the chili rests overnight.
- Storage: Refrigerate cooled chili in shallow, airtight containers for 3 to 4 days.
- Freezing: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop or microwave individual portions until heated through. Add a splash of tomato juice, broth or water if the chili has thickened in storage.For the deepest flavor, drain the excess grease after browning the beef but don’t clean the pot. The flavorful browned bits left behind will season the vegetables and the entire batch of chili.
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.