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 recipe is perfect! It made the best chili ever, my family enjoyed it. I will make again. Thanks!
That’s great to hear! We love it too. Thank you for letting me know!
My absolute favorite! Instead of meat I use vegan crumble and it is a favorite in my house, when I have company I have them eat a bowl and grab seconds before I tell them it’s vegan. They are very surprised haha . Grateful for this receipe so thank you!?
I’m grateful for you! So glad you like it. Great idea on the crumble!
This has been our go to chili recipe now for over 2 years! My daughter actually made it for our country fair & received a Blue Ribbon. We love this recipe. Thank you so much for sharing.
That’s exciting! I’m so glad to hear you enjoy it!
I must say this is one of the better pots of chili that I have cooked it was faat and delicious I didn’t have the jalapenos so i used 2 table spoons of the minced jalapenos in the jar and made it just that better it wasn’t to spicy and also not to mild I’m not a fan of spicy foods but this chili was awsome to my whole family
Yay! Glad to hear it! Enjoy the leftovers! I always strive to start with a good base meal and add flavor but not too much heat for most of the readers prefer it mild. Then those that love spice (like me!) can add and enjoy. There are a few recipes that are meant to be spicy and I share that up front. Thanks!
the kidney & pinto beans says to drain and rinse. Are these canned beans your using or beans in a bag?
I’m using canned beans for this recipe. You could prepare beans in a bag if you are prepared to get them ready ahead of time. I’m not always that prepared and organized!
Hi! I made this over the weekend and it was delicious! I know the recipe serves 12, what would you say a serving size would be?
I guess that could be a cup or two soup ladles would be about a serving.
Hi, I would love to try this recipe it looks amazing! I would only need to make it for around 6 people though.. would I just cut the serving size of the ingredients in half?
Hi Lynn,
That’s a great question! This recipe is really easy to downsize, so yes, you could just halve it.
This sounds amazing! Does anyone know what the nutritional value is?
Hi Amber,
I don’t have nutritional value on my site but there are a lot of good websites that you can use to input your exact ingredients from the recipe. I’ve listed one below that you could use!
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Do you suggest using a seasoning packet if you don’t have all the seasonings on hand?
That will work too! I don’t buy seasoning packets because I keep all the spices on hand that are in one. 🙂
I am making this tonight for dinner but would like to make it ahead of time so the flavors have time to blend. Can I keep this on low heat for the day and then heat back up when ready to serve?
Most definitely! Chili is always great the next couple of days.
I am trying this recipe out for dinner tonight but realized I don’t have enough time…can I put the crock pot on high for a few hours and switch to low? I only have about 5 hrs to cook in the crock pot…
Hi Emma,
Everything’s cooked so you are just letting all the flavors stew together and get really delicious while letting the meal thicken up. You can certainly set it on high and it’ll still turn out great. Good question!
I found this recipe the night before the Chili cookoff at church. A few friends told me I should enter it to represent our bible study group. I searched hundreds of recipes and this one just seemed like it stood out. Nothing to crazy but everything I liked. I am the cook of the house but in no way a great one but I can follow a recipe. I did exactly what was printed and I ended up winning my first ever cooking competition. I am asked all the time now to cook Chili for events at the church and family events. This stuff is awesome. I can’t recall one person sayin anything negative since I started cooking this recipe. I tell people I told you it is The Best Chili on Earth. Thanks for sharing. I signed up for your news letter and look forward to trying more new recipes from y’all.
What a fun story! Thank you for sharing. I’m so glad that you won the contest and found a keeper of a recipe. It is my goal to keep providing you with awesome meal recipes! Make sure to check out the Pip and Ebby cooking app so you have the recipes available in a wonderful format and can email yourself the shopping list!
Making this chili for the second time tonight- it is by far the best chili recipe I’ve come across yet. This isn’t just the best I’ve ever made- it’s the best I’ve ever tasted! It was a huge hit with everyone who’s tried it. We exclude the jalapeños as my wife doesn’t love spice, but I think they would be a great addition. Great recipe and thank you for sharing!
You are so welcome. Thanks for coming by to share!!
i absolutely LOVE this chili!!! I have been talking about making this for weeks and colder weather has finally arrived so it’s simmering as we speak! entering it in a chili contest tomorrow, wish me luck!!
Ooh exciting! How’d the contest turn out? Chili can be made so many ways. I’m glad you love this one!
Found this recipe a couple years ago and RAVED about it to every human I know. Went to make it a few days ago to find I forgot to pin it! I spent two hours digging through Pinterest for this beauty, and it was WORTH IT.
I’m so glad you found it! Don’t forget to download the Pip and Ebby app – we’d love for you to try out a few more recipes! (it’s free!)
Love this recipe! So yummy! Any idea on the calorie intake on a bowl of it minus additions?
Hi Susan, Good question! I don’t post nutritional information because everyone uses such different ingredients. However, you can grab this information pretty easily and I’ve posted one of many options below you can go to for that help.
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi! Has anyone tried making this in the Instant Pot? If so do u know the cooking time/pressure temp? Can’t wait to try it this weekend!!
Hi, I haven’t used the Instant Pot for this recipe. But I did bring it back out to start using again – so thank you, I’ll add this idea to the list!
I love this! I make it vegan with veggie crumbles instead of the meat!
Sounds like a perfect tweak for you – thanks for sharing!
I love, love, loveeeee this recipe! I’ve made it a handful of times now over the years. I love switching it up between beef and turkey.
That’s a good tip – you can always switch up the meat and it’s still a fabulous recipe. Thanks for sharing!
Randomly found this recipe on Pinterest and have been making it for a year now ? its my go-to. Love love love!
That made my day! Thank you for letting me know – I hope you enjoy more of Pip and Ebby!