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’ve been using this as my “go to” chili recipes for the past several years. We have friends/family over on game night and serve it, and it’s always a huge hit!
That’s really great to hear! Thank you so much for commenting and your kind words!
Wouldn’t say it is the best chili on earth, but it was good. I had to leave out the jalapeño peppers as the kids would not eat it otherwise. It was very easy to put together. I would definitely make this one again.
I’m glad you enjoyed it! Thanks for sharing!
First time ever making chili, and my wife loved it!! Yay! Thank you! I subbed crushed for 1/2 the diced tomatoes, and it was delicious! One question: In the text above the recipe, in the section titled “How to Thicken Chili” you say, “Decrease the amount of tomato used in the recipe by half…” Do you mean tomato juice? Or diced tomatoes? Surely not tomato sauce?
Hi Jerel, Thanks for asking. I would recommend cutting the tomato juice in half to get a thicker result. I’m so glad your wife loved it! Thanks for commenting!
I’ve been wanting to make this recipe for maybe two years but never did because my husband always cooks the chili in our family. He’s a chili know it all and prides himself in his chili. He thinks (or thought ) only awesome chili is made with chocolate, two meats and beer. All of which I find gross in chili. Tonight I finally made your recipe and my chili connoisseur husband loved it!!!! It was so delicious and comforting. Thank you for sharing and giving this husband and wife common grounds over our big chili debate.
WoW! That is so cool! I’m glad you gave it a shot and I love that you are two are able to enjoy this bowl together and have conversation. Win Win!! I so so appreciate you coming to tell me about it! It actually sounds really good now, I think I should make a batch!
This really is a great chili, and so customizable! Instead of 46 oz of tomato juice, I just use one 12-oz can, and that seems to solve the "too soupy" problem that some people have mentioned. I also prefer my chili just mildly spicy, so I omit the jalapeno and cayenne, but keep the chili powder and cumin. Making this tonight because we are expecting rain, and nothing is better on a rainy night than a bowl of soup, stew, or chili!
Thanks for sharing your change ups! Others will appreciate it and I’m so glad you liked it! Agreed about chili being perfect on a rainy day. Glad you checked in!
Instant Pot conversion? ? I love this recipe, but the IP’s slow cooker function doesn’t work well at all and I got rid of my slow cooker before I knew that. I’m out in the evening and don’t feel safe leaving it cooking on the stovetop for two hours either. Wondering if anyone knows how long to cook for in the IP instead?
Do you have the chili setting on your instant pot? That’s what I used and it turned out amazing
Perfect! Glad you enjoyed it!
Hands down the best chili ever. Thank you!
I’m so glad you liked it! Thanks for sharing!
Hello. This may be a silly question but do you remove the seeds from the jalapeños before adding them??
Thank you.
That is not a silly question! I chop the jalapeno in half and remove the seeds, then you can dice or slice your jalapeno. However if you want more heat, then you can leave some in. The heat from jalapenos is stored in the oil of the skin and the seeds so be sure to wear gloves!
I will NEVER make another chili 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!
That is wonderful to hear! Thank you for sharing your review of the Chili. It’s a great fall and winter food for sure!
Will a 5 quart crock pot be sufficient size wise for this recipe? Thanks!
Hi,
5 quart is a medium sized crockpot most likely so I think it would most definitely fill it up. Maybe half the recipe or just be prepared to fill the entire thing. I’m not sure exactly how full it would get because I don’t have this size but I know it gets to be a good size pot of food!
I just made this in my 6 QT and it filled it up, I don’t think you could make it in a 5 QT.
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!
Thank you! I’m so glad that you like it! I’m glad you shared this with me.
Just made this Chile and it is Delicious!
So glad to hear it!
I LOVE this chili….It really is the BEST! Especially on a below zero day. This has been my go to chili recipe for awhile now. THANKS!
I’m so glad to hear it! Thanks for letting me know!
Spotted the Midwesterner!
Hi ? just wondering why the video shows different cooking instructions than the recipe…leaving the meat in the pan vs removing it before cooking veggies. And also, why only a couple hours on the stove, even on low, but 8 in slow cooker? Thanks so much! Excited to make this for a friends super bowl/chili contest party!!! Wish me luck?
Hi Debbie! You are correct, we have made our delicious chili in different ways. I created this recipe and shared it with my readers. Later, we created a video to show my readers how it’s made! Size of the skillet is a main factor in if you can add meat and veggies cooking in the skillet together or if you need to separate them out.
This has been my go to chili recipe for a couple of years now so I have made it several times. Unfortunately my husband and I can never finish eating it all on our own. Does this recipe freeze well? If you cut it in half is the cook time still the same? Thank you!
I always cook extra and then freeze flat in freezer bags. It reheats sooo well and it’s an awesome, quick and easy meal for lazy nights…then I add cheese, sour cream AND avocado if I have!
Great suggestions! Thanks for sharing.
Yes, this does freeze very well! I love that about goulash and chili, they are easily tucked away for another day. Just add some water or broth to it when you reheat it on the stove. You can definitely cut it in half, it won’t alter the cooking time too much.
I always freeze the leftovers of this recipe and have had no issues. My husband thinks it tastes even better the second time around.
Yes! A lot of times the sauces from recipes have had time to marinate to an even better flavor, great for leftovers!
Hi, I’ve been using this recipe to make chili for about 2 years now and it’s still my favourite go to. I do a few subs because I actually use it make a vegetarian chili with TCP instead of ground meat and I never have to tomato juice so I usually use tomatoe paste and fresh tomatoes or whatever I have on hand. I also add corn?. This recipe is a great jumping off point because I feel like the spice mixture is spot on perfect every time! Thanks so much for this great recipe!
Sorry TVP not TCP
Thank you for sharing! I love hearing readers have enjoyed a recipe and it’s great to find out how you tweaked it as well. Other readers will enjoy that too!
Do you cook the meat and veggies on stove before transferring to slow cooker? Or do you add everything raw to slow cooker?
I cook up the meat prior to adding it to the slow cooker. Enjoy!
Anything besides tomato juice I can use? I don’t have any. Thanks
This is my absolute favorite chili recipe on the face of the earth! Any chance you might happen to know how I could convert it to an instant pot recipe?
Hi Hailey! I love hearing that a recipe is loved by others, because our family does too! I don’t have an instant pot version, but I am going to put that on my list! Thanks for the suggestions!
I looked for a recipe for my first time ever chili. I looked at approximately 25 and decide to do this one. As I write this, it’s simmering now. I’ll edit on how my family likes it. Especially my father in laws opinion. He’s the chili guy from the fire station.
Fingers crossed.
So, it turned out to be a great chili recipe that I will be using for years to come. The only thing I changed was we used white beans and hotter peppers. We all can see why this is a winner!
I appreciate the update! Glad to hear its a winner and white beans and hotter peppers are great choices. Tailor any recipe to your family’s taste for a great meal! Thanks for checking in!