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’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!