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 my family’s favorite chili!!! I also combine ground beef and spicy ground sausage. My little addition consists of cinnamon and 1/2 tsp Stevia instead of sugar. Top with jalapeño slices and Mexican shredded cheese, side of sweet cornbread. Thank you sharing a fantastic recipe!!!!!
I love your tweaks, it sounds delicious!! I’d love that version. Thank you for sharing!
I wish I could delete the top negative review, because this chili was AWESOME!!! I’ve always been intimidated to bring chili to our annual chili potluck at church (so I hurry and sign up for corn bread, hehe) because I’ve never found a recipe to call my own, but this one is getting printed for my recipe book! The blend of seasonings to have that made from scratch appeal and the ability to tweak if needed to taste or consistency makes this recipe my mew go to. Even my husband loved it and he has an experienced palate!
I appreciate your kind words and taking the time to share! Thank you!
I’ve been using this chili recipe for years at my works annual chili cook off and I win every time. I was a bit nervous when I couldn’t find it on Pinterest recently but was relieved when I found it today! Thanks for sharing!
Thank you! I’m so glad you were able to share it with others too!
I don’t eat meat, but all those who do at our Super Bowl Party LOVED it! “This one’s a keeper” said my hubby.
I appreciate you taking the time to try it and share your feedback. Thank you! I love meat free foods as well and you could make this without meat, just add a higher variety of beans.
This is my go to recipe for sure!!!! I love it!
Wow! Amazing recipe. I loved it.
Can I make this with an instant pot?
You absolutely can! I have this recipe on my blog created in the IP as well. Here’s the link!
https://pipandebby.com/pip-ebby/best-instant-pot-chili/
Wondering if you have made this in the instant pot? If so, How long would it need to be cooked in there for?
Hi Donna – as you know I love my instant pot! Let me know how it turns out for you.
https://www.pipandebby.com/pip-ebby/best-instant-pot-chili
Super super good chili!! It has not simmered yet but the taste it already incredible. I used ground pork and beef. Did not have a japs…but had everything else. Parsley wasn’t fresh but a jar of seasoning. I really liked it… I will be adding a dash or two of Worcester, a few dashes of cinnamon and a little piece of chocolate…..it’s a thing. Lol. I saw this while looking at recipes last year. I had to try it after googling it, of course. It takes the chili to a whole new level of robust and earthy tones. You have to try it!!!!
I enjoy this recipe a lot but those tweaks/additions sound amazing! Thanks for sharing with us!
Thank you for this recipe! It has been my go-to chili recipe for about a year now. I searched for so long trying to find a good recipe that balanced meat, tomatoes, and beans, and this is just perfection! My kids love it too! We always serve it with cornbread. I have a family of 7, and this serves my family plus gives us leftovers for 2-3 people (and I have two boys who together eat as much as the other 5 of us)
Regarding those asking about how much this makes, I make this in my 6 quart Dutch oven. It fills the Dutch oven at the beginning, but simmering for 2 hours reduces the liquid a bit. Finished product is about 5 to 5.5 quarts of chili.
Thank you! I appreciate you taking the time to share that. It does help others and it varies a little from person to person and cooking techniques so your feedback and detail was valuable.
I love to hear this! I’m so thankful you enjoy it. It’s great when the kiddos can to! Leftovers are a must! Thank you for sharing that with me!
Best chili recipe? LOL not even close. This seems like ‘chili’ that somebody from England or Australia would make. Where’s the toasted peppers? Where’s the masa harina? Lame.
There are many ways to enjoy chili and toasted peppers or masa harina isn’t the only way to prepare it. I’m sorry you feel that way. Did you taste it or make the comment based on the recipe? You should give it a try!
This recipe is actually AMAZING! It’s been my go-to for a while now and it’s always, always, always a crowd pleaser. Not sure why you felt the need to comment when you clearly haven’t even tried it and have no valid reasons for spewing hate <3
Thank you!
Wow! Rude! Don’t like the chili, skip to the next recipe and move on!
I’ve made this recipe many times and it comes out delicious each time. I’ve tried many and keep coming back to this one.
I’m glad you enjoyed it! Thank you for sharing!
Wow “chilimaster” I guess your mom did not teach you that if you don’t have anything nice to say you probably shouldn’t say anything at all! Clearly you are an internet troll who has too much time on your hands.
Megan our family LOVES your chili recipe! I’ve even made it for a couple large parties I’ve hosted and everyone raves about it and asks for the recipe. Thanks for sharing!
Sounds like a challenge, why not put your money where your mouth is, bud. Show us something better, until then Megan keeps the Chilimaster Championship Trophy.🏆
I love this recipe, I had been looking for a chili recipe and stumbled upon this a last year, it’s my go too! I add a pound of seasoned Spanish style steak my local store sells and cut the ground beef by a pound. The addition adds great flavor and since this cooks slowly the meet gets very tender! So good!
That sounds like a perfect tweak to your chili. Thanks for sharing that!
I want to make this today, my mother in law will be joining my family of 5 for dinner and today is the PERFECT chili day! About how many one cup servings does this make?
This recipe makes approximately 10-12 servings, Thank you for trying it out!
Did I miss the serving size? Is it 1 cup for what was listed for nutritional value? I track macros so just need to know how to track in MyFitnessPal
Thanks ?
It changes by each person making the recipe so I don’t provide it. I would average a cup and half as a serving. Thanks for asking! My Fitness Pal is a great tool – you can also use a Recipe Calculator for homemade meals since people use such different ingredients when cooking at home. I used this one when I was using MFP – hope it’s helpful!
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This recipe is amazing–always a hit! I use a pound of ground beef and a pound of hot pork sausage, and as a time (and dirty dish) saver, I cook the meat and veggies all together and drain before adding the spices. It works great!
So glad you love it! I enjoy the addition of sausage too but I can only use heat/spice when my boys aren’t eating with us. Thanks for sharing your tweaks!
I love making this chili! Does the calorie count include the cheese and sour cream?
Thanks!
That’s wonderful to hear! Thank you for commenting. The additions to your cheese are not included in the nutrition portion.
I tweaked the recipe alittle. I used V-8 juice instead of Tomato juice. I also added some sofrito i recently made. Otherwise its perfect.
Ive heard from lots of people they’ve enjoyed V-8 and I can imagine its a great tweak to this recipe so thanks for the recommendation! Thank you for letting me know you tried it and sofrito was good in it too.
can this be made ahead of time and stored in the fridge until the next morning? My family loves this chili and we want to make it for a busy day we have coming up this week, but I won’t have time to make it that morning.
Yes! I think chili and spaghetti often taste better the second day! It’ll be delicious and ready for your family. Thanks for asking!
We are a chili family and have tried hundreds of different recipes. We have landed on this one and it is our families favorite! Thank you!
That’s awesome! Thank you so much for trying it and coming back to comment. Have a great day!
This is by far the BEST chili recipe. LOVE! LOVE! LOVE!!!
Thank you !! I love to hear that! Enjoy lots of it this winter – the perfect comfort food! Thank you for sharing!
This is fantastic !!!
I’m so glad you enjoyed it! Thank you for taking the time to let me know!