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.
This is my go to chili and I pair it with some spaghetti noodles to make it a 4 way ( Chili, noodles, cheddar cheese, beans) and cheddar bay biscuits! Yummy!!!!! 😋❤️
Those biscuits are a perfect pairing. Thank you for sharing!
Add A TSP of Dijon mustard if you want your significant other to say you ruined it and turned it into sloppy Joe
Wow, I found this recipe and haven’t looked back. Everyone in my family loves it and it’s the only chili recipe I’ve used since I found it. The awesome thing about this? You can adjust the ingredient amounts based on number of servings…automatically!! Whaaat!!!! A 10+++ recipe. A keeper for sure.
Love it! Thank you for sharing!
I almost never comment on any recipe posts, but I have to say this is my favorite chili ever. It’s just so good and easy. I’ve made it many times, only on the stove top, but I’m going to make it in the crockpot tomorrow and I’m really excited. Thank you for this fabulous recipe!
I’m so glad it’s enjoyed!! Thank you for sharing! If you have an IP it’s also amazing in there.
How many single bowl servings does this make?
It’s approximately 12 servings.
Love this recipe! Has easily become one of my favorite chili recipes to make.
Thank you so much for sharing that! I really am partial to this one even though chili can be made so many different ways.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
So glad it was enjoyed – that makes me happy! Thank you for sharing.
Glad the family enjoyed the meal! I appreciate you sharing!
This is the best chili I’ve ever had. I come back to this recipe again and again! We love it!
I made your Chili recipe last year and again tonight and, as always, it is a huge hit with my family. I am not a naturally good cook, but this recipe really impresses them – even the 8 year old! Thank you for sharing and the pictures with labels and measurements makes the whole process of preparing SO much easier : )
I am so glad that it was beneficial. And you are a good cook – you made this and wow’d them! Thank you for sharing!
I found your recipe about 2 years ago and have been making it ever since. MY family and friends love when I make this. I leave the jalapeños out since our kids eat this and can’t handle too much spice but love topping the chilli with jalapeños for myself and my husband. Got some chilli in the slow cooker as we speak and cant wait to have it for dinner tonight. 🙂
I love hearing this – that you all can enjoy it and tailor it to each one’s liking. Thank you so much for sharing that!
I have been making this recipe for a few years and always get compliments! I use 1lb ground turkey breast and 1 lb. ground turkey. Thank you so much! This is a cold weather staple in our family!
I like the mix of the meats. Thank you for sharing that – I’m so glad your family enjoys it as well – this is one of my only fav parts of cold weather!!
If using the slow cooker and I want to add macaroni noodles, when should I put those in? Should they be boiled first? Thank you!
If you are cooking the noodles ahead, you can add them the last hour. Thank you for asking!
Love this chili!! It’s the first thing on my list to make when the chill of fall is in the air!! I have shared your recipe many times, everyone loves it!!
Thank you so much for the love. I am glad to hear its enjoyed. Thank you for sharing!
I missed the stars and didn’t give it the 5 stars I wanted Can you post my previous comment accordingly?
Thanks!!
Best chili Ive made. Perfect spices. Perfect chili taste for me. It has been my go to for a couple years. Experiment with tomatoes, I use original Rotel instead of tomato sauce) and V8(instead of tomato juice, and less) with the diced tomato’s. I think the base of this recipe of meat (I use sausage and beef), vegetables and spices are terrific. Freezes well!! Very easy to tweak to personal preferences but know that the proportions of meat, vegetables and spices are spot on. Thank you Megan!!
I appreciate all your feedback and twists on how you enjoy it! I’m sure more people will love that feedback too. Thanks for sharing!
Hi Megan, love your recipe! I want to try it over a fire pit. Any recommendations on how long to cook the chili over a fire?
Hi Laura, I’ve never done this but if you are cooking over a fire on one of those contraptions where your pot lowers to the fire, I would bring it to a simmer and then raise it up so it doesn’t bowl and let it cook minimum 30-60 minutes at a good simmer. Let me know how it goes!
How long do you think on high in a slow cooker?
In the slow cooker, I recommend to cook on low heat for 7 to 8 hours. If you want to use high heat, 3-4 hours is enough.
Hi Megan,
I have made your recipe many times and my family enjoys it. Some of my family members are vegan. Could I substitute lentils for the beef? When should I add them in? Thanks!
That is an excellent question. I have never tried that out, but I don’t see why it wouldn’t! Quinoa is another great option. Be sure to let us know how it comes out!
Make this chili a couple times a year and it’s always a crowd pleaser!
So glad to hear! Thank you for commenting!
This really is the Best Ever Chili. Ever! My husband usually hates homemade chili but with this recipe he’s gone back for seconds and thirds! I also gave some for my mom to try (an avid chili hater) but she loves it too! This is super easy to make and so full of flavor!
That is great to hear! I love making a big batch for leftovers and to have over baked potatoes or hot dogs too.
Thanks for sharing!!
My family loves this chili, and I can make small adjustments according to my ingredients on hand. Delicioso!
Anne, agreed! I love that cooking can be versatile like that and it always is delicious. Thanks for sharing!
I thank you for sharing your recipe, and I believe it is the best ever. But I want to ask if you are cooking on stove top can you cook less of time, say about and hour instead of two hours.
Cooking the chili for a long period of time allows the flavors to blend so well together. However, you could just warm it through. I love that Chili and Spaghetti sauce tastes even better the next day!
This is seriously the best chili!! It is my go to and I have made it more times than I can count!!! I have made the stove top recipe and the crock pot way. I don’t use the full can of tomato juice, only because my husband likes it a little thicker, maybe about 3/4 of the can( maybe a little more than that)…and no jalapeño…only because my son eats the chili also. But it is soooooo good!! We have corn bread, or white rice or even chili flavored Fritos.
Thank you for a delicious recipe!!
Thank you Michele! I am glad it was enjoyed – this is a family favorite too! Thank you for sharing!
I went to Pinterest and looked up “best chili ever.” And yours popped up. I have to making this for a year and 1/2 and I love it. When I tell my grown children I am making chili, they bring containers.
That’s really cool! Thank you so much for making it and sharing it with your loved ones. I appreciate you sharing that with me!
So so good! Our family go to. We’ve used elk meat and ground turkey, both ways have turned out awesome!