This is the world’s best chili recipe! It is a contest winner, total crowd pleaser and the best chili recipe on the internet. It is packed with flavor, texture and color. Make it for your next gathering, large or small, and you will get rave reviews. Add jalapenos for extra spice or go mild!
Original post: April 2018 | Updated: February 2023
Why This Recipe Works
You have just found the world’s best chili recipe ever. That is a massive claim, but you will soon agree! You are about to have either a very happy tummy, a very happy family or very happy guests.
My husband and I have been making this delicious soup for years. Together we have tweaked it many, many times. Here are a few of the reasons we deem this to be the perfect meal:
- It is absolute comfort food perfection and such an amazing chili recipe that the whole family will love.
- It’s versatile! My famous Pip and Ebby chili recipe is a favorite easy recipe for game days, lazy weekends and weeknight meals.
- This classic chili recipe is perfect for those cozy cold weather snowy days and for larger gatherings like game day parties or holiday feasts.
- We’ve never thrown a single morsel of it away because this award winning chili recipe (Seriously! It wins every contest I enter!) always gets gobbled down in its entirety.
- It has the most perfect consistency and there is such a depth of flavor.
- This beef chili recipe is a GREAT quick and easy comforting soup, but can easily be transformed into a leaner turkey chili (or even venison!).
If you absolutely cannot find a chunk of time to make this delicious dish, consider trying my Easy 5-ingredient chili for a much-condensed version. Enjoy!
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Ground Beef Dinner Ideas
If you have extra ground beef on your hands, browse through this comprehensive roundup of delicious ground beef recipes!
Chili Ingredients and Equipment
Ingredients
Ground beef – To keep this chili on the leaner side, use ground turkey, ground chicken or lean ground beef. To add a delicious flavor, replace 1 pound of ground beef with 1 pound of ground sausage.
Bell peppers – Any color of bell pepper tastes delicious. Green, yellow, red or orange!
Jalapeno peppers – Although the end result is not “spicy,” omit the jalapenos and cayenne pepper to ensure a totally mild soup. You can cater the spice level to your liking. Personally, I consider this the secret ingredient the thing that helps this soup win chili cook-offs.
Use fresh jalapeños when you can! In a pinch, canned jalapeno peppers will suffice.
Tomato juice – For a thicker chili, use half the amount of tomato juice in the recipe.
Beans – While red kidney beans and pinto beans are super tasty inside, feel free to swap out any variety of beans. Or you can omit the beans altogether! Use this no bean chili as your guide.
Spices and seasonings – Chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper are the perfect combination of spices!
In small amounts, you may add garlic powder or regular paprika to the recipe.
Favorite toppings – Garnish with shredded cheddar cheese, sour cream, sliced green onions, cilantro, lime wedges, chopped red onion, crushed corn chips or crushed saltine crackers.
Equipment
Slow cooker – This makes a very large batch, so you’ll want to use an 8-quart crockpot or larger.
Extra large saute pan – I adore my 7-quart saute pan! There are a lot of ingredients to cook before adding them to the slow cooker and you won’t want anything to spill over.
Dutch oven – An alternative to using a large saute pan is to use a 7-quart Dutch oven.
Chili bowls – If you serve hearty soups often, it’s worth it to invest in a set of chili bowls! These have handles so you can avoid burning your fingers.
Ladle – I love a heavy-duty, extra large ladle for thicker soups like this one.
Wooden spoon – This is a dense mixture to stir, so a good wooden spoon will be helpful and save your hands from cramping up.
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How To Make The Best Chili on Earth
Step 1
In a large saute pan or Dutch oven, cook 2 pounds lean ground beef over medium-high heat until it is no longer pink. Transfer the meat to a bowl. Drain the excess fat from the skillet, but do not clean it out.
Step 2
Add the olive oil to the skillet and reduce heat to medium.
Add the chopped onions, green bell pepper, garlic, parsley and jalapeño peppers (if using) and sauté veggies over medium heat, stirring occasionally with a wooden spoon, until the onions are soft and fragrant (about 5 minutes total time).
Remove the pan from the heat and add the chili seasoning ingredients to the beef mixture: 3 tablespoons chili powder, 2 teaspoons cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
Step 3
If you are cooking it on the stove top, add the cooked meat back to the skillet. If you’re using a slow cooker, add the meat-veggie mixture to the slow cooker.
Add the tomato juice (replace a portion of the juice with 2-3 cups beef broth or beef stock to add a kick of flavor, if desired), diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or crock pot, depending on which you are using.
On the stove top, bring to a boil, dial the heat back to medium-low and let chili cook for 2 hours (stir occasionally). In the slow cooker, cook on low heat for 7 to 8 hours.
Enjoy immediately! Allow leftovers to cool, then store in the refrigerator in a sealed container.
Recipe Notes
- Serve warm with shredded cheddar cheese and sour cream! Other great topping options include sliced green onions, avocados, crushed tortilla chips or minced jalapenos (give your meal a nice kick!).
- This is more of a soupy homemade chili recipe, so in order to thicken, replace the diced tomatoes with crushed tomatoes and reduce the amount of tomato juice by half.
- Add up to 1 tablespoon brown sugar for an added touch of sweetness.
- For a more Mexican flair, replace some or all of the beans with black beans.
- Turn this into an extra hearty chili by adding diced potatoes or another hearty vegetable such as carrots.
- Add a few tablespoons of tomato paste for an extra rich flavor.
- Store leftovers that have been cooled to room temperature in an airtight container in the fridge for up to 4 days or in heavy duty freezer bags in the freezer for up to 6 months.
- Turn this into a spicy chili by adding hot sauce, red pepper flakes or extra jalapenos. A little bit goes a long way with any of these ingredients.
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What To Serve With Chili
Homemade cornbread is a great option to serve alongside this bowl of comfort. Dinner rolls, chopped salad and garlic bread taste delicious, too!
Chili Dinner Ideas
Chili dinners are the best in those cold winter months! If you are looking to round out your meal, peruse this roundup for ideas about what to serve as appetizers for chili dinner.
How To Thicken Chili
If you make a delicious batch and find that it is not thick enough for your liking, we have some simple methods that will fix it! Read on for tips about how to thicken chili.
How Long Does Chili Last
If you are wondering how long chili lasts in the fridge or if your batch is still fresh, click over for all the info!
Leftover chili freezes very well! Place in an airtight container in the freezer for up to 4 months for best results.
Substitute for Beans in Chili
Whether you can’t eat beans or you just don’t have any on hand, learn what to substitute for beans in crockpot chili!
How To Make Chili In An Instant Pot
This comforting meal turns out like absolute perfection when made in an Instant Pot. Head over to my posted Instant Pot chili to get the full instructions!
What To Do With Chili Leftovers
If you have leftovers (and it’s very possible that you will because this makes a really big batch of chili), please check out these delicious recipes to help use them up:
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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
World’s Best Chili Recipe
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.
Notes
- Serve warm with cheese and sour cream! Other great topping options include sliced green onions or minced jalapenos (give your meal a nice kick!).
- For a thicker chili, replace the diced tomatoes with crushed tomatoes and reduce the amount of tomato juice by half.
- To keep this chili on the leaner side, use ground turkey or chicken instead of beef.
- To add a delicious flavor to the recipe, replace 1 pound of ground beef with 1 pound of ground sausage.
- For a different flavor, replace some or all of the beans with black beans.
Fran
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!!!!! 😋❤️
Megan Porta
Those biscuits are a perfect pairing. Thank you for sharing!
Husband who tried to be fancy
Add A TSP of Dijon mustard if you want your significant other to say you ruined it and turned it into sloppy Joe
Desiree
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.
Megan Porta
Love it! Thank you for sharing!
Jessica
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!
Megan Porta
I’m so glad it’s enjoyed!! Thank you for sharing! If you have an IP it’s also amazing in there.
Carolyn
How many single bowl servings does this make?
Megan Porta
It’s approximately 12 servings.
Leann
Love this recipe! Has easily become one of my favorite chili recipes to make.
Megan Porta
Thank you so much for sharing that! I really am partial to this one even though chili can be made so many different ways.
ashok
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.
Megan Porta
So glad it was enjoyed – that makes me happy! Thank you for sharing.
Megan Porta
Glad the family enjoyed the meal! I appreciate you sharing!
Nettie
This is the best chili I’ve ever had. I come back to this recipe again and again! We love it!
S Revell
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 : )
Megan Porta
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!
Lee-Ann
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. 🙂
Megan Porta
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!
Ingrid
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!
Megan Porta
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!!
Kristin White
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!
Megan Porta
If you are cooking the noodles ahead, you can add them the last hour. Thank you for asking!
Stacy
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!!
Megan Porta
Thank you so much for the love. I am glad to hear its enjoyed. Thank you for sharing!
Florindo
I missed the stars and didn’t give it the 5 stars I wanted Can you post my previous comment accordingly?
Thanks!!
Florindo
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!!
Megan Porta
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!
Laura
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?
Megan Porta
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!
Julie
How long do you think on high in a slow cooker?
Megan Porta
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.
Jacqueline
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!
Megan Porta
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!
Lisa
Make this chili a couple times a year and it’s always a crowd pleaser!
Megan Porta
So glad to hear! Thank you for commenting!
Katie
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!
Megan Porta
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!!
Anne
My family loves this chili, and I can make small adjustments according to my ingredients on hand. Delicioso!
Megan Porta
Anne, agreed! I love that cooking can be versatile like that and it always is delicious. Thanks for sharing!
Louise
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.
Megan Porta
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!
Michele
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!!
Megan Porta
Thank you Michele! I am glad it was enjoyed – this is a family favorite too! Thank you for sharing!
Cathie White
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.
Megan Porta
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!
Becca W
So so good! Our family go to. We’ve used elk meat and ground turkey, both ways have turned out awesome!