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 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!