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.
What would be the stovetop cooking time?
Hi Evelyn, good question. Technically as soon as the ingredients are all combined and heated through it’s ready. But chili tastes better when it’s cooked low and slow for awhile to really allow those flavors to simmer together. That’s why I think it tastes better the next day. If you have it simmer an hour or two, you should be good to go though. Enjoy!
This has been my go to Chili recipe for years ever since I found this recipe on pinterest. Just made it again tonight. FAM FAVORITE!
Thank you for sharing that – I love to hear that good food is enjoyed with your families…this is the perfect time of year to enjoy this recipe!
This has been my go-to chili recipe for the past 5 years or so and have modified variations of different ingredients (adding diced sweet potato/beef stock/tomato paste, +\- spices, adding in different cuts of meat, etc) and it always turns out amazing. Thank you!
I whole heartedly support mixing it up with ingredients, what you have on hand and what you’re craving in the moment! Thanks for making my recipe and sharing too!
Just flat out awesome
Well thank you! I appreciate you sharing your feedback!
this sounds so good I might use veggie ground round have fooled grandchildren several times lol. could you add a can.of beans with maple syrup? what size crock pot. ease reply to my email. senior not great at finding things thanks for sharing
Yes, you could definitely use a meat substitute if you prefer. I have not experimented with flavor of maple beans but I imagine it would be good. Add a little sweetness. I have a 6 qt crockpot for my recipe.
This is my go to chili recipe! I’ve been making it for some time and my family loves it. Thank you so much.
So glad it’s enjoyed – that’s how dinner should be! Thank you for sharing!
This is the recipe that my husband asked for when we decided to fix our first batch of soup for the fall! A friend made it last year and I just had to have the recipe from her. It’s a family favorite now.
That’s wonderful! Using your slow cooker for meals is great so you can focus on other things. Thanks for sharing! I’m ready to go make myself a big batch now too just thinking about it.
Hi Megan!
I absolutely love this chili recipe and have made it often. Recently I have gone low carb. How would you recommend adjusting the recipe of I made it without the beans? Would you change anything? Had anyone else tried it without the beans?
Thanks!
Great question! You can omit the beans and leave the recipe the same. Great job on getting some focus on healthy choices!
Agree with your claim for the base recipe completely! It is so versatile, tonight it’s shrimp and bacon chili, with chipotle peppers in adobo sauce and roast corn.
We like thicker so the tomato sauce, can of diced tomatoes and extra chipotle’s sauce are perfect! Thank you ma’am !
That sounds amazing and I’m glad you shared that inspired version with us. I love how cooking can just start one way and easily tweak or cater to some other flavors, ingredients in a moment.
Absolutely love this recipe. Only one I use for Chili, making it tonight! I use ground Venison and only cook that first, then dump everything else in the slow cooker.
Sounds like a great way to use this recipe – I’m so glad you shared that tip with us!
You killed it, Megan! Turned out great. My wife was very skeptical when she saw me dumping in all the tomato stuff, but we loved it. It has a heartiness that I haven’t been able to achieve trying other recipes over the years. I’ve been trying to recreate a few restaurant dishes that are no longer available, this one fills one of those slots, so thank you. The only thing extra I added was 1/2 tsp of MSG, which I highly recommend experimenting with.
I’m so glad you loved it! I love that feeling when you satisfy a craving of a recipe you’ve been trying to make for yourself. Glad you shared!
This has been our go-to recipe for several years. We love that it is easy to customize and makes a TON of food…good for company or to cook once and have dinners for multiple nights! My husband and I are vegetarian so we will add in a package or two of Gardein meatless ground beef and/or add in extra beans (any variety) and we have never been disappointed in the result.
Such a great meal to have, especially in the cooler months. I’m so glad you’re enjoying it and love that you tweaked it perfectly for your home. Thanks for sharing!
This is by far the best chilli recipe I have found & I won’t be looking for another one. This is THE ONE!!😋😋😋 Thank you for sharing it!
That’s great to hear! Thank you for sharing!
Can this be cooked on high for 4 hours?
No problem!
Everyone loves this chili when I make it. If making chili this is the only recipe you need, it never needs any pimping either.
Thank you Brittany. I think its a great dish for the winter too to stay warm. Thank you for sharing!
Could this be done by stove top as well?
Oh yes, chili can be made easily on the stove, in a crockpot or in the IP – that’s why I love this recipe!
So good every time I make it! I found this recipe couple of years ago and it really is the best !
Thanks pipandebby.com !
Yay! So love that you have enjoyed it as much as my family does. Thank you for sharing!
This is our go-to recipe for chili.
I have searched hi and low for a good Chili recipe. This is by far the best my family has had!! It is out of this world!
THank you for sharing! I appreciate your comments!
I’ve been using this recipe for awhile now and I love it! I use my crockpot and only sauté the meat with garlic in a skillet and then add everything else uncooked to the crockpot and still works great! I tried using fire roasted diced tomatoes this round and I’m excited to try it! The best part of this recipe is you can switch things up a little to your preferences but the base is still the same. Sooo good!
I totally agree, each recipe can be tweaked to your preference or what you have on hand. Thank you for sharing!