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.
I sub black beans for pinto and use can of rotel but this is my favorite chili!!
Those are good changes – thank you!
Delicious! Only chili recipe I use!
Wonderful! Thank you Joanne for letting me know!
First of all, the chili is delicious. I have used this recipe numerous times and it never disappoints!!
However. I am so sick of seeing PREP times that are absolutely impossible to achieve. ( I’m sorry you get Ty hear me rant because almost every recipe I try has these PREP times that are unrealistic!!!).
Maybe, this can be achieved if your meat is already cooked and your veggies ready. Please help me understand how you came up with 20 minutes to prep for this recipe!!
Hi Billie – I can completely hear your frustration and understand there’s a balance between being realistic and prepping differently from each other. So thank you for sharing that. When I’m prepping, I have my meat thawed, ready to go so cooking the meat is no time and if you have all your ingredients ready to go, it’s a breeze to chop and measure. As I’ve made this recipe so many times, I’m proficient at it but also when I calculate these times, I’m only prepping. I don’t have to think about a kid in the background asking for help to distract or a husband who’s talking to you. I am starting from go with a focus on prepping. That definitely varies from personality to proficiency in the kitchen person! Have some grace with yourself and know that those times are just a starting point. Everyone cooks so differently and chops and cleans up in between steps differently. Enjoy the process! Thank you for reading and I”m always glad to consider a point of view so we’re all real with each other.
Your previous comment on cooking time was wonderfully worded! Very professional i might add, and you’re absolutely right! It took me a good 35mins to chop everything and i cook alot, but with 3 kiddos and stopping n going all of the time it’s hard to just get it all done in an efficient amount of time lol it is definitely frustrating!
Anyway, I’m making this chili and it smells and looks fantastic! Thank you for sharing this recipe and i hope you have an amazing day!
Thank you Selina! I’m aware there are so many variables and you have 3 hungry kiddos, that definitely takes priority but can change the time you get it done. Enjoy the dinner – it is going to fill everyone up wonderfully!
Just wanted to say thank you for this recipe. I’ve been using it for years and I’m making it again tonight. My family loves it.
You are welcome, Jen. Thank you for sharing!
I make this chili every winter. I’ve been cooking for over 50 years. I can do the prep in 20. The secret is to get everything out and chop while the meat is Browning. Love love this chili it’s always a hit.
It’s a great comfort food/winter meal for sure. I agree, prep is done quickly, for me and timing it between cooking meat is smart. When I write a recipe, I try to think about the new cook all the way to the experienced cook and there’s a lot of variables! Thanks for sharing your secret with us – we all need those tips!
This is my go to recipe!! I’ve made it many times, adding a mix of hot and mild chili powder, extra jalapeños, and adding Italian seasoning for a kick. Love it!
Those all sound delicious. I love a little extra heat, my family, not so much. Thanks for sharing!
I randomly stumbled upon this chili recipe searching for a new one back in 2018 and fell in love with it immediately! I’ve been using it ever since and I don’t think I’ll ever try another at this point. I really love the flavors as well as the consistency of the chili. It’s more soupy than most other chilis I’ve had in the past but that’s part of why I love it so much! Plus it’s easily adjustable if you want it thicker or want to play around with any of the ingredients. The first time I made it I did 2lbs of ground beef but I love to mix the meat up or even play around with the tomatoes I throw in it (give smoked diced tomatoes a try sometime, you won’t regret it!). That said, this recipe also is great as is so don’t feel like you have to change a single thing!
Thank you for this gem of a recipe!
Thank you Courtney! It is pretty versatile and a great base.
Love this only thing I do different is half Italian sausage half beef and I cut up 3/4 stalks of celery to add and that it super yummy
That’s a great way to serve it too! I’m glad you enjoy it. Thanks Melissa!
I found this recipe years ago, probably when you first put it on your blog. I have used it ever since, never straying away from the original recipe. It has become one of my husbands favorites meals, and it’s requested at every work potluck and family gathering. I’m on here, again, today, for the Christmas party tomorrow and I see it is still circulating around!l! (2021 comments!) much deserved, it’s soooo good. Thank you for sharing!
Love that Katrina! It is a good one – we still eat it regularly!
It’s a hit! Has become a regular meal in our house. Thank you
My family ask for this chili every year when the temperature fall. Love it! How many will you say it feeds? I’m expecting on inviting a larger crowd. Lol!
Hi Kim,
This recipe serves 12 so if you’re anticipating more, I would double it!
It’s is “One of a Kind” perfect delicious 😋 When cold days come around – it’s always requested at my house.
Excellent! Cooked on the stove top. Garnished with sour cream and cilantro. My wife loved it. Thanks.
Thank you Billy! I appreciate you sharing that!
I make this recipe all the time! Actually making it today too. It’s our very fave 😋
Thank you for the recipe!
Love to hear it! So glad it’s filling everyone up. Thank you for sharing!
I’ve made this over a handful of times, and it is always a good hit! I generally follow the recipe as is but have mixed up the meats, per your suggestion, depending on what I have on hand. Leftovers freeze beautifully! Thanks for a delicious recipe!
So great to hear, Allison! So glad it was enjoyed. Thank you for sharing!
Weather has cooled and I was looking for a new chili recipe. Made this recipe and it was delicious and will replace my old recipe. Loved using the crock pot and enjoyed the smell of it cooking all day! My husband said it is a keeper. Thanks!
This is great to hear Lori. Thank you for sharing! I agree it’s a great smell throughout the house.
I have been making this recipe for years. I do tend to make it in my instant pot, cut the tomato juice in half, and it turns out amazing every time. I do half a can of black beans and half pinto with a full can of dark red beans. I also use one pound of lean ground beef and one pound of chorizo. Mmm! So yummy and everyone always raves about it. Also depending on my crowd I’ll cut the amount of jalapeños in half since I use chorizo as well.
I love that version! Chorizo is a great addition. Thank you for sharing!
Best chili recipe ever!!This is my go to chili recipe!
I make this every year Halloween weekend, it’s like the kickoff to the “chilly” weather!
I use kidney beans in chili sauce because I like the flavor and the market down the street sells a taco chili steak and I will use a pound of that and a pound of ground beef! So good!
Thank you Melissa! I love the sound of taco chili steak and mixing it with beef. Kidney beans are a fav here too. Thanks for sharing!
I’ve been making your chili recipes for years, everyone loves it.
Thank you Deborah! I love hearing from people about meals being enjoyed together.
This is the best chili EVER! And my go to chili it’s that good!!
Hello, I look forward to trying this recipe, thank you for sharing!
Can I make a suggestion tho’? It’s regarding a most annoying ad that consistently pops up when one is trying to read your recipe. I get it that this is a source of income for you but for one to have to constantly close an ad to read your post is a reason to back out of here and never return.
I like some of the recipes you’ve posted but the ads, ugh.
Thank you TJ. I appreciate the feedback. As I provide free recipes and photos as well as recipe creation and development, I spend a lot of time providing a quality recipe with step by step instructions. Ads are one way that I help pay for all the time and materials as a professional. However, I try to be sensitive to the amount of ads as well as placement and keep it a minimum. We also constantly are changing how they lay out when they become apparent they are hindering you, my audience. Enjoy your day!