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.
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!