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’ve been using this chili recipe for several years and it’s absolutely h th e BEST! I sub fire roasted diced tomatoes because I love spice! I’ve made it with turkey as well and it’s just as delish! Will always be a staple for me! So yummy – thanks for sharing!
That’s great to hear! I’m glad it’s enjoyed. Thank you for sharing those tweaks.
This is ALWAYS my go to chili recipe.
Love to hear it! Thank you for sharing.
Leaving this comment so I remember next time! My family are sensitive to most beans, so I substituted a can of chick-peas, 3/4 cup shelled edamame, and 1/4 cup farro (to help thicken). All agreed it was the best we’ve ever had!
That would be delicious even if you didn’t have a sensitivity. A fun way to switch it up. But thank you for sharing that tweak, Hannah. I’m sure others will benefit from it!
Do not try to serve this in Texas and call it “chili,” there’s likely to be a hanging.
Well in the midwest it’s a really good chili!
Thank you for this amazingly recipe! I have been making this for about a year and it is always a huge hit…. I substitute black beans for pinto beans. For the V8 I use the Spicy version and only 24oz. I add corn and an extra tbs of chili powder😊
Thank you for sharing the tweaks you made – others will enjoy those options! I appreciate you, Kim!
Literally the ONLY chili recipe I’ve used for the past several years for my family of four! So so so goood.
I am so glad you think so, Mia! Thank you for sharing,.
Delicious chili with the perfect consistency. I wouldn’t change a single thing. Perfect!
Glad you enjoyed it, Kathy!
Easy and flavorful! I have tried many chili recipes and this one was a winner.
Have you ever made it in a pressure cooker? If so, how long do you cook it?
Hi Alysia, making chili in the instant pot is MAGICAL! https://pipandebby.com/pip-ebby/best-instant-pot-chili/
I’ve used this recipe for years and years and will forever use it! I always get “best chili” comments when I make for family and friends and my kids actually eat it!!!
This is by far the best chili recipe ever! So delicious!
Thank you, Kim. I’m glad you enjoyed it. Thank you for sharing!
Absolute best love it do half Italian sausage / half beef .. once did spice Italian so good but prefer regular lol. Always a crowd pleaser and makes a ton. I do add a couple ribs of celery as well otherwise follow to a T!
I love this recipe! I have made it many times and it always disappears. I do not change a thing other than I use my own dry beans from my garden. I love the use of the tomato juice in this. Absolutely genius! This is hands down my favorite! Thank you for sharing it.
That’s so cool that you use your own beans. Thanks for sharing!
I used this recipe for a chili cook off and WON! it was a random invite, searched for the worlds best chili. Not only did the whole party vote for this, I continue to use this recipe because even my picky children enjoy this recipe. Wins all around!
That happened to me as well! So glad you won and are enjoying it with your family.
The only recipe I use for chili. Seriously is a game changer! The problem is, after eating this recipe, I am super picky about my chili now!
I love this recipe as a fantastic base to work with. I add black beans in addition to the pinto and kidney. I also chop up and add a pork shoulder that I smoke with my homemade Memphis dry rub. I make a double batch and it disappears ridiculously fast!
Oh I can imagine that does disappear fast – sounds delicious! I love the pork shoulder and the dry run. Thanks for sharing that tip with us!
I’ve been using this recipe for about 3 years now! It is basic but soooo good. It is the only one I use. I think the big changer for me was using pinto beans instead of ‘chili beans’. The flavoring from those canned beans over powers anything else you do. Doing it with pinto beans let’s you control the flavor the ways you want.
Love it. Thank you. So happy I found this. I always get compliments on my chili!
It’s so fun to find a recipe you like and then tweak it to your personal preferences. I’m so glad you did. Thank you for commenting, Lois!
My favorite chili recipe! How can I adapt for uncooked dry beans? Trying to cut back on sodium.
It’s a great question Adrianne but I’ve never prepared my meals with uncooked dry beans so I’m not an expert in this. But I have read online that you have to cook them ahead and then add them, you can’t cook them in the chili to get them soft.
I found this recipe and pinned it a few years ago, This is the only recipe I use and get so many compliments! I use ground turkey and my 15 y/o one time suggested to throw chopped in some turkey Kielbasa in it too and it was delish!
This is by far the best chili recipe out there, and the only one I use. Everyone that has tried it agrees and demands that I share your recipe with them! Thank you!
Thank you, Ellie for sharing that! That made my day. I’m so glad it’s enjoyed!