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 have been using this recipe for chili for quite a while now. The only “tweaks” I’ve made is using tri-bean blend, (sometimes my husband requests MORE beans so I’ll add in a third can) sometimes I add a can of corn, and I use a beef/pork mix. This recipe always gets great reviews from the people I make it for and I always direct to this recipe. We use shredded cheese and a dollop of sour cream to top it off, and it goes great with corn muffins.
Thank you Jamie! I love hearing this. 🙂
This has been my go-to chili recipe for years! I love it!
I first made this recipe for my son’s first birthday party, six years ago. I have made it regularly ever since and it is absolutely adored by everyone who eats it. It’s fun to make and you can play with the recipe to a ridiculous degree and still have an incredible chili. It sounds dumb, but this chili is near and dear to my heart because of all the memories made while eating it and it really is the best chili recipe ever!!
Wow Melissa! Thank you for sharing. This is the ultimate compliment. Here’s to many more memories made!
Can I make this recipe as is only omit the meat so I have a vegetarian meal?
Hey Anne ~ I wouldn’t see why not or if you have a favorite meat replacement, maybe try that and see what you think!
I expect you will need something to replace the meat or you won’t have much – K have made chili with Quinoa & black beans (or whatever beans you like) & it was delicious! I’m sure other grains would work as well.
I expect you will need something to replace the meat or you won’t have much – K have made chili with Quinoa & black beans (or whatever beans you like) & it was delicious! I’m sure other grains would work as well. Also, the soy meat replacements available @ most grocery stores these days.
I made this for the 1st time for a dinner party and everyone loved it! I added the tomato paste, used crushed tomatoes, brown sugar, garlic powder, paprika and some chilpolte cinnamon. The batch fed 9 people – some big men and it was served with potato skins and salad. Thanks for the world’s best chili recipe and tips!
Susie ~ Thank you for sharing!
I loooove this recipe and every time I’ve made it, I get rave reviews! How long would you cook this in an Instant Pot or Ninja Foodi?
Two questions:
Is this gluten free? How many will one recipe serve? Looking forward to trying it.
Hi Marie, I don’t write my recipes on a gluten free basis but this recipe is naturally gf. You would just need to check your spices to confirm! This recipes makes 12 servings so you can determine that once it’s prepared.
Added a little of the juice from the jar of jalapeno nacho slices that are always in our fridge. Very good recipe.
Great tip, Paula! Thank you for sharing.
We loved this recipe 🙂 Its now my sons favorite, Thank you
Love to hear that, Gloria! Thank you for sharing.
I made this last night and followed the recipe almost exactly. I subbed one can of diced tomatoes for a can of stewed tomatoes. Even added a handful of pickled jalapeños. Hands down the best chili I’ve ever made. I think next time, the only change I’ll make is adding an extra bell pepper. So good!
That’s what I love about chili-use what you have on hand and its never wrong. Thanks for sharing those tweaks!
I have been using this recipe for the last 7 years and I will never use another. This is always a hit at potlucks and family gatherings. I made it for a guy one time, and he bought a crockpot so I could make a whole batch just for him. This is my go-to recipe and it is always a hit. 🙂
That’s great! Thank you for sharing, Kaila!
Any idea how long in an instant pot and what setting?
Thank you for asking, Tom. Follow the instructions for this instant pot chili instructions: https://pipandebby.com/pip-ebby/best-instant-pot-chili/
Just tried your chili recipe and everyone loved it. Making another batch for the freezer. Thanks for sharing!
Love to hear that, Joyce. Thank you for sharing!
I have been making this chili for several years since I stumbled upon the recipe so I’m finally leaving this comment. It is exactly what I look for in chili, rich tomatoey goodness. My favorite iteration is substituting some of the meat with chorizo and the beans with black beans but I have made the recipe straight as it is written many times- jolly pepes (aka jalapenos) are never optional for me! I am on the page today to make my list for the grocery so I thought I’d leave me 2 pennies. Thank you for an outstanding chili recipe I come back to time and time again.
You’re welcome Charlotte. Love those tweaks to the recipe.
How long do you cook in the crock pot on high?
I recommend the low and slow method for chili in the slow cooker. Cook on low heat for 7 to 8 hours. You can half that time for high heat.
I made this the other night and made a few changes I went with a 97/3 ground beef with a pound of sausage. for the tomatoes I used 2 quarts from the garden One can of kidney beans rinsed with one can of chili beans. I added the quart of beef broth. this was the best chili I have ever had.
Sounds like easy tweaks and great to use what you have on hand too. Thank you for sharing!
I have been making this recipe for many years now! I absolutely love it! It really is the best chili recipe ever!!
Agreed, Crista! Thanks for trying it and sharing how you liked it.
I’ve used this recipe for years. I use 2T beef fat in place o 2T OO and I reduce the tomato juice by half. It’s the best chili for chili dogs and I usually make jalapeno cheddar cornbread to have as a side.
The bread sounds delicious, Carla. Thanks for the tips about how you enjoyed the chili.
I am sure I’ve commented a few times now however worth another comment. I’ve been using your recipe for several years now, definitely my families favourite chilli. Today was definitely a perfect day to have it as it’s definitely starting to feel like fall around here!
I make this chili all the time and love it so much. Definitely deserves five stars. One of the author’s tips is to sub out half the meat for ground pork, and I really do enjoy the extra complexity that brings. Over the years, I have come to change one thing about the recipe: I don’t like it to be as liquidy, so I double the tomato sauce and omit the tomato juice. Other than that, I make it exactly as directed and am rewarded with fantastic chili. Thanks so much for such a great recipe!
That’s great to hear, Reiney! Thank you!