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 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!