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.
Loved it! Of course like most chili recipes I had to tweak to make this more hearty and Tex-Mex as it was just slightly too diluted. I added 1 tsp Old Bay seasoning, 1 tbs hickory smoke bbq sauce (too give it a slight hint of smokiness), 1 tsp of hot sauce, a pinch of nutmeg. I also seasoned ground turkey a little bit during browning.
Tried this out tonight and cooked on high for about 4 hours and it was perfect. I only added half the amount of juice because I don’t like my chili watery.
Can you freeze this? And if so…. do you have to cook it for the 2 hours or can you just freeze it then when ready to eat throw it in the crockpot for 7-8 hrs?
Hi Abby! Cook first according to recipe and then freeze. When you remove from the freezer, reheat and it will be delicious!
Megan
I have tried several chili recipes over the past few years and none of them has been what my husband liked. I have been on the search for THE recipe. THIS IS IT! 🙂 I made it last night and he said it was finally the one! Yay 🙂 Thanks for sharing this recipe. I used ground turkey. We had friends over and it was enough for multiple servings with plenty left over for lunch today. New favorite! 🙂 Thanks!
So I put this on around 1030 this morning…meaning it hasn’t even been cooking for an entire hour yet…& I can’t stop eating it!! THIS IS THE MOST AMAZING CHILI EVER!
Absolutely amazing! Chili that everyone loved 🙂
Replace parsley (very Italian) with cilantro (very Mexican)
And green peppers with pablano peppers (they are very mild
and you have a much more classic Mexican chili.
Hi Kenzie! Yes!! 4-5 hours on high will work great!
Megan
Can i cook this on high for 4 or 5 hours?
This really is the best chili! I've made it several times for my family. We like things spicy, so sometimes I add an extra jalapeño, or more chili powder, or more cayenne pepper. I also use black beans instead of pinto, and switch up the second bean. Any way I make it, it's yummy! I brought it to a church activity, and received lots of good reviews. Not sure about the comment above saying worst chili and way too much chili powder. How do you have too much chili powder in chili?? Anyway, delish!! Thanks so much for sharing this recipe and labeling it the BEST so that I tried it! Love it ?
Kim: I do not have nutritional information for this recipe, but you could enter the ingredients into an online calculator (such as this one: http://www.myfitnesspal.com/recipe/calculator) to get an idea!
Michele: YAY! I'm so glad the chili was a success for the party!
Elizabeth: On high heat in a crockpot, it'll take 4-5 hours.
Megan
If a put the crock pot on high how many hours would you recommend?
Thanks so much
I made your chili today for my sister's 50th birthday party–bonfire style! I tripled your recipe and substituted 2 lbs of ground beef with 2 lbs of pork sausage. Needless to say, I can't stop grabbing a spoon to taste it every time I walk by! Thank you for sharing…..I will never make another chili recipe again! Yum!
Anyone know nutritional info for this recipe? How many calories per serving?
This is a TERRIBLE recipe. I made this chili for my family tonight and it was horrible! We love spicy food, I usually put Chipotle peppers in Adobe sauce in my chili, but this was too much. The quantity of chilI powder in this is absurd. It isn't just spicy, the flavor of it because of the chili powder is just plain bad. There is no reason for anyone to be calling it the best of anything or anywhere. Yuck.
Hi Sara! A can of crushed tomatoes will work great in place of the diced tomatoes. Enjoy!
Megan
I want to make this tonight but all I have is a can of crushed tomatoes will that work?
Very nice flavor and perfect heat. Just a little watery for me so I will only pour half tomato juice vs whole bottle next time! ?
Looks good. I don't get this sloppy food look in pictures lately. I wouldn't serve it to my family that way so why do I want to see a sloppy picture of it.
Made this for my family for dinner, they loved it
I added a bit more Oregon and sugar.
to take it over the top added cheese tortellini.
And parmigiana cheese
Thank you, great recipe!!!!!
Can't wait to make this for my next party.?