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 just won a chili cook off with this recipe! I made a few changes according to some of the reviews I read above and beat 7 other pots of chili! This is a first time for me and the chili is SO GOOD!! Thanks for posting!
How do you print the recipe??? Tried hitting print recipe and nothing happens.
Try again, Marcy! It’s fixed now!
M
This sounds so good! How many servings does this make?
This makes a huge batch, Ellie! Somewhere around 12 servings.
M
I wonder if the people who said it came out soupy used a slow cooker?
Great flavor! Wish I would have read through the comments more thoroughly. I feel like I have a soup and not chili with all that juice. I’m going to remedy for today’s baked potato feed at school, but in the future I’m definitely going to cut back on the juice. Tastes wonderful!
Hi Megan! This is pretty much the way I always make my chilli. One thing important to stress is the use of good quality tomatoes, juice and sauce ( don’t skip the juice). Pay just a little more for the good stuff. The tomatoes will cook down and the juice will blend in so you get the taste of the chilli, not tomato soup. Happy cooking!
Great points, Mike! Thanks so much for the comment!
M
Thanks for your great recipe! I subbed tomato sauce for the juice to make it a little thicker and won the People’s Choice award at our church chili cook-off last night! 🙂
Wow, Lindsay, that is awesome! Hopefully you won a prize of some sort. So glad it worked out so well!
Megan
hi im wondering if i can use kidney beans that dont come in a can.
Hi Marie! You can definitely use kidney beans that are not canned, but soak/prep them first according to their package directions. Hope this helps!
Megan
Does this fill s 5 quart crock pot?
Hi Alyson! Yes, it’ll fill a 5-quart crockpot right to the brim!
Megan
Hi, I’d really like to make this but I don’t like chunks of tomatoes. What could I substitute the diced tomatoes for? Thanks in advance?
I would suggest petite diced tomatoes. I used them once when I made this for my picky eaters(my kids). They didn’t even notice they were in there.
Hi Kaitlin! Crushed tomatoes might be a good option, but if you don’t like those then you could use tomato sauce. I like the petite diced tomato suggestion, as well. Hoping that helps some!
Megan
I’m also wondering if substituting pureed tomatillos for half the diced tomatoes and cilantro for the parsley has been tried?
Hi Dave! Pureed tomatillos would be AMAZING in place of the diced tomatoes. I’ve never tried cilantro in place of parsley, but let me know how it turns it out if you give it a try!
Megan
I used 3×10 oz. cans of diced tomatoes with diced green chilis, 4 tomatillos, and cilantro instead of the parsley. The tomatillos added viscosity, the cilantro added tang. I like it slightly on the thick side so I eliminated all tomato juice and substituted beef broth as needed in my crockpot.
Very. Very. Good.
I’m so glad it turned out well, Dave! LOVE the idea of adding tomatillos and cilantro and I’m glad to know they work! Thanks for reporting back.
Megan
The best chili I have ever tasted. A+
I made this recipe yesterday for a chili contest and it won 1st prize!! Thanks for the recipe.
Made this for my son’s 8th birthday, doubled the batch. Not a drop left.My brother used a bun to get the last little bit of chili out of the crock pot. My family loved it. Only has been a week and I have another pot on the stove as I type.DELISH!!!Thanks for the recipe!
Hi i’m currently make this and was wondering if i could cook it on low in my slow cooker?
Hi Denise! Yes, you can cook this chili on Low heat for 7-8 hours in your slow cooker and it will turn out great!!
Megan
does it not taste super tomatoey with that much tomato juice?
Hi Lyndsay! If you think it might be too much tomato juice for your liking, cut it back by half. You can always add more in later!
Megan
Use half the amount of tomato juice! Becomes more of a soup then chili with 46oz. Other then that good recipe
Hi. I didn’t find any tomato juice. Currently cooking the chili at the momenf. Any substitutes ?
Hi Latoya! Do you have diced tomatoes on hand? Any sort of canned tomatoes in your pantry will suffice. I hope I’m not too late!
Megan
Can’t wait to try this! Question: if I’m going to use cilantro rather than parsley, would I add it in at the same time it says to add the parsley?
Hi Deb! Yes, if you replace parsley with cilantro, add it at the same time!
Megan
Made this last night and it turned out awesome!! Only thing different I would do is use less tomato juice. I don’t like it real soupy. This recipe gets 2 thumbs up!
Cooking now on stove top smells amazing!! Is it OK to leave cover off while simmering for 1-2. Hours?