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.
Hi Megan, I know this is a really dumb question, but when you say tomato juice do you mean like V8 tomato juice? I’m planning to make it this week! The recipe looks delicious. Thanks!!
Not a dumb question, Jessica! Plain old tomato juice can be found near V8 in the grocery store. I have also used V8 in a pinch and it works great, too. Enjoy!!
M
Thank you!
46 ounces of tomato juice sounds like a lot. I have 25 ozs on hand, will that be enough liquid or is the full 46 ozs necessary?
I’ve received a lot of feedback from people who prefer using less tomato juice, so 25 oz will be great~!
M
This chili recipe is amazing, thank you! I didn’t have parsley or tomato juice nor did I use sugar, however the chili still turned out great. It has the right kick using 2 jalapenos.
I accidentally used too much parsley for my liking.. Is there anyway to cover up that flavor so it’s not as strong? Thanks!
Hi Kelly! Maybe add a bit more chili powder and/or sugar. I hope this helps and that I’m not too late!
M
Do I have to use kidney beans? Two cans of beans, or can I use one can of pinto? Also I have roasted garlic tomato sauce, will that be ok? Or do you recommend regular? Thanks
Oh and hello!
Hi Kari! NO, you don’t have to use kidney beans! Pinto is great! Roasted garlic tomato sauce would give it an extra little kick that I’m sure would be GREAT!
M
This is absolutely the BEST chili ever….it cooks amazingly in the crockpot as suggested!!!!
I am wanting to try this for the Apple Cup game next week (GO HUSKIES). The game is at noon- is it okay to do the stove top part of the cooking (meat, and sauteed veggies) the night before, and then wake up in the morning to throw everything in the crock pot for 7 hours?
Hi Kelsey! YES! This would work just fine! It will turn out GREAT!
M
This sounds (&looks) absolutely amazing!!! Can’t wait to make it for the hungry men in my family!! thank you
–Ellen
Rochester, NY
I was so excited to make my first chili but the recipe was too spicy for me ad my husband ( and he loves spicy). It also did not agree with my stomach, ut I’ll try it one more time and do half the amunt of spice I guess and see how it goes….
2 questions – if I cut this in half to fit a 4-quart slow cooker, will it be ok to cook on low all day? And can I cook the meat/peppers/onions a day ahead and refrigerate and then dump in the crock pot in the morning?
Hi Dara! Yes, you can cook on Low for 8-9 hours even if you reduce the recipe. And yes, you can definitely cook the meat/peppers, etc, the day ahead and refrigerate until ready to throw in the crockpot. I hope this helps!
M
This was absolutely amazing ! Best chili I’ve ever had. I made it for my entire family and everyone wanted the recipe . It will be the perfect chili to take while we go Xmas tree hunting! Thanks so much for this amazing recipe.
The last time I tried to make chili we ate it on buns because it tasted like sloppy joes, lol. I CANNOT make chili, that is before tonight! This was amazingly simple and absolutely delicious. I didn’t change a thing. Added to my "Pinterest Proven-It’s a Keeper" board!
(Cooked on top of the stove, approx. 3 hours.)
Made this for the first time today in the crock. I chose to only add 1T of the chili powder so it wouldn’t be too hot for our non spicy kids. I read the comments and decided to leave out about 1 cup of the tomato juice and in the end I ladles out about a cup and a half of liquid because it was too soupy for our liking. But it was delicious and a big hit! Would definitely make it again and just do less tomato juice!
Is it okay to heat up the tomatoes juice, beans, sauce, and diced tomatoes in the crock pot while cooking the other items?
Hi Jess! Yes, you can definitely start cooking the "other" ingredients while working on your stovetop! Hope it turns out great!
M
I did that as well!
Hi there! I just bought all the ingredients so I can make this chili this week- can’t wait to try it! Just wondering if it’s fine to cook this in the crockpot while I’m at work. I’m not able to come home during the day, & wondering if it’s fine that I’m not able to stir it at all while it’s in the crockpot.
Thanks in advance! 🙂
Hi Mindy! Yes, you can definitely leave this in the crockpot for the day while you’re at work. No need to stir at all! I hope it turns out great!
M
I have never felt compelled to comment on a recipe before… but I just had to. This is seriously the most amazing chili. I made it for my halloween party this weekend and had none left over! About which, my husband and I were sad. I will make this for years to come. I however, did not put green pepper or beans in it. And we added a ton of cheddar cheese and sour cream in our personal bowls.. oh and fritos. 🙂 PERFECTION. Thank you!
Yay! SO glad it turned out so well! I love the addition of Fritos…yum!
M
I usually don’t leave comments but just wanted to say this is the best chili I’ve ever made! I’m so proud of myself lol. We made is for Halloween night and it came out delicious. My friends had seconds and asked for the recipe. I didn’t have tomato juice so I just added the juice from the canned tomatoes. Probably about half the juice the recipe called for. I also added a bag of frozen corn and a little extra seasoning salt at the end. DELICIOUS!
Hi Tonya! I’m so happy to hear this turned out so well for you! Adding corn and seasoning salt is a great call. Thanks for the note!
M
Is this a spicy chili? I’m wondering if I cut out the jalapeños and cayenne to tame it down, do you think it would tase okay still? My mom can’t handle spicey food but really wants chili!
Hi Mary! It definitely has a kick, but it’s not going to burn your mouth. If your mom doesn’t like spicy food, I’d say cut out the peppers and leave the cayenne pepper in. It’ll still taste great! Hope this helps.
M
I used this recipe (18oz of tomato juice is the only thing I changed) and won 3rd place out at 18 pots of chili. I’d say that’s pretty good for never making chili before! Thank you so much for the recipe. It was delicious!
It’s true!! It is the best chili ever! Everyone has to have the recipe once they taste it. It started with my daughter making it and now we all do! Thanks so much!