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.
Today is Sunday, 01/03/16, and I got up first thing this morning, and made this chilli! I stuck completely to your recipe, and it is on the stove simmering now. My husband and I just tried a taste, and it was delicious; but, I will post again after it’s finished simmering, and we’ve had some. One thing, though. We like out chilli Hot! I removed the seeds from the jalapeños, not knowing, that including the seeds, would’ve given it even more kick. I ran to the trash, hoping to salvage the seeds LOL, when my husband said, "That’s gross!" It was, so I didn’t dig for them. I guess next time, I’ll leave the seeds in! Thanks so much for this recipe!
i made this and my family loved it. we gave some to my father in law and his wife asked for a little bit and thats what he gave her a little bit on a spoon. and he ate the rest so the next time we will have to bring a bigger bowl.
do you drain the juice from the diced tomatoes?
I am 59 years old have served and performed in restaurant’s all around Memphis and north Mississippi,have tried a lot of chili and I think you have the best chili on earth!!!!
Making tonight cant wait!
Making this for the second time tonight! My husband’s parents loved it a month ago and now that it’s finally cold in Austin, I want to make it again! Love it!
I have to admit this is some of the best chili I ever ate so good.
Just finished prepping this chili and it’s in the slow cooker. I also added Italian sausage and half a beer and may have doubled the seasonings and it tastes amazing!
Sorry just seen 12. I think I will make this for a party this weekend!
How many servings does this make?
The only thing I changed was the amount of tomato juice based on the reviews. I only used 25 ounces and I’m glad I did because it would’ve been soupier than I would’ve preferred. I used 2 lbs of low-fat ground turkey and cooked it on low in the crockpot. Trying to keep it healthy-ish. Just had a bowl and it’s delicious. This is one of the better chili recipes I’ve come across. I can’t wait to taste this tomorrow because it’s always better the next day. I think it’s a keeper though! Thanks for sharing!
Just made this in the crockpot exactly like the recipe said, only I added a can of stout beer. Oh my wow. This really is the best chili. ? thanks for posting!
This chili recipe is a winner even though or tean lost.. I made this chili yesterday for the first time for our tailgate at the stadium and everyone loved it. I’m not a big chili fan but this chili had the prefect comb of spice and tomato base.. It was so good in the cold and rainy weather.. Thank for this recipe I will be making it real soon..
This is a 5 star recipe!! I halved it since it was just for me, but still added two full cans of beans. I think I would have missed the amount of beans had I not, but that is probably just my personal preference for beans! Thank you for sharing!
When simmering on stove for 2 hours, do you cover the pot or leave it uncovered?
Let me start by saying this is the best chili I’ve ever made or had. I made a few tweeks, I used chipotle peppers in adobo sauce in place of the jalapenos, I only used 1 T of chili powder, added 1 t extra of cumin, and I also added diced carrots. So yummy! My two year old wouldn’t have eaten it if it was spicier so these modifications were perfect for my family. So making this again!
Hi Sarah! I’m so glad you loved it so much! I love the addition of diced carrots…yum. Thanks so much for the comment!!
M
This sounds amazing. I can’t wait to make it.
Made this for dinner tonight! It was amazing! So simple and delicious!
I skipped the kidney beans and added fresh mushrooms, just a personal preference!
Also, for people worrying about the jalapeños being to spicy, just make sure you remove the seeds!
Thank you so much for this recipe, by far the best chili I’ve had!
I’m so excited to try this recipe!! Do you keep the seeds in the jalapenos when you chop them, or do you remove them?? Thank you!!
Hi Katy! I always keep the seeds for an added boost of spice, but if you prefer it a bit less spicy feel free to remove them! Enjoy!!
M
This chili is EVERYTHING. It is our go-to recipe (with a few tweaks!). I always use several chipotle peppers + adobo sauce in place of the jalapeños (I have a chipotle pepper obsession), and I also add a can of black beans and corn to the mix. It is SPICY and warm and delicious!!! We always end up with quite a bit left over to freeze in individual containers and heat up later. Thank you sooo much for this epic recipe!