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.
Simmering on the stove now! Smells fantastic already. Can’t wait to eat it, and see what my husband thinks!
Soooooooo, quick follow up. Made as directed on the stove top and it was beyond delicious! Even reheated and put on baked potatoes. The husband is a bit picky when it comes to chili, and he loved it!!!!!!
This chili is so delicious! I am making it for the 3rd time and I wouldn’t change a thing! Thank you!!
Made this without green peppers and added 1/2 tbl cinnamon and it was best chilli I have ever made. It is a little work getting it all together but worth it. Will definitely save recipe and make again and again. Thank you for sharing!
We are in theood for chili tonight and while I have a very good chili recipe I wanted to try something different so to Pinterest I went. I ALWAYS read comments and based on the abundance of very positive comments I’m going to try this. Will have to be stove top today since it’s midday already but next time I’ll throw it in the crockpot.
Wonder how spicy this is. I like spice but it doesn’t like me.
Hi Neda! If spice doesn’t agree with you, omit the peppers and it’ll still be a very tasty chili!
Megan
I made this recipe the other day and other than: near tripling the amount of spices, adding paprika, adding hot sauce, adding an extra can of red kidney beans, and since I did not have tomato juice I used tomato soup…this truly is the best chili ever. Oh. My. Gosh. I think I will have to compete in my husband’s workplace chili cookoff with what I made. We actually put it on top a well seasoned baked potato, then finished it with the usual cheese, sour cream, and then green onion. I think this will go well with rice, but since we’ve eaten this the last few nights I need to change it up so I am reusing this for tacos. It totally works with tacos too!
How much would you consider a serving to be? Preferably a measurement if watching macros?
Hi Chris! I would consider a serving to be approximately 1 1/2 to 2 cups. I hope this helps!
Megan
I’m making this recipe for the second time.. it’s a big hit!
Great recipe! I used a quarter of the tomato juice (about 12oz) and added a 12oz bottle of Shiner Bock and the flavor was amazing.
I made a few small adjustments, but this recipe won 1st place at our annual school district chili cook off! Everyone loved it!
Should this be covered if cooking on the stove?
Hi Ebony! No cover is necessary on the stovetop. I hope it turns out great!
Megan
I added a pound of ground sausage. Great recipe!
Can I substitute the fresh jalapeños for canned diced peppers?
Canned green chilies
Hi Jessica! Yes, absolutely you can substituted the fresh jalapeños for diced green chiles. That would be delicious!
Megan
How big does the crock pot have to be? I think I only have a small one?
Hi Samantha! You’ll need at least a 6-quart crockpot for this recipe. It’s a big batch! If you want to use a smaller crockpot and halve the recipe, that would work great, too!
Megan
We made this for the family get together one night in December and EVERYONE absolutely loved it. We are making it AGAIN tomorrow night because everyone requested it.
Hi Kimberly! Yay, I’m so glad you all loved it! I hope you enjoy it the second time around, too. Thanks for the comment!
Megan
I would like to make enough for 4 servings, it’s just my bf and I and this is for 12 servings
Hi Gg! I’d suggest halving the recipe and freezing what you don’t need. Good luck, I hope it turns out great for you!
Megan
I love this chili recipe and you should totally enter this chili contest! I think you have a good chance at winning!
http://bushbeans.thedailymeal.com/
Oh wow, thanks for letting me know about this, Molly! So glad you love the recipe!
Megan
Won’t 46 oz of tomato juice make it soupy?
Hi Tania! If you think 46 oz. of tomato juice will be too much, reduce by half!
Megan
Just made this and it was so delicious!!! The hubby loved it. Thank you
I recently got a Le Cresuet bean pot and I want to use it to make chili, however it is for the oven. Do you know what temp and how long I could put it in the oven for? Also you uses tomato juice such as V8? Thank you
Hi Erin! I have heard such great things about the Le Cresuet pots, but I know nothing about how they cook. I’d hate to give you poor advice on this! So sorry I can’t help, but will you please let me know how it turns out? Best of luck!
Megan