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.
This really is THE BEST CHILI EVER!
From family members who “don’t like chili” have requested this dish! They love it and so does my picky eater kid! Thank you for sharing your recipe with us! Now it’s a family meal staple!
Thanks, Katie! Comments like these really mean a lot. Thank you for taking the time to share.
Hello! I love this chili recipe, it is my only chili recipe I use now. My question is do you think this could be pressure canned?
Hi Becky! I’ve never tried it but I don’t see why not.
it can be,, use time for meat
I found this recipe 12 years ago and have made it ever since!! I LOVE LOVE LOVE this recipe!!!!! It’s absolutely delicious and worth every bite!
Wow, Trisha! You’ve been with me since the early years! Thank you so much for the note. I’m glad you’re here!
I’ve been using this recipe for years and love it!
I do have a question though; could I put the slow cooker on high for 3 hours instead of low for 7?
Sure! I’ve cooked on high for 4 hours plenty of times. It might be done-ish by 3 hrs.
How many people does this recipe serve?
Hi Brittany – this should serve roughly 12 people.
What kind of tomato juice do you recommend? I made this before without it and it was delicious, but everyone seems to like adding the tomato juice so I’m thinking maybe I should too!
Hey Erica! Any tomato juice works. Pick your favorite!
At last, I finally see somebody else using tomato juice and tomato sauce in their chili instead of paste! You can personalize this like I do, I add more tomatoes and more kidney beans. I also add a little more chili powder. This is a great recipe and an old-fashioned one I learned from my mother-in-law.
Thanks for commenting, Lori! It’s the best when you can take a recipe and make it your own!
If doing this chili on top of the stove, do you simmer it covered or uncovered?
Hi Karen – You’ll want to let it simmer uncovered. Thanks!
Could you freeze this recipe? Has anyone?
Hi Kourtney! Chili freezes great!
What if I don’t have tomato juice and don’t want to buy it? Suggestions?
Hi Sam – you could use tomato sauce mixed with water, canned tomatoes (pureed if you want a smoother consistency), or other vegetable juices like V8 but I can’t say the results will be the same! Let me know if you try something else.
I have been making this recipe for years as well!! My kiddos love it especially when we put cheese and goldfish in it!
I do make a few alterations to it….I change from diced tomatoes to crushed since my kids don’t like the tomato chunks and add a can of tomato paste as well as half a bag of frozen corn.
Just love it!!
Thanks for stopping in and sharing this, Kelly! I really appreciate it.
I have been making this chili for years and years! BEST chili recipe out there. Lots of complements. It has just enough spice for all to enjoy. Delicious.
I love to hear this, Colby! Thanks so much for taking the time to leave me this note.
I’ve tried many different recipes and I always find myself coming back to this one. Very good flavor and not too much spice. Highly recommend this chili!
Thank you, Jake! I appreciate you taking the time to leave me this note.
My family loves this chili recipe! I appreciate the suggested variations in the Notes. Here’s another delicious option—substitute Bloody Mary mix for the tomato juice.
Thanks, Saundra! That’s an interesting twist. Thanks for sharing it!
Such a yummy recipe! I was wondering how I could change it up to use dried pinto beans? thanks!
Hey Krystle – you could definitely use dried pinto beans! I would recommend soaking the beans first and maybe even, if you have time, cooking them first before adding them to the chili.
Hello, I’m going to be using your recipe for some awesome chili. One question though, just how hot is it….on a scale of 1 to 5..ty
Hi Jim – this is a hard question to answer because everyone’s spice meter is different. If someone is sensitive to spice, omit the jalapeños. At that point it’s a 1. With the peppers, maybe a 2.5?
I have been making this recipe for years now and it never misses! So yummy!!
Thanks for sharing, Ashley!
This is my go to chili recipe! Sooo good.
Love to hear this Robin!
my first and best tasting chili ever! Definitely better than those in cans.
Best chili ever!
Been yrs since I made a pot of chili. Found this one and want to say thanks to the author. Simple, easy to follow, delicious.
Few tweaks for pot size, protein I had on hand (80/chuck, chorizo, mild Italian sausage), spice heat level… served w/skillet cornbread. Yum!!
This is the one!!