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World’s Best Chili Recipe

This hearty slow cooker chili is loaded with ground beef, beans, fresh vegetables and bold seasonings in a rich, spoonable tomato base. With more than 200 five-star reviews, it’s a tried-and-true favorite for family dinners, game day and feeding a crowd. Let it simmer in the slow cooker for 7 to 8 hours, or use the stovetop method when you need it sooner.
5 from 203 votes
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Course: Main Course, Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 12
Calories: 391kcal
Author: Megan Porta

Equipment

Ingredients

Instructions

  • Brown the ground beef.
    Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles, until no longer pink and lightly browned. Transfer the beef to an 8-quart slow cooker. Drain the excess grease from the skillet, but do not clean it.
    2 pounds ground beef
  • Sauté the vegetables.
    Add the olive oil to the same skillet and reduce the heat to medium. Add the onion, green bell pepper, garlic, parsley and jalapeños, if using. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
    4 tbsp olive oil, 1 yellow onion, 1 green bell pepper, 4 cloves garlic, 1/4 cup flat-leaf Italian parsley, 2 jalapeño peppers
  • Add the seasonings.
    Remove the skillet from the heat. Add the chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until the vegetables are evenly coated.
    3 tbsp chili powder, 2 tsp cumin, 1 tsp sugar, 1 tsp oregano, 1 tsp salt, 1 tsp pepper, 1/4 tsp cayenne pepper
  • Combine the ingredients.
    Transfer the seasoned vegetables to the slow cooker with the beef. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. Stir until well combined.
    46 oz tomato juice, 28 oz diced tomatoes, 15 oz tomato sauce, 16 oz kidney beans, 16 oz pinto beans
  • Slow cook the chili.
    Cover and cook on low for 7 to 8 hours.
  • Serve.
    Stir well and taste, adjusting the salt or seasonings if needed. Ladle into bowls and serve warm with shredded cheddar cheese, sour cream and your favorite toppings.
    Shredded cheese and sour cream

Video

Notes

Stovetop Option

To make this chili on the stovetop, use a large Dutch oven or heavy-bottomed stockpot instead of a skillet and slow cooker. Brown the beef, transfer it to a bowl and drain the excess grease. Sauté the vegetables and add the seasonings as directed, then return the beef to the pot. Stir in the tomato juice, tomatoes, tomato sauce and beans. Bring to a boil, reduce the heat to medium-low and simmer uncovered for 2 hours, stirring occasionally.
  • Consistency: This chili intentionally has a rich, spoonable consistency. For thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or begin with 36 to 40 ounces of tomato juice, adding more as needed.
  • Heat level: Remove the jalapeño seeds and membranes for less heat, or omit both the jalapeños and cayenne for a mild version.
  • Make ahead: The flavor becomes even richer after the chili rests overnight.
  • Storage: Refrigerate cooled chili in shallow, airtight containers for 3 to 4 days.
  • Freezing: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm gently on the stovetop or microwave individual portions until heated through. Add a splash of tomato juice, broth or water if the chili has thickened in storage.
    For the deepest flavor, drain the excess grease after browning the beef but don’t clean the pot. The flavorful browned bits left behind will season the vegetables and the entire batch of chili.

Nutrition

Serving: 1cup | Calories: 391kcal | Carbohydrates: 31g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 466mg | Potassium: 1097mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1506IU | Vitamin C: 43mg | Calcium: 98mg | Iron: 6mg
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