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I’m telling you right now, this is the BEST chili you will ever have. The reviews don’t lie! It’s hearty, flavorful, and oh-so-comforting. It’s packed with ground beef, beans, tomatoes, and bold spices. Get creative with your toppings and dig in!

Overhead shot of a pot of chili with a ladle.

A Reader’s Review

This is the best chili Iโ€™ve ever had! What makes it better is how easy it is to make! My kids love it also!

– Michelle

Why You NEED This Chili in Your Life

  • Bean + Beef Magic: Every bite is loaded with hearty beans, savory beef, and bold spices that make you go back for โ€œjust one more spoonful.โ€
  • One-Pot Bliss: All the flavor, with barely any dishes. Your sink and your future self will thank you.
  • Any Season, Any Reason: Warm and cozy for cold nights, but just as perfect ladled over hot dogs at a summer cookout.

Ingredients Needed

Overhead shot of labeled chili ingredients.
  • Garlic Cloves: I prefer fresh cloves, but you can use the jarred minced garlic instead! 1/2 teaspoon minced garlic is equal to one clove. 
  • Meat: I like to use lean ground beef, but feel free to substitute ground turkey or chicken if preferred.
  • Vegetables: Potatoes, carrots, celery, mushrooms, or zucchini are all great add-ins for sautรฉing at the beginning.
  • Spices: Try using taco seasoning for a Tex-Mex taste.
  • Beef Broth: Donโ€™t have beef broth? Chicken, vegetable, bone broth, or even water will help keep it thick and simmer well.
  • Sugar: Just a teaspoon adds a touch of sweetness that balances the cocoaโ€™s rich, savory chocolate flavor.

How to Make the Best Chili

This chili recipe comes together in no time and is the ultimate comfort food. I love making a big pot and my homemade cornbread, or Jalapeno Cornbread if you like a little spice! Let’s get cooking!

  1. Cook the Beef: In a large pot, add ground beef over medium-high heat, then cook and crumble until brown. Drain excess fat from the beef.
  2. Sautรฉ Vegetables: Add in the onion, bell pepper, and garlic, and sautรฉ until almost tender.
  3. Add in Remaining Ingredients: Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt, and cayenne.
  4. Simmer: Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine (about 30 minutes).

Top it off!

The right toppings can take your chili from great to unforgettable. Mix and match your favorites for the perfect bite every time.

  • Sour Cream: A cool, creamy dollop to balance the heat.
  • Onions: Fresh, crisp, and full of bite.
  • Shredded Cheese: Melts into the chili for extra richness.
  • Jalapeรฑos: Bring on the spice!
  • Cilantro: Fresh flavor and a pop of color.
  • Avocado: Soft, creamy, and so fresh.
  • Tortilla Strips: Adds a little crunch! Try my homemade tortilla strips!
  • Frito Chips: Salty, crunchy, and irresistible.
  • Lime Wedges: A bright squeeze to wake up the flavors.

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Best Ever Chili

4.88 from 74 votes
This is the chili I make when I need something hearty, easy, and guaranteed to make everyone happy.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 People

Ingredients 

  • 2 pounds lean ground beef
  • 1 small onion diced
  • 1 green bell pepper diced
  • 2 garlic cloves minced
  • 2 cups beef broth
  • 1 (8-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes undrained
  • 1 (15-ounce) can pinto beans drained
  • 1 (15-ounce) can kidney beans drained
  • 3 tablespoons chili powder
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • ยฝ teaspoon pepper
  • ยผ teaspoon cayenne

Instructions 

  • In a large pot, over medium-high heat, add 2 pounds lean ground beef and cook and crumble until brown. Drain the excess fat from the beef.
  • Add in 1 small onion diced, 1 green bell pepper diced and 2 garlic cloves minced and sautรฉ until almost tender.
  • Add in 2 cups beef broth, 1 (8-ounce) can tomato sauce, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can pinto beans, 1 (15-ounce) can kidney beans, 3 tablespoons chili powder, 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, ยฝ teaspoon pepper and ยผ teaspoon cayenne.
  • Bring to a boil and reduce to a simmer until it starts to thicken and the flavors combine, about 30 minutes.

Video

Notes

How to Store Leftovers

  • Refrigerate: Store cooled chili in an airtight container or ziplock for 5โ€“7 days.
  • Can you freeze chili? Yes! Cool completely, store flat in a labeled ziplock bag, and freeze for up to 3 months.ย 
  • Reheat: Thaw overnight, then warm in a saucepan or microwave until heated through.

Nutrition

Calories: 238kcalCarbohydrates: 12gProtein: 28gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 70mgSodium: 783mgPotassium: 687mgFiber: 4gSugar: 2gVitamin A: 986IUVitamin C: 13mgCalcium: 66mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Dinner, Main Course, Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Chili in a bowl with lime wedge, sour cream, Frito chips and shredded cheese.

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If you loved this chili, then you MUST try out some more of my tried and true favorite chili recipes. There are so many delicious flavors!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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185 Comments

    1. Hi Dan, if you click on “Jump to Recipe” then “Print” The recipe will open in a different page and you won’t have the ads.

  1. 5 stars
    Best chili ever. Freezes well. Drain the beef and add the cocoa, it really does add something. Thank you!

  2. Hi there. This is a wonderful recipe. Thank you! Tried some of the suggestions in comment section- paprika, small maint of apple cider vinegar. Served over shredded cabbage and was quite absolutely delicious!

  3. We just loved this chili. Canโ€™t wait to make it again. I love trying all your recipes. Thanks so much for sharing.

  4. 5 stars
    Have made this several timesโ€”my in-laws are also making this chili now. Everyone loves it! I always add another can of black beans or whatever beans I have on hand as well. I try to make it couple hours ahead of time for flavors to really meld (takes it to next level)โ€”itโ€™s even better the next day. Highly recommend!

  5. Very versatile recipe. I enjoyed making it. Just for kicks the next time I made it I added tsp of paprika, a small chili pepper, bay leaf, tblsp of hot honey, tblsp of apple cider vinegar. Chemist by nature.

    1. Hi Marge, thank you for your question. This soup makes 8 servings so 1/8 of the chili is one serving size.