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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!
A Reader’s Review
This is the best chili I’ve ever had! What makes it better is how easy it is to make! My kids love it also!
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 “just one more spoonful.”
- 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. Just like my Award Winning Cheeseburger Soup!
Ingredients Needed
- 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 sautéing at the beginning.
- Spices: Try using taco seasoning for a Tex-Mex taste.
- Beef Broth: Don’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 cocoa’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! Another hearty soup you should try next is my Slow Cooker Beef Bourguignon!
- 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.
- Sauté Vegetables: Add in the onion, bell pepper, and garlic, and sauté until almost tender.
- 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.
- 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.
- Jalapeños: 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
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
- ½ teaspoon pepper
- ¼ 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 sauté 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, ½ teaspoon pepper and ¼ 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
- Make Ahead: Make it a day ahead, refrigerate it, then reheat it on the stovetop before serving.
- Refrigerate: Store cooled chili in an airtight container in the refrigerator for 3–4 days.
- Freeze: Let the chili cool completely, then freeze it in an airtight container or freezer bag for up to 3 months.
- Reheat: Thaw frozen chili overnight in the refrigerator, then reheat it on the stovetop or in the microwave until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Popular Chili Recipes
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!
Just changed a couple of things-instead of 2 cups of broth I added one and one cup of dark beer. At the end I plopped a little basalmic vinegar for a sweet tart finish. Great recipe!
It has an untraditional odd flavor , still trying to add things to make it taste normal
I’m sorry you didn’t enjoy it. Thanks for trying the recipe!
Very good as is written. Excellent flavor, only used 1# venison. Seasonings the same.