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Thick, rich, and flavorful, this classic chili recipe is a MUST make! This chili is filled with lean ground beef, a mix of beans, ripe tomatoes, fresh seasonings and it’s topped with all your favorites!
Need a side to go with your chili? Try this homemade cornbread (or add a little spice with this jalapeño cornbread) for a side dish that compliments this chili recipe perfectly.
The Best Chili Recipe
There is always the classic debate on whether or not chili should have beans in it. This recipe does and it’s so delicious! This recipe can feed a crowd and is made within 30 minutes. Not only that but it cooks up in one pot which masker for easy cleanup! It is so simple and has SO much flavor.
My family loves to make this recipe year round. It is perfect in the winter to warm up but also a summer time favorite during BBQ season. If you are ready to branch out and try a chili thats totally different then check out this Crack Chicken Chili recipe next!
Ingredients to Make Chili
This is an ultimate chili recipe with loads of flavor and an easy to make recipe. In 30 minutes this chili will be ready to feed a crowd!
- Olive Oil: This is used to sauté the onion, bell pepper, cloves creating a flavor.
- Onion: Dice up the onion into small, uniform pieces.
- Green Bell Pepper: Cut into small chunks.
- 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.
- Ground Beef: Lean ground beef gives flavor but also less fat and grease.
- Beef Broth: The beef broth adds in flavor to the chili while cooking.
- Tomato: To make things easy, get the canned tomatoes that are already in sauce.
- Beans: Pinto beans and kidney beans give a good mixture of tender and soft beans.
- Seasonings: Chili powder, oregano, cumin, coriander, salt and cayenne mixes together giving the chili a sweet, spicy and savory flavoring.
How to Make Good Homemade Chili
This is a dump and go recipe that uses only one pot! It is perfect for a quick meal during a busy week or let simmer on a weekend when feeding a crowd. Bring this chili to any potluck or gathering and watch it disappear in no time.
- Sauté and Cook Beef: In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Brown the ground beef and cook and crumble until brown.
- 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.
- Boil: Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine (about 30 minutes).
Variations and Substitutions
Sometimes, we need to change things up! Whether it’s because you want to try new flavors or you are missing some ingredients from your pantry and need to use something different, I have you covered!
- Vegetables: Potatoes, carrots, celery, mushrooms or zucchini are all great add ins for sautéing at the beginning.
- Meat: Substitute the beef for turkey, steak, Italian sausage or chicken.
- Seasonings: Try using taco seasoning for a tex-tex taste.
- Smokey Taste: Try adding adobo sauce, paprika or a liquid smoke for a smoky taste.
- Beef Broth: Don’t have beef broth? Chicken or even water will help keep it thick and will simmer well with either liquid.
- Sugar: Sounds crazy, right! Sugar adds a bit of sweetness. Cocoa powder will also add subtle hint of sweetness with a savory taste of chocolate. It is a must try! Just a teaspoon will do the trick!
Toppings
Add these toppings to your chili for more flavor. From a sweet avocado, creamy sour cream, or a crunchy chip is just what this chili needs. All the favorites blend together so well with this chili recipe.
- Sour Cream: Add a dollop over top.
- Onions: Chopped up and sprinkled on top.
- Shredded Cheese: This will melt over top the chili
- Jalapeños: This adds in some heat.
- Cilantro: Looks good and adds a great flavoring!
- Avocado: I love the fresh, creamy texture this brings to it.
- Tortilla Strips: These are a must. Try my homemade tortilla strips recipe for the best of the best.
- Frito Chips: I love the salty flavor of these to complement the dish.
- Lime Wedges: Squeeze the limes over the top for a fresh flavor.
Storing Chili
- In the Refrigerator: It is best to keep the chili in an airtight container or ziplock bag in the refrigerator once cooled after cooking. You can store leftover chili in the refrigerator for 5 to 7 days
- Can you freeze chili? Yes! It is another perk about this recipe. Once it is cooled completely add it to a large ziplock bag letting out of all the air. Laying flat, place the chili in the freezer for 1 month. Don’t forget to label it with the date!
- Warming up: When you are ready to reheat the chili, thaw it overnight in the refrigerator and heat it in a saucepan or microwave until it’s warmed through.
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!
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Best Ever Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 2 pounds lean ground beef
- 2 cups beef broth
- 1 8 ounce can tomato sauce
- 1 15 ounce can diced tomatoes, undrained
- 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
- 1/4 teaspoon cayenne
Instructions
- In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.
- Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
- Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great chili thanks so much for sharing
I am not a fan of real spicy things. How can I make this not too spicy?
You are welcome to adjust the seasonings amount or omit the chili powder or peppers.
Love this recipe!! I have customized it by axing the peppers, adding mushrooms, and using a full 28 oz can of tomato sauce rather than the sauce and diced tomatoes.
I don’t want a chili that is too spicy. Is this real spicy?
What do I do if I don’t have cayenne pepper
You are welcome to omit it or use another spice that you have on-hand.
It just won’t be as spicy, that’s about it!
Soooo good.. really liked this recipe.. I personally didn’t drain the beans and it tasted just fine.. my 3 year old absolutely loved it
Made this for superbowl party and it was a hit. This is a simple recipe but has tons of flavor. I let it simmer for over an hour. I followed the recipe exactly and did not rinse the beans. I also added about a T of maple syrup to add some subtle sweetness. This will now be my go to chili recipe!
That is great to hear! Thank you for sharing!
I think one more can of diced tomatos an I like to add 1 can of corn
What is tomato saúde. Is there a recipe for its?
You can buy it in a can or I have a homemade recipe here: https://therecipecritic.com/easy-homemade-tomato-sauce/
Hi Alyssa,
I’ve been looking for a chili recipe to use for first time make chili. Your recipe looks yummy. I don’t have coriander. I assuming you mean ground coriander. Since I don’t have that ingredient on hand, is there another spice that you recommend to use in place of that?
Thanks,
Ting
Ting- coriander is just the dried version of cilantro. I feel that you could leave it out of the recipe and still be okay. The chili powder and cumin should give it enough flavor. Also topping your chili with fresh cilantro would be amazing. (that is if you like cilantro)
You can omit the coriander- I did the last time I made the chili, it turned out pretty well. I’m currently making it as I’m typing, with coriander this time.
I made this twice and it’s a hit with my family. My kids a can be pretty picky and they devoured this and they gave me lots of compliments on it. Soo it’s a winner for us!!! I’ve looked to cooking more elaborate meals because of 2020 and restaurants being closed; Soo, I brought the restaurant cooking home. Again, great recipe and everyone enjoyed it!
Family size: 6- kid ages. Seriously, a hit.
1-15yr old male
1-13yr old male
1-9yr old male
I used yellow bell pepper because we don’t really like green bell pepper. Also used a vegan “beef” ground and vegetable broth, to make it a vegan chili. Turned out amazing!!!
Went browsing around for a chili recipe to replace my hodgepodge “recipe,” and this one delivers! I’m finishing the first pot of it and am are planning to turn right around and make another one with chicken – thanks for this!
Followed this recipe exactly as is…it was delicious!! My whole family really enjoyed it, and look forward to having it again!
I broil poblano peppers instead of using bell peppers to get a superb flavor. If you like it hotter, broil New Mexico peppers !
This was SO easy to make and SO good! The whole family liked it! I didn’t have any coriander but it was still delicious! Not too spicy and full of flavor.
Agree with the others – this is the best chili recipe! And easy. I throw in several dashes of chipotle tabasco for a hint of smokiness. Yum!