This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
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! Let’s get cooking!
- 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.
Pin this now to find it later
Pin It
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
How to Store Leftovers
- Refrigerate: Store cooled chili in an airtight container or ziplock for 5–7 days.
- Can you freeze chili? Yes! Cool completely, store flat in a labeled ziplock bag, and freeze for up to 3 months.
- Reheat: Thaw overnight, then warm in a saucepan or 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!
I found that a great way to thicken a pot of chili is to add a can of refried beans
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.