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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.
Easy to make but lacks flavor. Need to add more salt (I don’t use a lot of salt and never add after cooking). Chili powder and other spices need to be increased by a third more.
Made it once.Getting ready to make it again.Great recipe
Just made your chili…very good. The only problem is that there not a lot a broth in this recipe. What do you suggest to add to this ecipes to get more broth.
I like using V-8 juice if I think it is to dry.
I did not have tinned tomatoes so I used fresh with tomato concentrate and I had no cayenne pepper, but otherwise I had all the ingredients. I cooked up first in my Dutch oven then transferred it all to my slow cooker as I needed to go out. This was the best chilli recipe I have ever used. Only use mild chilli due to husbands medical condition and he just loved this. Will be my favourite go to recipe from now on. Thank you Alyssa.
My first time ever making Chili, randomly found this recipe. Delicious !!!!! #dadlife
The name of this recipe needs to changed to “The bestest, most flippin’ delicious chili you’ll ever taste” !!! I always use recipes as a guide and make them my own, but this recipe needed
nothing added, nor anything taken away.. I did brown the beef separately and drained the fat first. The depth of flavor made this meal taste like it simmered for hours. EVERYONE had seconds! Thanks so much for this recipe. It will definitely now be a family favorite!
what should you use to double the recipe??
Do you drain the meat?
Yes, you can if there is excess grease.
I make this once a week for my daughter. Its hands down the best chili recipe.
Excellent chili The carb count is way way off though. The beans are loaded with carbs!
Can V8 juice be used with tomatoes sauce?
I have not tried that before. Let me know how it turns out!
I use V8 or bloody mary mix along with the beef broth – sooooo good!
Hi! I had made a big batch of Texas caviar for my guests the day before. I had a lot of leftovers! This transitioned the leftover Texas caviar flawlessly! I started with all the first steps and then put in all the Texas caviar added some dashes of liquid smoke ample diced tomato and tomato sauce with extra onion. Came out so delicious! Thank you so much for this recipe.
Thanks alot. Nice recipe.
Used curry powder because we didn’t have coriander. Added a tsp of cocoa powder and 2 tsp of brown sugar. And veggie bouillon and zucchini to stretch it. Came out great thank you! Even made corn bread from scratch
Delicious!!! I topped it with cheddar cheese and sour cresm……Soooo good!!! Thanks for sharing.
I was looking for a good traditional chili with beans recipe and yours fit the bill. I haven’t made chili with meat in many years because I am vegan, but I made yours with Impossible Burger and it was a hit, both my husband and I loved it! I
have always made a good spicy chili, but vegan…I made it with a medley of beans, peppers, onions, garlic, etc, and it is very good also, but this is classic chili, like what my Mom made.
Thanks for the recipe, it’s a keeper. You might think about trying it vegan yourself, Impossible Burger, Beyond Burger, and more…Save A Cow, eat plant based :-). It was great!
Love this chili !!!
I found that a great way to thicken a pot of chili is to add a can of refried beans