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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.
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.
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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
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.
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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!
Wow – this is delicious. Give it a try. I added extra diced tomatoes (1 large can), sauce (16 oz), and a wee bit more spices (the ones listed) because I wanted to make a larger pot. Fantastic. Thanks so much. My new go-to chili!
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 !!!