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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.
tried first time really enjoyed this chili
Delicious. So easy to make. Lasts several days in the fridge. Actually, better than next day. Great with crusty garlic bread or cornbread. Did not add green peppers, but good without them. Used red pepper flakes instead of cayenne. Tripled the garlic. Topped with grated cheddar cheese.
Do you drain and rinse the beans? Does it matter?
I made this for my family last night and they absolutely loved it. I followed recipe as described but I used v8 instead of beef broth. The flavor’s in each bite were savory and filling. The chili was so good the family wants to eat the leftovers for dinner tonight!! Thank you for making this simple delish recipe..
Amazing! My boyfriend and I have made a pot of this every week or so for the last 2 months. It saves really well and is our go to meal on busy days.
We pack it with veggies – carrots, zucchini, squash, celery, etc.
Wonderful recipe, we will be making it for years to come.
Very god chili! Tonight was the first time I’ve ever made chili and found this recipe my son loved it.
This chili was a HUGE hit!! It fed 4 adults and 3 teenagers perfectly. Made it last night with a few tweaks due to lack of ingredients. Used 1 lb of beef and in place of canned beans used 2 cups each of Peruano and red beans that I had slow cooked earlier in the day. I also replaced the can diced tomatoes with crushed since that was all that I had. Followed all other parts of recipe completely. Will definitely be my new go to. Thanks for a fantastic recipe!!
correction I forgot to add the stars
My husband made this chili 4 nights ago. It was a success I love it!!. It is full of flavor, even better the next day. it is no too spicy (which can be a problem for my stomach) He added a little corn starch to thicken it up and some steak. He will definitely be making it again
This is the best tasting chili I have ever made (or perhaps even eaten). One minor quibble is that it was a bit soupy for me, but it was easily remedied by serving with a slotted spoon. I guess next time I could use less broth next time but I’m afraid it might change the taste
I added corn (chili con carne) a bit of zucchini, yellow and red peppers, and some corn starch slurry to thicken it, as it was a bit soupy for me as well. Was super yummy!
con carne means with beef.
I’m going to make it today. 👍
Fantastic Chili!! I didn’t have a bell pepper and only 1lb of ground beef it was still the best I’ve had!! Thank you for sharing this recipe!! I made it in my cast iron Dutch oven without the lid.
So delish!
Very good and flavourful. I added 2tbsp of sugar and tomato paste. Aldo very easy and cheap to make. Will make again!
I like to cook a lot and my tendency is, when I see or hear of something I’d like to make, to go on a cooking jihad until I get it right. That said, a really good chili recipe has escaped me for 30 years. Until now. I made this for my church’s Trunk or Treat and Chili Cookoff last Friday, and it promptly disappeared, though not before I sampled it. Amazing! Perfect blend of flavors, and I really like a meaty chili. The only thing I did differently was add a half-tablespoon of sugar. It should be noted that this recipe, with but 1/4 tsp. of cayenne pepper, won the award for “spiciest” chili. From that, it shouldn’t be hard to guess the age and ethnicity of the judging panel. Thank you!
I made the vegan version of this and it’s the best “vegan” chili recipe I have tried so far.
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!