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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.
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!
Can I make this in the crockpot? If so anything I need to do differently? Thanks!
Yes! Here is the recipe in a slow cooker: https://therecipecritic.com/crockpot-chili/
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.
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.