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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!
Are you supposed to drain the beans?
Yes, I do!
Hi,do you drain the beans?
i was wondering the same thing. how much ground beef?
Hi Vikki, thank you for your question. Yes you drain the beans and you will need 2 pounds of ground beef. All of ingredients are listed in the recipe card at the bottom of the post.
Very tasty, especially once it had cooled from piping hot and with a dash of sour cream.
Since the rest of my family is less heat/spice tolerant I cut down on the chili powder a bit and added a little bit of smoked paprika to give it a smokier flavour as well. Fed three hungry people with enough leftover to go for another meal later… if I don’t devour it all a cup full at a time.
Your recipes look too good to not try. Thanks for sharing.
Excellent recipe. Does anyone know what the serving size is?
Great recipe!!!
dry herbs I r fresh?
I used dry seasonings in this recipe.
I know it’s a quick recipe but could this also be done in the slow cooker?
You should try this recipe instead! Insanely Good Crockpot Chili
I will try this one next.
How long is the chili good if frozen?
It will last for about three months frozen in the freezer.
Thanks for sharing your recipe. My family really enjoyed it. For those asking about draining the beans, I usually drain a bit off and leave some figuring it might help thicken a bit.
Excellent chili, easy, just right amount of spice?♥️
Do u drain and rince the beans
I’ve made this twice and it is wonderful…and I don’t like chili! I made it for my boyfriend and I ended up going back for more. His only complaint is that I gave too much of it away to my neighbors! He likes a little more spice so I add in a couple of chopped up jalapeños. Great flavor.
This is best ever chili recipe. Tried with my sister as we could not agree on how to make good chili when I was convalescing & we both loved it!
I shared with my neighbor & sis shared with her cousins. Everyone said it is the best chili they ever had.
This is the best chili we have had by a mile. Thanks Alyssa.followed the recipe to a tee and at the table stirred in some cheddar cheese, corn chips and a little hot sauce. Also think that it is important to drain the meat when browned.
I found this Chili very good and full of flavor. Just the right amount of spice for me. Will make again ! Love quick n easy recipes.