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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.
It’s a great on its own. The great thing about chili is you can make it how you want. I add cream corn, black beans over kidney beans, and mushrooms. It’s a great dish for creativity.
I use some brown sugar and whole jalapeño. The jalapeño won’t make it spicy unless you break them open, but it does satisfy the spice lovers.
YUM!!!
I do not have coriander spice will that be okay to leave out?
It should still be flavorful enough without it! 😊
Best chili I’ve ever made!
I never make chili as I find it takes too long and costs too much. This chili is a different story! It’s not expensive and we were eating in just over an hour! Not only was it easy and inexpensive, it was delicious!
Would love to try this soon. Can I put everything in the crock pot after browning beef and let it cook all day?
Yes! Letting it cook on low is best so everything gets tender and flavorful.
I very rarely leave comments but on this one I had too. Absolutely delicious. I didn’t change a thing. I didn’t add kidney beans cause we do not like them, but other than that, followed the recipe !! Will definitely be putting this in my rotation. Think I might try it with chicken !
Hi Linda! So happy you liked the chili! Thanks for trying it!
I just won first place in a chili cook-off in Largo, Florida using this recipe. Thanks!
Hi Bill! So happy to hear it!! Thanks for trying the recipe. ☺️
I’ve been making this recipe for years. But I’ve changed a few things. I also add 1 tbsp of brown sugar and I use 1 cup of beer and 1 cup of broth instead of 2 cups of broth and 1 lb of spicy Italian sausage and 1 pound of beef. Try it out. Definite game changer. Thanks
Love this recipe. How much is one serving? A cup?
Each serving of chili (8 servings total) is just over a cup. 😊
Is my first time looking at your videos and they’re looking delicious and I’m going to try a few looking at your videos and they’re looking delicious and I’m going to try a few of them I don’t quite understand what it means by crack chicken I see a lot of videos of other people who use the word crack what does that mean honestly I don’t know that’s why I’m asking but I love your videos I’m going to continue to watch them and use a lot of them but thank you for that and I really appreciate your page and hope to get watch the rest of the videos that you have out there thank you so much had to stay blessed Gigi💙
Crack is a highly addictive form of cocaine, generally smoked. The idea is that the recipe is so good, you’ll be addicted to it.
Tried this recipe tonight. Definitely one to keep. I didn’t have ground bref. I used frozen Italian meatballs from Costco . Worked great.
It’s one of our favorites now! Thanks sooo much for posting it 😋
Excellent recipe!! Everyone that I have made it for loves this chili!!
I would like to make it for 10 people. How would I tweak the recipe for that, please?
You could always double the recipe and have leftovers, (it reheats great!) or use the following measurements for 10:
1 tablespoon olive oil, 1 medium onion, 1 1/4 cups chopped green bell peppers, 2 1/2 – 3 cloves of minced garlic, 2 1/2 lb ground beef, 2 1/2 cups beef broth. 12 oz of tomato sauce, 1 1/2 14-oz cans of diced tomatoes, pinto beans, and kidney beans 3 3/4 tablespoons chili powder, 1 1/4 tablespoons oregano, 1 1/4 tsp cumin, 1 1/4 tsp coriander, 1 1/4 tsp salt, and a pinch of cayenne.
You also may need to add a few minutes of cooking time.
I would love to have your receipt for Chili. Thanks so much!!!
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.