This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
Pin this now to find it later
Pin It
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!
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!
I use this recipe every time, and it’s *so delicious! Thank you! ?
I just wonder why people put a time on how long food will stay in the freezer? I can’t think of anything that will not last at least a year in the freezer. Sealed properly. I’ve ate ziplock bags of frozen soup from ten years ago and it was some good soup.
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!!!