The Best Chili Recipe

This chili is everything I want in a bowl—hearty, bold, and packed with flavor. With ground beef, beans, tomatoes, and a perfect blend of spices, it’s thick, rich, and absolutely satisfying. Whether I’m cooking up a casual family dinner or preparing for game day, this chili recipe always hits the spot.

Why You’ll Love This Recipe

I love this chili because it’s comforting, easy to make, and totally customizable. The flavors deepen the longer it simmers, and it’s even better the next day. It’s perfect for feeding a crowd or stocking my fridge for the week. Plus, I can make it as spicy or as mild as I like. It’s a classic one-pot meal that warms me up and keeps me full.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, chopped

• Garlic, minced

• Bell peppers, chopped

• Canned diced tomatoes

• Tomato paste

• Canned kidney beans

• Canned black beans

• Beef broth

• Olive oil

• Chili powder

• Ground cumin

• Smoked paprika

• Oregano

• Salt and pepper

• Cayenne pepper (optional for heat)

• Sugar (optional, to balance acidity)

Directions

1. I heat olive oil in a large pot and sauté the onions and peppers until softened.

2. I add the garlic and cook for about 30 seconds until fragrant.

3. I add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

4. I stir in the chili powder, cumin, paprika, oregano, salt, pepper, and cayenne if using.

5. I mix in the tomato paste, canned tomatoes, drained beans, and beef broth.

6. I bring it to a simmer, cover partially, and let it cook on low for at least 30–45 minutes, stirring occasionally.

7. I taste and adjust seasoning, adding a little sugar if the tomatoes are too acidic.

8. I serve it hot, topped with shredded cheese, sour cream, chopped green onions, or whatever I’m in the mood for.

Servings and timing

This recipe makes 6 to 8 servings. It takes about 15 minutes to prep and 45 minutes to cook, so I can have it ready in about 1 hour.

Variations

• I sometimes swap ground beef for ground turkey, chicken, or a plant-based meat.

• For a bean-free chili, I simply leave them out and add extra meat or vegetables.

• I’ve added corn, jalapeños, or chipotle peppers for more depth and spice.

• When I want it thicker, I simmer it longer uncovered or mash some beans into the broth.

• A splash of coffee or dark chocolate adds richness and complexity to the flavor.

Storage/Reheating

I store leftover chili in the fridge for up to 4 days, and it tastes even better the next day. I reheat it on the stove over medium heat or in the microwave. It also freezes beautifully—I let it cool, portion it into containers, and freeze for up to 3 months.

FAQs

Can I make this chili in a slow cooker?

Yes, I brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

How spicy is this recipe?

It’s moderately mild. I adjust the spice by adding more cayenne or chili powder depending on how much heat I want.

Can I make it vegetarian?

Absolutely. I swap the meat for more beans, lentils, or meatless crumbles and use vegetable broth instead of beef broth.

What’s the best way to thicken chili?

I let it simmer uncovered or mash some of the beans. Adding a bit of cornmeal or masa harina also helps thicken the texture.

What toppings go well with chili?

I like to top mine with shredded cheddar, sour cream, green onions, avocado, crushed tortilla chips, or a squeeze of lime.

Conclusion

This chili recipe is one I always turn to when I want a comforting, crowd-pleasing meal. It’s hearty, full of flavor, and endlessly adaptable to suit my taste or what I have on hand. Whether I’m making it for a busy weeknight or a cozy weekend, it never fails to warm me up and fill me up.