The Best Chili Recipe is one that is loaded with beef and beans and absolutely full of flavor… just like this one! Chili is hands down one of my husband’s favorite meals (and I love it because it’s easy to make)!
This easy chili recipe cooks on the stovetop and is perfect served alongside Homemade Cornbread, buttered toast or Buttermilk Biscuits. Add in your favorite toppings like cheese and onions for the perfect meal.
How to Make Chili
While I sometimes make crockpot chili, this easy version is great for a weeknight meal!
Seasonings:
- The seasonings in this recipe are chili powder and cumin. Store bought or homemade chili powder work well in this recipe.
- What is in Chili Powder? Sweet paprika, garlic powder, cayenne pepper, onion powder, oregano and cumin.
- Mix Chili Powder into the raw ground beef before cooking to ensure every morsel is seasoned to perfection.
Beans:
- I use canned red kidney beans but pinto beans or black beans work as well.
- Rinse beans (unless using chili beans) before adding to remove excess salt and starches.
- Chili beans add great flavor! What are chili beans? Usually either pinto or kidney beans with added flavors in a chili style sauce.
How to Cook Chili
- Brown the beef, onions, garlic and some of the chili powder.
- Drain any fat.
- Simmer Add remaining ingredients and simmer uncovered.
To Thicken Chili
When making chili on the stove, I simmer it uncovered which allows the chili to naturally thicken without having to add cornstarch or flour. While thickening chili by simmering is the best option, you may not always have time to let it reduce. If you don’t have time to simmer it to thicken you can sprinkle in a little bit of cornmeal or make a cornstarch or flour slurry and add it in.
If you can spare a few extra minutes, just let it simmer uncovered.
Variations
Spice Level This chili is just right for our liking but you can increase or reduce the spice level to your liking. For extra heat, leave the seeds in your jalapenos or add a few dashes of hot sauce or a sprinkle of chili flakes.
Ground Beef Any ground meat will work in this recipe from chicken to turkey. If your meat has a lot of fat, be sure to drain it before simmering.
Beer I love the depth of flavor that a bit of beer adds. Feel free to skip the beer and use extra broth.
Swap the Spices Spice up your chili any way you’d like. To make a tex-mex chili, toss in a packet of taco seasoning.
Can You Freeze Chili?
100% yes!!! Chili freezes and reheats beautifully. We freeze it in single sized portions for lunches or in freezer bags for a quick and easy weeknight meal.
Defrost in the fridge overnight and heat in a saucepan (or the microwave) to serve.
More Chili Recipes You’ll Love
- Instant Pot Chili
- Easy Crock Pot Chili Recipe
- Texas Chili
- Green Chili Recipe
- 15 Bean Slow Cooker Chili
- Slow Cooker Chicken Chili
- Slow Cooker Butternut Squash Chili
The Best Chili Recipe
Ingredients
- 2 pounds lean ground beef
- 1 onion diced
- 1 jalapeño seeded and finely diced
- 4 cloves garlic minced
- 2 ½ tablespoons chili powder divided, or to taste
- 1 teaspoon cumin
- 1 green bell pepper seeded and diced
- 14.5 ounces crushed tomatoes 1 can
- 19 ounces canned red kidney beans drained and rinsed
- 14.5 ounces canned diced tomatoes with juices
- 1 ½ cups beef broth
- 1 cup beer
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar optional
- salt and black pepper to taste
Instructions
- Combine ground beef and 1 ½ tablespoons chili powder.
- In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
- Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
- Top with cheddar cheese, green onions, cilantro or other favorite toppings.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Toppings for Chili
My #1 favorite of course is cornbread or just plain ol’ toast with butter. Pretty much any bread to sop up whatever is left in the bottom of my bowl! 30 Minute Dinner Rolls are great with chili too! If you need to stretch out the meal, serve it over white rice.
I always put out a collection of toppings… and while everyone has a different idea as to what goes with chili I have a few staples:
- sour cream
- red or green onion
- cheddar cheese or monterey jack
- jalapenos
- cilantro, avocado & lime wedges
- croutons or tortilla chips
Is Chili Healthy
Yes, it’s lean beef loaded with tomatoes and beans (and veggies if you’d like). Tons of fiber, protein and flavor all in one bowl! Be sure you’re using lean beef and drain any fat (or use ground chicken/turkey if you prefer).
Choose low sodium or low sugar products to reduce the salt and sugar in this recipe.
Can this chili be frozen
Laurie, chili is great for freezing. It will keep in an airtight container in the freezer for 4-6 months.
Best recipes all around. Wish you had a website
Excellent
Love this chili recipe! Have made it multiple times. Would I be able to make this in the crockpot for days that I will be busy and can’t stand around for an hour waiting for it to cook?
I recommend this recipe for crock pot chili. Let us know how it goes!
The title does not lie… this chili recipe is sooooo good!
super good! (And spicy)YUUUUUUUUUUUUUUUUMMMMMMMMMM!!!!!
Lacks flavor.
This was very flavorful even when substituting more beef broth for beer. I added more red chili flakes and dried chili peppers for increased spicy level. Very easy to make. The part that took the most time is prepping the ingredients and waiting for it to finish simmering. For a thicker consistency I did add 1/2 teaspoon of cornstarch when I had 30 mins left of simmering time. I am definitely saving this as a recipe I will remake again.
Make this Chili!!! It is hands down the best recipe I have found. The depth of flavor is so real and rich. I made zero changes, the recipe is perfect as is. Hubby even gave a thumbs up and that is hard to get out of him!
I just tried to cook this recipe yesterday.It’s my first time to cook chili bean. and I am so proud to announced that it was turned out so good. My husband said,this is the best chili bean he ever had It was so delicious..I shared some for my 3 neighbors too. and I got good compliments from them.. I will make this again for sure.
Thank you so much for this recipe.
Chili was okay, but following the recipe to the tee, it was not as flavorful as my family likes. I think the meat/tomato/spice ratios were off a bit. We added a bit of Melinda’s Green Sauce to each bowl and it was much better.
making this for dinner right now. I used beans that I had to soak. So far, 20mins into simmering, it smells great and the flavors are starting to shine. Cant wait!!
What if i want to use dry bean instead how would that work
I have only made this recipe as listed but if you wanted to try dry beans you will need to soak them to prep them for this recipe.
I’ve made this recipe a few times and each time, delicious! It’s delicious regardless if you follow the recipe to a tee or make tweaks…for me I up the chili powder and cumin to give it a bolder flavor and use chili beans instead of regular beans. I’m actually planning to make a big pot of it this weekend!
Hello,
Looking to feed eight HUNGRY men with this recipe. Half again it? Double it?
Please. Thank you.
For generous portions I would recommend doubling this recipe. Enjoy, Bob!