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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.
I’m going to make it, this chili recipe sounds like a winner
This is my first time making chili and it will definitely not be my last. I was trying to find and easy recipes that didn’t require a million ingredients and I found this recipe. I used 90/10 ground beef and it was delicious. I will definitely make it again, my husband loved it.
GOATed i use three cans of beans and two poblanos instead of a bell pepper.
Used this recipe tonight my husband really enjoyed it!
Simple and totally delicious!! I made this recipe with Impossible Meat and it turned out amazing. My non-vegan partner loved it.
Good chili. I would only recommend 1 cup of beer if it’s a lighter-flavored beer. I used 1 cup of Yuengling and it was a little overpowering. If I were to make it again I would only add a splash. I also used a mix of bell pepper and roasted poblano for a little extra flavor.
pretty damn good .. the brown sugar makes it a little sweet but not too sweet . It goes perfect with the spiciness of the jalapenos. Definitely will be making this again..
Made some slight adjustments:
1. Used dry beans
2. Sauted aromatics > added seasoning > then meat
But this Is a fantastic base recipe to adjust as you prefer.
Thank you!
Better than my mom’s recipe… and that’s saying smtg! She made prize-winning chili in her day. I added 1 tbsp of cocoa powder to this— as shoutout to my mom— and 1tbsp of baking soda, to lower the acidity from the tomatoes.
It was fa-ba-luss!!! Family loved it, so will double or triple recipe next time.
Jewel, thanks for tip of cocoa and baking soda…improved the flavor for us!
Made as written in recipe with no changes. super super bland.
Oh no, I am sorry to hear you didn’t enjoy this recipe. It is usually a reader favorite. You can definitely bump up the spices to match your taste preferences!
Then you didn’t do it properly. Mine was delicious.
same ! i dont even usually like Chilli we alllll loved this.
Very frustrating to HIDE the ingredients!! Bait and switch is so tiresome!
Hi Sonja, you can find the ingredients in the recipe card. You can use the “jump to recipe” button at the top of the page or you can scroll down to the recipe. I hope that helps!
I had no problem at all finding the ingredients and instructions.
I’ve made this twice now and we truly love it. Thank you for the recipe! I see others have asked about using a Crock-Pot and the response has always been to try your other chili recipe specific for a Crock-Pot. So, is there a reason why this recipe would NOT work simmered a few hours in a Crock-Pot?
Slow cooking this recipe will mean less evaporation so it won’t thicken enough. That’s why we recommend the recipe specifically tested in a crockpot, it will give you the best results!
can this recipe be made in a crockpot instead of stove top
Ali, we have this slow cooker chili recipe that would be great for that.
I like the recipe, but did not like the beer smell.
my family is obsessed.
I made this (with a few minor tweaks) and it was great. Thanks.
This is super good, super simple, and avoids a lot of cleanup afterwards since everything is in one pot. This is currently a staple for my husband and I. We have it with sour cream, shredded cheese, a tiny bit of shredded lettuce and some crushed tortilla chips on top.
Tried the recipe as-written first, then subsequent batches I switched out 1lb of meat for a 19oz can of pinto beans. Both were equally delicious!
Amazing recipe! Can you tell me how much one serving is?
Hi Amanda, a serving is approximately 1 ½ to 2 cups.
We loved this chili. We had another recipe we loved but needed to find a new one that was gluten free and this one delivered. I am looking forward to making it again. We did use only 1/4 of the jalapeño but that was because I know our family’s taste buds and we have 5 kids. I also swapped the beer for root beer. Lovely recipe. Thank you!
Hi Joelle,
I also can’t eat gluten, just wanted to point out beer naturally has gluten (unless you get the gluten free of course, or skip all togwther). Thought I would share just in case I could save someone a tummy ache.
I’m going to try this with ground chicken as I’m not a big beef eater. Should I use chicken broth in place of beef broth? Thanks!
Sharon, chicken broth will change the flavor but it will work well. Enjoy!