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
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 on a tight budget and was wondering if anyone has ever added vegetables? If so, what types?
Hi Donna, for this recipe we love adding bell peppers and tomatoes (as listed in the recipe). But you can make this recipe completely your own by adding your favorite vegetables. Sometimes I toss in some zucchini, mushrooms, maybe some mixed veggies like corn, peas, and carrots. The possibilities are endless!
I love adding extra veggies in my chili! You can even reduce the amount of meat. Good ones to add- mushrooms, bell pepper, carrots, celery. It’s good to serve with cauliflower rice. Hope that helps.
I am currently making this and it is all together and simmering. Looks very liquidey – not sure what I did wrong but will see how much it will thicken over next 45 mins.
It is liquidy until it simmers, for a thicker chili simmer uncovered.
What can I sub beer with? Thank you
Hi Beth, you can replace the beer with additional beef broth.
LOVE THIS RECIPE!!
Left out the beer, used the whole 6oz tomato paste can, used 28oz crushed tomatoes (only size Aldi had and made up for leaving beer out), Mild Chili Beans instead of Kidney Beans (aldi again), diced tomatoes with garlic and basil (aldi again) and used 2 beef bullion cubes with 1 1/2 cups water. Small tweak. Oh and No jalapeno I don’t do super spicy lol PERFECT!!
Those substitutions sound great, Emilia. Glad you enjoyed it.
It’s almost like the chilli I make the beer was a great addition. I also put in 1 can of black beans.
Thank you!
I love it and it is so simple with a amazing taste!
Thank you for answering so quickly! Looking forward to making.
What type of beer do you use? Thank you.
You can use any beer you have on hand. The darker the beer the more flavor it will have. For a light flavor, we enjoy using a light beer.
This is similar to the way I have always made chili but I don’t use beer or tomatoes and less spice. Tried this recipe as written and wow so much better!! This is my new updated go to chili recipe for sure.
I always check your site to just browse or to tweak my own recipes with yours. I always look forward to seeing Spend with pennies in my in-box. Thanks for great recipes
Would I be able to make this in the crockpot? How long would I be able to cook it?
Hi Emily, this recipe will work fine in a slow cooker however it may not thicken as much. You can also check out our Slow Cooker Chili recipe here. To make it in the slow cooker, I would brown the ground beef before adding and cook until heated through.
Excellent
I made this for dinner tonight and it’s AMAZING!!! My children love it. So happy with this experience.
I LOVE this site. You cook just like I do. I switched jalapeño with red and yellow peppe and I don’t use any beans. My 5 year old granddaughter LOVES it!! Thank you so much… there are too many of your recipes I use to list them but my FAV is cheeseburger soup !!
Thank you Sheila! And you are so very welcome. You made my day!
This is my go-to chili recipe. I had 3.5 lb. of ground chuck so I basically doubled the recipe. I used 3 28ox cans of tomatoes: one crushed, one whole and one petite diced. I didn’t use Jalapeno or beer.
Once you have the spices down pat, you’ll just need to cook your food on the stove. I usually find that the stovetop works best for me as long as I have a stove that can handle hot pans. You’ll want to cook your chili at about 160 degrees so it will be nice and hot.
Thank you for another wonderful recipe!! I love to browse the web for recipe ideas and whenever Spend with Pennies comes up I know that it will be a winner!!
Thank you April! So glad you love this chili!
I quadrupled this recipe to feed 40 guys I left out the beer for sobriety purposes. This was a 5 star recipe all the way around everyone loved. Thank you for the recipe
You’re welcome David! So glad to hear everyone loved the chili so much!
Loveeeeee this recipe!. I can’t eat just any chili. I love this one because of the spice, the chili and BEER!. I made it last weekend for our camping trip and it was a hit!. This weekend I am making it again. So very delicious. Thank you for the recipe.
You’re welcome! I’m so happy to hear how much you love the chili!
I tried the Chili recipe and really enjoyed it
This chilli looks amazing! Your recipes are always a hit at our house so definitely looking forward to it!
Would I be able to make this in my Instant Pot?
Thanks! :)
Thank you Lucy! You can follow the method in this Instant Pot chili recipe!
Thinking of using 1 lb of meat so cutting everything in half and maybe adding a can of black beans. I would still think it would be enough for two nights for a family of four? Only three probably will eat it one doesn’t like chili .
Hi Elizabeth, If cutting the recipe in half it will make approximately 4 servings. Hope that helps!