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.
super good and easy to make I made a double batch left out the green pepper and added a habenero. also kept all the pepper seeds in it. Definitely do drain out some of the fat. I kept it in because I wanted to saute all my garlic and peppers in the fat but then had to slowly spoon it out at the end because it was too watery.
Easy and delicious! I felt it needed a little more liquid so I added a can of Campbell’s Tomato Soup. Made it the perfect consistency for me!
The title of this recipe is spot on. It is the BEST chili I’ve ever made/had. Such an easy and delicious recipe. Thank you so much!
This was very good and easy. I changed a few things. I used ground turkey, I’ve developed my own chili recipe of the years, and a key ingredient is very good cocoa powder, for this I used about 2+ teaspoons. I also added about a tablespoon of smoked paprika, maybe two teaspoons of a very good balsamic vinegar ant the end, extra cumin, ancho powder, a full bottle of Modelo and about 3 cups of a beef broth.
Best chili I’ve ever had!
I’m making this recipe now. I added more seasonings plus red pepper flakes instead of jalapeños since I didn’t have any. I absolutely love to cook but I needed more flavor but it’s definitely a great chili base. I’m excited for dinner tonight
I used this recipe twice. It’s easy to follow and it was a hit in my house! So good and flavorful. I even froze some for lunches this winter. The chili taste even better after freezing!
Super good. I can’t find crushed tomatoes in a 14.5 oz can anywhere so im wondering if you meant a 28oz can ?
You can use about ½ of a 28oz can.
making it right now.. we were craving chili, and I like to try different recipes, came across this one and went and got everything I needed that I have already.. it’s in the pressure cooker now. 2nd time making chili. I so excited for this recipe!!
WOW, by far the best chili I have ever made. We ate that chili like we were mad it is, it was so good. The jalapeno gave it the perfect little kick too. I had mine with some sweet cornbread.
Fabulous!!!!!!! And I’ll have you know I had every single ingredient already in the pantry and that made this event lol more enjoyable because I didn’t have to go buy a single thing, and I already have a deep freezer full of venison! This was a huge hit!
Hey Holly! I love to cook since I was young and I’m 64 now… Yikes! I don’t know if I’ve ever made CHILI the same way {ever} because I don’t follow a recipe and enjoy improvising. After finding your recipe, I found it to be a solid start and I Thank You! Super simple and no nonsense. It’s simmering now and smells great. I’m certain it’ll taste just as good. I followed the recipe except for substituting ground beef for an upgrade – to 24oz. of lean shaved beef steak meat that was on sale. I chopped it up before browning. My only “Beef” is that, I was a bit sticker shocked at the register when it cost me $50 to make a pot of Chili!!! My grocery girl and I had a moment of silence, then laughed out asses off! these prices are killing us. God Bless & Thanks Again! Keep up the fine work you’re doing! Doug from Allentown
Oh my gosh Jon, the price of groceries these days is off the charts! I’m hope you love this chili recipe as much as we do.
This Chili is great on a cold night! I have made a couple of minor additions to it and have been told it’s “The best I’ve ever tasted”, not a bad compliment from folks that have enjoyed it! I use a Dutch Oven pot as I don’t have a slow cooker, but my daughter makes this in her slow-cooker and it is equally good either way. This is especially great with shredded melted cheese and sour cream on top with a sprinkling of chopped green onion, served with a side of garlic bread or totilla chips. Thank you for a great recipe. PG
it also makes killer chili dogs (good quality dogs, dog-length buns (don’t want too much bread), shredded cheddar cheese, diced onions… total yum
Will any type of beer work?
Hi Forrest, you can use any type of beer you have on hand. I often use Budweiser, which adds depth to the flavor!
I just wanted to reach out and tell you that I just made your chili recipe, and it taste fabulous. I will be making it more often as a beginner cook as well as try other recipes that you have.
for anyone wanting to add a little spice to chili. I add spicy Italian pork sausage. Approximately 1/4 lbs to 1 lbs of beef, also 2 or 3 Tablespoons of hot sauce of your choice.
Very good Chili. I served it on top of a large baked potato, topped with cheese and sour cream. It was delicious! I will definitely make this recipe again.
When they say best chili recipe, they LIED! What they really meant was THEEEE ABSOLUTE BEST CHILI RECIPE IN THE WHOLE WIDE WORLD!!! I usually suck at making chili so I tried this one and although it is still simmering, I tasted it and IT IS AMAZING!
Make This Right Now!!!
LOL!! I’m thrilled that you loved it!
Latoya your comment alone has me gathering ingredients to make this TOMORROW!!
Great Recipe. Doubled the beans by adding balaclava beans and doubled the seasonings.
Made this to watch the game today and it was excellent. Thanks!