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.
Out of beef broth. Do you think chicken broth will work ?
Chicken broth will change the flavor but it will work well. Enjoy!
Awesome recipe ty! The only variations I did, was I replaced the chili powder and cumin with homemade taco seasoning used 2 tb instead of 1 and 1/2. Also added 3 roasted peppers 2 red and one yellow. It turned out great.
Absolutely phenomenal chili! Thanks to you, after years of repeated, failed attempts, I’ve finally succeeded in making a chili that I truly enjoy. And as particular as I am about food, trust me, that means a lot.
loved this recipe didn’t have kidney beans so used chickpea & blk bean very happy I tried this it will be my chili recipe from now on ! & it’s family approved
Delish! How long does it last in a Tupperware in the fridge?
Margo, it will last for 3-4 days in the refrigerator. Chili is also great for freezing and will keep for 3 months in the freezer.
If you jar the chili in 1qt mason jars when super hot it will last in the fridge for a long time. Just need to make sure it’s jarred hot. You’ll know if it’s still good if the mason jar lid is still under vaccum. I cook all sorts of soups and stews regularly and they keep for months. Making this one today to jar and will report on it.
I love your recipes they are easy I follow you on Pinterest so thank you
Really liked this! Made with red beans. Didn’t have any beer, subbed 1/2 cup dry white wine.
Very simple and quick recipe loaded with flavor and was a big hit. Everybody loved it.
Always the best chili recipe out there!! Highly recommend! I added red pepper flakes instead of jalapeños and 2t. smoked paprika this time. Loved the flavor combo!!
All with GREAT IDEAS, easy & delicious!
Delicious and hearty. We’ll probably add a bit more cumin and some “heat.”
best chili I ever made with the recipe I got off this site thank you
It’s on the stove right now! Tastes great, can’t wait to eat!
We got second in a chili cookoff using this recipe! Highly recommend.
Our whole family loved this, and we have several very picky eaters. I tweaked it by:
Using a mix of ground turkey & ground hamburger.
One green & one yellow pepper
Rotel instead of diced tomatoes
Chili beans instead of kidney beans. We are making it again!
Great recipe!!!!! 5 Star. Made a couple weeks a go. Going to make it again for the Super Bowl
This weekend. Did not use beans or the beer
How much beef both did you use if you didn’t use the beer?
I subbed the beer for broth
This recipe looks amazing. Can Black Beans be used instead? Or better yet, can both Black and Kidney beans be used or would that be too “beany”.
We’re looking forward to this recipe this weekend at our Superbowl party.
Thank you
Yes, you can use black beans or a combination. I think an extra can of beans would work just fine in this recipe!
I do 3 cans of beans, dark kidney, red kidney, and light kidney… we love beans lol
This recipe is definitely one of the best chili recipes I’ve found! I made it for my husband and I a few times and it’s been my go to. Someone mentioned they used canned green chiles instead of jalapenos and it was such a great swap! I use green chiles sometimes with my enchiladas so it was something I was familiar with. It gives it a little tang and heat as well. The flavor and consistency of the chili was perfect! It’s always gone in 2 days as we can’t get enough of it.
How much salt and pepper? I can never get it right with taste.
I would recommend starting with about ¾ teaspoon salt and ½ teaspoon pepper. Taste and add more to your liking.
Rule of thumb for seasoning meat is 1 teaspoon of salt to every pound of meat used in recipe.
always to taste. add a little at a time and taste after each addition
I used 2 cans of crushed tomatoes instead of the other one because I don’t like cubed tomatoes and added 4 cans of beans and 2 lbs of meat but the rest was the same. What a great recipe!! It was the BEST chili I’ve ever made! Thank you!