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.
Worst chili recipe ever. By the time the liquid boiled off, everything was mushy. Beef broth does not make sense.
Oh no, I am sorry to hear that Kevin. As you can see in our video we don’t boil off all the liquid in this chili. If you prefer a much thicker chili you can always reduce the amount of broth that you add to this recipe so it doesn’t have to simmer for quite as long to reach your desired thickness. I hope that helps!
This has been my go-to chili recipe for years! I always receive compliments and have been told its “the best chili” people have ever had. I did want to ask what type of beer is recommended for the best flavor. I’ve used a stout in the past for a richer flavor, but I’m curious what other beers are good to use.
Thank you!
You can use any type of beer you have on hand. I often use Budweiser.
Guinness stout works well
I just made it yesterday with ground chicken and it was AMAZING!! I’m so excited to add this into my fall/winter rotation. Thank you!
I made this with ground venison…very good but I’m still out on the brown sugar…may try it w/o that next time. We also like more heat so I added about a tsp of red pepper flakes. Hubby does not like green pepper so I substituted celery. Overall, a keeper.
I’m not a fan of sweet/sugar in chili so I use molasses. It gives it such a nice depth of flavor.
This is my go to chili recipe ❤️
Amazing receipe my husband loves it
Pretty bland, imo. If I ever make this recipe again, I’ll add more chili seasoning to it.
I liked every thing in this recipe but prefer a more tomato-y base. I added a can of sauce and found it to be very tasty for a cool day!
Thanks for trying our recipe, Carol! I am glad you were able to enjoy it. ❤️
Excellent as written, but I’ve also tweaked it slightly. This recipe can easily handle another can of beans, maybe even two. If you like spicy chili, try replacing the fresh jalapeño with canned jalapeños (about 1/2 of a 4 oz can, or the whole thing if you’re brave), and slice up the fresh one for garnish.
I have to say that this is the best chili I have made. I followed the recipe exactly and served it with cornbread. At first, I was afraid it would be too runny, but simmered it on the stovetop for one hour and it was perfect. I would not change anything. It was very rich and thick with a little hint of beer. Great to serve for a Fall football get together.
While away from my home I wanted to make chili. But didn’t have my usual recipe. I gave this a try since I love sooo many of your recipes. It’s very good. I did have to tweak it a bit due to what I had on hand. I did almost forget to add the last T of the chili powder. The only thing I had a problem was the quantity of the beans. What brand did you use that was a 19oz size? I usually use pinto beans or a mix because not everyone loves the beans. I think most cans are 16 oz. I opened a second can and added it after mashing some of it.
In our grocery store, the store brand comes in a 19 ounce size. I hope that helps!
This is by far the best chili recipe I’ve come across! The beer adds a flavor I find know that I needed! Big hit with the family.
My boyfriend and I loved this chili. Next time I’d maybe add some more beans! The beer really comes through, we used Bush.
I use stew meat instead of ground beef but this is always a hit! Everyone says its the best chilie they’ve ever had.
I used ground chicken and a can of green chillies to replace the jalapeño and bell pepper. It’s what I had on hand, but everything else was as the recipe suggested. This was awesome!!!
I will absolutely make this a ton over the cooler months!
Great recipe.
So delish
Soooooo good! I only had 14 ounces of red kidney beans so I added almost a can of black beans and some extra garlic. Also used half a green pepper and half a red pepper. Perfect heat.
Well now, Holly, this here’s the kind of chili that’ll have a fella takin’ off his hat and sittin’ a spell. I like the way you work that chili powder right into the beef — that’s how you get every bite singin’.
Out on my side of the range, I’ve been known to rustle up a batch of my Six Gun Chili — slow-simmered, smoky, with just enough kick to keep you honest.
But truth be told, no matter whose recipe you’re stirrin’, there’s nothin’ finer than a pot of chili on the stove and good company close by. What’s your go-to sidekick — cornbread, biscuits, or somethin’ else entirely?
That sounds delicious. When serving my chili, I love to pair it with a classic cornbread!
why are you out here posting an AI response to a chili recipe lol
Once you go away from using canned everything things taste so much better and have much less sodium.
can not wait to try this recipe
Instead of the canned crushed and diced tomatoes, I use 2 cans each of any variety Rotel and 2 jars of Neuman’s Own Pineapple Salsa. I also add 1/2 bottle (5 oz) of Maggi Mild Sweet Chili Sauce for a sweet kick. Our friends and neighbors love this and insist I make it for game days!
Great recipe
Excellent! As are all your recipes, Holly! Thank you.
We don’t use the beer, but do add 1 undiluted can of Aylmer tomato soup & 1 can of brown beans in tomato sauce- use what you have!)
( husband likes the creamy milder taste result in any chilli -or some Italian sauces- we make) Crazy! I know!