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 made this for the first time and it is spectacular! I made a half batch since it’s just my husband and me and it was perfect. The only change I made was to omit the beer (I must be gluten free and didn’t have any gf beer on hand) but it was still amazing. I did as you suggested in your note and added more stock.
This makes me wish we had a bigger freezer because I’d make a full batch and freeze it. Thanks for such a great recipe!
I love how easy this recipe is and the flavor is outstanding. I always make my own but thought about trying this one. Excellent choice. Thank You
One question, it calls for 19 oz of beans, did you mean 29 oz? I can’t find a 19 oz can.
Hi Dale, I am so glad you enjoyed this recipe. We have 19 ounce cans at my grocery store so that is what I used for this recipe.
Thank You Holly. I used two 12oz cans and added an extra Jalapeno and it was great I will be making it again.
I am so glad you enjoyed this recipe Dale!
awesome and you are pretty
Hi! Can you please share how much salt and pepper you typically use? Thanks!
I would recommend starting with about ¾ teaspoon salt and ½ teaspoon pepper. Taste and add more to your liking.
This is the best chili ever!
I have made this recipe at least 20 times. i vary the recipes, sometimes with more chili powder and cumin. That’s what gives its flavor and heat
My whole family loves it. Always a crowd pleaser if I make it for friends. I tend to add in more ingredients.Because I always triple the recipe. it’s just that good. I don’t want to run out the next day.Leftovers are always delicious!!!
I am not a Chili person, and I came across your recipe and tried it. I absolutely love it, and I am making another batch tomorrow.
Tastes great, but way too much liquid added. Takes hours to cook down.
This was the best chili and really easy to make! I followed the recipe precisely and it was a winner. I made a pan of cornbread and a pot of rice to stretch it.
This was easy to make and really, really good!
delicious
This chili was really good! When I make chili, I always find a recipe that says “best chili” and then tweak the recipe to all the various ingredients I’ve seen over the years. However, it never comes out to my liking and a do consider myself a good cook. I decided to follow this recipe to a T and it turned out great! More is not always better. This recipe was easy and made a classic pot of great tasting chili. Thank you. I was wary about the beer but it wasn’t overwhelming and must have been the perfect addition.
This is my favorite chili recipe! This is my second winter making it. My family loves it. Thanks so much for sharing!
I can’t wait to make this, it sounds delicious! I know you also have a recipe for the crock pot but could you make this specific recipe in the crock pot as well?
Slow cooking this recipe will mean less evaporation so it won’t thicken enough Lauren. I can’t wait for you to try it!
I’ve made many chili recipes in my lifetime and this one by far is the best !
This is the best chili recipe that I have ever used. I love this chili. I’ve made it twice within a month. Thank you for this recipe. ❤️ it.
I have tried for years to make a good chili. This was excellent!!!! Thank you
Delicious! I substituted Rotel tomatoes with green chili peppers (instead of diced tomatoes)to increase the spice.
I chose to not use the beer and add additional beef broth. This was the best Chili I have ever had. My nieces and nephews loved it! I would add an extra jalapeno if I was just feeding my family. I strongly encourage others to try this recipe you will not be disappointed.
My wife said this was the best one I’ve made so far. I agree. Thanks
The chili turned out with way too much liquid. I followed the recipe to the T, and it didn’t thicken at all.
If it wasn’t thick enough, it should be simmered uncovered longer. I hope that helps.
Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
Take it down to a slow boil almost simmer without the lid for 45 min or so until desired thinness.