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.
Me and my wife never made Chili. She wanted to go get some and I said no let’s make it. I told her I could find the best chili recipe. So I found your recipe had great reviews and we chose to use yours. Now I’m my wife is not a big chill eater. We made your recipe and she ate four bowls. Incredible recipe loved it it’s definitely one of our favorites and we’re making it again.
I love this Mark! Thank you for sharing!
This is a great base to build a chili from. The ingredient list is laid out well and guves you a foundation to swap in and out of items as available. Ancho peppers instead of jalapeno/bell, chorizo added to or in place of just ground beef. This was a recipe i had my teenagers bookmark as a “core” recipe. Thanks
This truly looks like comfort food at its best! I love how this chili recipe balances hearty beef, beans, and rich spices without making the process complicated. The flavor depth you describe — especially letting it simmer to develop that bold, savory taste — is what really makes a chili stand out.
I also appreciate that the ingredients are simple and pantry-friendly, which makes it practical for busy weeknights but still impressive enough for gatherings or game day. The topping suggestions are a great touch too — shredded cheese, fresh herbs, and maybe a little sour cream really take it to the next level.
Thank you for sharing such a dependable, flavorful recipe. This is the kind of classic dish that becomes a family favorite and gets requested again and again!
This was a hit for my family! in the past, I’ve used chili brick and built the chili from there, but this time I wanted something different. The recipe is well-balanced and very easy!!! I’ve found my new go-to chili recipe.
Super tasty and I couldn’t believe how easy this was! I added chili crunch, about a tablespoon, I like it spicy 🌶️
Excellent recipe, we enjoyed it just as the recipe was written. Not everyone wants it so hot you can’t eat it so those that do and tweet it good for you. For those of us that like a little heat this is a great recipe with lots of favor. We like to serve our chili over rice with shredded cheese and a little bit of sour cream and it was delicious.
Do I use light or dark brown sugar?
For this recipe we use light brown sugar, but you could use dark brown sugar as well.
I omit the beer and the sugar and it perfect every single time. I come back here everytime I make chili!!!!
❤️
This is my husband’s favorite chili recipe. I never thought I would like it, but I love it too!!! Your recipe is on regular rotation in this house. Thanks Holly.😋👍❤️❤️❤️
great!!!!!😋😋😋😋😋
I made a huge batch last week expecting to freeze some for lunches and dinner another night… Well this batch that I had x3 only lasted 3 days!! Thank you!
You’re very welcome Holly! So glad that you love this chili recipe!
Can I heat it up in a crock pot next day without it getting watery? I’m serving it at church.
Hi Dorothy, I’d make sure that it is the right consistency when you cook it at first. For reheating, if there is a little water, you can skim it off or just mix it in. Enjoy!
Can I leave out the tomato paste?
You can leave out the tomato paste if needed, but it does add depth and a a bit of zest to the chili. Let us know how it turns out!
we tripled the recipe, cooking it in a turkey Roaster and brought it to a church meeting. Everyone loved it and had seconds!
I am so happy to hear this recipe was a hit Carolyn!
What kind of beer did you use?
I often use Budweiser but any type will work.
I can’t wait to make this! Question, can I make this exactly as the directions say but after frying up the beef can I cook it in a crock pot instead? Thank you!
Slow cooking this recipe will mean less evaporation so it won’t thicken enough. That’s why we recommend this Crockpot Chili Recipe!
Kayli,
My wife and I fry up the ground beef onion garlic and then we throw all the stuff in the crockpot and cook it on high for about four hours. The first time we did it my wife ate four bowls so you can do it in the crockpot.
I won a chili competition with this recipe! I did some minor additions like putting another can of white kidney beans, adding another tablespoon of brown sugar since i did want it on the sweeter side and I added 16oz of the hot Young Guns frozen Hatch green chile. I added the full 2½ table spoons of chili powder and used 805 beer instead of substituting it with more beef broth. Thank you! I will definitely be making this again.
Best recipe! family loved it thanks for sharing!! 😊
Do you have to use beer.
Nope! Feel free to swap in more broth if you prefer.
I used 1 lb of ground sirloin and 1 lb of gunnoes mild country sausage . I followed everything else, added just a pinch more spices. I added a little bit of cinnamon, seasoned pepper, smoked paprika and a little garlic and onion powder. In my area I couldn’t find a 19oz can of beans and was only going to put a 16 oz can of red kidney beans but thought it didn’t seem like enough so I added a can of cannellini beans I needed to use up, with that in mind I added a little bit more broth (didn’t do beer). Let it simmer a few more minutes it was perfect! It really was the best chili I’ve made I got so many compliments and literally had like none left! Will be making this my go to chili recipe from now on!!
how many people would this feed?
having 12 for Superbowl…should I double this?
Hi Todd, this recipe serves 8 as written (approximately 1½-2 cups). You can change the servings to 12 by clicking “print” on the recipe. If you’re making a larger batch, you might like to allow some extra simmering time. Serving sizes are an estimate and can vary slightly based on what else you’ll be serving with the chili and appetites. Enjoy!