Name: The Best Chili Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tbsp olive oil; 1.5 lbs ground beef (or mix of beef and pork); 1 onion, diced; 1 bell pepper, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans or pinto beans, drained and rinsed; 1 cup beef broth; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1/4 tsp cayenne pepper (optional); Salt and black pepper to taste

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When I want something bold, hearty, and packed with flavor, I make this chili. It’s rich and meaty with the perfect balance of spices, tomatoes, and beans. I’ve been making this chili for years, and it never fails to impress—whether I’m serving it for game day, cold nights, or meal prep for the week. It’s deeply comforting and always hits the spot.

Why You’ll Love This Recipe

I love how versatile and easy this chili is. I can keep it simple or load it up with extras, make it spicy or mild, and serve it in so many ways—over rice, with cornbread, or topped with cheese and sour cream. It’s thick, flavorful, and even better the next day. Whether I’m feeding a crowd or just stocking the freezer, this recipe is a go-to in my kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or a mix of beef and pork)
Onion, diced
Garlic, minced
Bell pepper, chopped
Crushed tomatoes
Tomato paste
Kidney beans, drained and rinsed
Black beans or pinto beans, drained and rinsed
Beef broth
Chili powder
Ground cumin
Smoked paprika
Oregano
Cayenne pepper (optional, for heat)
Salt and black pepper
Olive oil

directions

I start by heating olive oil in a large pot or Dutch oven over medium heat. I sauté the onion and bell pepper until they’re soft and translucent.
I add the garlic and cook for another minute before stirring in the ground beef. I break it apart as it cooks and season it with salt and pepper.
Once the meat is browned, I stir in tomato paste, chili powder, cumin, paprika, oregano, and cayenne. I let the spices toast for a minute to bring out their flavor.
I pour in the crushed tomatoes and beef broth, then add the beans. I stir everything together and bring it to a simmer.
I reduce the heat and let it cook uncovered for 30–45 minutes, stirring occasionally, until the chili thickens and the flavors come together.
I taste and adjust seasoning as needed, then serve hot with my favorite toppings like shredded cheese, sour cream, green onions, or tortilla chips.

Servings and timing

This chili serves 6–8 people. It takes about 15 minutes to prep and 45 minutes to cook, so I can have it ready in an hour or let it simmer longer for even richer flavor.

Variations

I sometimes add corn, jalapeños, or chopped zucchini for extra flavor and texture.
For a spicier version, I use hot chili powder or add diced chipotle peppers in adobo sauce.
I swap beef for ground turkey or chicken when I want a lighter option.
For a smoky touch, I add a dash of liquid smoke or use fire-roasted tomatoes.
I skip the beans when I want a more Texas-style no-bean chili.

storage/reheating

I store chili in an airtight container in the fridge for up to 4 days. It also freezes beautifully—just let it cool completely before freezing. To reheat, I warm it in a pot over medium heat or microwave individual portions. The flavor actually gets better after a day or two.

FAQs

Can I make this chili in a slow cooker?

Yes. I brown the meat and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What’s the best type of beans to use?

I use a mix of kidney beans and black beans, but pinto beans or even chili beans work great too. I just use what I have on hand.

How can I make it vegetarian?

I skip the meat and use more beans, lentils, or even diced mushrooms for a satisfying plant-based version.

Can I use fresh tomatoes instead of canned?

Yes, but I prefer canned crushed tomatoes for a richer consistency. If I use fresh, I peel and dice them and cook them longer to break down fully.

Can I serve this chili over something?

Absolutely. I love serving it over rice, baked potatoes, fries, cornbread, or even macaroni for a chili mac version.

Conclusion

This chili recipe is the one I keep in my back pocket for any occasion. It’s filling, flexible, and absolutely delicious every time. Whether I’m making it for a family dinner, meal prep, or just because I want a comforting bowl of something warm and hearty, it never lets me down.