Name: Best Ever Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs lean ground beef; 1 large onion, diced; 1 green bell pepper, diced; 3 garlic cloves, minced; 1 cup beef broth; 1 (15 oz) can tomato sauce; 1 (15 oz) can diced tomatoes with juice; 1 (15 oz) can pinto beans, drained; 1 (15 oz) can kidney beans, drained; 3 tablespoons chili powder; 1 teaspoon dried oregano; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper (adjust to taste)

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I’m not exaggerating when I say this is the best chili I’ve ever made. It’s hearty, deeply flavorful, and full of the rich, bold spices that make each bite feel like a hug in a bowl. Whether I’m cozying up on a cold night or spooning it over hot dogs at a summer cookout, this chili never disappoints. It’s simple, one-pot comfort food at its finest—and the toppings? That’s where the real fun begins.

Best Ever Chili

Why You’ll Love This Recipe

I love this chili because it checks every box: it’s thick and meaty, loaded with beans, and simmered with just the right amount of spice. I make it in one pot, so cleanup is easy. It’s perfect for meal prep, game day, potlucks, or just a quick weeknight dinner. Plus, it’s easy to tweak based on what I have on hand—whether it’s ground turkey instead of beef, or a different bean mix.

Ingredients

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

Lean ground beef
Onion, diced
Green bell pepper, diced
Garlic cloves, minced
Beef broth
Tomato sauce
Diced tomatoes (with juice)
Pinto beans, drained
Kidney beans, drained
Chili powder
Oregano
Ground cumin
Ground coriander
Salt
Black pepper
Cayenne pepper

Directions

I start by browning the ground beef in a large pot over medium-high heat, breaking it up as it cooks. Once browned, I drain off the excess fat.
I add the diced onion, green bell pepper, and minced garlic, and sauté everything together until the vegetables are almost tender.
Next, I stir in the beef broth, tomato sauce, diced tomatoes, both types of beans, and all the spices—chili powder, oregano, cumin, coriander, salt, pepper, and cayenne.
I bring the chili to a boil, then reduce the heat to low and let it simmer for about 30 minutes. This helps the flavors come together and the texture thicken.
Once it’s ready, I ladle it into bowls and go wild with toppings.

Servings and timing

This recipe makes about 8 servings and comes together in 45 minutes total—15 minutes of prep and 30 minutes to simmer. It’s ideal for weeknights, but also feels special enough for entertaining.

Variations

Sometimes I switch the beef for ground turkey or chicken to lighten it up. If I want extra veggies, I’ll sauté in some chopped zucchini, mushrooms, or even diced sweet potatoes at the beginning. I’ve also used black beans or white beans in place of pinto or kidney, and taco seasoning works great if I want a Tex-Mex twist. For more heat, I add chipotle chili powder or a spoonful of adobo sauce.

Storage/Reheating

This chili stores beautifully. I keep leftovers in the fridge for up to 4 days or freeze it for up to 3 months. To reheat, I just warm it on the stovetop over medium heat or pop a bowl in the microwave. It thickens a bit in the fridge, so I usually add a splash of broth or water to loosen it up.

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. I let it cook on low for 6–8 hours or on high for 3–4 hours.

Is this chili spicy?

It has a little kick from the cayenne, but nothing too intense. I adjust the cayenne or add jalapeños if I want to amp up the heat.

Can I make this vegetarian?

Definitely. I swap the beef for a plant-based ground or just add more beans and veggies. I also use vegetable broth instead of beef broth.

What can I serve with chili?

I love serving it with cornbread (especially jalapeño cornbread), rice, or tortilla chips. It’s also great on baked potatoes, fries, or hot dogs.

How do I thicken my chili if it’s too watery?

I let it simmer uncovered a little longer, or I mash some of the beans with a fork and stir them back in to naturally thicken the chili.

Conclusion

This Best Ever Chili lives up to its name every single time I make it. It’s bold, hearty, and packed with flavor from top to bottom. Whether I’m keeping it classic with sour cream and cheese, or layering it over nachos for game day, it always hits the spot. Once I made this version, I stopped looking for other chili recipes—it’s that good.