Best Chili Recipe

This Best Chili Recipe is a hearty, spicy comfort food that’s easy to make at home—stovetop or slow cooker—for a flavor-packed meal every time.

When crisp evenings roll in, nothing beats a warm bowl of homemade chili. You know what? There’s something so cozy about a pot simmering on the stove, filling the house with smoky, savory aromas. I’ve been sharing this recipe with family and friends for years—my teenagers still request it every football Sunday—and it’s become my go-to chili for gatherings, weeknight dinners, and freezer-friendly meal prep. With lean ground beef, tender beans, and a blend of chili powder, cumin, and paprika, this chili strikes a perfect balance between spicy kick and deep, comforting flavor. Plus, it’s totally adaptable: swap in ground turkey, add extra veggies, or dial up the heat to suit your taste.

Why You’ll Love This Recipe

– No oven needed—just one pot on the stove or set-and-forget slow cooker
– Ready in under two hours (or 6 hours on low in a slow cooker)
– Customizable spice level: mild to fiery, your choice
– Budget-friendly ground beef and pantry staples
– Feeds a crowd—perfect for potlucks or family nights
– Leftovers freeze beautifully for quick meals later
– Genuine homemade flavor—ditch the mystery seasoning packets

Ingredients

– 2 lb ground beef (80/20 lean for best taste; sub ground turkey for a lighter option)
– 1 large yellow onion, diced (sweeter flavor)
– 1 green bell pepper, chopped (red or orange peppers add color)
– 3 cloves garlic, minced (fresh if possible)
– 2 (15-oz) cans kidney beans, drained and rinsed (black or pinto beans work too)
– 1 (15-oz) can tomato sauce (or 1½ cups crushed tomatoes for more texture)
– 1 (6-oz) can tomato paste (boosts richness)
– 2 cups beef broth (low-sodium; I like Swanson)
– 2 Tbsp chili powder (start here and add more if you like it hot)
– 1 tsp ground cumin (for earthy warmth)
– ½ tsp smoked paprika (deep, smoky aroma)
– ¼ tsp cayenne pepper (optional, for extra heat)
– Salt and fresh-ground black pepper, to taste
– Garnish ideas: shredded cheddar, sour cream (or Greek yogurt), chopped cilantro

Directions

1. Brown the beef: Heat a large Dutch oven over medium-high heat. Add ground beef, season lightly with salt and pepper, and cook, breaking up lumps, until no pink remains (6–8 minutes).
2. Drain fat: Carefully pour off excess grease—you want flavor, not greasiness.
3. Sauté veggies: Return pot to medium heat, add onion and bell pepper, and cook until onions turn translucent (5 minutes). Stir in garlic and cook 30 seconds more.
4. Toast spices: Sprinkle in chili powder, cumin, smoked paprika, and cayenne. Stir constantly for about 1 minute until fragrant—the aroma tells you it’s ready.
5. Build the base: Add tomato sauce, tomato paste, and beef broth. Scrape up browned bits from the bottom—those are layers of flavor.
6. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 45 minutes, stirring occasionally. If it looks too thick, add a splash of broth.
7. Add beans: Stir in drained beans and cook, uncovered, for another 10 minutes so they heat through but stay intact.
8. Final taste: Season with salt, pepper, or an extra pinch of chili powder if you want more zip.
9. Rest and serve: Remove from heat, let sit 10 minutes to allow flavors to meld, then ladle into bowls and top as you like.

Servings & Timing

– Yield: 6–8 servings
– Prep Time: 15 minutes
– Cook Time: 1 hour stovetop (or 6 hours low in a slow cooker)
– Total Time: ~1 hour 15 minutes (stovetop) or toss it in the slow cooker and walk away

Variations

– Vegetarian: Swap beef for 2 cups cooked lentils and diced mushrooms for texture.
– Turkey chili: Use ground turkey and add a splash of apple cider vinegar for brightness.
– White chicken chili: Replace beef with shredded chicken, use white beans, and stir in a bit of cream.
– Pumpkin chili: Stir in ½ cup pumpkin puree and a pinch of nutmeg for fall flair.
– Chocolate chili: Add 1 oz chopped dark chocolate for a deep, rich note.
– Kid-friendly: Omit cayenne and serve with cornbread muffins or crunchy tortilla strips.

Storage & Reheating

Store cooled chili in an airtight container in the fridge for up to 4 days. For longer storage, freeze in labeled, freezer-safe bags for up to 3 months. To reheat: thaw overnight or microwave on high for 2–3 minutes, stirring halfway through. On the stove, warm over medium-low, adding a splash of broth if it’s too thick. Pro tip: chili tastes even better the next day—plan ahead!

Notes

– Resting matters: Letting chili sit off-heat for 10 minutes deepens the flavor blend.
– Thicken naturally: Mash a few beans against the pot’s side if it’s too runny.
– Balance bitterness: Avoid over-toasting garlic or tomato paste; stir just until you smell them.
– Smoky boost: A dash of liquid smoke or chopped chipotles adds authentic campfire flavor.

FAQs

– Can I make this chili in a slow cooker?
Yes—brown beef and sauté veggies first, then transfer everything to a 6-qt slow cooker on low for 6 hours; add beans in the last 30 minutes.
– How do I thicken my chili?
Mash a handful of beans against the pot’s side or simmer uncovered for a few extra minutes.
– Can I use ground turkey or chicken?
Absolutely—just be mindful that poultry can be milder, so taste and adjust salt or spices.
– What beans are best?
Kidney beans hold up nicely, but black beans or pinto beans work just as well.
– Is this chili very spicy?
It’s mild by default—you control the heat by upping cayenne or adding jalapeños.
– How long does chili keep in the freezer?
Up to 3 months in a sealed, freezer-safe container; thaw overnight before reheating.
– Why is my chili bitter?
Overcooked garlic or tomato paste can turn bitter—stir spices and paste just until fragrant.
– Can I make this gluten-free?
Yes—ensure your beef broth and spices are labeled gluten-free.

Conclusion

This Best Chili Recipe brings rich, homemade flavor to your table with minimal fuss—perfect for chilly nights, potlucks, or meal prep. Give it a try, leave a comment to share your tweaks, and don’t forget to explore my other comforting recipes for soups, stews, and more!