Fall and winter are the perfect times to enjoy chilis and soups. This best chili recipe is hearty, meaty, and loaded with warm spices, the kind of weeknight pot that wins cook offs and warms everyone at the table.
It comes together fast with pantry staples, ground beef, tomatoes, beans, and a bold spice mix, so you can get dinner going without a special trip to the store. Let it simmer until thick and fragrant, about 35 minutes, and you will have a cozy bowl that tastes like it cooked all afternoon.
Craving more? Try our White Chicken Chili, Crockpot Chili, or our copycat Wendy’s Chili.
Why we think you’ll love it:
- Feeds a crowd. A big pot is great for big gatherings.
- Quick + easy. It’s on the table in just over 30 minutes!
- Filled with flavor. It’s filled with spices, beans, and big chunks of meat.
- Easy to customize. Adjust the spiciness and ingredients to your personal preferences.
Chili Ingredients
- Ground beef (1 pound)- The beef brings hearty, meaty bite that stands up to bold spices. You can substitute with ground turkey or chicken.
- Sugar (1½ tablespoons)- Sugar softens acidity from tomatoes and balances the spice blend.
- Ground cumin (2 tablespoons) – Cumin adds earthy warmth that defines classic chili flavor.
- Garlic powder (1 tablespoon) – Garlic powder infuses savory depth without extra chopping.
- Chili powder (1 tablespoon)- Chili powder provides color, heat, and that signature chili aroma.
- Garlic salt (1 teaspoon) – Garlic salt seasons quickly and boosts overall savoriness.
- Paprika (½ teaspoon) – This spice rounds out the spice mix and adds gentle smokiness.
- Black pepper (to taste)- Pepper sharpens the finish with a hint of heat.
- Tomato sauce (2 cans, 8 ounces each) – The sauce gives a smooth, rich base that thickens as it simmers.
- Red kidney beans, drained (15.5-ounce can) – The beans add creamy texture and extra protein. You can also or use black beans, pinto beans, or navy beans.
- Diced tomatoes (14.5-ounce can) – Add juicy chunks of tomato that keep each spoonful interesting.
- Beef broth (1½ cups)- Broth loosens the pot to a perfect scoopable consistency.
- Sour cream, shredded cheese, green onions (optional toppings) – Toppings add cool creaminess, salty melt, and a fresh bite.
How to Make the Best Chili
BEEF. In a large pot, cook ground beef over medium heat, stirring to break up meat, until browned and cooked through. Drain fat.
SEASONINGS + BEANS. Add spices, tomato sauce, kidney beans, tomatoes, and ground meat broth.
SIMMER. Bring to a simmer on medium-high heat and cook uncovered for 25–30 minutes.
GARNISH + SERVE. Season with more garlic salt and pepper, if desired, and add any desired toppings before serving into bowls.
Kristyn’s Recipe Tips
- Make it thicker by mashing some of the beans, and give it a good stir or see How to Thicken Soup for more tips.
- Too spicy. Neutralize the heat by adding sour cream or milk, honey or brown sugar, tomato paste, or a squeeze of lemon or lime juice.
- Add spice directly to the dish or on the side with chili powder, cayenne pepper, red chili flakes, or diced jalapeños.
- Vegetarian-friendly. Substitute the meat with your favorite plant-based meat or extra veggies. Use vegetable broth instead of beef broth.
- Top with lime wedges, cilantro, shredded cheddar cheese, avocado chunks, sour cream, and serve with Tortilla Chips and Cornbread (my favorite!)
Easy Chili Recipe
Video
Ingredients
- 1 pound ground beef
- 1½ tablespoons sugar
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon paprika
- pepper to taste
- 2 (8-ounce) cans tomato sauce
- 1 (15.5-ounce) can red kidney beans, drained
- 1 (14.5-ounce) can diced tomatoes
- 1½ cups beef broth
Toppings (Optional)
- sour cream, shredded cheese, chopped green onions (optional)
Instructions
- In a large pot, cook ground beef over medium heat, stirring to break up meat, until browned and cooked through. Drain fat.
- Add sugar, cumin, garlic powder, chili powder, garlic salt, paprika and pepper and stir to mix.
- Add tomato sauce, kidney beans, tomatoes and beef broth. Bring to a simmer and cook uncovered for 25–30 minutes.
- Season with more garlic salt and pepper, if desired, and add any desired toppings before serving.
Notes
- Make it thicker by mashing some of the beans, and give it a good stir or see How to Thicken Soup for more tips.
- Spiciness. Neutralize the heat by adding sour cream, milk, or brown sugar. To increase the heat, add chili powder, cayenne pepper, red chili flakes, or diced jalapeños.
- Vegetarian-friendly. Substitute the meat with your favorite plant-based meat or extra veggies. Use vegetable broth instead of beef broth.
- Crockpot. Cook the meat and drain the fat as described in Step 1 above, then combine all ingredients in a slow cooker and cook on low for 3–4 hours.
- Top with lime wedges, cilantro, shredded cheddar cheese, avocado chunks, sour cream, and serve with Tortilla Chips and Cornbread (my favorite!)
- Thaw in the refrigerator (allow 24 hours for every 5 pounds) and reheat on the stove or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container(s) in the fridge for 3-4 days. Reheat in the microwave in 30-second increments, stirring in between, until hot.
Cool and divide in a freezer safe airtight container, leaving about ½ headspace. Store for 4-6 months.
Thaw in the refrigerator (allow 24 hours for every 5 pounds) and reheat on the stove or in the microwave.
Complete the Meal
Sides to Serve
Sour Cream Cornbread
35 mins
Perfect Baked Potato
1 hr 15 mins
Yeast Dinner Rolls
2 hrs 12 mins
Baked Tortilla Chips
17 mins
Chili Recipes
Turkey Chili
30 mins
Fajita Chili
35 mins
Wendy’s Chili Recipe
1 hr 15 mins
Slow Cooker Chili
2 hrs 10 mins
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This recipe was originally published September 2018.
We love this recipe and make it several times a year! We won the chili cook-off with this recipe too! It’s easy and delicious!!
This chili is fabulous! I love serving it over cornbread/cornmeal waffles!!
did you use exact instructions? seems the 2 tablespoons of cumin, 1 tablespoons garlic powder, 1 tablespoon of chili powder was a lot for 1 pound of meat?
This truly is the BEST chili recipe! So good in fact, I make up bags with all the ingredients (except meat) including snack size Ziploc bags with all the seasonings (which I premake and keep on hand) to give to family members for an easy gift. Everyone loves it! Thank you for the perfect chili for anyone – kids, adults, picky eaters, etc.
This is a great chili recipe. Delicious!!
This was delicious!! I added some diced onion, red pepper and jalapeno as I love that in chili! My husband was wanting a more soup-like chili and this hit the spot! Thanks for a great recipe!