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You’re going to fall hard for this spicy, hearty homemade beef chili. This best chili recipe is not only simple but delicious!!
Chilis are popular to take to cook-offs and potlucks and today’s recipe is always a winner! Other winners include our White Chicken Chili and Crockpot Chili.
We Love Chili!
Fall and winter are the perfect times to enjoy chilis and soups, especially our favorite homemade version, which has won countless chili cook-offs.
Here is why we 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
It’s also made with simple ingredients that we usually have on hand.
- ground beef – substitute ground turkey or chicken
- sugar – balances out the flavor and can be adjusted to taste
- spices – cumin, garlic powder, chili powder, garlic salt, paprika, and black pepper can be adjusted to taste
- red kidney beans – or use black beans, pinto beans, or navy beans
- diced tomatoes
- tomato sauce
- beef broth
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 beef 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.
Our Favorite Chili Toppings
Serve homemade chili with lime wedges, cilantro, shredded cheddar cheese, avocado chunks, sour cream, Tortilla Chips, Cornbread (my favorite!), and/or diced onions.
Variations
People love to add a secret ingredient to their pot of chili. Some ideas include:
- Lime juice: adds just a bit of tang and a clean, fresh taste
- Cornmeal: add just a few tablespoons to thicken and add a polenta flavor
- Veggies: zucchini or bell peppers will add texture and nutrition
- Mustard: a tablespoon enhances the chili flavor like you’d never imagine
Recipe Tips
- Make it thicker by mashing some of the beans and give it a good stir. You can also use flour or cornstarch to thicken.
- Remove spice. 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.
- A perfect pairing. We can’t have chili without cornbread, try: Sweet Corn Bread, Cornbread Muffins, Street Corn, and Mexican Cornbread.
- Leftovers can be used to make other delicious meals such as chili baked potato, chili hot dogs, chili nachos, and more.
storing info
- STORE chili in the fridge for 3-4 days. Reheat in the microwave in 30-second increments, stirring in between, until hot.
- FREEZE. 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.
We hope you’ll agree that this is the BEST chili recipe!
For More Chili Recipes:
Best Chili Recipe
You're going to fall hard for this spicy, hearty homemade beef chili. This best chili recipe is not only simple, but delicious!!
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, cheese, green onions
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.
Video
Notes
Slow cooker directions: 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.
STORE in the fridge for 3-4 days. Reheat in the microwave in 30-second increments, stirring in between, until hot.
FREEZE. 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.
Nutrition
Serving: 1cup, Calories: 224kcal, Carbohydrates: 6g, Protein: 14g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 689mg, Potassium: 320mg, Fiber: 1g, Sugar: 3g, Vitamin A: 504IU, Vitamin C: 0.2mg, Calcium: 42mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out excellent, we enjoyed every bite!!
I’m so happy to hear that!! Thanks for giving the recipe a try.
Made this last month! Such a yummy chili recipe! Was a hit for the whole fam!
Hi, Are you going to make a cookbook filled with ALL of your recipes?
You are my always my go to when I need help on how to cook something!
Oh thank you SO much! No announcement for a cookbook right now, but we’ll certainly spread the word if there ever is!
Love , love, love this Chili. This is my 2nd time making it and my family loves it. I only use 1/2 tblsp so it’s not to spicy. So good served with honey cornbread.
Yay!! Honey cornbread is the best side to go with it! Thank you!
This recipe is easy to make and it was my first chili I ever made. We love it topped with cheese, sour cream and saltine crackers. Soo good!
This chili recipe is easy and full of flavor! I made this for my in-laws and it was a total hit!
Yay! Glad they liked it! Thank you for making it!
I love this chili recipe. So warm and comforting. It screams winter to me and its even better the day after!
Bring on the monsoons… I LOVE this chili esp during the rainy months!
WhaT an easy and delicious reCipe. I cant wait for winter to Have this mOre often.
I’ve never tried adding cornmeal before- great tip!