This chili is incredibly easy to make, requiring simple pantry staples and minimal prep time. It’s rich and robust, thanks to a perfect balance of spices and slow simmering. You can customize it to your heat preference, and it tastes even better the next day, making it ideal for leftovers or meal prep. It’s also freezer-friendly and a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Yellow onion
Garlic
Tomato paste
Crushed tomatoes
Kidney beans
Black beans
Beef broth or water
Chili powder
Cumin
Paprika
Oregano
Salt
Black pepper
Olive oil
Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños
Directions
Heat olive oil in a large pot over medium heat. Add diced onions and sauté until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
Stir in tomato paste and mix until the beef is coated.
Add crushed tomatoes, drained beans, and beef broth. Stir well to combine.
Add chili powder, cumin, paprika, oregano, salt, and pepper.
Bring the chili to a boil, then reduce heat and let it simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and flavorful.
Taste and adjust seasoning as needed.
Serve hot with your favorite toppings.
Servings and timing
This recipe yields about 6–8 servings. Prep time: 10 minutes Cook time: 45 minutes Total time: 55 minutes
Variations
Turkey Chili: Substitute ground beef with ground turkey for a lighter version.
Vegetarian Chili: Omit the meat and add extra beans, lentils, or chopped vegetables like bell peppers and zucchini.
Spicy Chili: Add diced jalapeños, cayenne pepper, or chipotle in adobo for extra heat.
Sweet and spicy: Add a touch of brown sugar or a splash of maple syrup to balance the heat.
Slow cooker method: Brown the meat and onions, then add all ingredients to a slow cooker and cook on low for 6–8 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, stirring occasionally until hot. Microwave individual portions for 2–3 minutes, stirring halfway through. Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What type of ground beef should I use?
A lean ground beef (85/15) is ideal for a good balance of flavor without too much grease.
Can I make this chili ahead of time?
Yes, chili actually tastes better the next day after the flavors have had time to develop.
Do I need to drain the beans?
Yes, draining and rinsing the beans helps control the consistency and saltiness of the chili.
Can I use canned diced tomatoes instead of crushed?
You can, but crushed tomatoes help create a thicker base. Diced tomatoes will result in a chunkier chili.
Is it possible to make this chili in a pressure cooker?
Yes, cook the beef and onions using the sauté function, then add all ingredients and pressure cook on high for 15 minutes with a natural release.
How do I thicken my chili?
Simmer uncovered to allow excess liquid to evaporate, or stir in a small amount of cornmeal or mashed beans.
Can I omit the beans?
Yes, you can make a beanless chili by simply leaving them out. Adjust the seasoning and thickness to your liking.
What can I use instead of beef broth?
Water works fine, though beef broth adds a richer flavor. You could also use chicken broth in a pinch.
How do I serve this chili?
Serve with cornbread, tortilla chips, over rice, or even over baked potatoes or hot dogs for a chili dog twist.
Can I double the recipe?
Absolutely. This chili scales up well—just make sure you have a large enough pot!
Conclusion
This Best Ever Chili lives up to its name with bold flavor, rich texture, and hearty ingredients that warm you from the inside out. Whether you’re cooking for your family, hosting friends, or meal prepping for the week, this recipe delivers comfort and satisfaction every time. Try it once, and you’ll be hooked!
This Best Ever Chili is a hearty and comforting dish made with ground beef, beans, tomatoes, and bold spices. It’s thick, rich, and packed with flavor—perfect for cold nights, game days, or easy meal prep.
Author:Catherine
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:6–8 servings
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Halal
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
1.5 pounds ground beef
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup beef broth or water
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Optional toppings: shredded cheese, sour cream, chopped green onions, jalapeños
Instructions
Heat olive oil in a large pot over medium heat. Add diced onions and sauté until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef and cook until browned, breaking it up with a spoon.
Stir in tomato paste until the beef is well coated.
Add crushed tomatoes, drained kidney beans, drained black beans, and beef broth. Stir to combine.
Add chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well.
Bring to a boil, then reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally, until thickened.
Taste and adjust seasonings as needed.
Serve hot with your favorite toppings.
Notes
Chili tastes even better the next day after flavors meld.For extra heat, add jalapeños or chipotle peppers.Use ground turkey or plant-based meat for variations.Freeze leftovers for up to 3 months.Serve with cornbread, tortilla chips, or over baked potatoes.
