When it comes to soul-warming comfort food, few dishes hit the spot like a big pot of homemade chili. This classic recipe delivers layers of flavor thanks to browned ground beef, fire-roasted tomatoes, two types of beans, and a bold blend of spices that simmer low and slow for maximum richness.
Whether you serve it on game day, as a cozy weeknight dinner, or freeze it for easy lunches later, this chili is a true crowd-pleaser. Plus, it’s easy to customize — make it spicier, swap out the beans, or top it however you like. Let’s dig into a bowl of comfort! 🍲
Why You’ll Love This Chili
✅ One-pot meal – minimal cleanup
✅ Deep, complex flavor from slow simmering
✅ Protein-packed and filling
✅ Freezes beautifully for later meals
✅ Endlessly customizable
🛒 Ingredients You’ll Need (Expanded)
- 1 tablespoon olive oil – Helps soften the onion and adds richness to the flavor base.
- 1 medium yellow onion, chopped – Aromatic and slightly sweet, this forms the flavor foundation.
- 1 pound lean ground beef – Choose 85–90% lean for the right balance of flavor and less grease.
- 4 cloves garlic, minced – Essential for building flavor. Freshly minced is best.
- 1–2 tablespoons chili powder – Adjust to taste; start with 1 tablespoon for mild heat, go up to 2 for more kick.
- 1 tablespoon ground cumin – Warm and earthy, this gives chili its classic depth.
- 1 tablespoon brown sugar – Balances acidity and heat, rounding out the flavors.
- 1 teaspoon dried oregano – Adds subtle herbaceous notes.
- ½ teaspoon salt + ¼ teaspoon black pepper – Adjust later to taste.
- 3 tablespoons tomato paste – Thickens the base and intensifies the tomato flavor.
- 1 ¾ cups low sodium beef broth – You can also use one 14.5 oz can. Adds richness and helps deglaze the pot.
- 28 oz can fire-roasted crushed or diced tomatoes – Fire-roasted adds a smoky depth.
- 15 oz can red kidney beans, rinsed and drained – Adds hearty texture and protein.
- 15 oz can pinto beans or black beans, rinsed and drained – Feel free to use your favorite or mix both.
- Toppings (optional but recommended):
- Shredded cheddar cheese 🧀
- Sour cream or plain Greek yogurt
- Chopped green or red onions
- Sliced avocado 🥑
- Fresh cilantro 🌿
- Crushed tortilla chips or cornbread on the side
👨🍳 How to Make the Best Chili
Step 1: Sauté Onion
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and cook for about 2 minutes, until softened and translucent.
Step 2: Brown the Beef
Add the ground beef and cook until fully browned, breaking it up with a spoon (about 5–6 minutes). If there’s extra grease, carefully drain it off.
Step 3: Add Garlic and Spices
Stir in the minced garlic and cook for 30 seconds. Add chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to coat the meat and onions.
Step 4: Deglaze and Simmer
Pour in the beef broth and stir, scraping up any browned bits at the bottom of the pot — these add tons of flavor!
Step 5: Add Tomatoes & Beans
Add the fire-roasted tomatoes and beans, stirring until everything is combined.
Step 6: Simmer Low and Slow
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 to 2 hours, stirring occasionally. During the last 30 minutes, remove the lid to let the chili thicken.
Step 7: Serve and Garnish
Ladle the chili into bowls and top with your favorite garnishes. Serve hot with cornbread or tortilla chips.
🍽️ Serving Ideas
- 🧀 Top with sharp cheddar and a dollop of sour cream
- 🌮 Serve over baked potatoes or rice for chili bowls
- 🌽 Pair with cornbread muffins or tortilla chips
- 🥑 Garnish with avocado and fresh herbs for color and texture
- 🌭 Spoon over hot dogs or fries for a chili-cheese twist
💡 Tips & Variations
- Make it spicier: Add cayenne pepper, jalapeños, or hot sauce 🌶️
- No beans? Double the beef and skip the beans for a low-carb, Texas-style chili
- Swap the meat: Ground turkey, chicken, or a plant-based crumble all work
- Smoky twist: Stir in 1 tsp smoked paprika or a few dashes of liquid smoke
- Thick or thin: Simmer uncovered longer for a thicker chili, or add broth for a soupier version
🥡 Storage & Freezing
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Cooled chili freezes well for up to 3 months
- Reheat: Thaw overnight in the fridge or reheat directly from frozen on the stovetop or in the microwave
- Meal prep tip: Freeze in single-serve containers for easy lunches
❓ FAQ
Q: Can I make this in a slow cooker?
A: Yes! Brown the beef and onions first, then transfer everything to the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4.
Q: How can I thicken chili?
A: Simmer uncovered or stir in a spoonful of cornmeal, masa harina, or tomato paste to thicken.
Q: What’s the best chili topping combo?
A: Classic combo: shredded cheese + sour cream + chopped green onions + tortilla chips!
❤️ Final Thoughts
There’s a reason chili is a comfort food legend — it’s warm, flavorful, and deeply satisfying. The layers of spices, the heartiness of the beans and beef, and the smoky tomatoes all come together in a bowl that’s as comforting as a thick blanket on a cold night. 🍂
This chili is more than just dinner — it’s a tradition, a game-day staple, a freezer hero, and the answer to “what should I make that everyone will love?” It’s budget-friendly, easy to make in big batches, and perfect for feeding a crowd or just keeping yourself happily fed all week long.
Whether you dress it up with every topping or enjoy it plain and simple, this is the kind of recipe that sticks with you — not just because it’s filling, but because it tastes like home. 🧡
So grab your biggest pot, turn up the simmer, and let the aroma fill your kitchen. Because once you taste this chili, you’ll know why it’s called The Best.
Short version
The Best Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 pound lean ground beef
- 4 cloves garlic minced
- 1-2 tablespoons chili powder* use 1 tablespoon for mild chili 2 tablespoons for spicier chili
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 ¾ cups low sodium beef broth or one 14.5 ounce can
- 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
- 15 ounce can red kidney beans rinsed and drained
- 15 ounce can pinto beans or black beans rinsed and drained
- For topping: shredded cheddar cheese sour cream, avocado, chopped red or green onions, cilantro, etc. as desired
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the chopped onion and sauté for about 2 minutes, until it begins to soften and turn translucent.
- Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and fully cooked through, about 5 minutes. If there’s excess grease, carefully drain it off. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to coat the meat and onions with the spices and tomato paste, letting the flavors begin to develop.
- Pour in the broth and stir, scraping the bottom of the pot to release any flavorful browned bits. This adds depth to the chili.
- Stir in the crushed or diced tomatoes along with the beans. Mix everything together until well combined.
- Bring the chili to a gentle boil, then reduce the heat to low and let it simmer. Cover the pot for the first part of the cook time and let it simmer for 1 to 2 hours, stirring occasionally. During the last 30 minutes, remove the lid to allow the chili to thicken to your liking.
- Serve the chili hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, fresh cilantro, or tortilla chips.
Notes
To make a bean-free version of this chili, simply leave out the beans and increase the ground beef to 2 pounds. This keeps the chili hearty and flavorful while offering a lower-carb option.
Chili freezes very well and is perfect for make-ahead meals. Let the chili cool completely, then transfer it to airtight containers and freeze for up to 3 months. For convenience, you can freeze it in individual portions, which makes it easy to reheat just what you need. To thaw, place the container in the refrigerator overnight. Reheat gently on the stove in a covered pot or in the microwave until hot.
Store any leftover chili in an airtight container in the refrigerator for 3 to 4 days. Reheat as needed for easy lunches or quick weeknight dinners.
