The Best Chili Recipe W/Video
This spicy beef chili recipe is thick, hearty, and easy to make for a busy weeknight. Once everything is in the pot, it needs just 15 minutes of simmering before serving. Have a little extra time? Let it simmer uncovered for up to 35 minutes total for a thicker consistency and deeper flavor.
Best Chili Recipe
This is hands down the best chili recipe! My husband won a cook off with this amazing chili recipe and it’s no wonder why. This easy spicy beef chili is thick & robust. No skimpy spices at all. His award wining chili is so rich in FLAVOR with just the right amount of kick! Perfect to have all year long!
This spicy beef chili recipe is hearty, full of flavor, and easy to make for a busy weeknight. Ground beef, beans, jalapeños, and a generous blend of spices come together in a rich tomato base.
Once everything is in the pot, it needs just 15 minutes of simmering before serving. Have extra time? Simmer it uncovered for up to 35 minutes total for a thicker consistency and deeper flavor.
My husband won a cook-off with this chili, but getting him to write down the recipe took some convincing. He kept telling me he knew it by heart. I finally promised him tacos if he would make it again and write down the measurements. That did it!
The first time I tasted it, I went back for three bowls. Small bowls, okay? It’s been a regular dinner in our house ever since.
What Makes This Chili So Good?
There are no skimpy spices here. Chili powder, cumin, oregano, garlic, and cayenne season the beef, while jalapeños and diced tomatoes with green chilies give it a noticeable kick.
Tomato paste adds richness and helps create a thick base without beef broth, beer, or tomato sauce. It’s made with straightforward ingredients, and you can adjust the heat to suit your family.
Ingredient Tips
Find the full ingredient amounts in the recipe card below.
- Ground beef: I recommend 80/20 ground beef for its rich flavor. Drain the excess grease after browning.
- Onion and green bell pepper: These add flavor and texture to the chili.
- Jalapeños: The recipe uses three. For less heat, use one or two and remove the seeds and inner membranes. Jalapeño heat varies, so adjust to your preference.
- Garlic: Fresh garlic and garlic powder both contribute to the seasoning.
- Chili powder: Use an American-style chili powder blend, not pure ground chile pepper.
- Cumin, oregano, and cayenne: These add earthy flavor and heat. Reduce the cayenne for a milder chili.
- Tomato paste: Use one 6-ounce can for a concentrated tomato base.
- Diced tomatoes with green chilies: Add the tomatoes with their juices. Choose a mild variety if you want less heat.
- Beans: Use canned chili beans or pinto beans, drained and rinsed.
How to Make Beef Chili
- Soften the vegetables. Heat the oil in a large Dutch oven over medium-high heat. Add the onion, green bell pepper, and jalapeños. Cook for about 6 minutes, stirring occasionally, until softened.
- Brown the beef. Add the ground beef and break it apart as it cooks. Once it is no longer pink, carefully drain the excess grease.
- Add the garlic and seasonings. Reduce the heat to medium. Stir in the minced garlic and cook for about 30 seconds. Add the remaining seasonings, salt, and black pepper.
- Stir everything together. Add the tomato paste, water, diced tomatoes with green chilies and their juices, and drained beans. Stir until the tomato paste is fully incorporated.
- Simmer. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally. For thicker chili, continue simmering for up to 35 minutes total. Add a little water if it becomes too thick.
- Taste and serve. Adjust the salt and black pepper as needed, then serve with your favorite toppings.
How Spicy Is It?
This chili has a noticeable kick from the jalapeños, cayenne, and canned green chilies. The exact heat will depend on your peppers and the canned tomatoes you choose.
For a milder version, use fewer jalapeños, remove their seeds and inner membranes, reduce the cayenne, and choose mild diced tomatoes with green chilies.
Chili Toppings and Sides
My husband likes his chili without toppings. I like sharp cheddar cheese, sour cream to balance the heat, and buttery crackers for crunch.
You can also add diced onion, sliced green onions, or avocado. Serve it with cornbread for a hearty dinner.
Make It a Chili and Cornbread Night
If you’re making this chili, bake a batch of my sweet cornbread to go with it. The sweetness balances the spicy chili, and a warm slice is perfect for soaking up the last spoonful.
Get the cornbread in the oven before the chili starts simmering, so both can cook at the same time. Add your favorite toppings, and dinner is covered.
Get my sweet cornbread recipe.
Best Chili Recipe (Award Winning) With Video!
Ingredients
- 3 jalapenos diced
- 1 cup green pepper diced
- 1 cup onions diced
- 3 garlic cloves minced
- 2 lbs ground beef 80%
- 1 tsp garlic powder
- 1/2 tbsp cumin
- 3 1/2 tbsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp oregano
- 1 3/4 cup water
- 1 6 oz can tomato paste
- 2 10 oz cans diced tomatoes with green chilis
- 2 15 oz cans chili beans or pinto beans drained and rinsed
- salt for taste
- pepper for taste
- 2 tbsp vegetable oil
Instructions
- Sauté the vegetables. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the diced onion, green bell pepper, and jalapeños. Cook for about 6 minutes, stirring occasionally, until softened.
- Cook the beef. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink. Carefully drain the excess grease.
- Add the garlic and spices. Reduce the heat to medium. Add the minced garlic and cook, stirring, for about 30 seconds. Stir in the garlic powder, cumin, chili powder, cayenne, oregano, salt, and black pepper.
- Add the remaining ingredients. Stir in the 6 ounces of tomato paste, 1¾ cups water, diced tomatoes with green chilies and their juices, and drained and rinsed beans. Mix until the tomato paste is fully incorporated.
- Simmer the chili. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally. For thicker chili, continue simmering for up to 35 minutes total. If it becomes too thick, stir in a little water.
- Taste and serve. Taste and adjust the salt and black pepper as needed. Serve with your favorite toppings, such as shredded cheese and sour cream, with crackers or cornbread on the side.**See notes below**
Notes
- Ground beef: I recommend 80/20 ground beef for its rich flavor. Drain the excess grease after browning.
- Thickness: For thicker chili, simmer uncovered for up to 35 minutes total, stirring occasionally. Add a splash of water if it becomes too thick.
- Storage: Divide leftovers into shallow, covered containers and refrigerate within 2 hours of cooking—or within 1 hour if the temperature is above 90°F. Keep refrigerated for up to 4 days.
- Reheating: Reheat on the stovetop or in the microwave until the chili reaches 165°F throughout. Stir occasionally to heat evenly, adding a little water if needed.
- Nutrition: Estimated nutrition information does not include toppings or side dishes.
Nutrition
Enjoyed this chili? Share it on Facebook or save it to your Pinterest board so you can find it for your next chili night. Follow me on Pinterest for more easy, flavorful recipes!
Looking for more comforting dinners? Try these reader favorites:
- Best Meatloaf
- Instant Pot Grape Jelly Meatballs
- Salisbury Steak
- Southern Fried Chicken
- Mashed Potatoes
- Smothered Chicken
- Stovetop Mac & Cheese
I love the story about your husband making this! So fun 🙂 And this looks amazing – especially since it’s still so cold outside!
Thank you so much Stephanie!
It’s been YEARS since I have had chili, but omg, now I NEED some! This chili looks absolutely amazing!! To the grocery store I go 🙂
We eat chili a lot in our home! My husband likes A WHOLE LOT more heat so sometimes we have to make his extremely spicy and the other one spicy but tolerable. Thank you Heather.
That melty cheese on the chili looks so good!! I’ll be making this recipe very soon…is it okay to use fresh tomatoes instead of canned tomatoes though? Thanks!
Yes fresh tomatoes are fine too but it may taste different since the canned ones have green chilies. I hope you like it! Thanks!
Congrats to your hubby! I love a good chili, and I’m with you…I want mine full of bold flavor and some spice. It’s not chili if it’s bland.
Yes! Gotta be flavorful! Thank you!
I can not wait to try these! I love Chili, this recipe is definitely being noted, My love for food in different varieties.
I think you will definitely enjoy it. Nice and spicy but not too spicy! Thank you!
This award winning chili is one of the most loved in my family! We especially love it during the cold winter months. Pinned for later!
This recipe sure sounds like a winner! It’s been such a long time since I’ve made chili. I leave this blog post inspired!!
It’s super good! We can’t get enough of it. Thank you!
I can’t wait to try this award winning chili!!! We are still a little cold here, so this will be perfect!
It’s cold here too. I can’t wait for warmer weather!
Firstly, I think I’ve said this before, but I’ll say it again – your photography is GORGEOUS! And it’s clear to see why this Chili is award winning, looks so delish!!
Thank you for your kind words Chris!
This is my kind of chili recipe== so much bold flavor and spice, it’ deserve the award winning title! Thanks so much!
This looks delicious. I’ll try it but use Italian sausage instead.
I could go for a large bowl right now! Extra jalapenos 😉
You just can’t beat a big bowl of warming chilli. The colour on this is so rich.
Congratulations for having a good cook husband. Every one of us has different techniques in cooking but the best recipe is if we cook from our heart. Hubby loves chili dishes and I think this will become his favorite.
Exactly cooking from the heart is so important. Thank you Melve!
We love chili here! I will have to try your version! It looks amazing!
What a delicious chili. ITs been quite cool out the last few days. This just may be the perfect dinner tonight and my husband loved chili so chili its is to warm us up!