The best chili is a homemade chili and easy to make with ground beef, beans, fire roasted tomatoes and the perfect chili seasonings, what I grew up with.
Mike's Recipe Highlights
We're cooking up a big pot of comforting homemade chili in the Chili Pepper Madness kitchen today, my friends. You're going to love it. It's loaded up with ground beef, fire roasted tomatoes, lots of chilies, and beans.
This particular chili recipe is a ground beef chili con carne very much like you'll find all around America in kitchens and restaurants. It's sort of a prototypical bowl of chili with beans, very easy for you to make and also customize to your own preference.
Like many of us, chili is something I grew up with. My mother used to cook up a big pot for dinner, and I remember the smell of it simmering on the stove, driving me crazy with hunger.
What is Chili?
Chili is a flavorful stew of meats and chilies, often with tomatoes, beans, and seasonings. Chili has evolved from its early versions of meats and chili peppers simmering in a broth thickened with cornmeal.
You'll find variations all over the U.S., from simple classics like Old School Chili con Carne and Chili Colorado to delicious renditions like Chili Verde and White Bean Chicken Chili.
Recipe Ingredients
- Olive Oil. Or other cooking oil.
- Onion.
- Chili Peppers. I like to use jalapenos for heat and flavor, but use bell peppers for a milder chili.
- Garlic.
- Ground Beef. You can use other ground meats, like ground turkey, chicken, or pork, or lean ground beef for less fatty.
- Seasonings. Chili powder, cayenne pepper (optional), cumin, salt and black pepper. Feel free to use garlic powder.
- Tomato Paste. Adds thickness and flavor.
- Beef Broth. You can use chicken broth or vegetable broth as well.
- Tomatoes. You can use diced tomatoes or tomato sauce, but I love the added flavor of fire roasted tomatoes.
- Crushed Tomatoes.
- Red Kidney Beans. You can use other beans, like black beans, pinto beans, or a mixture.
- Optional Extras. Hot sauce (a must!) and red pepper flakes.
- Toppings. Choose your favorites!
How to Make Chili
See the recipe card at the bottom of this page for ingredient quantities and full instructions.
First, cook down the onion and peppers in a large pot or Dutch oven, then add the garlic and cook for a minute or so.
Next, brown the beef a few minutes, stirring occasionally.
Stir in the chili powder, ground cumin, cayenne, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
Add the beef broth, tomatoes, and kidney beans.
Simmer the chili, uncovered, at least 30 minutes to let the flavors mingle.
Boom! Done! Your chili is ready to enjoy. Grab yourself a bowl and add as many toppings as you'd like. Nothing beats a bowl of easy homemade chili, just the way you like it.
Does Chili Have Beans?
Many old school chili recipes do not include beans, but were instead a simple mix of meats, chilies and spices. Many people argue that beans don't belong in chili, and there are some great no bean chili recipes out there.
However, you'll find beans in most typical American pots of chilis, and many people enjoy them. It's a great way to round out the meal and stretch it to feed a family or crowd.
If you want to include beans in your chili, the choice is yours. It's a chili with beans recipe.
Serving Chili - Toppings Ideas
Homemade chili is best served with your favorite chili toppings, like shredded cheddar cheese, spicy chili flakes, sour cream, chopped onions or green onions, chopped cilantro or parsley, Fritos or tortilla chips, or others.
Recipe Tips & Notes
- Use your slow cooker or crock pot to make this recipe. Cook the vegetables and brown the meats per the recipe steps #1-5, then transfer everything to the crock pot and proceed. Slow cook on high for 1 hour. See my crockpot chili recipe.
- Try my homemade chili powder recipe for a truly sensational chili experience.
- Simmer your chili longer for more developed flavor. I like to simmer at least 1 hour or more. Add a bit of water or extra broth if needed.
How to Thicken Chili
Thicken your chili with a bit of cornmeal or masa harina. Simply swirl a few tablespoons into the simmering pot and let it thicken to your preference. Adds a nice corn flavor, too!
Storage & Leftovers
Homemade will last up to 5 days in the refrigerator in a sealed container. Simply warm it up gently in a pot to enjoy again. It's even better the next day after all those flavors mingle.
Freezing Chili
Cool your chili, then transfer it to freezer containers or vacuum-sealed bags. You can also freeze chili for 2-3 months. Thaw, then reheat on the stove top.
Customizing Your Chili
You can change up this chili recipe to make it completely unique, which is why there are so many types of chili out there. This is a basic recipe, but here are some ways you can really make it your own.
Meat Variations
You can use other ground meats, but also consider tougher cuts of meat like chuck roast, brisket, or pork shoulder. Cooking them low and slow in your chili makes the entire pot amazing.
Other Liquids To Try
This recipe uses fire roasted tomatoes and beef stock, but consider other tomatoes, roasted chili sauces and roasted chilies themselves, homemade stocks, beer, and others.
Substituting Kidney Beans
Kidney beans are popular for typical chili recipes, but consider others like black beans, great northern beans, pinto beans, red beans, and others. Chili is often great with a nice mix of colorful beans.
Seasoning Variations
Most chili recipes call for "chili powder", which is typically a blend of ground chili peppers. Consider using your own personal blend of chili powders, such as ancho powder, guajillo powder, chipotle powder, chile de arbol, ground cascabel, or ground New Mexican chili powder.
You can also add other seasonings, like brown sugar, molasses, Worcestershire sauce, fish sauce, chili pastes, and others.
Your possibilities are endless, so experiment and make your own favorite spicy chili recipe. Enter a chili cookoff and win!
That's it, my friends. I hope you enjoy this easy chili recipe. It's the best chili recipe ever, you'll see! I'd love to hear how you adapted it and customized it to make it your very own.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Classic Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2-3 jalapeno peppers diced (use bell pepper for milder heat)
- 6 cloves garlic
- 2 pounds lean ground beef
- 3 tablespoons chili powder or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper optional, for extra spicy
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 15 ounce can diced tomatoes with juices (or use fire roasted tomatoes as a tasty alternative, my preference)
- 1 15 ounce can crushed tomatoes with juices
- 2 15 ounce cans red kidney beans drained and rinsed
- Optional Extras: 1 tablespoon or more hot sauce 1 tablespoon or more red pepper flakes (for a spicier version)
- Toppings. Choose your favorites!
Instructions
- Heat the oil in a large pot to medium heat.
- Add the onion and peppers and cook 2-3 minutes to soften.
- Add the garlic and cook for 1 minute.
- Add the ground beef and break apart with a wooden spoon. Brown the meat for 5-6 minutes, stirring occasionally.
- Stir in the chili powder, ground cumin, cayenne, salt and pepper to taste, and tomato paste. Cook 1-2 minutes to let the spices bloom.
- Add the beef broth, tomatoes, and kidney beans.
- Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes to let the flavors mingle and develop. You can simmer longer if you’d like, up to 60 minutes.
- Serve with your favorite chili toppings, like shredded cheddar cheese, spicy chili flakes, sour cream, chopped green onion, chopped cilantro or parsley, fritos or tortilla chips, or others.
Video
Notes
Nutrition Information
Try Some of My Other Popular Recipes
NOTE: This recipe was updated on 2/17/26 to include new information and video. The recipe was not changed.
Linda Cassaly says
My husband just won a chili cook-off with this recipe (a year ago, he won with your buffalo chicken chili). Instead of using ground beef, he used a blend from a local ranch that has ground beef, pork and bacon (bacon makes everything better).
Mike Hultquist says
Wow, another winner!! This is so great to hear! Thanks so much, Linda! I love it!
Melissa says
Big hit with the family again. It's hard to say which is the favorite, this recipe or your turkey chili recipe. Thanks for this one.
Mike Hultquist says
Great!! Glad you enjoyed this one, too! I'd have a hard time picking myself, haha. Thanks so much!
Gregory Seng says
Mike
Do you have a Chili recipe which includes sausage? I am known for my variations and this being one of them. We also like a 'Kick"!!!
Greg
Mike Hultquist says
Hey, Gregory! I don't have a specific recipe, but you can add sausage to any of my Chili Recipes here: https://www.chilipeppermadness.com/chili-pepper-recipes/chili/ I say go for it. Why not? What a great flavor add. Also, check out my Cowboy Stew Recipe, which is basically a mix between chili and stew, with sausage: https://www.chilipeppermadness.com/recipes/cowboy-stew/
John Siebold says
First off no beans, but if you must please use pintos. No authentic Tex-mex recipe ever calls for kidney beans!!
Mike Hultquist says
The "no beans in chili" is an interesting take, and a very passionate one for some. Pinto beans are super classic, and they are discussed as options in the post. I love them! Kidney beans work just fine and taste great. Or try black beans, or a mix. Thanks for sharing, John! Since you mentioned authentic Texas chili, see mine here: https://www.chilipeppermadness.com/recipes/texas-chili/ -- no beans here, haha.
Melissa says
We all loved the kidney beans. It's the perfect filler to feed my hungry family.
Mike Hultquist says
Thanks, Melissa!
Matt says
Always brown the mince untill it starts to pop first! Doing the onions first just steams the meat.
Mike Hultquist says
Go for it, Matt. Or, like me, use a big enough pot to move the onions/peppers aside to get that great sear with proper heat. I prefer the extra cook on the onions/peppers in the first steps, which adds MORE flavor. Thanks for sharing!
Steve Strong says
Hey Mike used your recipe but I added mexican chorizo won 1st place at a Chili cook off thanks again for all your recipes.
Steve
Mike Hultquist says
BOOM!! I love to hear this, Steve! Congratulations. Mexican chorizo makes everything delicious. Perfect!! Thank you very much for sharing this. Award winner!
CindyL says
This looks so good! We're planning on making this Saturday night. Tomorrow night, we're going to a MexiMarket to pick up the dried peppers in your chili powder recipe and make that before we do the chili. My husband is SO excited and so am I! I am going ahead and giving you a 5-star credit because after reading almost everything in your blog... okay well maybe it's an exaggeration but after reading so many of your recipes, I just KNOW it's going to be grrrreat! Just like what Tony says! 😉
Oh and I must be an old timer because I was raised in Texas and you know what they say about chili in Texas. lol! I used to abhor beans in chili but the economy is, what it is. It's not so bad now and my husband prefers it that way. He's only 1/2 Texan so he didn't know any better. LOL! Thanks so much to you and your wife for everything y'all do!
Mike Hultquist says
Hey, great to hear! I appreciate the kind words and I do hope you enjoy the chili. I have MANY chili recipes, and this is the one that I pretty much grew up with, pretty classic. Many ways to change it up! Glad to hear you're switching over to enjoying beans, haha. I know how some people are about beans and chili. Maybe next you can try my Texas Chili Recipe! https://www.chilipeppermadness.com/recipes/texas-chili/ - No beans in that one, haha.
CindyL says
I didn't get to make this the other night as we had a family emergency but I made it tonight, complete with your chili powder recipe and I would have done your hot sauce but our Commissary and Mexi Grocer were all out of habaneros. This is California! How does that even happen?!
WOW! I just wanted to say that this chili was amazing! We added all the ways you spice it up and the flavors were simply out of this world. It's the best chili I've ever made. It wasn't too spicy for me either. I can't wait for leftovers tomorrow. I always love how dishes like this have that flavor melding thing happening when sitting in the fridge overnight. Poor Clay was out of serranos, which is very rare. He eats one with every meal. I should've checked for it before shopping.
I did use my Instant Pot though, please don't hate me. It got rather late in the day so I needed a speedier version but it tastes so delicious and I don't think we lost any flavor here. It definitely can be cooked in an IP.
We are in fact going to do your Texas Chili next. Great minds! Then the verde version after that. I may end up making all of your chili recipes. lol!
Thanks so much again for your wonderful instructions, insights and the work you and your wife do. I am forever grateful, truly. If I could give it 10 stars, I would!
Mike Hultquist says
Excellent!!! Thanks so much, Cindy! Very happy you both enjoyed it, and I hope you enjoy the Texas chili, too. I appreciate your comments and the extra stars. It is super helpful to me and the site!
Sarah says
This is the perfect easy and delicious chili recipe that I use for meal prep. I make a batch of this and I end up with close to nine servings of delicious chili that I can freeze and eat with rice which is super easy to bring in for work lunches.
I really really really hate beans and tomatoes but this recipe was so delicious, I didn't even care. My eyes are opened to beans and how delicious and nutritious they could be when cooked and seasoned well!
Thank you Mike! I'm also a huge fan of your buldak chicken!
Mike Hultquist says
Wow, Sarah!! BOOM!! Such a great comment, and I sincerely appreciate it. I love the meal prep tips (so helpful to our visitors!), and I'm glad you like it with the tomatoes and beans!
Ed Monnet says
Made this last night for the first time. Absolutely the best chili ever, no customization necessary!
Mike Hultquist says
Excellent!! Great to hear, Ed! Very happy you enjoyed the chili!