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.
Simon Hall says
Did this to your recipe absolutely % and it was % , love following your recipes absolutely banging
Mike H. says
Glad to hear it. Keep rocking!
John Mc says
Made your chili recipe and it came out perfect! Had a great flavor we love spices so I went with 1-1/2 tbs on cumin and 1 tbs cayenne. Aldo just used diced fire roasted tomatoes no crushed and think this is my altime favorite chili recipe, will be making it this chrismas for the family.
Mike H. says
Fantastic. Thank you, John!
Henk says
I used to make chili when I was a student. It was cheap but very hearty and nutritious. I think I’ll make this recipe this week. It’s getting colder here in the Netherlands, and I’m really craving some soul food!
Mike H. says
Sounds like a plan to me, Henk. Let me know how it goes please!
Cliff Connaughton says
Very close to the way my Mom made and me also. I use ground turkey (and sometimes also ground pork). I also like doing a variety of beans (kidney, chili, great Northern's and black). If I have any dark chocolate in the house, I will sometimes add that to give it a little of that Skyline, Cincy Chili feel. Always hearty and works great for chili dogs and huevos! Love your stuff!
Mike Hultquist says
Thanks for sharing, Cliff! I do love this chili. So good. I appreciate it.
John B Musa says
I love chili. Your recipe looks alot like mine. I usually cook on a low simmer for 30 -40 min till the tomatoes get a tad more red color. I have thought about trying a 275 deg oven for an hour after everything comes together on stove.. You ever try that? If so, did it turn out ok?
Mike Hultquist says
I often simmer longer, John, just let it sit there to develop flavor. I'm sure it works great in the oven as well. Thanks!!
Ed Moder says
I just watched your entire video. WOW! That was amazing.
.
I love chili and have made your recipe a few times. When I was working for a living we had Xmas parties and I always brought the chili. I got good at that dish, but still have so much to learn.
.
I have printed out several of your chili recipes and even have a special section in my "PRINTED" recipe book for chilis and soups.
.
.
Mike Hultquist says
I know you can make a mean pot of chili, Ed! Gick said yours was the BEST! =)
Barb says
I usually make a sweet verses heat style chili for my husband who can’t tolerate any level of spicy foods.
I took the opportunity to make this chili for friends who like heat as much as I do. I used the datil peppers that I grew in my garden and the fire roasted tomatoes as recommended. It was AMAZING! Everyone loved it and there were no leftovers.
Thank you for a great recipe.
Mike H. says
Thanks a lot, Barb. Enjoy it!
Roland Lee Savage says
Similar to my Deer Camp chili, although I add a can of whole kernel corn. The corn adds a little sweetness and shows up in the leaves!!
Mike Hultquist says
A 4-star chili, I'm sure! 😉 Cheers, Roland.
baltisraul says
While cooking on the stove you could already smell the trueness of what it was about to taste like. Didn't change anything but I used 4 cans of Pork ' n Beans and not 2 cans of kidney beans. Been doing the P 'n B variation for almost 25 years now and I can't stop! haha
Mike Hultquist says
Nice!! I love it!!
Amy says
The best chili recipe, hands down! I add my own twist to it, but I love this recipe!!
Mike Hultquist says
Outstanding! I love to hear it, Amy! Thanks!
Chase says
how much does this recipe make?
Mike H. says
Chase, this recipe is great for 6 servings.
Scott says
Hey, love the website and this chili! Perfect amount of heat that I like to see in my chili. Wife and son liked it too. A little spicy for them but they still ate it. Thats a win in my book. Been making this type of chili for 20 years and this recipe is very similar but somehow better! So guess what, it's now going to be my go to ground beef style chili. Can't wait to try some of your others. Colorado chili is next. Your cooking is right up my alley and so many things to try it will keep me busy for a year! LOL. Thanks!
Mike Hultquist says
Hey, Scott! Thank you very much! Very happy you like this one! I literally just made another batch tonight. I love this chili. I hope you like my other recipes as well.
Anita says
This chili was absolutely the best ever! It made a fabulous bowl of chili, delicious chili cheeseburgers and awesome nachos! I followed the recipe exactly, with the addition some hot pepper slices we had in the freezer, and we thoroughly enjoyed it. I appreciated the amount it made also as I was able to freeze some for later. Perhaps chili dogs! Thanks Mike for an outstanding recipe.
Mike Hultquist says
Boom!! Thanks, Anita! Yes, so many ways to enjoy it! I love it. =)