The Only Chili Recipe You’ll Ever Need

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This classic chili is made with ground beef, beans, a three-pepper base (bell pepper, poblano, and jalapeño), and fire-roasted tomatoes. I simmer it low and slow in a flavorful beef broth with just the right seasonings. Make it on the stovetop, in an Instant Pot, or in a slow cooker.

 

This Chili Changed My Weeknights Forever

I'm finally sharing my go-to classic American chili, the kind you see at restaurants but that is ridiculously easy to make at home. You will crave this big-pot chili for football Sundays, cold-weather weeknights, and casual entertaining because it gently simmers for up to 2 hours and gets even better as it rests.

What I love most about this recipe is how much fun you can have with the toppings. You can set up a simple chili bar with cheddar, sour cream, avocado, cilantro, pico de gallo, and lots of chips so everyone can build their own bowl.

For sides, I love Mexican street corn nachos, savory cheddar bacon scones, or my husband's favorite corn dip.

It feeds a crowd and is easy to make ahead. I usually make this beef chili on the stovetop, but I also included Instant Pot and slow cooker instructions. It tastes even better the next day, so it is great for meal prep or freezing leftovers.

Ingredients and Substitutions

• Ground beef: I use 3 pounds for a hearty, meaty base; you can swap some for ground turkey or ground chicken for leaner options.
• Neutral oil: Use a neutral oil (like canola, vegetable, or avocado oil). You can also use light olive oil labeled as suitable for frying.
• Kidney beans are a classic in many chili con carne recipes, so that's what I used. I also often mix kidney and pinto beans together; black beans or a 3-bean mix are great swaps, too.
• Onion: I use yellow onion; you can also use white onion or shallots.
• Peppers (green bell, poblano, jalapeños): Bell peppers add sweetness, poblano adds mild smoky flavor, and jalapeños bring the heat; you can swap in serrano peppers for more spice or use all bell peppers for a milder chili.
• Fire-roasted tomatoes: I love using fire-roasted tomatoes for a subtle smoky, charred flavor; regular diced tomatoes work fine if that's what you have.
• Garlic: I always use freshly minced; You can sub 1 teaspoon garlic powder per clove.
• Tomato paste: It makes the chili thicker and extra tomato-y. If you don't have any, use a few spoonfuls of ketchup or thick salsa and let it simmer for a few minutes so it blends in.
• Chili powder & smoked paprika: These are the backbone of that classic beef chili flavor and smokiness. If you only have regular paprika, you'll miss some of the smoke, so add a dash of chipotle powder.
• Seasonings: I use dried oregano, cumin, coriander, a pinch of cinnamon, and cocoa powder. This classic blend makes this chili con carne taste rich and layered, just the way it should. The cinnamon and cocoa are gentle and do not make it sweet; they simply balance the other flavors.
• Worcestershire sauce is a classic ingredient for chili: It adds a savory, beefy boost with a little tang and sweetness. You can replace it with soy sauce or tamari.
• Apple cider vinegar: You can swap in red wine vinegar or even a squeeze of lime at the end.
• Beef broth: Beef broth reinforces the meaty base; chicken or vegetable broth will work too, and you can even use water plus an extra spoon of tomato paste if needed.
• Beer: Use your favorite kind: dark beer (stout/porter) makes chili richer and deeper in flavor, while pale ale or lager keeps it lighter. Use more beef broth if you don't want to use beer! You can also use water or chicken broth. 

Variations

• Spicy: Add chipotle, adobo, or extra-fresh chiles of choice.
• Veggie Heavy: Throw in some corn, carrots, or zucchini during the saute step.
• Richer Flavor: Use ½ ground beef and ½ ground pork.
• Lighter Flavor: Swap ground beef for ground turkey.

Best Chili Toppings

Below are my favorite ideas for classic chili toppings and fun, creative add-ons. Mix and match for family-friendly meals and entertaining. I love using this "cheat sheet" to build the best chili bar for game day or parties, keep prep simple, and let everyone build a bowl they love.

• Cheeses: Shredded cheddar, Monterey Jack, pepper jack, smoked gouda, queso fresco, cotija
• Creamy Toppings: Sour cream, Greek yogurt, crème fraîche, chipotle crema, guacamole
• Veggies & Herbs: Avocado, diced tomatoes or pico de gallo, sliced radishes, chopped scallions, red onion, fresh cilantro, lime wedges. You can also add Mexican street corn or regular corn. 
• Pickled Toppings: Pickled jalapeños, pickled red onions, escabeche (pickled jalapeño carrots)
• Spicy Add-Ins: Fresh jalapeños, hot sauce, chili crisp, a pinch of smoked paprika. You can even  add a drizzle of honey or maple to balance spice.
• Crunch: Tortilla chips, Fritos, oyster crackers, saltines.
• Protein Extras: Crispy bacon bits, fried egg for a breakfast bowl.

Serving Ideas

Here is exactly how I serve chili at home, from loaded bowls to cornbread, nachos, and make-ahead party ideas:

• Classic bowls: I usually serve this beef chili in big bowls topped with sour cream, shredded cheddar, scallions, cilantro, jalapeños, and creamy avocado or guacamole.
• With bread or cornbread: Cornbread, corn muffins, bacon cheddar scones, or crusty bread are perfect for soaking up the sauce; you can also serve it in bread bowls for a fun, cozy presentation. I also recommend my bread machine loaf or garlic butter dinner rolls.
• Over starches: I love spooning it over rice, quinoa, baked potatoes, sweet potatoes, or even cooked pasta or macaroni - because why not?!
• Nachos are the perfect side for chili; I highly recommend my Mexican street corn sheet pan nachos.
• Chili bar for entertaining: For game day, the Super Bowl, or parties, I recommend setting up a chili bar with toppings, plus tortilla chips, Fritos, my Mexican corn dip, and hot dogs, so people can make chili dogs, nachos, or walking tacos.
• Next-day ideas: Leftovers are amazing in burritos, quesadillas, stuffed into bell peppers, or layered over tortilla chips with cheese and baked into skillet nachos.

How to Freeze Chili

• Freezing: Cool it to room temp within 2 hours, then portion into meal-size containers or freezer bags (leave headspace). Freeze it plain, without toppings, and label it with the date; it keeps for up to 3 months.
• Thawing: Thaw overnight in the fridge (or set the sealed bag in cool water). Reheat on the stovetop over medium or in the microwave, stirring and adding a splash of broth or water if it's too thick. Heat until steaming hot (165°F).
• Pro tips: If you plan to freeze some, add the beans after reheating so they stay extra plump. Freeze single servings for easy lunches.

More Chili Recipes

• White Chicken Chili
• Butternut Squash Beef Chili
• Meatless Pumpkin Chili with Black Beans and Chickpeas
• Black Bean Beef Chili
• Meatless Pumpkin Quinoa Chili with Beans

How to Make Chili (Step-by-Step Photos)

• Brown the beef: Heat oil in a large Dutch oven over medium heat. Add beef with a generous pinch of salt and pepper. Brown 10-15 minutes, breaking it up, until you get real color (that's flavor). Remove with a slotted spoon.
• Sauté the veggies: Pour off excess fat, leaving about 2 tablespoons in the pot. Add onion, green bell pepper, poblano, and jalapeño. Cook about 5 minutes until softened (no need to brown).

• Add seasonings + tomato paste: Add garlic, tomato paste, chili powder, smoked paprika, oregano, cocoa powder, cumin, coriander, and cinnamon. Cook 2-3 minutes, stirring, until the paste darkens and everything smells toasty.
• Return beef to the pot: Stir in Worcestershire sauce, apple cider vinegar, fire-roasted tomatoes, beef broth, and beer.

• Simmer low and slow: Bring to a boil, then cover, reduce heat to low, and simmer at least 1 hour (up to 2 hours for deeper flavor). Stir occasionally so nothing sticks.
• Add beans near the end: About 10 minutes before serving, stir in drained and rinsed beans so they heat through but don't overcook.

• Serve with toppings: I like to set up a "toppings bar" and let everyone build their bowl. The traditional toppings are sour cream (or Greek yogurt), avocado or guacamole, shredded cheddar, scallions + cilantro, sliced jalapeño, tortilla chips or Fritos.