Homemade Beef Chili - The World's Best Recipe! (2024)

4.8 from 104 votes

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Aug 26, 2019 Feb 2, 2024

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You’ve just discovered the World’s Best Chili, but don’t take my word for it. This hearty beef chili recipe has been pinned over 140,000 times, has tons of 5-Star ratings, and the video has been viewed on Facebook over 4 million times. It is even award-winning at several chili cook-offs.

It’s a mouthwatering chili with stew meat, ground beef, bacon, beans, and just the right blend of spices. Let it simmer on the stovetop, then get ready to enjoy a bowl with all of your favorite toppings and fixings.

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Table of Contents

  • Why You’ll Love This Chili Recipe
  • Chili Ingredients
  • What You’ll Need
  • How to Make the Best Chili Ever
  • Homemade Chili Tips
  • Topping Ideas
  • Can You Make This Beef Chili Recipe Ahead?
  • How to Store and Reheat Leftovers
  • Make it a Meal
  • Get the Recipe
  • More Chili Recipes To Try

Why You’ll Love This Chili Recipe

I first tried this recipe many years ago and I can tell you one thing – I will be making this amazing beef and bean chili for the rest of my life. It is so good! In our house, we call it “the world’s best chili,” and I really believe it is.

Okay, okay so what makes this beef chili recipe just SO spectacular? Let me tell you a few reasons…

  • Easy with incredible flavor: This recipe is so much more than just a basic chili. It is simple, yet hearty. By letting the ingredients cook together as long as possible, all of the flavors develop and blend together. Each ingredient adds something to the overall flavor and texture that really makes it the World’s Best.
  • Uses ground beef, stew meat, and bacon: There is always the debate of whether you use just ground beef, just stew beef cubes, or a combination of both. This recipe uses both to get the depth of flavor and the different textures. Plus there is bacon for salty, smoky goodness.
  • Includes beans, but they are optional: The bigger debate with chili is beans or no beans. This is chili with beans, but leave them out or swap kidney beans for black beans, if you like. It’ll still be delicious. The beans are definitely an inexpensive option to be able to feed more people with this one recipe.
  • Makes enough chili for days: This recipe makes a ton. Whether you are having leftovers the next day or pulling the extra chili out of the freezer, it reheats well, and in fact, might taste even better the second time around.

Delicious Details

  • Cuisine Inspiration:American
  • Primary Cooking Method:Stovetop
  • Dietary Info:Gluten-free, Dairy-free
  • Skill Level:Easy

And listen to what others have to say…

⭐️⭐️⭐️⭐️⭐️

This is by far the best chili ever!!! I’ve made it several times already and everyone that’s had it says how incredible it is. -Agostino

I’ve made it so many times! Never disappoints! – Kristina

After reading all of the fabulous reviews, my husband and I made this for a Halloween party/Chili cook off. We added a tiny bit of Cholula hot sauce for some extra heat. We won 1st place out of 14! Thanks for sharing this award winning recipe! – Kelly

My go to chili since the 1990s was a recipe from Bon Apetit magazine. One day last year I ran across this recipe. I’ve not made the Bon Apetit recipe since. I love this chili recipe. In fact it’s simmering on my stove right now. Thanks for the great recipe! – Gail

Looking for another comforting beef recipe? Try my easy beef stew recipe too!

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Chili Ingredients

I wouldn’t say there is one secret ingredient. Each one truly adds something to this chili, so I don’t think you should leave anything out. It seems like a long list, but the ingredients fall into four basic categories that are essential to developing the flavors. See the recipe card below for the full quantities.

  • Meat – This recipe uses both ground beef and cubes of stew meat. Plus there is bacon for that salty, smoky goodness.
  • Vegetables and aromaticsOnion, red bell pepper, and garlic are sauteed with the meat to add layers of flavor. Canned chopped green chiles give it a bit of heat, and the saucy stew base is a mixture of canned whole tomatoes and tomato paste.
  • Herbs and spices – The (no longer) secret blend of spices includes chili powder, dried mustard, crushed red pepper flakes, cumin, dried oregano, salt, and pepper.
  • Beans (or no beans?) – This beef chili has kidney beans. You can always leave them out or swap them for black beans. However, adding beans is a budget-friendly option to be able to feed more people with this one recipe. But for a great low carb option, try a no bean chili(this one cooks on the stove or in the Instant Pot).
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What You’ll Need

Here are a few kitchen tools that will help you when making and serving this chili recipe.

  • DUTCH OVEN: When letting something simmer for a long time, you really want a heavy-bottomed pot, such as an enameled cast iron stock pot or Dutch oven.
  • SLOW COOKER: I like to use my crockpot to keep chili warm for a crowd or if I don’t want to tend to it on the stove. But you’ll need a big one, at least 6 quarts.
  • WOODEN SPOON: I like to use a wooden spoon to break up the meats and stir everything together.
  • CHILI BOWLS: Nice, big, heavy bowls are best so you have plenty of room to load on toppings. The ones I have in the photos aren’t available anymore, but you can find something similar.

How to Make the Best Chili Ever

While the cooking time seems long, it’s only because you want to let it simmer for a while so the flavors can fully develop. The time you actually spend at the stove really isn’t that long. All the details are in the recipe card, but here’s the overview.

  • Cook the meat and vegetables: Heat the a heavy-bottomed pot over medium heat. Add all of the meats, along with the pepper and onion. Cook until the meat is browned and the veggies are tender. Drain and grease, then add the garlic and cook for another minute.
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  • Add the seasonings: Sprinkle the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper over the top and give everything another stir.
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  • Add the remaining ingredients: Stir in the canned tomatoes (do not drain them), tomato paste, kidney beans (after they have been drained and rinsed), and about two cups of water. Bring it to a simmer.
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  • Let it simmer on the stove: Reduce the heat to low and let it simmer for at least 2 hours, stirring occasionally and adding more water, as needed, to achieve your desired consistency
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Homemade Chili Tips

The wonderful thing about this beef chili recipe is that it’s very flexible and forgiving.

Here are a few tips to keep in mind, as well as ways to customize it.

  • Control the spiciness: If you don’t want it too spicy, use less chili powder. But if you love the heat, you can add more, try some cayenne pepper, or toss in chopped jalapenos when you cook the onions and peppers with the meat.
  • Simmer in a crockpot: If you don’t want to worry about tending to it on the stove, transfer to a crockpot for the simmering time. But use about half the water to start, and add more if needed. You can also make it ahead and just keep it warm in a crockpot for a party or as one of your favorite potluck dishes. It tastes even better reheated the next day!
  • Simmer longer: 2 hours is the minimum amount of time I’d recommend for simmering this chili. However, the longer you let it simmer, the more the flavors will meld together. Just keep an eye on the water level and add more as needed.
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Topping Ideas

Wondering what toppings to add to your homemade chili? Here are a few ideas to get you started:

  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Chopped raw onion or sliced green onions or scallions
  • Sliced avocado or avocado crema
  • Crushed tortilla chips. Buy a bag or make your own Baked Tortilla Chips with flour or corn tortillas.
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Can You Make This Beef Chili Recipe Ahead?

This ground beef chili recipe makes a lot. So you can definitely make it ahead to feed a crowd at a party, or heat up your leftovers the next day. In fact, it tastes better the second time around.

Or transfer it all to a crockpot (make sure you get a large one, like this 6-quart slow cooker) after it is cooked just to keep it warm or to reheat it. This is especially helpful for a party. If you allow it to simmer in the slow cooker, I’d recommend starting with about half the water and add more if needed.

How to Store and Reheat Leftovers

  • Fridge. Let your chili cool and then transfer it to an airtight container and store it in the fridge. It will keep for up to 4 days.
  • Freezer. To freeze your beef chili, allow it to cool completely then transfer to an airtight container or freezer ziploc bag. Freeze for up to 3 months. Thaw in the fridge.
  • Reheat in the microwave. To reheat, place the chili in a bowl and cover it with another plate. Heat for a few minutes until warmed. I recommend pausing the microwave halfway through to give the chili a stir and make sure the food in the middle of the bowl gets warm too.
  • Reheat on the stovetop. You can also reheat this chili on the stovetop. To do this, ladle the desired amount into a pot and heat over medium-low until warmed through. You may want to add a splash more water, if it has thickened.
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Make it a Meal

Wondering what to serve with your bowl of homemade chili? These easy ideas will make a super satisfying meal!

  • Have some corn bread like this Gluten Free Cornbread or even somecorn pudding casserole.
  • Instead of a bowl, you can serve it as stuffed acorn squash or try gluten free bread bowls.
  • Need some veggies? Try a slaw, likeMaple Dijon Apple Cole Slaw.
  • Toss a simple salad and set outGreek Yogurt Ranch DressingorCreamy Greek Yogurt Maple Dijon Salad Dressing.

    Homemade Beef Chili - The World's Best Recipe! (16)

    4.8 from 104 votes

    The World’s Best Beef Chili Recipe

    You've just discovered the World's Best Chili recipe. It's a mouthwatering beef chili with stew meat, ground beef, bacon, beans, and just the right blend of spices. Let it simmer on the stovetop, then get ready to enjoy a bowl with all of your favorite toppings and fixings.

    Prep: 15 minutes mins

    Cook: 2 hours hrs 20 minutes mins

    Total: 2 hours hrs 35 minutes mins

    Ingredients

    • 2 pounds lean ground beef
    • 1 pound stew beef, cut into about one inch chunks
    • 1/4 pound bacon, diced in small pieces
    • 1 small red bell pepper, chopped
    • 1 large onion, chopped
    • 2 cloves garlic minced (or 1 Tablespoon chopped garlic from a jar)
    • 2 Tablespoons chili powder, or to taste
    • 1 teaspoon dried mustard
    • 1/2 Tablespoon crushed red pepper
    • 1 1/2 Tablespoons cumin
    • 1 Tablespoon dried oregano
    • 2 teaspoons kosher salt
    • 3/4 teaspoon black pepper
    • 4.5 oz chopped green chilies
    • 28 oz whole canned tomatoes (I used Tuttorosso Peeled Plum Tomatoes)
    • 12 oz Tomato Paste (I used two 6 oz cans Tuttorosso Tomato Paste)
    • 48 oz canned kidney beans, drained and rinsed
    • 3 cups water (use more or less, as needed)

    Optional Toppings:

    • shredded cheese
    • sour cream
    • diced onion
    • tortilla chips

    Instructions

    • Heat a large pot over medium heat. Add the ground beef, stew meat, bacon, pepper, and onion, and cook until the meat is browned and the vegetables are tender. Drain any collected grease and liquid, if desired.

    • Add the garlic and cook for another minute or two.

    • Stir in the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper.

    • Add the chilies, tomatoes, tomato paste, kidney beans, and about two cups of water, and simmer on low for at least 2 hours, or put into a crockpot on low for at least 4 hours. Add additional water, as needed to achieve desired consistency.

    • Serve with desired optional toppings.

    Notes

    This chili freezes well, or can be made the day before and reheated.

    Nutrition Facts

    The World's Best Beef Chili Recipe

    Amount Per Serving (1 g)

    Calories 420Calories from Fat 99

    % Daily Value*

    Fat 11g17%

    Saturated Fat 4g20%

    Cholesterol 82mg27%

    Sodium 895mg37%

    Potassium 1384mg40%

    Carbohydrates 40g13%

    Fiber 12g48%

    Sugar 8g9%

    Protein 40g80%

    Vitamin A 1280IU26%

    Vitamin C 23.9mg29%

    Calcium 98mg10%

    Iron 8.8mg49%

    * Percent Daily Values are based on a 2000 calorie diet.

    Author: Brianne @ Cupcakes & Kale Chips

    Course: Dinner, Main Dish

    Cuisine: American

    Homemade Beef Chili - The World's Best Recipe! (17)

    Did you make this?

    Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips

    Leave a Rating Instagram Pin Recipe

    Categories:

    • Crock Pot/Slow Cooker
    • Diet
    • Dinner
    • Family Friendly
    • Gluten Free
    • Mains
    • Recipes

    More Chili Recipes To Try

    Don’t have time or need quite this much?

    • Quick and Easy Chipotle Turkey Chili is ready super fast.
    • Slow Cooker Aloha Chili gives the perfect blend of sweet heat.
    • Cauliflower and Quinoa Vegan White Chili is a hearty veggie-packed vegetarian chili.
    • Pineapple Black Bean Crockpot Turkey Chili gives you an option with ground turkey.

    More of my most popular recipes made with ground beef:

    • Lasagna is always a family favorite, and this one is the best.
    • Shepherd’s Pie or Cottage Pie, whatever you call it, it’s delicious.
    • Beefaroni also has a million different names, but it’s a family favorite ready in a flash.
    • Beef Egg Roll Bowl is a one-pan dinner ready in less than 20 minutes.
    Homemade Beef Chili - The World's Best Recipe! (2024)

    FAQs

    What secret ingredient will deepen the flavor of your chili? ›

    Coffee or Espresso: A cup of coffee can add a rich, earthy depth to your chili. The subtle bitterness of coffee perfectly complements the savory elements of the dish, creating a complex flavor profile.

    How do you increase the flavor of beef in chili? ›

    Brown Your Meat First

    To enhance the flavor of your chili, brown the meat before adding it to the pot. This step not only caramelizes the meat, but gives your chili more texture, adding a depth that cannot be achieved by simply simmering it in the chili.

    How to make homemade chili more flavorful? ›

    Cinnamon, strong coffee, and dark chocolate all boost them meaty flavor in a good chili. Pick any of the following: 1 teaspoon of ground cinnamon, 1 whole cinnamon stick, a shot of espresso, a small cup of strong coffee, 2 tablespoons cocoa powder, or a few squares of good-quality dark chocolate.

    What is the most important spice in chili? ›

    Best Herbs And Spices For Chilli Con Carne
    • Smoked paprika. Smoked paprika is an essential spice in any chilli recipe. ...
    • Ground cumin. It's hard to imagine Mexican chilli con carne without cumin. ...
    • Garlic powder. ...
    • Onion powder. ...
    • Oregano. ...
    • Marjoram. ...
    • Ground coriander. ...
    • Chilli powder.

    What is the best liquid for chili? ›

    If you're going to add liquid, you might as well add flavor, too, so you'll generally want to use broth, not water, as your liquid of choice. The best kind of broth can vary: For a traditional chili recipe, beef broth is best, but white chili is better with chicken broth.

    What adds depth to chili? ›

    Some people swear that a shot of bourbon adds the perfect level of heat, while others use coffee, cinnamon or chocolate to add an extra depth of flavor. Sometimes, all you need is an acidic ingredient (like lime juice or vinegar) at the end to bring the flavors together.

    What is the best thickener for chili? ›

    The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

    Why put baking soda in chili? ›

    According to the magazine's food experimenters, the baking soda treatment will definitely keep the meat tender and juicy when cooked.

    What's missing from my chili? ›

    Add beans or veggies.

    Sweet potatoes, winter squash, and a regular potato all work. Adding more beans helps too. Thick, refried beans can do wonders for a thin chili.

    What brings out the flavor in chili? ›

    Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

    What is the most flavorful meat for chili? ›

    The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

    What is a secret ingredient for chili? ›

    The addition of peanut butter does a couple things for this chili. For one, the fat in the peanut butter balances out the spices in the most beautiful way. It kind of tames them and enhances them at the exact same time. The peanut butter also acts as a thickening agent to the chili making it feel extra hearty.

    What can I add to a can of chili to make it taste better? ›

    Professional chefs shared their favorite ways to turn a can of chili into a tastier option. Cocoa, beer, and cinnamon are ingredients that'll boost the flavor of your dish. Fresh toppings are an easy way to add new flavor and texture to the premade meal.

    What is the secret to competition chili? ›

    Additional Depth of Flavor

    Ingredients like tomato paste, cinnamon, coffee and liquid smoke can all add flavor hints that will make your chili cook-off entry unique. Roast your vegetables and use broth or beer instead of water for even more flavor in your pot.

    How do you make chili more juicy? ›

    Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.

    What ingredient makes chili thick? ›

    Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents that you might already have on hand in your pantry. Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch.

    Why is my chili not flavorful? ›

    A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.

    References

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