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• What Is Chili?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• The Best Chili Recipe

There’s a reason chili shows up on family dinner tables all over the country week after week – it’s cheap, it’s filling, and it makes everyone happy. This is genuinely the best chili recipe I’ve made, built on humble ground beef, pantry staples, and a can of beer for extra depth, and it comes together in under an hour with almost no fuss.

What Is Chili?

Chili (short for chili con carne) is a thick, spiced stew traditionally made with ground or chopped meat, chili powder, tomatoes, and beans, simmered low and slow until the flavors meld together. Its exact origins are debated, but it’s widely credited to Texas cooks in the 1800s who turned tough, cheap cuts of meat into something deeply satisfying with a heavy hand of dried chiles and spices.

This version keeps things classic and approachable, using ground beef as the base along with kidney beans, crushed and diced tomatoes, and a mix of onion, jalapeño, and bell pepper for texture and heat. A cup of beer and a splash of beef broth simmer everything down into a rich, thick chili that tastes like it took all day, even though it’s ready in under an hour.

Tips for Cooking and Prepping

#1: Season the meat before you brown it

Mixing 1 ½ tablespoons of chili powder directly into the raw ground beef before cooking helps the spices toast in the fat and coat every bite of meat, rather than just sitting on top of the finished chili.

#2: Buy ground beef on sale and freeze extra portions

Ground beef is often discounted in family packs at the grocery store, so buy it in bulk when it’s on sale, portion it into 2-pound bags, and freeze what you don’t need right away for future batches of chili.

#3: Don’t skip draining the fat

After browning the beef, onion, jalapeño, and garlic, draining excess fat keeps the chili from tasting greasy and helps the broth and tomatoes stay the star of the show.

#4: Let it simmer uncovered for the best texture

Simmering uncovered for the full 45-60 minutes allows the liquid to reduce and thicken naturally, giving you that classic hearty, spoon-coating chili texture instead of a thin soup.

#5: Taste and adjust the chili powder as you go

Since chili powder brands vary in heat and saltiness, add the remaining 1 tablespoon toward the end of cooking and taste before adding more, so you can control the spice level for the whole family.

#6: Swap pricier cuts for the same great flavor

There’s no need for expensive stew meat or ground sirloin here – a lean, budget-friendly ground beef works perfectly and keeps this recipe affordable for weeknight cooking.

Recipe Variations and Substitutes

This chili recipe is easy to customize based on what you have in your pantry or your family’s spice tolerance. Swap the kidney beans for black beans or pinto beans, use ground turkey instead of beef for a lighter option, or leave out the beer entirely and replace it with extra beef broth for an alcohol-free version. If you like a smokier chili, try adding a teaspoon of smoked paprika along with the chili powder and cumin.

Serving Suggestions

Chili is endlessly versatile at the dinner table – serve it in bowls topped with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro. It’s also fantastic ladled over rice, baked potatoes, or a bed of corn chips for a budget-friendly chili nacho night, and pairs perfectly with a side of cornbread or a simple green salad.

Storing, Make-Ahead, and Freezing Tips

Chili is one of those rare dishes that actually tastes better the next day, once the flavors have had time to meld. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in freezer-safe bags or containers for up to 3 months, thawing overnight in the fridge before reheating on the stovetop.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the ground beef, onion, jalapeño, and garlic first, then transfer everything along with the remaining ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Is this chili spicy?

This chili has a mild to medium heat level thanks to the jalapeño and chili powder, but you can easily tone it down by removing the jalapeño seeds and ribs completely or leaving the jalapeño out altogether.

Can I make this chili without beer?

Absolutely – simply replace the cup of beer with an equal amount of additional beef broth for a completely alcohol-free chili that still has great depth of flavor.

What’s the best way to thicken chili?

Simmering the chili uncovered for the full 45-60 minutes allows it to naturally reduce and thicken; if you want it even thicker, mash some of the kidney beans against the side of the pot before serving.

Can I double this chili recipe?

Yes, this recipe doubles easily for feeding a crowd or stocking your freezer – just use a large stockpot to give the chili enough room to simmer and reduce properly.

The Best Chili Recipe

Prep time: 20 min | Cook time: 45 min | Total time: 65 min | Servings: 8

Ingredients

For the Chili

• 2 pounds lean ground beef
• 1 onion, diced
• 1 jalapeño, seeded and finely diced
• 4 cloves garlic, minced
• 2 ½ tablespoons chili powder, divided, or to taste
• 1 teaspoon cumin
• 1 green bell pepper, seeded and diced
• 14.5 ounces crushed tomatoes (1 can)
• 19 ounces canned red kidney beans, drained and rinsed
• 14.5 ounces canned diced tomatoes, with juices
• 1 ½ cups beef broth
• 1 cup beer
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar, optional
• Salt and black pepper, to taste

For Serving

• Shredded cheddar cheese
• Sliced green onions
• Fresh cilantro
• Other favorite toppings

Instructions

1. In a large bowl, combine the ground beef with 1 ½ tablespoons of the chili powder.
2. In a large pot over medium-high heat, brown the seasoned ground beef along with the diced onion, jalapeño, and minced garlic, breaking up the meat as it cooks. Drain any excess fat.
3. Add the remaining chili powder, cumin, green bell pepper, crushed tomatoes, kidney beans, diced tomatoes with juices, beef broth, beer, tomato paste, and brown sugar (if using). Season with salt and pepper.
4. Bring the chili to a boil, then reduce the heat and let it simmer uncovered for 45-60 minutes, stirring occasionally, until it reaches your desired thickness.
5. Ladle into bowls and top with shredded cheddar cheese, green onions, cilantro, or your favorite chili toppings.

For an even more budget-friendly version, swap the beer for extra beef broth, and use whatever canned beans you already have on hand instead of kidney beans – the recipe is very forgiving.