This is hands down the best chili recipe ever — thick, robust, and full of flavor. It has plenty of spice and just the right kick. So good you might want to hide in a corner and eat the whole pot. Perfect any time of year.
My husband has been begging me to post his award-winning chili recipe. I told him I’d publish it once he wrote it down. After a little bargaining (tacos promised), he finally wrote it out and agreed to let me share it.
The man loves tacos, meatloaf, mac and cheese, and quesadillas — he’d happily eat them daily if he could.
The first time I tried his chili I was skeptical, but I was blown away. It was savory, authentic, and absolutely delicious. I ended up having three small bowls in one sitting — don’t judge.
If you like Wendy’s chili, you’ll love this — it’s far richer and more flavorful.
Chili Recipe
This chili tastes like there’s a secret ingredient, but it’s actually made with simple pantry staples. No beer, no beef broth, and no plain tomato sauce — just tomato paste and canned tomatoes with green chiles for depth and brightness.
You may need to buy fresh jalapeños and chili beans if you don’t have them on hand. The recipe has a pleasant heat — my husband used three jalapeños and a bit of cayenne. Reduce those if you prefer milder chili.
INGREDIENTS
- Chili beans (or pinto beans), drained and rinsed
- Jalapeños, diced
- Green pepper, diced
- Diced onion
- Garlic cloves, minced
- Diced tomatoes with green chiles (canned)
- Tomato paste
- Chili powder
- Cayenne pepper (adjust to taste)
- Oregano
- Cumin
- Garlic powder
- Salt and black pepper, to taste
- Vegetable oil
How to Make Beef Chili
Heat oil in a large Dutch oven over medium-high heat. Add the diced vegetables (save the canned tomatoes) and sauté until softened, about 6 minutes. Add the ground beef and cook, stirring, until no longer pink. Drain excess fat, return the beef and vegetables to the pot, and stir in the seasonings, salt, and pepper. Add the water, canned tomatoes with green chiles, and tomato paste, stirring until the paste dissolves. Add the chili beans, reduce heat, and simmer uncovered for 15–35 minutes depending on desired thickness. For a leaner version, substitute ground turkey.
Chili Toppings
Add your favorite toppings for an indulgent bowl. I like sharp cheddar, sour cream to cool the heat, and buttery crackers for crunch. My husband usually skips toppings, but I’ll never say no to melted cheese in my bowl.
This chili is one of our go-to meals — we make it several times a month and enjoy it year-round.
Best Chili Recipe (Award Winning)
April Boller Wright
Pin Recipe
Ingredients
- 3 jalapenos diced
- 1 cup green pepper, diced
- 1 cup onion, diced
- 3 garlic cloves, minced
- 2 lbs 80% ground beef
- 1 tsp garlic powder
- 1/2 tbsp cumin
- 3 1/2 tbsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp oregano
- 1 3/4 cup water
- 1 8 oz can tomato paste
- 2 10 oz cans diced tomatoes with green chiles
- 2 15 oz cans chili beans or pinto beans, drained and rinsed
- salt to taste
- pepper to taste
- 2 tbsp vegetable oil
Instructions
-
Heat the oil in a large Dutch oven over medium-high heat. Add the vegetables (except the canned diced tomatoes with chiles) and sauté until softened, about 6 minutes. Add the ground beef and cook, stirring, until no longer pink. Drain excess fat.
-
Return the pot to medium-high heat. Stir in the seasonings, salt, and pepper. Add the water, canned tomatoes with green chiles, and tomato paste, stirring until the paste dissolves.
-
Add the chili beans, reduce heat, and simmer uncovered for 15 minutes for a looser chili or up to 35 minutes for a thicker consistency. Serve topped with shredded cheddar and sour cream, and crackers on the side. Enjoy!
Notes
For a thicker chili, simmer uncovered up to 35 minutes.
Store leftovers in a shallow container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until the internal temperature reaches 165°F (74°C).
Calorie count does not include toppings.
Watch how it’s made:
Nutrition
If you like this chili, please share it on social media or pin it to your Pinterest board. Don’t forget to follow the author for more recipes.
You may also like these other classic recipes:
- Best Meatloaf
- Instant Pot Grape Jelly Meatballs
- Salisbury Steak
- Southern Fried Chicken
- Mashed Potatoes
- Smothered Chicken
- Stovetop Mac & Cheese
