This Best Chili recipe is an easy, budget-friendly dinner made in one pot with ground beef, beans and pantry staples. My Mom’s secret recipe uses a simple baking soda trick to keep the beef tender, plus a few secret ingredients that make this thick, hearty beef and bean chili packed with flavor. It’s perfect for cozy winter nights, game day or summer BBQs.
The Best Chili Recipe
Looking for the best chili recipe? This easy one-pot beef and bean chili is thick, hearty and made with simple pantry staples. My Mom’s secret recipe has a tender-beef trick that makes it the most flavorful, budget-friendly chili you’ll ever make.
Loaded with tender beef and beans, this chili is a favorite in our house, and it is just as easy as it is delicious. Below I am sharing two secrets that turn it into the best bowl of chili you will ever have.
It is thick, rich and made from pantry staples, so it is easy on the budget too. We make it all year long, as a warm-up in winter and a crowd-pleaser at summer BBQs. If you love our Chili Cheese Dog Dip, you will love this!
What is Chili?
Chili is a thick, hearty stew built on ground meat, tomatoes, beans and warm spices like chili powder, cumin and oregano. It simmers low and slow until rich, then gets piled into bowls with all your favorite toppings.
What to Serve with Chili?
- Crazy Breadsticks
- Jalapeño Cheddar Corn Bread
- Bruschetta Flatbread Pizza
- Hot Honey Roasted Bruschetta
What is in Chili?
Tender Ground Beef Ingredients
- What is in Chili Powder? Paprika, garlic powder, cayenne pepper, onion powder, oregano and cumin. You can also substitute or also add in some chipotle chili powder for more heat and smoky flavor.
- Flavor Enhancing Tip - mix chili powder into the raw ground beef before cooking to ensure every morsel is seasoned to perfection.
- Baking Soda - as noted above baking soda is the secret to tenderizing ground beef.
Chili Secret Ingredients
- Cinnamon - enhances chili in a tremendous way! Much like adding chili powder and other common spices, cinnamon is a super versatile spice that adds warmth without the heat.
- Chocolate - dark or semi-sweet can be used to balance out the flavors of the chili, especially if you're using tomatoes. The richness of the chocolate helps cancel out the acidity of the tomatoes or peppers that you might be using. It also gives the chili a deeper color and fuller body. This creates a complex, rich flavor that you’re looking for in a bowl of chili.
- Vinegar - is stirred into the pot at the end of cooking. It brightens up the chili and gives it that full rounded taste.
How to Make the Best Chili
Full Printable Recipe at Bottom of Page
Prepare and Brown the Ground Beef
1 In a large bowl, combine the beef, salt, 1 tablespoon chili powder, baking soda, and water. Using your hands or a spoon, mix until evenly combined. Let the beef mixture sit on the counter for 15 minutes.
2 In a large pot on medium heat, heat the oil. Add the onions, garlic, and jalapeno. Sauté for 4 - 6 minutes until softened. Add the beef and increase the heat to high. Use a spoon or spatula to break up the meat into ¼" pieces. Sauté until the beef has browned, about 10 - 12 minutes.
Note: The beef will release a lot of liquid during the cooking process. Do not drain the liquid. The fat will be skimmed off at the end, if needed and it adds flavor and improves the texture of the beef while cooking.
Simmer the Chili
1 Add in the chili powder, cumin, oregano, chili flakes, bay leaf, chipotle powder or smoked paprika and cinnamon (optional). Stirring frequently, sauté for 1 - 2 minutes, until well combined and fragrant.
2 Add in the green pepper, tomatoes, beans, beef broth, tomato paste, brown sugar, and chocolate (optional). Stir until evenly incorporated. Bring to a boil.
3 Reduce heat and let simmer uncovered 45-60 minutes or until chili has reached desired thickness. Optional: Stir in vinegar and continue cooking for another 10 minutes.
4 Once the chili has reached your desired thickness, skim off any fat as desired. Season with salt and pepper to taste.
5 Top with cheddar cheese, green onions, cilantro or other favorite toppings. Enjoy!
What Toppings go on Chili?
Go wild and add all the toppings you love to customize this chili recipe to your taste! Try sweet avocado, tangy sour cream or a crunchy corn chip (Fritos).
- Sour Cream- add a dollop over top. For a healthier option use greek yogurt!
- Frito Chips - pile them high and enjoy! You can even get creative and use flavored - BBQ or cheese Frito chips.
- Onions - chopped up and sprinkled on top. I love green onions, red onions or white! So many possibilities.
- Shredded Cheese - this will melt over top the chili. What's better than that?!
- Jalapeños - a bit of spicy deliciousness. For extra spice use fresh raw jalapenos or for a milder spice level use pickled.
- Cilantro - adds a pop of color and great flavoring.
- Avocado - sliced into wedges or cubes adds a great color and creamy texture to this dish
- Tortilla Strips - a crunchy bite
- Lime Wedges- a fresh squeeze over top adds a nice pop or freshness to a hot bowl of chili.
Can I Freeze Chili?
- 100% yes!!! Chili freezes and reheats beautifully. I like to freeze it in single sized portions for lunches or in freezer bags for a quick and easy weeknight meal.
- Defrost in the fridge overnight and heat in a saucepan (or the microwave) to serve.
Can I make Chili Ahead?
- Absolutely! Follow the recipe as usual then cool the chili slightly. Refrigerate uncovered until cold. Cover and refrigerate for up to 3 days.
- Chili tastes even better the next day! I love making a batch of chili for meal prep and enjoying it all week long. There is nothing better than coming home from a long day at work and just simply reheating a bowl of homemade chili.
FAQs for the Best Chili Recipe
Warm it in a saucepan over medium-low heat, stirring often and adding a splash of broth or water if it has thickened. Single portions can also be heated in the microwave until steaming hot.
Cool the chili slightly, then leave it uncovered in the fridge until cold. Once chilled, cover it and keep it refrigerated for up to 3 days.
Yes! Make the chili as directed, cool it, and refrigerate for up to 3 days. It tastes even better the next day, so it is great for meal prep.
Yes, it freezes and reheats really well. Portion it into single servings or flat freezer bags and freeze for up to 3 months. Thaw overnight in the fridge, then warm it on the stove or in the microwave.
Stirring in a splash of vinegar at the end brightens the pot and adds a rounded, slightly tangy finish. Red wine vinegar is my favorite, especially when a chili tastes a little flat.
The ingredients are naturally gluten free, but labels matter. Check your beef broth, chili powder, chipotle powder and tomato paste, since some brands may contain gluten, and only use Fritos or tortilla strips that are labeled gluten free.
The chili is dairy free as long as your chocolate is, since some chocolate chips contain milk. You can also leave the chocolate out. Skip the cheese and sour cream toppings or use dairy free versions.
Dark or semi-sweet chocolate softens the acidity from the tomatoes and peppers. It also deepens the color and gives the chili a fuller body, without tasting sweet.
Cinnamon brings gentle warmth without any heat. It blends right in with the chili powder, cumin, smoked paprika and chocolate for a rich, layered flavor.
Simmering uncovered is the best method, since the chili reduces and thickens on its own. If you are short on time, sprinkle in a little cornmeal or whisk in a cornstarch or flour slurry.
Turn it into Chili Cheese Dog Dip (recipe here), chili baked potatoes, chili nachos, or chili mac by stirring it into prepared mac and cheese.
More Ground Beef Recipes!
- Meatball Subs on a Stick
- Doritos Crusted Taco Mac Casserole
- Glazed Meatloaf with the BEST Sticky Glaze
Enjoy!
- Sab
The BEST Chili (Mom's Secret Recipe)!
Ingredients
Ground Beef
- 2 ½ pounds ground beef (regular)
- ¾ teaspoon baking soda
- 2 tablespoon water
- 1 tablespoon salt
- 1 tablespoon chili powder
Chili
- 1 teaspoon oil (cooking oil of choice)
- 1 cup onion (chopped)
- 1 jalapeno (seeded and finely diced, optional)
- 6 cloves garlic (minced)
- 2 tablespoon chili powder
- 2 teaspoon cumin
- 2 teaspoon dried oregano
- 2 teaspoon chili flakes (or cayenne pepper, optional)
- 2 teaspoon chipotle powder ( or smoked paprika)
- 2 bay leaves
- ½ teaspoon cinnamon (optional)
- 2 tablespoon chocolate (dark or semi-sweet, chips or bar optional)
- 1 green bell pepper (seeded and diced)
- 14 ½ ounces crushed tomatoes (canned)
- 19 ounces red kidney beans (canned, drained & rinsed)
- 19 ounces pinto beans (canned, drained and rinsed (optional, sub with red kidney beans))
- 14 ½ ounces diced tomatoes (canned, with juice)
- 2 ½ cups beef broth
- 2 tablespoon tomato paste
- 1 tablespoon brown sugar (sub honey, maple syrup, or sweetener of choice)
- 1 tablespoon vinegar (red wine vinegar, balsamic, or apple cider, optional)
- Salt and pepper (to taste)
Instructions
- In a large bowl, combine the beef, salt, 1 tablespoon chili powder, baking soda, and water. Using your hands or a spoon, mix until evenly combined. Let the beef mixture sit on the counter for 15 minutes.
- In a large pot on medium heat, heat the oil. Add the onions, garlic, and jalapeno. Sauté for 4 - 6 minutes until softened. Add the beef and increase the heat to high. Use a spoon or spatula to break up the meat into ¼" pieces. Sauté until the beef has browned, about 10 - 12 minutes. Note: The beef will release a lot of liquid during the cooking process. Do not drain the liquid. The fat will be skimmed off at the end, if needed and it adds flavor and improves the texture of the beef while cooking.
- Add in the chili powder, cumin, oregano, chili flakes, bay leaf, chipotle powder or smoked paprika and cinnamon (optional). Stirring frequently, sauté for 1 - 2 minutes, until well combined and fragrant.
- Add in the green pepper, tomatoes, beans, beef broth, tomato paste, brown sugar, and chocolate (optional). Stir until evenly incorporated. Bring to a boil.
- Reduce heat and let simmer uncovered 45-60 minutes or until chili has reached desired thickness.Optional: Stir in vinegar and continue cooking for another 10 minutes.
- Once the chili has reached your desired thickness, skim off any fat as desired. Season with salt and pepper to taste.
- Top with cheddar cheese, green onions, cilantro or other favorite toppings. Enjoy!
Lin says
Definitely add the vinegar—I skipped the brown sugar and cinnamon. Either way it is an awesome chili recipe. It’s my go-to now… thank you!!!
Tony says
Of all the recipes I've tried this is the best. Thanks for all the tips and tricks 🙂
Randi says
I found this on the internet and made it easily. I do burn the bottom on the stove to I finished it in the crock pot. I won FIRST PLACE in our church’s chili cookoff! Thank you! I skipped the chocolate but did the cinnamon.
Sabrina says
Hi Randi, thanks for your comment! That's amazing!! We are so excited to hear you won first place. Amazing!