World’s Best Chili Recipe

The aroma of simmering spices and tender meat wafts through the kitchen, drawing everyone to the table. This World’s Best Chili Recipe is a hearty, flavorful delight that takes just 2 hours to cook, making it a convenient option for weeknight dinners or gatherings. The combination of spices and slow-cooked ingredients melds beautifully, delivering a comforting bowl of chili that satisfies every time.

This recipe is perfect for anyone looking to create a warm, satisfying meal for family or friends. It’s ideal for chilly evenings or when you’re craving something cozy. You can easily make this dish ahead of time, as it stores well in the fridge and can be frozen for later enjoyment.

Why You’ll Love This Recipe

• The rich combination of spices delivers a deep, savory flavor.
• It’s a versatile dish, perfect for both stove top or slow cooker preparation.
• The texture is a satisfying mix of tender meat and hearty beans.
• Toppings like cheese and sour cream elevate each bowl to new heights.

What You’ll Need

Gather the following ingredients for this delicious chili:

For the Meat

• 2 lbs ground beef

For the Vegetables

• 4 tbsp olive oil
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flat-leaf Italian parsley, finely chopped
• 2 jalapeño peppers, finely chopped (optional)

For the Spices

• 3 tbsp chili powder
• 2 tsp cumin
• 1 tsp sugar
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp cayenne pepper

For the Liquids & Beans

• 46 oz tomato juice
• 28 oz diced tomatoes
• 15 oz tomato sauce
• 16 oz kidney beans, drained and rinsed
• 16 oz pinto beans, drained and rinsed

For Serving

• Shredded cheese
• Sour cream

Optional ingredients can enhance your chili’s flavor profile.

Substitutions & Swaps

• Use ground turkey for a leaner option.
• Replace pinto beans with black beans.
• Fresh herbs can substitute dried spices.
• Use vegetable stock for an extra flavor boost.

How to Make It

Follow these simple steps to create a delicious chili.

Cook the meat

In a large skillet, cook ground beef over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from the skillet, but do not clean.

Sauté the vegetables

Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley, and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until the onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper. Stir until combined.

Combine ingredients

If cooking on the stove top, add the cooked meat back to the skillet. If using a slow cooker, add the meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans, and pinto beans to either the skillet or slow cooker, depending on which you are using.

Simmer on the stove top

On the stove top, bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 2 hours, stirring occasionally.

Cook in the slow cooker

In the slow cooker, set to low and cook for 7 to 8 hours.

Serve

Serve warm and top with shredded cheese and sour cream.

How to Store It

Fridge: Store for up to 5 days in an airtight container.
Freezer: Yes, this chili freezes well for up to 3 months.
Reheat: Microwave for 2-3 minutes until heated through.

Tips for Best Results

• Browning the meat thoroughly enhances the flavor.
• Adjust spices to your heat preference for a custom kick.
• Let the chili sit for a while before serving to deepen flavors.
• Top with fresh herbs for an aromatic finish.

Serving Suggestions

• Pair with cornbread for a classic meal.
• Serve with tortilla chips for a delightful crunch.
• Make a chili bar and allow guests to customize their toppings.