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World's Best Chili

A hearty and flavorful chili recipe featuring ground beef, fresh vegetables, and a blend of spices, perfect for chilly evenings and gatherings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort food
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Beans
  • 2 lbs ground beef Can substitute with turkey or plant-based ground meat for dietary adjustments.
  • 16 oz kidney beans, drained and rinsed Can swap for any beans on hand.
  • 16 oz pinto beans, drained and rinsed
Vegetables
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/4 cup flat-leaf Italian parsley, finely chopped Find in the fresh herb section.
  • 2 jalapeño peppers, finely chopped (optional) Adjust spice level to taste.
Liquids and Tomatoes
  • 46 oz tomato juice
  • 28 oz diced tomatoes
  • 15 oz tomato sauce
Spices
  • 4 tbsp olive oil
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp sugar
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper
Toppings
  • Shredded cheese For topping.
  • Sour cream For topping.

Method
 

Cooking the Beef
  1. In a large skillet, heat the ground beef over medium-high heat until browned and no longer pink (about 7–10 minutes), stirring occasionally.
  2. Transfer the cooked meat to a bowl, draining any excess grease from the skillet, but don’t clean the skillet.
Cooking the Vegetables
  1. Add olive oil to the skillet and toss in the chopped onion, bell pepper, minced garlic, parsley, and jalapeños (if using).
  2. Cook over medium heat for about 5–7 minutes until the onions are soft and fragrant.
Mixing Ingredients
  1. Remove the skillet from heat and stir in the chili powder, cumin, sugar, oregano, salt, pepper, and cayenne.
  2. Return the cooked meat to the skillet and add tomato juice, diced tomatoes, tomato sauce, kidney beans, and pinto beans, mixing well.
Cooking the Chili
  1. For stovetop cooking, bring the mixture to a boil, then reduce to medium-low heat, cover, and simmer for 2 hours, stirring occasionally.
  2. For slow cooker, set on low for 7–8 hours.
Serving
  1. Serve warm, topped with shredded cheese and a dollop of sour cream.

Notes

Taste improves the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to three months. Adjust seasoning as necessary.