Best Chili Recipe - (2024)


Community Pick

Submitted by Dee Licious

"I actually took 5 chili recipes and took out all the things I didn't like and kept all the things I did. This has become my very own version of the perfect bowl of chili!"


Best Chili Recipe - (2) Best Chili Recipe - (3)

photo by SharonChen Best Chili Recipe - (4)

Best Chili Recipe - (5) Best Chili Recipe - (6)

Best Chili Recipe - (7) Best Chili Recipe - (8)

Best Chili Recipe - (9) Best Chili Recipe - (10)

Best Chili Recipe - (11) Best Chili Recipe - (12)

Ready In:





  • 1 12 lbs ground beef
  • 1 large chopped onion (yellow or white)
  • 4 minced garlic cloves
  • 2 tablespoons chili powder
  • 12 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 14 teaspoon cayenne
  • 2 (15 1/2 ounce) cans kidney beans
  • 1 (28 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 12 teaspoon Tabasco sauce
  • 1 (4 ounce) can chopped jalapenos
  • 1 teaspoon Splenda sugar substitute (or sugar)
  • 1 cup dark beer (Newcastle or ?)
  • 1 cup shredded cheese (cheddar or Mexican mix)
  • 12 cup sour cream



  • Cook ground beef in large frying pan.
  • While cooking, stir and chop beef with spatula to crumble.
  • Continue cooking for about 7 minutes or until the meat is brown and cooked through.
  • Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
  • Cook while stirring, until onion is translucent, about 5 minutes.
  • Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
  • Stir well and bring to a boil.
  • Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

Questions & Replies

Best Chili Recipe - (13)

  1. Quick question, how much does this make in reference to gallons?

    Timothy M.

  2. On a scale of 1 to 10 how spicy is this chili


  3. What type of ground beef is best for this recipe, 80/20?


  4. Can this be cooked over night in a crockpot if so can you provide directions Thank you

    Darlene J.

see 6 more questions



  1. WOW this is absolutely delicious! Great flavor and just the right amount of heat. I made as written with the exception of not adding chopped jalapenos and I didn't see where the taste was compromised. I did simmer covered for about 2 hours stirring occasionally, then simmered uncovered for another 2 hours stirring occasionally, until it had thickened up some. This will be added to my favorite chili recipe folder. Thanks for posting such an awesome chili recipe. Made for Fall 2011 PAC.

    Papa D 1946-2012

  2. My work had its annual chili cook-off and I wanted to enter. I had never made chili before so I got online and found this recipe! Through it together last night and brought it into work today hoping it would go over well. Guess what!? I won 2nd place! Everyone told me my chili was so good! This is a great recipe and taste so good. Saving and will start making this more often!!

    Andrew J.

  3. Came in second place in a Chili Cook off last night! Didn't add a sugar substitute and no Jalapenos...still it was unbelievable. The extra 1 lb of meat didn't hurt. Gotta agree, the beer was the secret ingredient to bring it over the top!!!

  4. Epic! Make it! Half cayenne if don't like super spice.

    Taste Hump

  5. Went to the grocery store with your list. Used Guinness extra stout instead but otherwise followed exactly. Let simmer for about 5 hours after boil off. Best chili I've had yet. Even if I did make it lol

    Chance W.

see 99 more reviews



  1. I made a few changes... I used a mixture of ground angus and brisket. I used fresh oregano and jalapeños. I also used smoked paprika and chipotle Tabasco. I omitted the sugar and for the beer I used a cold pressed coffee pumpkin ale.. it turned out amazing!! Also we put ours over rice with fresh onion and shredded cheese

    Carrie W.

  2. slightly less chill powder and cayenne


  3. So we've made this many many times! Absolutely great! I always add one can of fire roasted corn - offsets some of the heat. Also, I use 2lbs vs the 1.5lbs. Then I almost always add two tablespoons of peanut butter(smooth), it makes the chili so rich! And then we bake cornbread and pour the chili on top of it.


  4. I substituted a small glass of vodka and co*ke and a tablespoon of brown sugar instead of beer and the Splenda. Savory instead of the Oregano (because that's all I had). I topped it all off with bacon-infused sour cream, home grown chives and a sprinkle of home made Sriracha, line juice and rock salt. And it was awesome! Or at least the vodka thought so??

    Sean M.

  5. I didn't have beer on hand, so I substituted it for beef broth and substituted the white sugar for brown to offset it a little bit. I also used my crockpot. First I browned the meat on the stove and seasoned it with salt, pepper, and dried minced onion. Then added everything to the crock pot. Turned out perfect! A good base recipe. I plan to tweak it some more next time I make it by adding green and red bell peppers.

    Alexandra C.

see 19 more tweaks


Dee Licious


  • 16 Recipes
  • 6 Tweaks

Currently working as a mental health provider for the US Naval Hospital in Okinawa, Japan. I work in Deployment Health - counseling military members returning from war. I was a bartender for 13 years (so the move over to counseling was not too great a leap...) and when I have time, love to write. My passion is travel - especially to tropical locales and eating is also one of my favorite pastimes. As a result of the eating pastime, working out is one of my not- so-favorite, but very necessary, hobbies. I moved to Okinawa Japan 11 years ago (May 2006) and hope to be here until I get tired of the place (after that who knows?!). I love cooking but wish I had a sous chef and a dishwasher to do all the dirty work!

View Full Profile





73 Winning Chili Recipes

73 photos

The Best Frosting I've Ever Had

by Chef #419880


The Best Black Beans I've Ever Had



The Best Stuffed Mushrooms I've Ever Had

by Deco Lady


View All Recipes

Best Chili Recipe - (2024)


What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

What secret ingredient will deepen the flavor of your chili? ›

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

What to put in chili to make it taste better? ›

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What is the best liquid for chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Does chili need tomato paste? ›

Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions. Stir the paste occasionally to prevent burning.

What is my chili missing? ›

Sometimes after a long simmer, your chili will taste wonderful be maybe missing one little thing you can't figure out. Try a tad bit of vinegar or a squeeze of lime! The acidity in vinegar & limes bring a good roundness to the pot and binds all the flavors together.

What is chili magic? ›

Bush's Chili Magic transforms tomatoes and your favorite protein into a delicious weeknight chili. Stock your pantry with 15.5 oz recyclable cans of Bush's Classic Homestyle Chili Magic Chili Starter. Bush's Classic Homestyle Chili Magic is made from tender pinto beans in a mild chili sauce with traditional seasonings.

Why do you put butter in chili? ›

Butter smooths out the bitterness and adds its unique richness, making you take another bite without quite knowing why. A dash of sugar and vinegar gives a sweet-sour flavor that also makes the sauce rounder and more satisfying.

Does Wendy's put sugar in their chili? ›

Chili Concentrate: Chili Sauce (Water, Tomato Juice, Tomatoes, Calcium Chloride, Seasoning (Sugar, Salt, Corn Starch, Dried Chilies, Spices, Flavor Enhancer [Dextrose, Salt, Yeast Extract, Silicon Dioxide, Modified Corn Starch], Citric Acid, Disodium Inosinate, Disodium Guanylate, Xanthan gum), Beans (Pink Beans, Red ...

Why put cinnamon in chili? ›

I'm a firm believer that a pinch or two of cinnamon adds great depth of flavor to chili (looking at you Cincinnati Chili!), and I often pair my chili with a 'sweeter' bread like cornbread, challah bread, or Parker House Rolls.

How do you fix chili that has no flavor? ›

How to Give Chili a Flavor Boost
  1. Add something acidic. ...
  2. Try to identify what about your chili is boring. ...
  3. Add tomato paste. ...
  4. Drop in some chocolate. ...
  5. Embrace pickling liquid. ...
  6. Stir in some molasses.

Why doesn't my chili taste good? ›

Cook it long enough

How long you cook chili absolutely makes a difference. Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender.

What makes the best chili meat? ›

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

What makes a good competition chili? ›

Chili must: LOOK GOOD, SMELL GOOD and TASTE GOOD. If in a competition, it must do so lukewarm in a styrofoam cup. It also must look good on as small plastic teaspoon used for judging and tasting. Chili that doesn't win violates one or more of the three basics.

Why would you put vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.


Top Articles
Latest Posts
Article information

Author: Kelle Weber

Last Updated:

Views: 5754

Rating: 4.2 / 5 (73 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Kelle Weber

Birthday: 2000-08-05

Address: 6796 Juan Square, Markfort, MN 58988

Phone: +8215934114615

Job: Hospitality Director

Hobby: tabletop games, Foreign language learning, Leather crafting, Horseback riding, Swimming, Knapping, Handball

Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.