The Best Chili Recipe

Calling this the Best Chili Recipe ever is a big claim, but I stand by it—and the fact that it’s an award-winning chili recipe backs me up! This sweet and spicy chili is cooked in a crock pot to let all the flavors develop, and a secret ingredient makes it fan-freaking-tastic.

This sweet and spicy chili recipe is our absolute favorite, and it has been on repeat in our home for decades now. While we do love Creamy White Chicken Chili and Turkey Chili, THIS is the recipe we always go back to. It’s a little sweet, a little spicy and absolutely packed with ground beef! (No beans? No beans. Although you can add them if you’d like. They’re just not my thing.)

This recipe is an adaptation of one my husband gave me, he received it from a co-worker, who got it from his wife’s brother? Who got it from his cousin’s, grandmother’s, sister’s farmer? Something like that. It’s a Texas Chili which means it’s a No Bean Chili with beef, peppers and tomato sauce.

So I don’t really know where this classic chili recipe originally came from but once I got my hands on it, I tweaked it to make it my own. It’s super simple to throw together in a large pot and it cooks all day, so you can get it started in the morning and have a hearty dinner waiting for you in the evening or to feed friends on game day.

Ingredients

• Ground Beef – I use 80/20 ground beef for the best flavor. You can substitute with lean ground beef or ground turkey.
• Bell Peppers – Red and Green bell peppers are a great balance of flavors but you can use whatever color bell peppers you have on hand.
• Onion – A sweet onion variety like Vidalia adds a subtle sweet flavor with a peppery bite.
• Garlic – Minced garlic cloves are a no-brainer. We use 5 but you can measure this ingredient with your heart.
• Jalapeños– If you want a mild chili, be sure to remove the seeds and membrane from the jalapeños. For a spicy chili, leave the seeds and membranes while chopping the jalapeno.
• Spices – I use a blend of chili powder, cumin, ground cayenne pepper, crushed red pepper, salt and black pepper to create a homemade chili seasoning. You can substitute with your favorite chili seasoning
• Tomatoes – While a traditional Texas chili uses beef broth for the base, I love to add tomato sauce and crushed tomatoes for a rich tomato flavor.
• Sweet Peppers – The secret to this sweet chili is jarred sweet peppers and the juice. We also add a but of brown sugar for richness.

For a full recipe list and instructions, see the recipe card below.

How to Make the Best Chili Recipe Ever

Roll up your sleeves and get ready to win first place in the chili cook-offs! You can make this CrockPot Chili or cook the whole thing in a dutch oven on the stove top.

1. Brown the ground meat. Heat a dutch oven or skillet over medium heat and add the beef. Cook it until it’s no longer pink and transfer it to the slow cooker.
2. Sauté the vegetables. In 2 tablespoons of the fat or olive oil, cook the onions until softened, then add the peppers and cook until those soften, followed by the garlic and jalapeño. Once fragrant, transfer to the slow cooker.
3. Finish assembling. Stir in the remaining ingredients. 
4. Cook. Turn the slow cooker on to high and cook for 3 to 4 hours, or low for 5 to 6 hours.

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Tips for Making the Best Chili

This chili recipe is simple, but these tips will help make sure it turns out perfect.

• Browning the beef—optional, but is it really? If you’re in a rush, you can absolutely just break up the raw ground beef and add it to the slow cooker with the other ingredients. Buuuut it’s not quite the same. By browning your ground beef first, you’re developing a layer of flavor that makes this chili amazing.
• Cook the veggies too. The above is also true of the vegetables. You can put raw onions and peppers into your slow cooker, but if you’ve done it before, you probably know how they turn out—they never quite soften. If this doesn’t bother you, go for it. To me, that texture is distracting, so I really like softening them first.
• Adjust the heat as needed. This chili recipe is super spicy so you can tame the heat a bit by using just 1 tablespoon cayenne and 1 tablespoon crushed red pepper; you can also adjust the heat by removing the seeds and ribs of the jalapeño (less heat) or leaving them both in (more heat). We love our chili spicy and the sweetness of the sugar does take it down a notch.
• Make the most of your leftovers. This chili can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for 2 months.

How to Store Leftovers

Transfer any leftover chili to an airtight container and refrigerate for up to 5 days.

This chili freezes beautifully. Transfer to any freezer safe container or freezer-safe bags and freeze for up to 3 months. I, personally, like to make a double batch to freeze for easy weeknight dinners.

Favorite Toppings for Chili

Here are a few of our favorite chili toppers for this recipe:

• Crushed Fritos, corn chips or Tortilla Chips
• Sour Cream or Greek yogurt
• Quick Pickled Red Onions
• Slices or pickled jalapeños
• Oyster crackers
• Shredded cheddar cheese or pepper jack cheese
• Pickled radishes
• Green onion or chopped onions
• Pickled okra
• Black olives
• Avocado
• Cilantro

The Best Foods to Serve With Chili

These recipes are excellent served alongside chili, or use this chili to give them an upgrade!

• Nachos
• Hot dogs
• Buttermilk cornbread
• Bread bowls
• Homemade Cornbread
• Loaded Tater tots
• Crispy baked sweet potato fries

More Chili Recipes

• Chili Mac
• The Best Pumpkin Chili
• Instant Pot Chili
• The Best Hot Dog Chili
• Easy Chili Cheese Dip
• White Chicken Chili
• Vegetarian Black Bean Chili

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The Best Chili Recipe

4.56 from 18 votes

By Kellie

Prep: 15 minutes mins

Cook: 4 hours hrs 20 minutes mins

Total: 4 hours hrs 35 minutes mins

Servings: 12 servings

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Calling this the best chili recipe is a big claim, but the fact that it’s won chili cook-off awards backs me up. Sweet, spicy, and fantastic!

Equipment

• slow cooker crock pot

Ingredients 

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• ▢ 2 pounds ground beef, I used 80-20
• ▢ 1 large onion, diced
• ▢ 1 red bell pepper, diced
• ▢ 1 green bell pepper, diced
• ▢ 5 garlic cloves, minced
• ▢ 2 large jalapeno peppers, minced (remove the seeds and veins for less heat…leave them for more heat)
• ▢ 1/4 cup chili powder
• ▢ 3 tablespoons ground cumin
• ▢ 2 tablespoons ground cayenne pepper, Or more if you like a lot of heat!
• ▢ 2 tablespoon crushed red pepper
• ▢ 6 ounce jar of chopped sweet peppers and juice
• ▢ 1/2 cup packed light brown sugar
• ▢ 28 ounce can tomato sauce
• ▢ 28 ounce can crushed fire roasted tomatoes
• ▢ salt and pepper to taste

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Instructions 

• In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan.
• Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
• Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine.
• Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
• Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos…just to name a few.

Video

Notes

Chili can be stored in an airtight container refrigerated for up to 3 days or in the freezer for 2 months.

Nutrition

Serving: 1g, Calories: 255kcal, Carbohydrates: 14g, Protein: 14g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 53mg, Sodium: 79mg, Potassium: 386mg, Fiber: 1g, Sugar: 10g, Vitamin A: 1750IU, Vitamin C: 43.6mg, Calcium: 48mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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