The Best Chili Recipe

4.53 from 17 votes

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!

Prep Time15

Cook Time4 20

Total Time4 35

Course: Dinner, lunch

Cuisine: American

Servings: servings

Author: Kellie

Cost: $15

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

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.

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