Homemade Beef Chili - The World's Best Recipe! (2024)

You’ve just discovered the World’s Best Chili, but don’t take my word for it. This hearty beef chili recipe has been pinned over 140,000 times, has tons of 5-Star ratings, and the video has been viewed on Facebook over 4 million times. It is even award-winning at several chili cook-offs.

It’s a mouthwatering chili with stew meat, ground beef, bacon, beans, and just the right blend of spices. Let it simmer on the stovetop, then get ready to enjoy a bowl with all of your favorite toppings and fixings.

Why You’ll Love This Chili Recipe

I first tried this recipe many years ago and I can tell you one thing – I will be making this amazing beef and bean chili for the rest of my life. It is so good! In our house, we call it “the world’s best chili,” and I really believe it is.

Okay, okay so what makes this beef chili recipe just SO spectacular? Let me tell you a few reasons…

• Easy with incredible flavor: This recipe is so much more than just a basic chili. It is simple, yet hearty. By letting the ingredients cook together as long as possible, all of the flavors develop and blend together. Each ingredient adds something to the overall flavor and texture that really makes it the World’s Best.
• Uses ground beef, stew meat, and bacon: There is always the debate of whether you use just ground beef, just stew beef cubes, or a combination of both. This recipe uses both to get the depth of flavor and the different textures. Plus there is bacon for salty, smoky goodness.
• Includes beans, but they are optional: The bigger debate with chili is beans or no beans. This is chili with beans, but leave them out or swap kidney beans for black beans, if you like. It’ll still be delicious. The beans are definitely an inexpensive option to be able to feed more people with this one recipe.
• Makes enough chili for days: This recipe makes a ton. Whether you are having leftovers the next day or pulling the extra chili out of the freezer, it reheats well, and in fact, might taste even better the second time around.

And listen to what others have to say…

Chili Ingredients

I wouldn’t say there is one secret ingredient. Each one truly adds something to this chili, so I don’t think you should leave anything out. It seems like a long list, but the ingredients fall into four basic categories that are essential to developing the flavors. See the recipe card below for the full quantities.

• Meat – This recipe uses both ground beef and cubes of stew meat. Plus there is bacon for that salty, smoky goodness.
• Vegetables and aromatics – Onion, red bell pepper, and garlic are sauteed with the meat to add layers of flavor. Canned chopped green chiles give it a bit of heat, and the saucy stew base is a mixture of canned whole tomatoes and tomato paste.
• Herbs and spices – The (no longer) secret blend of spices includes chili powder, dried mustard, crushed red pepper flakes, cumin, dried oregano, salt, and pepper.
• Beans (or no beans?) – This beef chili has kidney beans. You can always leave them out or swap them for black beans. However, adding beans is a budget-friendly option to be able to feed more people with this one recipe. But for a great low carb option, try a no bean chili(this one cooks on the stove or in the Instant Pot).

What You’ll Need

Here are a few kitchen tools that will help you when making and serving this chili recipe.

• DUTCH OVEN: When letting something simmer for a long time, you really want a heavy-bottomed pot, such as an enameled cast iron stock pot or Dutch oven.
• SLOW COOKER: I like to use my crockpot to keep chili warm for a crowd or if I don’t want to tend to it on the stove. But you’ll need a big one, at least 6 quarts.
• WOODEN SPOON: I like to use a wooden spoon to break up the meats and stir everything together.
• CHILI BOWLS: Nice, big, heavy bowls are best so you have plenty of room to load on toppings. The ones I have in the photos aren’t available anymore, but you can find something similar.

How to Make the Best Chili Ever

While the cooking time seems long, it’s only because you want to let it simmer for a while so the flavors can fully develop. The time you actually spend at the stove really isn’t that long. All the details are in the recipe card, but here’s the overview.

• Cook the meat and vegetables: Heat the a heavy-bottomed pot over medium heat. Add all of the meats, along with the pepper and onion. Cook until the meat is browned and the veggies are tender. Drain and grease, then add the garlic and cook for another minute.

• Add the seasonings: Sprinkle the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper over the top and give everything another stir.

• Add the remaining ingredients: Stir in the canned tomatoes (do not drain them), tomato paste, kidney beans (after they have been drained and rinsed), and about two cups of water. Bring it to a simmer.

• Let it simmer on the stove: Reduce the heat to low and let it simmer for at least 2 hours, stirring occasionally and adding more water, as needed, to achieve your desired consistency

Homemade Chili Tips

The wonderful thing about this beef chili recipe is that it’s very flexible and forgiving.

Topping Ideas

Wondering what toppings to add to your homemade chili? Here are a few ideas to get you started:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Chopped raw onion or sliced green onions or scallions
• Sliced avocado or avocado crema
• Crushed tortilla chips. Buy a bag or make your own Baked Tortilla Chips with flour or corn tortillas.

Can You Make This Beef Chili Recipe Ahead?

This ground beef chili recipe makes a lot. So you can definitely make it ahead to feed a crowd at a party, or heat up your leftovers the next day. In fact, it tastes better the second time around.

Or transfer it all to a crockpot (make sure you get a large one, like this 6-quart slow cooker) after it is cooked just to keep it warm or to reheat it. This is especially helpful for a party. If you allow it to simmer in the slow cooker, I’d recommend starting with about half the water and add more if needed.

How to Store and Reheat Leftovers

• Fridge. Let your chili cool and then transfer it to an airtight container and store it in the fridge. It will keep for up to 4 days.
• Freezer. To freeze your beef chili, allow it to cool completely then transfer to an airtight container or freezer ziploc bag. Freeze for up to 3 months. Thaw in the fridge.
• Reheat in the microwave. To reheat, place the chili in a bowl and cover it with another plate. Heat for a few minutes until warmed. I recommend pausing the microwave halfway through to give the chili a stir and make sure the food in the middle of the bowl gets warm too.
• Reheat on the stovetop. You can also reheat this chili on the stovetop. To do this, ladle the desired amount into a pot and heat over medium-low until warmed through. You may want to add a splash more water, if it has thickened.

More Chili Recipes To Try

Don’t have time or need quite this much?

• Quick and Easy Chipotle Turkey Chili is ready super fast.
• Slow Cooker Aloha Chili gives the perfect blend of sweet heat.
• Cauliflower and Quinoa Vegan White Chili is a hearty veggie-packed vegetarian chili.
• Pineapple Black Bean Crockpot Turkey Chili gives you an option with ground turkey.

More of my most popular recipes made with ground beef:

• Lasagna is always a family favorite, and this one is the best.
• Shepherd’s Pie or Cottage Pie, whatever you call it, it’s delicious.
• Beefaroni also has a million different names, but it’s a family favorite ready in a flash.
• Beef Egg Roll Bowl is a one-pan dinner ready in less than 20 minutes.