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close up overhead shot of a bowl of Chili Recipe topped with sour cream, shredded cheese, and diced green onions
This old-fashioned chili recipe will make you think of meals at grandma’s when you were little. It’s hearty and filling. The flavors are perfect!
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Table of Contents
  4. Troubleshooting Tips for This Chili Recipe
  7. Why We Love This Chili Recipe
  8. Chili Recipe FAQS
  11. Even More Recipes You’ll Love

This simple homemade chili recipe combines beef and beans with a robust tomato sauce and spices and simmers away to create the perfect comfort food. It’s an easy, delicious, homemade meal that is ready in just half an hour.

a pot of Chili


Chili raw ingredients that are labeled
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You’ll need:

  • 2 pounds ground beef or turkey
  • 2 small green bell peppers, about 2 cups diced
  • 1 small yellow onion, about 1½ cups diced
  • 2 (15-ounce) cans diced tomatoes
  • 15-ounce can tomato sauce
  • 6-ounce can tomato paste
  • 15 ounces of water
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 3 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons cumin
  • 1 tablespoon paprika
  • 1 teaspoon chipotle powder
  • ½ teaspoon cayenne pepper
  • ½ tablespoon salt
  • 1 teaspoon white pepper
  • ½ teaspoon baking soda, optional to cut acidity


BEANS: Traditionally you would use kidney beans in this chili. But you could also try another kind of beans such as black beans or pinto beans.

You can also increase the beans and reduce the amount of meat — or eliminate the meat altogether to make it a vegetarian option.

TOPPINGS: Add your favorite toppings to this perfect chili recipe. Grated cheddar cheese, sour cream, green onion, and fresh cilantro are all great choices.

SPICE: If you like spicy chili, you can adjust the spice level in this recipe with more cayenne pepper, or add hot sauce or red pepper flakes.

TOMATO SAUCE: If tomato sauce isn’t available, you can use crushed tomatoes or even tomato paste diluted with water. The latter will give a richer tomato flavor, so adjust according to your taste preference.

CHILI POWDER: No chili powder? Mix paprika with a pinch of cumin, oregano, and garlic powder for a similar flavor profile of homemade chili seasoning. Adjust the proportions to suit your taste.

ONIONS: Leeks or shallots can be used in place of onions. They offer a milder flavor, perfect for those who find onions too overpowering.

GARLIC: Instead of garlic powder, you could use minced jarred garlic, or even fresh garlic.

BROWN SUGAR: Try adding one tablespoon of brown sugar to this chili recipe for added depth of flavor.

CINNAMON: Adding ¼ to ½ teaspoon of ground cinnamon is another popular option in chili.

COCOA POWDER: One to two teaspoons can add a delicious depth of taste to your finished meal.

MEAT: You can substitute ground turkey, ground pork, ground sausage, or ground chicken for ground beef. Another option is to use a pound of ground beef and a pound of another ground meat.

VEGETABLES: You can add any other vegetables you’d like to this ultimate chili recipe. Red pepper and mushrooms are two great options.

You can also substitute the green pepper with red, yellow, or orange pepper if you’d like.

WATER: For a richer flavor, substitute beef, chicken, or vegetable broth for water. This enhances the overall taste without changing the texture.


Ground beef can be cooked ahead of time in large batches and frozen until you need it. You could use pre-cooked beef in this recipe if you’d like.


STEP ONE: In a large dutch oven or large pot, saute the diced bell pepper and onions in olive oil until they’re translucent and start to caramelize.

diced onion and peppers being cooked in a pot

STEP TWO: Add in your seasoning, minus the baking soda. Cook for one to two minutes while stirring continuously.


You don’t want anything to burn, so make sure you keep stirring!

STEP THREE: Add your ground meat and brown until it’s just done. It’s okay if it still has some pink in it before you add the rest of your ingredients because you’re going to continue cooking it.

ground beef being cooked in a pot

STEP FOUR: Pour in your tomato sauce, diced tomatoes, tomato paste, and water.

tomatoes, tomato sauce, and paste added to the pot

STEP FIVE: Bring to a simmer over medium-low heat and cook for about 15 minutes. Add the drained beans.

STEP SIX: Stir in the baking soda, if desired. This will cause the sauce to start to bubble up. Keep stirring over medium-high heat until the bubbles have gone away, then reduce the heat.


Adding baking soda helps cut the acidity in the tomatoes.

baking soda added to the chili in the pot

STEP SEVEN: Remove from heat and you’re ready to serve.

You can use salt and black pepper to taste if you’d like.

Troubleshooting Tips for This Chili Recipe

My chili is too thin.

Solution: If your chili is more soup-like than you’d prefer, you can thicken it. One way is to simmer it uncovered for longer, allowing excess liquid to evaporate.

Alternatively, you can mix in a small amount of cornstarch or flour dissolved in water. Add this mixture gradually until you reach the desired consistency.

My chili is too thick.

Solution: If the chili is too thick, simply stir in a bit more water or broth until it reaches your preferred texture. Do this gradually to avoid making it too thin.

My chili isn’t spicy enough for my taste.

Solution: If the chili lacks the heat you’re looking for, add more chili powder, cayenne pepper, or diced fresh jalapenos.

Be cautious and add in small increments, as it’s easier to increase the heat than to reduce it.

My chili is too spicy!

Solution: If you’ve gone overboard on the spice, you can balance it by adding more of the base ingredients like tomato sauce or broth.

Dairy products like sour cream or shredded cheese served on top can also help to tame the heat.

The flavors are too flat in my chili.

Solution: Enhance a bland chili by adjusting the salt or adding a bit more of the spices like cumin or garlic powder.

A splash of vinegar or a squeeze of lime can also brighten the flavors.

The chili has too much acidity.

Solution: If your chili has too much of a tomato-based acidity, try balancing it with a little brown sugar or honey. This can round out the flavors without making the chili sweet.

My chili is too crunchy.

Solution: If the meat is not as tender as you’d like, let the chili simmer longer. Low and slow cooking helps break down tough meat fibers.

Similar to the meat, if the vegetables aren’t cooked through, continue to simmer the chili until they reach the desired softness.


There’s nothing quite like a bowl of heartwarming, old-fashioned chili to satisfy comfort food cravings. But the beauty of this dish goes beyond its standalone deliciousness.

Chili is incredibly versatile, making it a fantastic centerpiece for a variety of meals. Let’s explore some delightful ways to serve this cozy classic, enhancing its flavors and transforming it into different meal types.

Whether you’re hosting a casual dinner or just spicing up your weekly meal routine, these serving suggestions are sure to inspire.

Classic Bowl: Start simple. Serve your chili in a deep bowl, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions.

This traditional way lets the rich flavors of the chili shine, complemented by the creaminess of the sour cream and the sharpness of the cheese.

Chili and Cornbread: For a heartier meal, pair your chili with a side of warm, buttery homemade cornbread. The sweetness and soft texture of the cornbread provide a lovely contrast to the savory, spiced chili. It’s a classic combination that never fails to please.

You could also serve with mouthwatering beer bread, cheese biscuits, zucchini bread, tortilla chips, or crackers.

Loaded Baked Potato: Scoop your chili over a baked potato for a filling, nutritious meal. The fluffy potato serves as a mild base, allowing the chili to be the star. Top it with cheese, sour cream, and chives for an extra flavor kick.

Chili Mac & Cheese: Combine the chili with cooked macaroni and a generous amount of cheese for an indulgent chili mac & cheese. It’s a kid-friendly dish that’s also a hit with adults, offering a perfect balance of cheesy goodness and hearty chili.

Baked Chili Dogs: Elevate your hot dogs by smothering them in this chili. Add some shredded cheese and diced onions for a classic chili dog experience. It’s a fun, casual way to enjoy the chili, especially at gatherings or for a quick dinner.

Taco Salad Base: Use the chili as a base for a taco salad. Layer it with lettuce, tomatoes, cheese, and tortilla chips. The chili adds a robust flavor to the fresh salad components, creating a wholesome, flavorful meal.

Chili and Rice: One of my favorite ways to enjoy this chili is over a bed of steamed brown rice. The rice soaks up the chili flavors beautifully, making for a comforting and satisfying meal. Serve with a side of avocado slices and a squeeze of lime for a fresh twist.

Each of these serving suggestions is designed to complement and enhance the flavors of the chili, offering a range of options to suit different tastes and dining occasions.

Whether you stick to the classic bowl or get creative with chili mac and cheese, there’s no wrong way to enjoy this timeless dish!

Can’t get enough comforting, hearty chili?

Try these delicious, mouth-watering recipes:


Chili, with its rich flavors and hearty ingredients, is a fantastic meal to have on hand, whether you’re prepping for a busy week or looking for comfort food at a moment’s notice.

It’s a dish that often tastes even better the next day, as the flavors have time to meld and deepen.

Here’s how you can store and reheat this old-fashioned chili to enjoy its best flavors and textures.

MAKE AHEAD: This old-fashioned chili recipe is perfect for making ahead. You can prepare it up to two days before you plan to serve it. The flavors will develop and intensify, making it even more delicious.

Just prepare the chili as instructed, allow it to cool slightly, then transfer it to a container, cover it, and refrigerate.

IN THE FRIDGE: To store the chili in the fridge, first let it cool to room temperature. Then, place it in an airtight container.

It will last in the refrigerator for up to three to four days. Remember, chili’s flavors often improve with a bit of time, so this method works wonderfully.

IN THE FREEZER: Freezing chili is a great way to extend its shelf life. Once cooled, transfer the chili to freezer-safe bags or containers.

Be sure to leave a little space at the top for expansion. Properly stored, it can last in the freezer for up to four to six months.

When you’re ready to enjoy it, thaw it overnight in the refrigerator and then reheat.

REHEATING: Reheating chili is straightforward.

If it’s frozen, thaw it in the fridge overnight.

For stovetop reheating, transfer the chili to a pot and warm it over medium heat, stirring occasionally, until heated through.

In the microwave, place the chili in a microwave-safe dish, cover loosely, and heat on high, stirring every couple of minutes until it’s hot.

If the chili seems too thick upon reheating, just add a splash of water or broth to reach your desired consistency.

These storage and reheating tips will ensure your old-fashioned chili recipe tastes just as good, if not better, than when it was freshly made!

a bowl of chili topped with sour cream, shredded cheese, and green onion with a spoon

Why We Love This Chili Recipe

Rich and Hearty Flavor: The combination of spices, ground beef, and beans creates a deeply satisfying and hearty meal. It’s the kind of comfort food that’s perfect for a cozy night in.

Versatility: This chili is incredibly versatile. It can be served on its own, over rice, as a topping for nachos or baked potatoes, or even used to make chili dogs. Its ability to complement a variety of dishes makes it a valuable recipe in your cooking arsenal.

Customizable Heat Level: Whether you like your chili mild or spicy, this recipe can be easily adjusted to suit your taste. You can control the heat by adjusting the amount of chili powder or adding fresh chili peppers.

Great for Meal Prep: Chili is an excellent option for meal prep as it stores and reheats well. You can make a big batch and have it on hand for quick and easy meals throughout the week.

Nutritious: Packed with protein from the meat and fiber from the beans, this chili is not just delicious but also nutritious. It’s a balanced meal that can be further enhanced by adding various vegetables.

Crowd-Pleaser: Chili is a popular dish that is generally well-received by many. It’s a great dish to serve at gatherings, potlucks, or family dinners, as it’s easy to make in large quantities and is liked by adults and children alike.

Simple Ingredients: The recipe uses simple, easy-to-find ingredients, making it convenient to prepare without the need for a special trip to the grocery store.

Easy to Make: With straightforward, step-by-step instructions, this recipe is easy to follow, making it great for both novice cooks and seasoned chefs.

Comforting and Satisfying: There’s something inherently comforting about a bowl of chili. It’s a satisfying dish that warms you up from the inside, perfect for chilly evenings.

Leftovers Taste Even Better: Like many stewed dishes, this chili tastes even better the next day, as the flavors have more time to meld and develop.

This is the best chili recipe around. It’s the perfect comfort food and having a pot of chili simmering away on the stove is such a cozy way to warm up on a cold day. This classic beef chili easily become your favorite chili recipe.

Chili Recipe FAQS

Can I make this chili in the slow cooker?

This classic chili recipe could be made in the slow cooker or check out our slow cooker chili recipe.

Can I freeze chili?

This easy chili recipe freezes exceptionally well. Store in an airtight container for up to three months.

Can I turn this into a vegetarian recipe?

If you’d like to make this chili into a vegetarian dish, omit the ground beef and increase the beans in the recipe.

What is the secret ingredient to good chili?

The secret ingredient to take your chili to the next level is adding one teaspoon of cinnamon along with all the other spices. It brings an added warmth without adding additional spice and is a great way to balance the other spices in your recipe.

How do you make chili more flavorful?

You can make your chili even more flavorful by adding additional spices to the mix. While we love the classics of cumin, cayenne, and chili powder, you can get creative by adding spices such as turmeric, garam masala, or sumac for even more flavor.


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close up overhead shot of a bowl of Chili Recipe topped with sour cream, shredded cheese, and diced green onions

Chili Recipe

5 from 240 votes
This old-fashioned chili recipe will make you think of meals at grandma’s when you were little. It’s hearty and filling. The flavors are perfect!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8


  • 2 pounds ground beef or turkey
  • 2 small green peppers about 2 cups diced
  • 1 small yellow onion about 1 ½ cups diced
  • 2 cans tomatoes diced (15-ounce cans)
  • 15 ounce can tomato sauce
  • 6 ounce can tomato paste
  • 15 ounces water
  • 2 cans kidney beans drained and rinsed (15-ounce cans)
  • 3 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons cumin
  • 1 tablespoon paprika
  • 1 teaspoon chipotle powder
  • ½ teaspoon cayenne pepper
  • ½ tablespoon salt
  • 1 teaspoon white pepper
  • ½ teaspoon baking soda optional


  • In a large dutch oven, saute diced peppers and onions until translucent and they start to caramelize.
  • Add seasonings (minus the baking soda) and cook for 1 to 2 minutes, stirring continuously. Make sure they don’t burn.
  • Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredients.
  • Pour in the tomato sauce, diced tomatoes, water, and tomato paste.
  • Bring to a simmer over medium low heat and cook for about 15 minutes. Then add the drained beans.
  • Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
  • Remove from heat and serve.



TIP: You don’t want anything to burn, so make sure you keep stirring!
TIP: Ground beef can be made ahead of time in large batches and frozen. You can use pre-cooked ground beef in this recipe.
TIP: Adding baking soda helps cut the acidity in the tomatoes.


Calories: 365kcal | Carbohydrates: 16g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1181mg | Potassium: 939mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2127IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 6mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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    Recipe Rating


    • Annette Egenlauf says

      5 stars
      I’m excited to give your old fashioned chili sounds so yummy good, I know my husband will love it!
      As for your corn bread recipe, ooh Lala, I’ll add some of the hotter spice, maybe a tiny pinch okay!!
      Thanks for the recipes <3

  1. Patricia Denson says

    5 stars
    I used creamed corn in place of the milk and it takes it up a notch. It is like the outside of a tamale, so good. I use bell pepper if it is the only pepper I have available.

    • Layne Henderson says

      Hi, Pam – it helps cuts the acid in the tomatoes! 🙂 Thanks for stopping by, we hope you enjoy it!

      • Carrie says

        But the sugar can change the taste. I know someone who puts brown sugar in spaghetti sauce and it tasted like canned Chef Boyardee spaghetti, it was so gross. I am leery about putting sugar in tomato based dishes because of that.

  2. Petra says

    Hi this recipe looks amazing!!! Just wondering if you know what I would substitute the corn muffin mix for in Australia?

  3. Gloria Slivensky says

    5 stars
    This recipe looks to be an excellent one! May I offer a suggestion? Chile is a staple in my Mexican culture. Try adding cocoa powder with a pinch of your brown sugar or a few pieces of chocolate chips to your chile. It gives a deep, earthy & wonderful flavor to your chile. The cocoa/chocolate is my secret ingredient…

  4. Jackie says

    5 stars
    I made this chili for dinner tonight and it was FABULOUS!!!!!! Followed the recipe exactly except added a little chopped celery and an extra can of beans(pinto) because I love beans and celery! Yum! Yum! Yum! Thank you for this deliciousness!!

  5. Ruth says

    How many servings in the chili? The nutritional info showed calories per serving, but not how many, or amount in each serving

  6. Sara says

    LOVE a great chili recipe, can’t wait to try it. I live in Wyoming and it’s a must to serve cinnamon rolls with chili! Delicious!!

  7. Becca Hensel says

    Can you please provide full nutritional information and number of servings for each of the recipes of chili and cornbread? Thank you very much!

    • Brenda Thompson says

      If you use a good quality of ground beef the small amount of grease you get will not only add flavor but will be fine with the addition of the baking soda.

  8. Wendy Hajder says

    I would love to try this recipe, the only thing I’m hesitant on is the 3 Tbsp. of cumin…no way can I add that much, 1 tsp. is too spicy for me. Is it by any chance a misprint? Otherwise I will do this, without the large amt. of cumin (:

  9. Debbie Wilson says

    5 stars
    That is really excellent chili! I just made it and couldn’t resist tasting it before it was done simmering. I was worried about the sweetness but after I added the soda it took away that and it’s just perfect!! Thank you

  10. Lana says

    Definitely going to make this Chili. Sounds Yummy and on rainy days or Cold days I am sure it will make everyone nice and warm inside.


    I love love chili in the Fall & Winter, but I only eat chili over rice, it is so yummy, I’m going to give your recipe a try this weekend.

  12. Alfred T. says

    5 stars
    Made this tonight for dinner, it was a huge success. Brought the leftovers in to share at work. Everyone is asking for the recipe. Made 2 boxes of corn bread to go with it and homemade honey butter to top it. This will definitely be a staple recipe for my family. Thank you

    • Vanessa says

      5 stars
      No not to spicy at all but I cut the chili powder and cumin to 2 tbs. It was just the right amount of heat. I can’t handle spicy. This recipe is absolutely delicious. Especially if you don’t like sweet chili.

  13. Leona says

    5 stars
    Delicious Chili! Made it tonight , cold fall day, wonderful flavor!! Will be sharing with the family tomorrow, have to make the corn bread now!
    Thank you for posting this recipe!!

  14. Lisa says

    5 stars
    I Made this for Supper tonight and IT IS A DELICIOUS RECIPE! I have cooked many Xhiki recipes in the past and this one IS THE BEST!!! My Hubby LOVED It as well. He said it was one to write in my Recipe’s binder. Thank you for sharing it. I always make homemade cornbread ing my Great Grandma’s Cast Iron Skillet and tonight I made a double and used my Mothers smaller cast iron skillet because there is nothing better than Chili and Cornbread. Unfortunately m son does not eat Chili so I made him Beef Strougnoff… anyway again Thanks for Sharing and for anyone who hasn’t tried this recipe DO IT SOON. Lisa

  15. Marie-Paule says

    5 stars
    This is by far The Best Chili Recipe! The only change I make is I cook the ground beef and veggies and throw everything in a slow cooker on low for 6 hours. Freezes well too for quick lunches!!

    • Shelley says

      I was wondering if I could just use my slow cooker. Glad I can. I made chili before in it, it was a different recipe & it was a big hit. I never heard of baking soda in a chili.. I am going to make this tomorrow. For my roommates 50th birthday dinner.

  16. Sharon says

    On Saturday, your chili recipe will be served at our church Call Bazaar Soup kitchen. It was quite easy to mak e and smells SO GOOD. I didn’t have chipotle powder so just added a half tablespoon more of chili powder. Thanks for sharing your recipe on Pinterest!

  17. Dana says

    just made this and it is delicious. Even my finicky husband liked it,ofof course I had to separate into two separate post before adding the beans since said husband won’t eat beans. Will make again.

  18. Julie lucchesi says

    Omg the BEST chili I ever had. My daughter begs me to make it. In fact its cooking now. Had to come back to the recipe for measurements. We cant wait to ear it.

  19. Tom says

    So how do I adapt for crock pot? Do I just saute peppers, onions and beef then put all in crock? When would I then add baking soda if at all?

  20. Peg Hersom says

    This sounds delish, but I always brown my meat and drain it before adding other ingredients. You don’t mention draining.

  21. Nancy Jackson says

    5 stars
    Love this recipe! I also add a little cocoa powder and cinnamon. Not enough to really taste… just adds a little depth of flavor

  22. Jodi says

    5 stars
    You say it had 8 servings but how much is in a serving . Made it tonight but trying to figure out points for weight watchers . Thank you so much

  23. Joyce Janu says

    5 stars
    I tried this tonight for a trial before a chili cook off next month. I made a half recipe. Nice little zing to it. Easy to make. I will use this for the cookoff!

    • Shelia says

      I made this chilli an it is awesome will use this one from now on it has great flavor. Just awesome cant day enough about it thanks for sharing

  24. Carolyn Carnegie says

    5 stars
    I think the baking soda is to not have the beans so gassy. Making it now but I’m not going to add the water because it seems to be just enough liquid for me. I did everything else and added a little crushed red pepper to spice it up. Looking good!!

  25. Carol Rendler says

    It sounds really good…will try it. Would like to know why you put in baking soda….have never had a recipe for chili that calledfor it. Thanks

  26. Brenda Bailey says

    5 stars
    I just made this chili tonight and it is the BEST I’ve ever had! I chopped up a chipotle pepper and added a teaspoon of adobe sauce to give it a little extra kick since I love spice, and it turned out perfect. Love the baking soda (no heartburn!) Thank you so much for sharing.

  27. Mandy @ South Your Mouth says

    5 stars
    This looks like the type of chili my daughter loves best! I think I’ll make her some! Thanks for sharing your recipe!

  28. Deborrah says

    Layne… this recipe looks great. I need one for a chili cook off (with the men in our church). You mentioned sometimes adding brown sugar. I remember my great-aunt did that. How much would you add to this recipe? Thanks for the help and recipe. Debbie

  29. Melissa says

    It was the best chilli recipe😋😋 I will be adding this recipe to my rotation!!!! And I keep majority of these ingredients on hand!!!!

  30. Paige says

    I made this for dinner last night and it was fantastic! Thank you for sharing your recipe. I will be looking at your others for the future.
    I have 3 kids, 13, 11 and 3. We all loved it and daddy did too!

  31. Sandra says

    I didn’t see where it says to drain the grease from the hamburger do I not drain it? And what do you sautés the pepper and onions in? And is it a jalapeño pepper or bell pepper? Sorry for all the questions I’m making this tonight and didn’t know

  32. Connie says

    5 stars
    Hi Layne! Found your recipe this morning and it’s whats for dinner tonight! It was super easy! Thank you for posting!

  33. Tim says

    I make my own Chili powder with dried Chiies!!! Much better taste than a store bought Chili Powder!!! Just get the seeds and ribs out and put the Chilies in a spice grinder and turn it on till it makes a powder!!!

  34. Rebecca R Higdon says

    5 stars
    i made this for my family for dinner along with your butter milk cornbread and it was a hit thanks for sharing

  35. Donna Butler says

    5 stars
    All the neighborhood kids are asking what smells so good. Haven’t served it quite yet but I tasted it and it’s a winner!!!

  36. Crystal says

    This recipe looked the best by far, but I doubled the recipe and doubled the seasoning amount….way too much!!! If you double the recipe don’t double the seasoning amounts!!!! It all worked out after adding more tomatoes, paste, sauce, and water. Very delicious chili!!! Thank

  37. Megan C. says

    5 stars
    This is the easiest but most of all, BEST “basic” chili recipe I have ever made. Kids and adults eat it up!! I serve it over elbow macaroni to take some of the spice down for the kids and they love it. Thank you for the perfect GO TO dinner for cold nights!

  38. Kathy Ward says

    I have a friend who fries the macaroni (after boiling it) and serves it over the chili with cheese. Has anyone else ever heard of this?

  39. Mary Alice Manz says

    Two questions
    Do you use olive oil to sauté vegetables?
    Do you drain the meat before adding the rest of the ingredients?
    Looking forward to making this for a party this weekend.

    • Layne Kangas says

      Yes, I like using olive oil for the veggies and draining is up to you! If you use lean meat, you might not need to drain. But if you have a lot of grease, feel free to drain before proceeding! Enjoy 🙂

  40. Linda says

    5 stars
    I made this and it came out perfect. The only thing I did different was add an extra can of beans and it was a hit. I will make this again. Thanks!

  41. A. Loredo says

    5 stars
    Layne I started cooking for my wife and daughter on Wednesday and they were impressed. The flavor and consistency was spot on. Thanks again you made the center of attention even if it was just for Wednesday night… keep up the good work.

  42. ljagrif says

    My family loved this chili…I had some left over tenderloin from Christmas that I added as well as some Bacon Chipotle powder that I found. Delish!! Will definitely be making this again!

  43. Jill says

    5 stars
    So good! Best I’ve made! I added a can of refried beans and tablespoon of brown sugar. I used rotel instead of tomatoes. Will definitely make again!!

    • Hannah says

      Just made this for my picky husband for dinner and he loves it! So delicious! I subbed corn for the green peppers and it was amazing!

  44. Phil Prever says

    5 stars
    I made this chili a while back and it was delicious. I now have to limit my sodium intake. The nutrition information here only tells how many calories there are in a serving. What is the serving size and what is the sodium content? Thanks.

    • Layne Kangas says

      If you’re doubling the recipe, I would definitely double all the ingredients so it is consistent with the recipe. You can certainly tweak it to your own preferences if you would rather. Enjoy!

  45. Tammy Hill says

    I have made this recipe multiple times and love it so much! We just started a lower calorie diet. What is the serving size for this recipe? It only has 338 calories per serving??

      • Nonny says

        5 stars
        I made the chili for dinner tonight. I followed the recipe as written only substituting the beef/turkey with Beyond Meat and it was delicious!

  46. Kylie says

    This is so delicious! Call me crazy but I’m not a fan of beans so I omitted them. I also thought I had onion powder, which I didn’t, so that had to be left out as well and it was still so good! I’ve been using an old chili recipe for a long time and wanted to try something new. This will be my new go-to recipe!

  47. Coleen Poulsen says

    Looks great!
    Put together exactly like instructions reads:
    Very good
    Only change I made was to add beef broth instead of water
    Tastes very good

  48. Telisa says

    5 stars
    So good! A little spicy for my five year old but perfect to me! Added about a tablespoon of brown sugar, skipped the diced peppers and onions, did just one can of diced tomatoes and one pound of ground beef. Used chicken broth instead of water. Came out perfect.

  49. Amy says

    5 stars
    Yummmm! The baking soda kinda threw me off. But if you have good tomatoes you can probably omit. It takes all the acidity out. Wish I had corn bread now..

  50. Cathy says

    5 stars
    Thanks for the great recipe. I cut the recipe in half for the two of us and kept everything else the same except I didn’t have green pepper and used yellow pepper. Served it with a little shredded cheese, a dollop of sour cream, and pan of corn bread. Will be making this chili recipe again.

  51. Jonnie says

    5 stars
    Great recipe. I cut back on water because I like it thick, and used three quarters of the seasoning. I mixed all the seasoning and bottled it for the next batch. Great combination!!! Thank you

  52. Cathleen says

    5 stars
    Loved this recipe. My first attempt at chilli. Put a 1/4 teaspoon of cayenne and it was spicy enough for us. Only had 1 1/2 lb of ground turkey so we threw in an extra can of beans. The texture was perfect, nice and thick. Will probably use less cumin next time.

  53. Rene Richardson says

    Made this tonight for our first fall meal! It was excellent.
    I really should have paid attention to the servings 🙂 I hope this freezes well!

    Thank you!

  54. Sheila Zustin says

    5 stars
    Made this tonight and it was delicious. I didn’t have chipotle seasoning But it was very tasty without it. Will use this recipe again.

  55. Steph says

    5 stars
    Tasty. But ooooh was it spicy. My littles didn’t enjoy it for that reason…but i did! Also should have paid attention to servings but glad to read i wasn’t the only one and it freezes well. Awesome recipe for those winter nights but next time I’ll cut it in half. Thanks!

  56. Rae Ann Martin says

    5 stars
    Made it for my son, he LOVED it!! I cut the recipe in half, only 1 lb. of ground beef. Also sautéed a habanero pepper into the mix. He’s Loving it. Will make another batch tomorrow, with ground turkey and NO habanero. Thank you for sharing!!

  57. KARA says

    This recipe was fantastic! I have a little one so I added a table spoon & half of coconut sugar to tone down the spicy part … I also added red wine vinegar, because we love the tang in chili … Turned out perfect:)
    Thanks !

  58. Lena says

    Made this, and it is delicious, what do I cut back to make it less spicy!
    I love the kick but my stomach doesn’t!

  59. Doug says

    5 stars
    Thank you! This recipe tastes so much like my grandmother’s and my mom’s long lost chili recipe but improved. They always used dried kidney beans, sorting through them, rinsing, soaking the beans overnight, and then cooking the chili for at least 8 hours on the stovetop. Your recipe really cuts down on the time and actually has more depth of flavours.

  60. Cheryl says

    I have tried so many chili recipes looking for the best one. I finally found it. I did cut back on the chili powder, cumin, cayenne pepper, because we don’t like a lot of heat. I didn’t include the chipotle powder because I did not have any. I had to omit the garlic because my husband is allergic. Thank you for sharing this recipe.

  61. Jennifer says

    5 stars
    Love this recipe! I took it really easy with the cayenne bc I know how much of a wimp I am, and used fire roasted canned diced tomatoes, SO GOOD. Love the baking soda trick, tho I had a moment of panic when it started to bubble up but then i Finished reading and relaxed 😂

  62. Shauna says

    5 stars
    This is so delicious. My husband, 6 yr old and older boys loved it! I couldn’t find the chipotle powder but it was still spicy enough.

    • Suzee B says

      5 stars
      Found it! Neighbor got it at Sprouts and gave it to me yesterday, says it was too hot for her!


  63. Shelley says

    5 stars
    It was amazing. So glad I found this recipe. Made half a recipe and we loved it. Right amount for 2 of us with leftovers for another meal. Thank you.

  64. Suzee B says

    5 stars
    Everyone loved this! I usually make a lot of chili and share it with friends! This was a bit different than the chili I usually make; could be my all time favorite! All my friends loved it! I love it! Glad it’s Fall … Chili time! I couldn’t find chipotle powder either, but threw in a bit of chipotle flakes. Thanks for this recipe!

  65. Nan says

    5 stars
    Very good! I had a chipotle rub by pampered chef so used that for the chilpolte powder. I have never put baking soda in chili. Interesting! Thank you for this recipe..Will make again!

  66. Lori says

    5 stars
    This is my favorite chili recipe! I’ve never used a chili recipe more than once…..except this one! I’ve made it numerous times and have thrown out all my other chili recipes! I’ve never used it with the chipotle powder because I never have it on hand but it’s delicious without it. And the best part….it’s easy! The whole family loves it!

  67. Nikki says

    5 stars
    Made the recipe but put less chili power and no chipotle. Very easy to make and my family ate it with White rice. This recipe is a winner. Thanks.

  68. Susan says

    5 stars
    Made this today and it was awesome. I think it is the best chili I’ve had. I halved all the ingredients because there are just two of us and substituted beer for the water. Yum!!

  69. Terry says

    5 stars
    Very good. I have nothing to compare it to. I usually don’t eat chilli but decided to try this recipe before, and now again. My family loves it. I had salad and home made corn bread with this.

  70. Megan says

    5 stars
    This is DELICIOUS and has been my GO TO chili recipe for a while now. It’s always a winner with everyone I make it for, even my small children which is always a plus. I serve it to them over macaroni pasta to bring down the spice a bit. Otherwise I personally think the heat is perfect. Not too spicy but just enough kick. I think I’ve found my forever chili recipe. Thank you!!!

    • Layne Kangas says

      Hi, Ron – everyone’s spice tolerance is different. I do not think this is overly spicy at all. My kids love it as is. If you are sensitive to spice, you could definitely cut down on how much of the spices you add! Enjoy 🙂

  71. Lisa Robinson says

    5 stars
    I made this tonight and we loved it! The addition of the baking soda was a brilliant idea to reduce the acidity of the tomato products. Thank you so much for sharing your recipe!

  72. Pat says

    5 stars
    Hi, this was delicious. I followed the recipe but used 2-12oz packages of Impossible meat instead of ground beef. It turned out great. I served it over spaghetti with cheddar cheese, Cincinnati style. Just thought some of your vegetarian readers would want to know that the plant based meat worked well with this recipe.

    • Layne Kangas says

      I have a six-quart one because then I can use it for lots of different recipes! 🙂 I like having a six or seven quart just for the flexibility of recipes you can use with it.

  73. Doreen says

    5 stars
    In your recipe it says baking Soda but in the picture you have showing the ingredients it says Baking Powder… I will assume you mean baking Soda,, but I’ve never used baking soda to cut the acidity in my chili,, I wanted to try this tip but don’t want to add the wrong thing, LOL.. Thank you for sharing your recipe,, I am making it right now. I will report back with my rating when I have sampled a bowl at Dinner tonight… 😉👍🏼

  74. Casey says

    5 stars
    This is THE best recipe for chili! I have followed the original recipe, traded one can of kidney beans for black beans and also made it with ground turkey and ground beef and it’s been amazing every time!

    • Layne Kangas says

      I don’t think it’s very spicy at all – my kids eat it and love it. However, everyone’s tastebuds are different, so you can always cut back on the spices! Enjoy 🙂

  75. Dee says

    5 stars
    Just made this today and can’t wait to try it for dinner! I added jalapeños and some dark chocolate also. My hubby added a splash of tequila also. I made jalapeño cheddar cheese cornbread muffins for an added delicious touch! Thanks for this awesome recipe.

  76. Stacie Branham says

    5 stars
    This is a delicious chili recipe I will save as a favorite! The only substitutions I made were sweet peppers instead of regular peppers. I used one can petite diced and one can fire roasted ( yum) and one can kidney beans one can mixed chili beans in mild sauce. Omitted the cayenne. Wow so good and robust with all those spices! Thank you !!

  77. Patricia Sears says

    5 stars
    Great Recipe. Substituted 1/4 pound of beef with ground pork. Eliminated the tomato sauce and substituted a can of diced tomato and chili. Added diced avocado and half of finely diced jalapeño pepper. Used one can kidney beans and one can black beans. Family was ecstatic.

  78. Gail says

    5 stars
    Made this tonight but did not use a green pepper or baking sofa but added a bit of sugar and little sprinkle of cinnamon and it turned out delicious! I will make this again as it was quick and easy and very good

  79. Mary Abramczyk says

    5 stars
    Wonderful! Some changes – omitted the green pepper, beans, cayenne (too spicy for me), and baking soda, and decreased the salt and chili (mild) powder to my liking. The spice quantities seemed like so much at first, but it turned out delicious!

  80. Maria says

    5 stars
    This is the best chili that I ever made off of a recipe, today instead of using the hamburger meat I’m trying to make it with stew meat cut in small pieces, If it turned out as good as it did with the hamburger meat I know it’s gonna be great. Thank you for this awesome recipe for chili the best I’ve ever had!!!

    • Tami says

      5 stars
      My husband had two huge servings..He was full but just had to have more.
      We put the sour cream, cheese and chopped green onions on top.
      Thank you for sharing your recipe😋

  81. Rita L says

    5 stars
    It’s raining where I live so I made this for lunch/dinner. I didn’t change a thing and it’s delicious! Thank you for the recipe.

  82. Theresa says

    5 stars
    My husband has made this recipe several times and it is now our go to for chile beans…they’re the best. We always have enough to freeze for next time we’re craving these delicious beans! Thank you for sharing.

  83. Jackie says

    5 stars
    Absolutely delicious! I served it with grated cheese, sour cream and Fritos on top! This will be my #1 chili recipe!

  84. Mike says

    5 stars
    I like to use beer instead of water or a combination of both. This seems to make the chilling taste richer.

    Also mushrooms

  85. Yvonne says

    5 stars
    Excellent!! Really does taste like Wendy’s chili!! I did everything in my Dutch oven, then out in crockpot on low for 4-6hrs. Def my fav one so far!

  86. Patty says

    5 stars
    I have been through many chili recipes looking for one that’s flavorful, packs a little kick, and is not too time-consuming to make – I found it! This will be my go to from now on. Only change I made was I used one green pepper and one poblano pepper instead of two green peppers.

  87. Laurie Glowski says

    5 stars
    Made this chili yesterday, my husband and I loved it have couple dinners for the freezer. Thanks for the recipe.

  88. Amanda says

    5 stars
    We made this on Halloween and it’s delicious!!!! My husband absolutely loved it! We will definitely be adding this to our dinner rotation!

  89. donelle kemmer says

    5 stars
    This recipe is almost identical to how I make chili ! I do use kidney and black beans and I add sliced black olives including the brine water in the can. It is yummy.

  90. Darlene says

    5 stars
    Made this chili recipe for dinner and it was delicious!! The only thing I left out was the cumin I am not a cumin person and it still tastes great! It is dinner for tommorrow as I feel when it sits overnite the flavour and spices become much more blended.
    Thanks for a great recipe!!

  91. Marlene Couch says

    5 stars
    This is the best chili I have ever tasted. So delicious & easy to make! My whole family loves it. Thank you for sharing!!!

  92. Celeste says

    5 stars
    Made this yesterday My family loved it. I didn’t make as much so l had to tweak it a little but it was delicious!

  93. Chuck says

    Using onion, peppers, and tomatoes diced, use a jar of chunky salsa. It makes it quicker and easier to make and does add a little extra to the taste.

  94. June Z says

    5 stars
    Big hit with the family. Will be our go to recipe from now on! Only thing I added was 2 squares of dark chocolate.

  95. Joyce says

    5 stars
    This is awesome! Oh so good 😋
    I’ll be making this recipe from now on, this is the BEST! Thank you for sharing!

  96. Tamara says

    5 stars
    This chili is delicious! It’s the perfect consistency and the depth and layers of flavors are outstanding.

    This is a keeper!

  97. Donna says

    5 stars
    My husband just declared that this is the best chili I’ve ever made! Thank you so much for the delicious recipe!
    The only thing that I did differently was added two tablespoons of dark brown sugar.

  98. Teresa says

    5 stars
    My favorite new chili recipe!!! Great flavors and easy peazy…I did add a chopped jalapeno which gave it an extra kick!! Now i am going to try it with ground turkey!! Thank you so much for this awesome recipe….your Grandma would be proud:)!!

  99. Elizabeth Eye says

    5 stars
    Awesome chili! Easy to make, most ingredients I had on hand, and just delicious. I add a can of corn, drained when I add in the beans. I top it with sliced jalapeño and serve with scoops. Perfection!

  100. Brent says

    5 stars
    That was the first time I ever tried to cook chili OMG !!! Unbelievably great my son ate 3 bowl’s and ate another bowl in the morning an I do all the cooking in my house Sense I was 18 I live in Nola most men do the cooking 👋👏😍

  101. Shenson says

    5 stars
    So yummy and easy to make. My family usually turns their noses up to left overs…. not this chili! It is better the second day! An absolute do over!!!

  102. April says

    5 stars
    Everyone loved this recipe. The consistency was perfect. I originally thought that perhaps there was a bit too much cumin, but once I added the baking soda, it helped balance the flavor. I never tried that before, but it is a tip that I will definitely use in the future.

  103. Missy says

    5 stars
    This is hands down the best chili recipe!! My husband agrees and my kids actually eat it with no complaints!!

  104. Brenda says

    5 stars
    Love this recipe!!! I added an extra 2 lbs of hamburger to the recipe and that made it real meaty, and was very yummy, my son and husband really liked it too!!! Thank you for sharing ❤

  105. Alan Yeingst says

    I changed a few things I didn’t add as much water because I made my own tomato sauce out of fresh tomatoes in the blender and I chopped up fresh tomatoes to put in diced I also put two cloves of garlic fresh minced I put a jalapeno and about another half a cup of bell pepper I also use fresh onion out of the garden and I put a little more chili powder in it it smells good and it tastes pretty good right now I did not put the baking soda in because my tomatoes were not acidy thanks for the recipe

  106. Miriam says

    Actually, no. I never tasted the cooking of either of my grandmothers, my mother never discovered chili until after I was grown up, and she never cooked with garlic. I discovered chili at summer camp, and it was love at first taste.

  107. Shanna says

    5 stars
    Great recipe and so easy!!! Made to go with a side of corn casserole so that we would have enough for dinner tomorrow night! Used 1 lb of ground beef and 1 lb ground pork and it was perfect! Family loved it!

  108. Shelley says

    5 stars
    Added a can of Mexican corn and half a jar of meat spaghetti sauce in place of tomato sauce. I also added several small multi-colored red yellow and orange peppers extra onions and it tastes really good. I left the beans out because of my boyfriend doesn’t like beans and that’s why I added the corn. Will definitely make again.

  109. Computershopper says

    5 stars
    I made the chili and it was delicious. It turned out great. I didn’t include baking soda or peppers I Also I made the chili with a pound of ground beef. It was very tasty and my family enjoyed it.

  110. Linda says

    5 stars
    I’ve tried so so many recipes for Chili…this is now at the top of the list!
    It’s fun to try new recipes…
    but at least I know I have one that can always be my “Go to Chili” 😉
    Thanks for the recipe

  111. Teri says

    5 stars
    Loved loved loved this recipe!…This is our first cool day in Chicago after a hot summer I wanted some comfort food …. I followed the recipe to the exact, except I added 2 celery stocks ,fresh garlic and a little more of the cayenne pepper to this delicious dish ,here in the mid -west we like out food spicy and hot !

  112. E Phillips says

    5 stars
    I made this chili for dinner tonight. It was great.I didn’t add any butter to or soda .I used ground beef. I will be making it again. Great recipe.

  113. Janee says

    5 stars
    What can i use instead of a 15oz can of tomato sauce? I understand the tinned chopped tomatoes and paste-(puree) but tomato sauce here in the U.K. is actually ketchup. Can you explain what exactly is your tomato sauce please, is it passata?
    kind regards

  114. PTT says

    5 stars
    We made this today for dinner tonight. It was very delicious! Perfect meal for a “chilly” day in WY. Thank you for the recipe…it’s a keeper!

  115. Jenna says

    5 stars
    My family loved this recipe! Thank you! I didn’t have chipotle powder so I didn’t add that ingredient. But, it was great!

  116. Cassey says

    5 stars
    My GO-TO chili recipe.. so good my partner and I finish the whole pot off in 2 days. Not to mention the picture of all the ingredients is probably the best idea I’ve ever seen on the recipe side of the internet. 5 stars

  117. Paula says

    5 stars
    Loved this recipe. I added the cinnamon, left the cayenne pepper out and at the end sprinkled the baking soda on top and stirred in. We usually have chili when we watch Sunday football. This is our new favorite football chili recipe! Thank you for sharing!

  118. Michele H says

    5 stars
    My family loved this chili recipe! I always add extra ground beef to any chili I make & I think the amount of it in this recipe is perfect!

  119. Bob Fagust says

    5 stars
    Sounds great!! As an alternative to ground beef/turkey, I like to use cubed top sirloin and sweet Italian sausage.

  120. Emily says

    Definitely want to try this recipe.
    I love beans in my chili.I would not make my chili extra spicy.
    Favorite toppings sour cream and lots of grated sharp cheese.
    I use ground beef and I don’t add any extra veggies.

  121. TK says

    5 stars
    Love chili season! I´ve been making a pot of soup each week to have a quick and belly-warming side with any other meal I make throughout the week.

  122. Elizabeth Morse says

    I know being from texas we’re not supposed to put beans in our chili but this looks so tasty I just might have to try it for once!

  123. BobbiJo says

    5 stars
    Hotter the better and i do use beans i will mix mild with hot! Add a can Rotel tomatoes and Fire Roasted tomatoes, Tomato Juice. To garnish add some cheese and crackers and some sour cream

  124. Susan Adolf says

    5 stars
    I love Chili and will definitely be trying this recipe. I use ground beef but use stew meat when possible. I also like to add mushrooms and like sour cream and cheddar on top. I like to add hot dogs when children will be eating it too.

  125. Clara Uri says

    Some might think it weird but I put a can of corn or cream corn. Plus lots of beans. Everyone have a great and safe Halloween.

  126. Heather Taylor says

    5 stars
    I like beans in my chili, but no one else in my home likes them. Reduce liquid? Add meat? Beans are a hard no for my husband!

  127. Donna says

    5 stars
    I’m on Weight Watchers and chili is my go to for several reasons, but mostly because it has always been one of my favorite foods. This was so good and it’s a little different version. Thanks for the recipe

  128. Ann DeMell says

    5 stars
    I make my chili vegan, sometimes I’ll add plant based meat or sausage. I like a bit of spice, but not so much that I cannot enjoy!

  129. Linda says

    Chili is not chili without beans!!!
    I use a mixture of red kidney beans and chili beans.
    I also use rotel tomatoes for part of my canned tomatoes as we like it with a small kick.

  130. Lily Z says

    5 stars
    This recipe for chili has become a family favorite. I love the tip for using baking soda to cut acidity in this recipe and have used that tip for my borscht when using fresh tomatoes from my garden. And yes, absolutely love adding beans to my chili. I like to change up the beans too. I’ll use a variety of beans, my favorite being red kidney and black beans. I like that they add a different flavor profile, texture, and “pop” when you bite into them ensuring each bite and batch is never boring.

  131. Jaime says

    I like to use a mix of ground beef and spicy ground sausage. My favorite toppings are cheddar, sour cream, and tortilla chips!

  132. Sue Kartzmark says

    5 stars
    a GREAT versatile chili recipe and yes my chili has lots of beans, and ground beef and I spice it up a bit for those cold Canadian nights.

  133. Alyssa says

    5 stars
    Going to have to give this a try. I like a little spice but no one else in my family does. We always use beef or venison.

  134. Teresa Gerber says

    5 stars
    I will definitely be trying this tomorrow night!! And will be adding extra chili powder…love kidney beans, and jalapenos to top it off!! Thank you so much for all your great recipes!!

  135. Kim says

    5 stars
    Chili is not chili without beans!!! A lil spice makes it a lil more like chili. Cheese and buttered bread for dipping is the only way to eat chili ……imo.

  136. Luanne Ignasiak says

    5 stars
    I just made this and it was absolutely delicious. I’m not a spicy person but this was just right. Definitely a keeper!

  137. Becky M says

    5 stars
    I love putting beans in my chili. Meat has gotten so expensive lately. I’ve even started using a mixture of ground beef & turkey as well as the beans to make it go further!

  138. Melanie says

    This recipe looks great.
    I use ground beef, kidney beans and spicy diced tomatoes in my chili (along with chopped onions and spices) and top with grated cheddar cheese.

  139. Miriam says

    Pinto beans are my favorite beans for chili, but kidney beans, dark red or light red, or pink beans, are all good. If the recipe calls for more than one can, I like to mix ’em up.

  140. Cynthia Ferrell says

    5 stars
    I add kidney beans to my chili
    Mushrooms sometimes
    Love chili
    I use ground chicken or turkey
    Love recipes
    Thank you

  141. Valerie says

    5 stars
    I’m pretty picky about my chili, so when I made this one, I was ecstatic that is over-the-top, crazy good. Honestly, I thought it was a typo at the amount of spices the recipe calls for, but I made it according to recipe and it came out absolutely delicious!
    For the record, I added added about 2-3 tablespoons Worcestershire sauce, one large fresh jalapeño, and tri color beans. Wow!

  142. Harrypotterkibby7 says

    5 stars
    Made the chili per directions, mostly. I used unsalted tomatoes, tomato sauce, tomato paste, and kidney bean. I added a few splashes (about 3 tablespoons) of Worcestershire sauce. I have to omit salt whenever possible. This Great Recipe still gave me flavor while making the doctor very happy!

  143. Rosa says

    I am making this chili right now for my family. I added a little celery and will add less chili powder, some don’t like it too hot. I’ll add a bit of chocolate and a stick of cinnamon. 😋
    Merry Christmas and Happy New Year to all

  144. Pat Odoms says

    5 stars
    Delicious recipe. I substituted meatless sausage crumbles for ground meat. Everything else followed in recipe.

  145. Kp says

    5 stars
    This was really good even if I didn’t have the chipotle seasoning. It is pretty mild and I did add can of green chilies. Very good for such a really cold night.

  146. Kat Mommy says

    5 stars
    I used beef broth instead of water but otherwise I followed it pretty close. It tastes amazing and I will definitely be making this again. Thank you for sharing!

  147. Kristy says

    5 stars
    This is my favorite chili recipe! It’s delicious and hearty. Great for cooler weather, makes for fantastic chili dogs, just overall family favorite for us. I leave out a green pepper and add celery because I like a bit of crunch, altogether wonderful recipe.

  148. Magpie says

    5 stars
    Everyone loved this chili, we made it exactly as written and served it with noodles and cheese, completely amazing.

  149. Tracey says

    5 stars
    Recently I lost all of my pinned recipes on Pinterest. I tried to remember my favorites to re-pin, and although it took awhile to find this chili recipe (there were a lot of posers— ha!), I’m so glad I did! This is the BEST chili I’ve ever made. Thank you for posting!

  150. Sue says

    5 stars
    This is the best chili recipe I’ve ever tried. This one will be my “go to” recipe from now on….. absolutely delicious!

  151. Venus R says

    5 stars
    We absolutely loved this recipe! It’s delicious, comforting and warming. It’s got a little kick but nothing too dangerous. I bet it’s going to taste even better tomorrow for lunch.

  152. Amy Duff says

    5 stars
    I made this yesterday and it was a hit with my family. No leftovers! My only edit to the recipe was to add one additional can of diced tomatoes. I will definitely be making this again!

  153. Lisa M says

    5 stars
    I don’t see anything about draining the meat after cooking. Maybe it’s a given but thought maybe you just don’t on this recipe. So…my question is drain or don’t drain?

  154. Andrea says

    5 stars
    This was very good and though I made a few changes the basic recipe was the same. We don’t like too much heat so I didn’t use as much chipotle as it called for. I only had 8 oz of sauce so I added one can of pumpkin which I have used before in chili… will be making this again and again!!

  155. Claudia says

    5 stars
    This is my second time making this recipe. It is really delicious! We have a cold front that just moved in and it is perfect comfort food. I made homemade skillet cornbread to go with it. We will look forward to our leftovers. Thank you for such a great recipe.

  156. KarenB says

    5 stars
    OOOOHHH this is good ….!!
    I just made it and letting it simmer, but can’t stop “tasting” it, yum! Thank you for sharing your recipe with us.
    I am just waiting for hubby to feel better before sharing with him …… or not (snicker)
    The only thing I did different was NOT add the water, we like our chili thick and doesn’t compromise the taste.

  157. Sydney says

    5 stars
    I made this for dinner tonight and it was delicious! My youngest daughter ate it right up, my 5 year old thought it was spicy even though she didn’t say anything has she took a long time to eat it and was swishing her milk around her mouth. I found it to have a kick, but nothing too bad. And my boyfriend thought it could be more spicy, but I only put 1/4 teaspoon of cayenne pepper. Thank you for the recipe! 10/10!

  158. Beth says

    5 stars
    This is the BEST chili recipe, and I’ve tried many! Perfect mixture of flavors and just a hint of spice. I like to use minced fresh garlic instead of garlic powder (about 2 cloves) and instead of adding the green peppers at the beginning I add them last so they stay a little crunchy. I’ve also had success doing this in the instant pot – sauté mode for the first step, then pressure cook on high 20 min.

  159. Cindy Brown says

    5 stars
    This is beyond a doubt the best chili ever! I halved the recipe and ingredients and made it from start to finish in my 6-quart Dutch Oven. I’m sure it is very tasty as written but l added in diced celery, diced carrots, a handful of frozen kernel corn and a (small) drained can of mushroom slices and only 1/4 cup of water…yummy! I did cut back a bit on the spices a tad as l can’t eat anything too spicy and it did not jeopardize the flavour. Thank you for sharing this recipe…it is now my go-to chili recipe!

  160. Melissa says

    5 stars
    Best chili!! I’ve made chili using this recipe two times now and is my go to. I love all the spices used. The baking soda does help so be sure to use it. I do sub beef broth for the water for a little more flavor. I recommended this chili recipe to any and everyone! Best chili!!!

  161. Monica says

    5 stars
    I made this chili today. It was very very good. It’s definitely a winner! I would make it again. Thank you for your recipe.

  162. George W. Van Sise says

    5 stars
    Ok, hang on to your hats.
    Here are four optional ingredients that I have been putting in my chili for decades.
    1. sautéed mushrooms – I like the white button mushrooms
    2. Cocoa – I like to use a little dark cocoa powder
    3. Dark beer – I use a bottle of Guinness Stout it adds an incredible richness
    4. Pineapple – I know what you’re thinking, but diced pineapple adds a slight sweetness that is wonderful. Of course all of these things are to taste, a little more a little less, it’s your choice.
    Thanks for listening.

  163. Tammy Mendell says

    5 stars
    I tried this recipe for the first time in February of this year and I fell in love with it. I’ve made the recipe numerous times since. It does freeze and reheat well! I’m not usually the type to review things, but I had to this time because it’s that good!
    Do you have a good spaghetti sauce recipe that is as flavor as this recipe?

  164. Cynthia says

    5 stars
    I have made your recipe a couple times…and sometimes I’m missing this or that I have to make adjustments. The only thing I add is a can of mild fire roasted green chiles because we like the flavor. It always comes out great. thank you

  165. Brandy says

    5 stars
    This is my go-to chili recipe! I’ve been making it for years. I follow the directions then add my spin of minced garlic, 1 more can of chili beans, oregano, honey, 1/2 T Cocoa powder. It’s the perfect chili recipe!

  166. Donna Godbey says

    5 stars
    My man-child absolutely loves this chili! Occasionally when I make this I have to substitute because I don’t have all the right ingredients but it always works. This a fantastic recipe!

  167. Tom S. says

    5 stars
    I really enjoyed this and I’ll definitely make it again. The only changes I made were:

    Used 2 Tablespoons of ground Cumin (not 3)
    Used 16 oz. Beef Broth (in place of water)
    Used a 40 oz. Can of Hanover Kidney Beans

  168. Ann B says

    5 stars
    Very favorable, nice spicy heat, but not overwhelming. The beauty of this recipe is its adaptability for individual preferences. But it’s GREAT just as it is written. 🌟 🌟 🌟 🌟 🌟

  169. Julie f says

    5 stars
    I add diced carrots and some corn. Also can of beans. I used can of fire roasted tomatoes this time. It’s always good!

  170. Maris says

    5 stars
    An evil-ly good dish concocted by a serious practitioner in the art of spice mixology. Cut back on the cayenne, very wary of amounts exceeding 1\8 of a tsp. Bravo.

  171. Jeri says

    5 stars
    I thought this was a great recipe! I tried one of the add ins, brown sugar. It was great! Next time I might try the cinnamon or cocoa powder.

  172. Cathy says

    5 stars
    I made this chili last night. It was delicious. The only thing I changed, I used black beans instead of kidney beans.

  173. Cathy says

    5 stars
    I made this chili last night. It was very good. The only thing I changed I used black beans instead of kidney beans.

  174. Judy says

    5 stars
    I never leave a review but I’ve made this recipe several times now and everyone loves it! The only thing that I do different is instead of regular paparika I use Smoked paparika! It is Sooo good like this!! Adds a Smokey flavor! Anyways…. This is the Best chili recipe Ever!


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