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Chili Recipe

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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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.

We have a variety of chili recipes that are amazing and yummy. Try our white chicken chili and vegetarian chili for two hearty options.


You’ll need:

  • 2 pounds ground beef or turkey
  • 2 small green 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.

MEAT: You can substitute ground turkey or ground pork 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.



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

STEP TWO: Add in your seasoning, minus the baking soda. Cook for 1 to 2 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 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 FOUR: Pour in your tomato sauce, diced tomatoes, tomato paste, and water.

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 heat until the bubbles have gone away.


Adding baking soda helps cut the acidity in the tomatoes.

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


Serve the chili nice and hot with your favorite chili toppings. Don’t forget to pair your bowl of chili with homemade cornbread, beer bread, or cheese biscuits.


IN THE FRIDGE: Store leftovers in an airtight container and then place in the fridge for up to 1 week.

IN THE FREEZER: Chili freezes really well and can be kept in the freezer for up to 3 months.

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. I absolutely love it and it’s some of my favorite kitchen time memories we make together.


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 here.

Can I freeze chili?

This easy chili recipe freezes exceptionally well. Store in an airtight container for up to 3 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.


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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 109 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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    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

  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!!


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