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The Best Chili on Earth

This Best Chili on Earth Recipe is the kind of meal that makes your kitchen smell amazing and your stomach rumble before the first spoonful. Loaded with ground beef, beans, and spices, it’s thick, hearty, and full of bold, smoky flavor. Perfect for family dinners, game days, or cozy nights in, this homemade chili will become your new go-to comfort meal.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8

Ingredients

  • 2 lbs ground beef turkey, or venison
  • 4 tbsp extra-virgin olive oil
  • 1 yellow or white onion chopped
  • 1 green bell pepper chopped
  • 4 cloves garlic minced
  • 1/4 cup flat-leaf parsley finely chopped
  • 2 jalapeño peppers finely chopped (optional)
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp sugar
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 46 oz tomato juice
  • 28 oz diced tomatoes
  • 15 oz tomato sauce
  • 16 oz kidney beans drained and rinsed
  • 16 oz pinto beans drained and rinsed
  • Shredded cheese and sour cream for topping

Instructions

  • Heat olive oil in a large pot over medium-high heat. Add chopped onions and bell pepper; sauté until softened, about 5 minutes.
  • Add minced garlic and jalapeños; cook 1 minute until fragrant.
  • Add ground beef and cook until browned, breaking it apart with a spoon, about 6–8 minutes. Drain excess fat if needed.
  • Stir in chili powder, cumin, oregano, sugar, salt, black pepper, and cayenne; cook for 1 minute to toast the spices.
  • Pour in tomato juice, diced tomatoes, and tomato sauce; stir to combine.
  • Add kidney and pinto beans, and bring the chili to a gentle boil.
  • Reduce heat and simmer uncovered for 45 minutes, stirring occasionally, until thickened and rich in flavor.
  • Stir in chopped parsley before serving. Taste and adjust seasoning if needed.
  • Serve hot, topped with shredded cheese and a dollop of sour cream.

Notes

  • For richer flavor: Simmer longer (up to 2 hours) — it gets even better with time.
  • Add heat: Double the jalapeños or cayenne for extra spice.
  • Make ahead: Chili tastes even better the next day. Store in the fridge for 3–4 days or freeze up to 3 months.
  • Toppings: Try sliced avocado, chopped green onion, or crushed tortilla chips.
  • Slow cooker version: Brown meat first, then transfer everything to a slow cooker and cook on low for 6 hours.