Nothing beats a warm bowl of chili, especially when the weather starts to get chilly. Whether you like it hearty, spicy, or super simple, there’s a chili recipe out there for everyone.
Today, I’m sharing three fantastic chili recipes that I know you’ll love. Each one offers a different way to make this comforting dish, so you can pick the perfect chili for your busy schedule or your taste preferences.
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Make Easy Slow Cooker Beef Chili
This slow cooker beef chili is perfect for those busy days when you want a delicious meal waiting for you. Just set it and forget it, then come home to a warm, hearty chili.
It’s packed with flavor and so simple to prepare, making it a family favorite that you’ll want to make again and again for ultimate comfort.
Key Ingredients & Tips for Slow Cooker Chili
- Brown the Beef First: Don’t skip browning your ground beef before adding it to the slow cooker. This step builds a lot of deep, rich flavor that makes a big difference in your chili.
- Low and Slow Cooking: The slow cooker truly works wonders here, making the beef incredibly tender and blending all the spices together beautifully. Give it enough time to cook on low for the absolute best taste.
What You Need for Slow Cooker Chili
- 1.5 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup beef broth
🍽️ Yields: 8 servings
How to Make This Slow Cooker Chili
Step 1: Brown the Beef and Veggies
In a large skillet, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once browned, drain any excess fat. Add the chopped onion and minced garlic to the skillet and cook until the onion softens, about 5 minutes.
Step 2: Combine and Cook
Transfer the beef mixture to your slow cooker. Stir in the crushed tomatoes, diced tomatoes, kidney beans, pinto beans, chili powder, cumin, paprika, salt, pepper, and beef broth. Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the chili is hot and the flavors have blended perfectly.
📝 Final Note
This slow cooker chili tastes even better the next day! It’s perfect for making ahead and enjoying throughout the week. Store any leftovers in an airtight container in the fridge.
Quick Stovetop Ground Beef Chili Recipe
When you need a fantastic chili in a hurry, this stovetop ground beef chili is your perfect answer. It’s ready in under an hour but tastes like it cooked all day long.
This recipe is straightforward and uses common ingredients, making it an ideal weeknight meal that everyone at your table will enjoy quickly.
Key Ingredients & Tips for Stovetop Chili
- Simmer for Best Flavor: Even though this chili is quick to make, letting it simmer for at least 30 minutes on the stovetop helps all the spices blend and deepen their flavors beautifully.
- Adjust the Heat: If you prefer more spice, feel free to add a pinch of cayenne pepper or a few dashes of your favorite hot sauce. For a milder chili, simply reduce the amount of chili powder slightly.
What You Need for Stovetop Chili
- 1 lb ground beef
- 1 small onion, chopped
- 1 bell pepper, chopped (any color)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and black pepper to taste
🍽️ Yields: 6 servings
How to Make This Stovetop Chili
Step 1: Cook Beef and Vegetables
In a large pot or Dutch oven, brown the ground beef over medium heat. Break it apart with a spoon as it cooks. Once browned, drain any excess fat. Add the chopped onion and bell pepper, cooking until they soften, about 5-7 minutes.
Step 2: Simmer for Flavor
Stir in the diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, cumin, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally. This simmering time helps all the flavors come together nicely.
📝 Final Note
Top your stovetop chili with your favorite fixings like shredded cheese, a dollop of sour cream, chopped green onions, or a sprinkle of fresh cilantro for extra goodness.
The Pioneer Woman Chili: A Hearty Classic Recipe
Inspired by Ree Drummond, this Pioneer Woman chili recipe is truly hearty, robust, and full of classic flavors. It’s the kind of chili that brings everyone eagerly to the table.
If you’re looking for a chili that feels special and can feed a crowd with its deep, comforting taste, this classic version is definitely worth making. You’ll absolutely love it!
Key Ingredients & Tips for Pioneer Woman Chili
- Layer Your Flavors: This chili gets its amazing depth from cooking ingredients in layers and allowing them to meld. Take your time, especially during the simmering stage, to build the best taste.
- Secret Ingredient: A tiny bit of unsweetened cocoa powder or a splash of strong brewed coffee can add a subtle, deeper color and richness to your chili without making it taste like chocolate or coffee. It’s a real secret weapon!
What You Need for The Pioneer Woman Chili
- 2 lbs ground beef (80/20 is great)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans diced tomatoes with green chilies
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1.5 cups beef broth
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp dried oregano
- 1 tbsp unsweetened cocoa powder or 1/4 cup strong brewed coffee (optional)
- Salt and black pepper to taste
🍽️ Yields: 10-12 servings
How to Make This Hearty Chili
Step 1: Brown Meat and Build Base
In a very large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once browned, drain most of the fat, leaving about a tablespoon in the pot. Add the chopped onion and minced garlic, cooking until the onion softens and smells fragrant, about 7-8 minutes.
Step 2: Simmer to Perfection
Stir in the chili powder, cumin, cayenne pepper (if using), and oregano, cooking for 1 minute until fragrant. Add the crushed tomatoes, diced tomatoes with green chilies, kidney beans, pinto beans, beef broth, cocoa powder or coffee (if using), salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the richer and deeper the flavor will be.
📝 Final Note
Serve this hearty chili with classic toppings like plenty of shredded cheddar cheese, a big dollop of sour cream, chopped fresh onions, and a side of warm cornbread for a truly comforting and satisfying meal.