This easy chili recipe is so simple to make, and has consistent delicious results. Tender ground beef, hearty beans, and a seasoned tomato broth come together to create an award winning chili. Perfect with a side of cornbread or breadsticks. Cozy up in October and November with a bowl of this beef chili and beans.
Why You'll Love This Recipe
Growing up, my grandma always made the best homemade chili. Many years ago I asked her to share her secrets - and now I'm sharing them with you. Here main tips were to double the meat and sub tomato JUICE for sauce. The sauce makes it too sweet.
You're going to love this classic chili recipe because:
- It is simple, easy, and tastes amazing. I've won several chili cook offs with this recipe.
- You can cook it in the pressure cooker, slow cooker, or on the stovetop.
- It is a fall staple and a recipe you'll come back to over and over.
About The Ingredients
All of the ingredients for the classic beef chili can be purchased at your local grocery store. Here are a few items to note:
- Lean Ground Beef - I like to use lean. I go for the 93% or 96% fat free ground beef. The leaner beef lends to a chili that isn't heavy and greasy.
- Onion - I've tried this recipe with and without the onion, and trust me you need it. It makes the flavor so much better.
- Chili Beans - I prefer to use the canned chili beans in chili sauce. Feel free to add other beans that you like, but I'm a purist.
- Chili Seasonings - the seasoning blend is one of the secrets for the recipe! You're going to be using chili powder, garlic powder, onion powder, oregano, paprika, cumin, cayenne and salt.
- Tomato Juice - this is another secret. Use tomato JUICE, not sauce. The sauce is way to sweet.
For a complete list of ingredients and amounts, see the recipe card below.
How To Make Award Winning Chili
This ground beef chili recipe can be made in the pressure cooker, the slow cooker, or the stove top. All turn out amazing. Here I'm going to show you the pressure cooker, but the method is the same for the other options.
Pressure Cooker
- Set your pressure cooker to sauté and add ground beef and diced onions. Separate and stir until browned.
- Add in canned chili beans, liquid and all.
- Add in spices (chili powder, cumin, paprika, onion power, garlic powder, cayenne, oregano, and salt.
- Pour in tomato juice. Stir to combine.
- Seal lid and cook on high for 15 minutes. Allow a natural release.
- Remove lid and serve hot with toppings.
Variations
- Add different beans - try adding pinto, black beans or red kidney beans. I recommend draining and rinsing them and then just adding them to the pot.
- Add veggies - you can add in lots of veggies! Try celery, carrot, and green bell pepper.
- Add Tomatoes - add in a can of diced tomatoes for a chunky touch.
Pressure Cooker and Slow Cooker Friendly
This beef chili recipe can be made in a slow cooker, or a pressure cooker - whichever you're in the mood for. The only change for slow cooker, is you should brown your meat separately and then add it to the slow cooker.
How To Serve
One of the best parts about chili is that you can load it up with delicious toppings. Here are a few ideas:
- Shredded cheddar cheese
- Green onion or diced purple onion
- Saltine crackers
- Tortilla chips
- Bacon
- Sour cream
Alongside of chili, I like to serve:
FAQs
Yes! It's one of my favorite parts about it. It freezes like a dream! Store in an airtight container and freeze for up to 3 month!
Yes, just brown your meat and onions before adding to the slow cooker. Cook on low for 8 hours or on high for 4. For stovetop - simmer the pot over medium heat for 20-60 minutes, stirring occasionally or until ready to serve.
Pro Kitchen Tips
- Skip the tomato sauce - many recipes use tomato sauce, and in my opinion they taste way too sweet. Use tomato juice and you'll have the perfect flavor!
- Use a meat chopper - I love using a meat chopper when cooking ground meats. They are such a handy gadget.
More Fall Soup Recipes
When it comes to cozy meals, we have you covered! Check out these delicious recipes:
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Award Winning Chili
Ingredients
- 2 LB lean ground beef
- 1 onion diced
- 60 ounces canned chili beans in mild sauce
- 2 cups tomato JUICE (not sauce)
- ¼ cup chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- 1 ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon flour (omit for gluten free)
Instructions
Pressure Cooker
- Set your pressure cooker to saute, and brown your ground beef along with your diced onion. Once beef is browned, turn the pot off.
- Add in undrained canned beans.
- Pour in tomato juice. Note: Depending on how much liquid is in your beans, you may need to add up to an additional cup of tomato juice.
- Sprinkle spices on top. Stir.
- Cook on high pressure for 15 minutes. Allow a natural release. Stir chill to combine all ingredients.
- Serve with desired toppings.
Slow Cooker
- In a large skillet, brown your ground beef along with your diced onion.
- Transfer browned beef and onion to a 5qt slow cooker.
- Add in undrained canned beans.
- Pour in tomato juice.
- Sprinkle spices on top. Stir to combine.
- Cook on low for 6-8 hours.
- Serve with desired toppings.
Stovetop
- In a 5 quart dutch oven or large stockpot, brown your ground beef along with your diced onion.
- Add in undrained canned beans.
- Pour in tomato juice.
- Sprinkle spices on top. Stir to combine.
- Bring to a simmer, cover and continue to simmer for 30 minutes. (feel free to simmer on low for several hours or until ready to serve.)
- Serve with desired toppings.
Shantel Gonda says
I made this for dinner on Halloween and it was devoured! It was so flavorful, hearty, and easy to put together. I will be making this again soon!
Kadee says
Hi Shantel! So glad you enjoyed it! This is the recipe I always make at my Halloween party. Miss you guys!
Jana says
I am making the chili now for Halloween. I didn't see a video or any instructio!ns for how long you should cook this in the instantpot. Help
Nicole says
I tried to make this in the 8qt instant pot and gOt the BUrn icon on the instant pot. Is that because I used the 8qt? Do i need more liquid?
Kadee says
Hi Nicole,
I’m so sorry you’re having trouble. There is enough liquid in the recipe that you shouldn’t have to add more - between the tomato juice and the liquid in the canned beans it exceeds the minimum to come to pressure. Was your valve set to seal? I’ve had the burn message when I forgot to seal the valve. My other thought is that maybe because you’re using the 8qt and not the 6qt it does take more liquid to come to pressure. I don’t own an 8qt, but I would recommend following the minimum liquid requirement from the manual for that size. It also may have just been a fluke.
Brandy says
The chili recipe looks amazing, and I was curious what canned chili beans you use? I was looking tonight and only saw canned chilli, i.e., Hormel, etc., but not specifically chili beans. Please let me know. I'd like to make this for our Halloween party this weekend! Thx!
Kadee says
Hi Brandy! You're going to love this recipe! The chili beans are near the black, kidney, and pinto beans - they are not placed near the canned chili. I usually buy the store brand or bush's. The chili beans come packed in sauce and you can usually buy hot or mild. I always buy mild.
Annelise says
Ever since your Halloween party this is the only chili recipe I use! SO yummy!
Sharon Parker says
Hi! This looks really delicious but I was wondering if you could estimate how many people it would feed? I'm so terrible at guessing that I'd love your advice! Thanks!
Kadee says
It serves 8-10. I'll update the recipe to reflect that.