The Best Chili recipe is a simple homemade soup that combines a secret ingredient for chili with savory spices and ground beef. This chili for a large group recipe can be made ahead and made just as spicy as you want. You can also just put it in a large crockpot and let everyone serve themselves!
Why isn’t chili called soup or stew? Chili is chili and that’s just the way it goes. There are probably as many homemade chili recipes as there are the people who make it. Once you make the Best Chili Recipe, it will become your favorite chili!
Growing up chili was always tomato-based and made with ground beef. These days there is tomato-based, white chili, beef, chicken or vegetarian. You can have as many varieties as there is imagination. One thing that sets people against one variety versus another is whether it’s beans or no beans.
The chili my mother made included tomato juice, ground beef, kidney beans, onion, and the spice packet from the grocery store. I loved it. That is until I tried this chili at a party we attended years ago.
The recipe is still written on a scrap of paper and doesn’t have a name but it’s The Best Chili recipe I’ve ever had.
I made this great chili recipe and entered it into our neighborhood chili contest. I needed a delicious chili recipe that would feed a crowd, and while we love it, I wasn’t sure what everyone else would think.
It was the winner hands down and my “Best Chili Recipe” is now the recipe that my neighbors make for their families.
What is the difference between Chile and Chili Powder?
Chili Powder is actually a blend of dried chile pepper and other spices such as oregano, cumin, paprika, garlic powder, peppercorn, coriander, and cayenne according to Southern Living.
It’s different according to the brand you buy. There’s also a big difference between Mexican Chili Powder and Indian Chili Powder. I learned that the hard way!
Chile Powder is pure dried chile peppers even though the type of chile peppers can be different. They’re often sold under the name of the chile such as Ancho, Guajillo, Chipotle, Jalapeno, among others.
What’s the difference between dark red chili powder and light red chili powder.
The PepperScale states that dark chili powder often contains more of the chili pepper (like ancho) with a darker color and the spices are often roasted for longer periods. This leads to a seasoning blend that’s often earthier, smokier, sweeter, and spicier than the lighter powder.
You may think I’m writing a “Chili Pepper” book but I’ve just got an inquiring mind.
Don’t have time to make it now? Pin it for later!
Oh and the secret ingredient is…..1 tablespoon of yellow mustard. Believe it or not, it’s a game-changer. A friend of mine said she doesn’t like yellow mustard but after making this has a bottle in her fridge just for this recipe. We’ve both tried it without and it makes a difference!
A few items you may need to make this Homemade Chili recipe:
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12-qt Stockpot – This is such a nice stockpot for the price. I can use it for large recipes and the clean up is so easy! This recipe can also be cooked in a large slow-cooker.
While I believe that this is the Best Chili EVER, I have to admit that John’s Downhome Chili No-Beans recipe and the Spicy Chili Con Carne recipes are amazing.
If you’re looking for something a little less traditional, Sweet Potato Black Bean Chili or the Green Chili Pork recipes might be right up your alley.
Tips & Variations to make The Best Chili Recipe:
- I chop up the stewed tomatoes to remove the large pieces in my food processor.
- I allow my chili to simmer until I can no longer detect any flavor from the cans. 30 minutes to several hours, whatever time you have.
- This chili can be simmered for several hours on top of the stove or in a slow cooker.
- Feel free to substitute the beans for black beans or another variety that you like.
- Chili may be frozen in reclosable bags or airtight containers.
Chili freezes great! I fill zip-lock bags and lay them flat to freeze. Using a cookie sheet works well. Once they’re frozen you can remove the pan and keep them flat or store them vertically. It’s a great way to save freezer space.
What to make with leftover chili?
- Chili Cheese Bean Dip
- Chili Cheese Fries
- Smokey Chili Bites
- Keto Air Fryer Jicama Fries (Chili Cheese Fries)
- Chili Mac Skillet
Chili is a complete meal but when I cook something savory I like to complement it with something sweet. A great muffin, homemade apple sauce or cheddar cornbread are my go-to’s.
The Best Chili Recipe
Ingredients
- 6 lbs ground beef
- 3 quarts stewed tomatoes 6-9 cans**
- 2 quarts tomato juice
- 2 cans Mrs Grimes Hot Chili Beans
- 1 onion diced
- 1 green pepper diced
- 1/2 bottle ketchup 7 oz total
- 1 tablespoon prepared yellow mustard
- 1/2 cup Chili Powder to taste or more if you like spice
Instructions
- In a large skillet or dutch oven, brown hamburger with onion and yellow mustard. Brown in batches if necessary. Drain excess grease.
- Combine meat and all of the remaining ingredients in a large stockpot or a crockpot.
- Simmer until all flavors are combined.
Notes
- **I process the stewed tomatoes to remove the large pieces.
- I allow my chili to simmer until I can no longer detect any flavor from the cans. 30 minutes to several hours, whatever time you have.
- This chili can be simmered for several hours on top of the stove or in a slow cooker.
- Chili may be frozen in reclosable bags or airtight containers.
Nutrition
There aren’t any contests now. I make this chili and we all eat it. It makes such a large batch that I put some in my freezer. It’s like money in the bank. When I don’t want to cook I know I have some chili just waiting for me.
What’s your favorite chili topping?
- Cheese
- Crackers
- Sour Cream
- Jalapenos
- Tortilla Straws
Thank you from the bottom of my heart for spending some time with me today!
Don’t forget to Pin It!
Michele says
ha! Your secret ingredient was a variation on the one we use! I’ve always used hot mustard powder— but I remembered your recipe when I was out yesterday for our game day dinner. I must admit—- yours was so good. We didn’t have even one bowl left today for leftovers! Going to keep this for the future!
Julie Menghini says
Mustard powder? How interesting! I’m glad that our recipe worked for you!
Tex says
1. Chili does not have beans.
2. Ketchup is never an acceptable ingredient for anything. It’s a condiment and should never be used in cooking –especially in chili.
Julie Menghini says
Wow, Tex I’m glad that I don’t have these food rules. I could probably drive you crazy with some of my creations! Thanks for stopping by and I hope you’ll find something you enjoy.
Jeff says
What size can if beans?
Julie Menghini says
I used two 15 oz cans. Feel free to add more or less to your liking.
Cowboy says
Tex is right if you were talking about Texas Chili which you are not. In Texas this would be classified as Meat sauce and served over spaghetti. We put no tomato products and no beans in our chili. Typically we don’t use ground beef small cubes of steak or roast and it is thickened with masa and is loaded with cumin. But… we are not talking about Texas chili we are talking about the Best Chili outside of Texas. Outside of Texas, chili is just a dish you cook for football games but in Texas it is our National Dish.
Julie Menghini says
Thank you for your input Cowboy.
Dolores Miranda says
I absolutely love chili and this recipe sounds amazing!Definitely will give it a try!
Julie Menghini says
Thank you Dolores! I just made another batch this week!
Shelby P. says
So excited to make this! I’ve been looking for a new chili recipe.
Julie Menghini says
We love this one Shelby! I just made a big batch this week and put it in quart containers for the freezer. I love having it on cold nights for dinner.
Jennifer A Stewart says
I have heard of putting chocolate in the chili but never mustard! I am a huge fan of that vinegar-y tang of mustard so I can only imagine how good it tastes in chili!
Julie Menghini says
Thank you, Jennifer! Believe it or not, it isn’t tangy. I can’t even say what it does but it does….
Madi says
Using tomato juice in chili is such an awesome idea! I need to try this!
Julie Menghini says
Thank you Madi!
Justine says
I love the mustard idea! Gotta try that,
Julie Menghini says
It’s crazy what the difference it makes. My neighbor was shocked when she tried to cut it out.
Sandra says
We love chili and look forward to trying it with mustard! This recipe sure would feed a crowd. Have you tried freezing it?
Julie Menghini says
Thank you, Sandra! I make the whole batch and freeze 6-8 quarts everytime. I love pulling it out and having chili all winter long and soon as it’s gone I make another batch.
Debra Clark says
Can’t wait to try your recipe, chili is a staple in our home and I’ve never met a chili I didn’t love! I’ll be making this soon, YUM!
Julie Menghini says
Thank you, Debra! I’m with you, there aren’t enough varieties in this world and I love them all!!
Michaela Kenkel says
Chili is one of my favorites!! I am so trying that mustard trick next time!
Julie Menghini says
Thank you, Michaela! We love this one.
michele says
ha! I guessed mustard powder as I saw the title… because thats what my mom used in hers and always said it was her secret ingredient! I’ll have to give this one a try to compare! 🙂
Julie Menghini says
Mustard powder? I wonder how that would differ?
Angela says
Im such a huge fan of chili and your recipe is unlike any i’ve tried before! Cant wait to whip it up! Thanks!!
Julie Menghini says
It’s so good Angela! Thank you.
Brittany Wimberley says
How many people does this normally feed? I am going to make this for my Halloween party and will have around 25 guest.
Julie Menghini says
This will feed them all Brittany and you’ll still have some leftover. Please stop by and let me know what you think. Thank you and have a great time!
Lori Vachon says
Isn’t it funny how chili can be made 8,695,422 ways? I will definitely try adding in mustard next time I make a batch, thanks for the tip!
Julie Menghini says
I don’t think I’ve ever eaten a chili that I didn’t like. Thank you, Lori!
Brenda says
What can you substitute in place of the Mrs. Grimes hot chili beans? I don’t believe my store has any of this kind.
Julie Menghini says
You can use kidney beans Brenda or any other type of chili beans. The Mrs Grimes are just a little spicier so you may want to add a little more chili powder if you find you want more heat. Thank you for reaching out and let me know if you have questions.
Tamara Andersen says
This looks so perfect for a chilly day Julie! I hope we have one soon, so we can give it a whirl… I love the addition of mustard! I use it in so many non-traditional ways, and it always adds a lot of depth.
Julie Menghini says
Thank you, Tamara! Believe it or not that mustard makes a difference.
Jen says
Do you use yello mustard or the dry powder
Julie Menghini says
Hi Jen, I use yellow mustard. Also, you can use any kind of tomato juice. Either homemade or store bought.
Jen says
Also what kind of tomato juice do you use?
Aunt Bee says
Chili is one of our favorite foods and this sounds absolutely WONDERFUL!
Julie Menghini says
Thank you! I am a chili fanatic!
Sandra Shaffer says
I love serving chili dishes when everyone has different schedules, but each of us can still have a homemade meal when a pot of chili is made. I can’t wait to give this recipe a try. It looks delicious!
Julie Menghini says
Thank you, Sandra! It’s my favorite go too when I open that freezer door too.
Jennifer A Stewart says
Awesome chili recipe! I love finding new recipes for a classic and can’t wait to share this at my Superbowl party!
Julie Menghini says
Thank you, Jennifer! Great idea!
Michaela Kenkel says
This is one amazing looking bowl of chili, Julie!!
Julie Menghini says
Thank you, Michaela!
Christie says
LOVE me a good bowl of chili. I was thinking of making some for dinner tomorrow. Now I WILL make some tomorrow. Yum
Julie Menghini says
Thank you, Christie!
[email protected] says
Perfect for a cold day. I do not have a pot large enough to cook such huge quantities so am going to scale it down.
Petra says
yum! I love a good chile and it is a perfect sharing dish! Great photos!
Julie Menghini says
Thank you, Petra!
Michelle @ Giraffes Can Bake says
This looks so good, I could do with a big bowl on these cold evenings!
And adding mustard is genius!
Julie Menghini says
Thank you Michelle! It’s so cold out I don’t know whether to eat it or wear it!
Debra C. says
I think we could live on chili! Your recipe looks so thick & hearty – I’d love a bowl!!
Julie Menghini says
I’m with you Angela! It’s one of my very favorite meals!
Angela says
I am a HUGE fan of chili and I have to say that your recipe sounds spectacular! I look forward to trying this out soon!
Platter Talk says
This is definitely the time for chili. Your photos and recipe are all the reason I need to put this on the menu soon; thanks so much for sharing!!
Julie Menghini says
Thank you, Dan! I just love the stuff!
Debi at Life Currents says
This chili looks fantastic, and is making me hungry! I like that there are so many ways to serve chili. My husband likes his over rice. I usually eat mine straight with toppings like cheese, sour cream, and green onions. I also love to serve mine on nachos! Yum! (my stomach just growled!)
Justine says
Looks fantastic!
Julie Menghini says
Thank you Justine!
[email protected]'s Dinnertime Dish says
Not only does this look delicious, it also sounds SO easy to make!
Julie Menghini says
Thank you, Lisa! It is definitely both.
heather says
Chili is just so delish – I could eat it every night – I can’t wait to try this version!!!
Julie Menghini says
Thank you Heather! I’m with you, I can eat it every day.
Lynn | The Road to Honey says
The Mr. and I used to make chili on the regular. After all, when you are low carbing it, it doesn’t get any meatier than chili. Fast forward to today and it’s been ages since we last had chili. I guess it’s because we live in the city and going to the grocery store is a pain to say the least. So, I get a meal delivery service. But that doesn’t change the fact that I’ve been having a mega chili craving. I think I will have to skip the delivery service one week and make a big ol’ pot of this chili (it is the best after all 😉 )
Julie Menghini says
Thank you! It’s not big deal for me to go to the store Lynn but I sure wouldn’t want to hoist those heavy bags in the city!
jane @ littlesugarsnaps says
Chilli is definitely adaptable. And the beans or no beans was a point of divergence when I met my husband. I was firmly in the red kidney bean camp and he was in the no beans arena. These days we’ve both switched allegiance to black beans. I love your recipe. I do wish I could get my hands on Mrs Grimes’ hot chilli beans though, if only for the name. I’ll have to search out a suitable version on the UK supermarket shelves (may not be quite as good as your though).
Julie Menghini says
Thank you Jane! John and I had the very same bean issue! I grew up with Kidney and him none. Mrs. Grimes work for both of us. Enjoy your day my friend!
Michelle says
Looking super tasty!
Love Chili!
Thanks Julie!
Have a great day!
Michelle
frugal hausfrau says
Julie, those are some big words, lol, but I know you wouldn’t steer us wrong so its going on my to make list!! 🙂
Mollie
Julie Menghini says
Tons of research Mollie! LOL. It really is the best that we’ve had for the simpler recipes. John has one that had all kinds of meats in it that he loves too. I haven’ made that one yet.
Antonia says
I can see why you love this so much! This chili looks delicious and hearty! My kids adore chili and I will have to try this recipe out for them 😀 Have a wonderful Sunday!
Julie Menghini says
Thank you Antonia! I’ve always loved chili and it was one of my favorite meals at school.
NancyC says
This chili sounds great! I can’t believe I haven’t made any this season yet, because I really love chili, and I will have to try this out! 🙂
Julie Menghini says
Thank you Nancy! This season is going way too fast and I haven’t made a lot of our old standbys yet!
Lara says
Looks amazing, Thanks for posting!
Julie Menghini says
Thank you Lara! It’s my favorite go-to meal when I don’t know what to cook.
Loretta says
My favorite comfort food of all time Julie. It looks so piping hot and flavorful with all the ingredients. A great idea to make such a large batch and freeze it for a later date. I’m all about cooking in bulk too so I can divide it into little containers for a quick weeknight meal. 6lbs of ground beef had to yield enough to feed an army, gotta try that 🙂
Julie Menghini says
It does feed an army Loretta! An army of two all winter long. I would rather eat chili than any other soup and never seem to get tired of it.
linda says
This is such a delicious looking Chili , Julie! very hearty! Thanks for bringing this tasty recipe to the Fiesta Friday! 🙂
Julie Menghini says
Thank you Linda!
Jhuls says
I guess this is the right time to make some chili! This is so enticing! Thanks for sharing this with us at this week’s FF, Julie! x
Julie Menghini says
Thank you, Jhuls! I can eat this all year long. Thank you so much for co-hosting this week!
Sonal says
I still have to venture into the Chilli zone, Julie…
Amit eats chili all the time but vein a vegetarian, I don’t get an option. I am so inspired by your chili, I will be trying my hands on a vegetarian chili soon, using the seitan or soy granules for meat..
Julie Menghini says
I have a great sweet potato black bean chili too Sonal that would be a great meatless version for you. I love that one too. Thanks for stopping by sweet friend!
Suzanne says
Love chili and love this recipe. It’s so simple and looks delicious.
Julie Menghini says
Thank you Suzanne! It is simple and delicious.
Sheryl says
Looks yummy Julie, how large a pot do you need for this?
Julie Menghini says
I have a very large stock pot Sheryl. I would guess at least a 9qt? My neighbor cuts this recipe down but I love having all of the extra to put int the freezer. Thanks for stopping by Sheryl!
Debbie Spivey says
I want a bowl!!!
Julie Menghini says
You got it Debbie!
Mary Pisarkiewicz says
Delicious! I love this recipe!
Julie Menghini says
Thank you Mary!
[email protected] says
Nothing like a good bowl of chili. This looks delicious Julie 🙂
Julie Menghini says
Thank you so much, Jess!
Liz says
I have a pot of chili simmering on the stove right now! I’m going to add a pinch of mustard powder to mine—love this idea!
Julie Menghini says
It’s crazy the difference it makes Liz! I cooked it into the browning meat. Thank you for stopping by.