The Best Chili Recipe Ever

It’s fall and the weather is slowly getting cooler. Chili is a wonderful fall/winter meal and is so easy to make. It is the perfect choice for dinner, whether you’re having company over or it’s just you and the family. This is my husband’s specialty (one of the only meals I can get him to make, lol!) and I have to say beyond a doubt the best Chili I’ve ever had. It makes enough for dinner for both of us, and lunch the next day, in addition to a couple jars full to freeze. I love it when you can make 3-4 meals in one go!

You will need:

  • 2 lbs Lean Ground Beef
  • 1 large can (29 oz) and 1 small can (15 oz) Tomato Sauce
  • 1 can (15 oz) Diced Tomatoes
  • 2 cans (15 oz) Kidney Beans, drained
  • 1 can (15 oz) Green Beans, drained
  • 1 can (15 oz) Corn, drained
  • 1 large Green Bell Pepper, chopped
  • 1 medium Zucchini, chopped
  • 3 Garlic Cloves, minced
  • 1 medium Onion, chopped
  • 2 tbsp Vegetable, Olive or Coconut Oil


  • 2 tbsp Flour
  • 1 tbsp Chili Powder
  • 2 tsp Brown Sugar
  • 2 tsp White Sugar
  • 2 tsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Salt
  • 3 tsp Ground Red Cayenne Pepper
  • 2 tsp Ground Cumin


  • Crushed Saltines or Oyster Crackers
  • Shredded Cheddar Cheese
  • Sour Cream
  • Avocado, peeled and diced


In a large pot, cook Ground Beef until lightly browned, then drain. Meanwhile, in a separate pan, combine Green Bell Pepper, Zucchini, Garlic Clove, Onion, and Oil and saute on medium for a few minutes until just starting to brown. Add sauteed vegetables to the Ground Beef in the large pot. Add Kidney Beans, Green Beans, Diced Tomatoes, Corn, and Tomato Sauce and stir until blended. In a small bowl, combine seasonings. Pour seasonings mix into the large pot and stir everything together. Bring to a boil on High, then reduce to a simmer on Low for 2-3 hours, stirring occasionally. Serve hot with desired toppings.

Additional Notes:

This Chili tastes even better reheated the next day, and freezes perfectly for future meals. To freeze, I pour the Chili in these 1 QT Ball Glass Jars and pop them into the freezer. Then I can take one out each week and have a wonderful dinner already made! (You can get a really good price for these Ball jars here at by the way–they are great for freezing soups too).

This chili is absolutely incredible when served with my yummy buttermilk cornbread recipe!




  1. deb kovac says

    This Chili Recipe looks so good. I love the idea that you can freeze this recipe. I love when you can make a meal and freeze some for something good to eat on another day. Thanks for sharing this recipe. I would love to see more freezable recipes.

  2. Kelly says

    This reopen sounds delish! Now if we could just get a nice cold day to enjoy it on. Doesn’t seem quite right to eat chili when it’s 70 degrees outside!

  3. Becky says

    Mmmm this sounds great! I love corn in my chili and green peppers and zucchini in it sound really good as well! I think I need to try this!

  4. Leticia says

    OMG I LOVE chili so I have GOT to try this recipe!!! I got a crock pot for my birthday so I know this will be in it soon!

  5. Tanaya Syx says

    Looks yummy. I can a lot of food, but freezing extras would help solve the fridge filling up with uneaten leftovers and help for those days when I have no idea what to make.

  6. Jen Barnes says

    oooooooh. I never even thought to put Zucchini in chili! I’m excited to try this recipe! It’s crazy how much my picky eaters love chili. Thank you.

  7. Rachel Ellis says

    This looks so yummy! I have been looking for a different chili recipe for a while now. I like that this one has some extra veggies in it.

  8. Chelsey says

    A good pot of chili is probably one of the best parts of fall, but I’ve NEVER made it myself. I want to try this recipe!

  9. marissa lee says

    looks good…i never made chili before…my brother loves chili i guess i will be trying this recipe out.

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