Mom's Best Recipes
Recipe

Best Chili Recipe (Thick and Hearty)

A bold, cozy pot of chili with deep beefy flavor, tender beans, and a naturally thick texture (no weird sludge). Weeknight-friendly, freezer-ready, and built for toppings.

Author By Matt Campbell
4.9
A real photo of a cast iron Dutch oven filled with thick beef chili, topped with shredded cheddar and sliced green onions, sitting on a wooden table with a ladle nearby
Jump to Recipe

If you have ever made chili that tasted fine but somehow felt a little thin, a little flat, or like it needed an extra something, this is your pot. This chili is thick, hearty, and built on layers: a quick sear for the beef, a tomato base that gets a little caramelized, and just enough spice to make you keep going back in for one more bite.

It is also realistic. You can find everything at a normal grocery store, it cooks in one pot, and it gets even better the next day. Top it like you mean it and call it dinner.

Yield: This makes about 8 cups, depending on how long you simmer it.

A real photo of a bowl of thick chili with visible beans and ground beef, topped with sour cream and jalapeños, on a kitchen counter

Why It Works

  • Thick without tricks: We use a tomato paste toast plus a quick mash of some beans for body. No floury taste, no gummy cornstarch vibe.
  • Big flavor fast: Browning the beef and blooming the spices in the pot builds depth in under 10 minutes.
  • Balanced heat: Warm chili spices plus optional cayenne so you can choose your own adventure.
  • Better tomorrow: Like most great chilies, it tastes even richer after a night in the fridge.

Pairs Well With

Recommended

Sweet Southern Cornbread

Sweet Southern Cornbread

Make classic sweet Southern cornbread with a moist, tender crumb and crisp golden edges. An easy side dish that pairs perfectly with chili, BBQ, and more.

Perfect Baked Potato

Perfect Baked Potato

Make the perfect baked potato every time with crisp, salty skin and a light, fluffy center. Follow easy oven steps, timing, and seasoning tips for the best r...

Pickled Red Onions

Pickled Red Onions

Bright, tangy, and crisp pickled red onions you can make fast. This easy recipe adds fresh flavor to tacos, burgers, salads, bowls, and sandwiches.

Effortless Nutty & Sweet Beer Bread

Effortless Nutty & Sweet Beer Bread

Make moist, flavorful beer bread with a nutty, sweet twist—no yeast proofing or kneading needed. Mix, bake, and serve warm with butter, soups, or chili.

Storage Tips

Refrigerator: Cool slightly, then refrigerate within 2 hours (within 1 hour if it is very warm in your kitchen). Store in airtight containers for up to 4 days.

Freezer: Freeze in portioned containers or zip-top freezer bags (laid flat) for up to 3 months. Leave a little headspace since it expands.

Reheating: Warm on the stove over medium-low with a splash of water or broth, stirring occasionally. Microwave works too, just pause to stir so the thick parts do not volcano.

Pro tip: Chili thickens as it sits. If leftovers seem extra dense, loosen with broth and finish with a squeeze of lime or a pinch of salt to wake it back up.

Common Questions

How do I make chili thicker?

This recipe thickens three ways: we toast tomato paste, we simmer uncovered, and we mash some beans. If you want it even thicker, simmer 10 to 15 minutes longer or mash a little more of the beans. If you are in a hurry, stir in 2 to 3 tablespoons of masa harina (nixtamalized corn flour used for tortillas) and simmer 5 minutes. It adds a subtle corn, tamale-like flavor.

Should chili have beans or no beans?

Both are valid. This version uses beans for texture and easy bulk. If you are team no-beans, swap them for 1 to 1 1/2 pounds more meat or add diced bell peppers and extra onions for volume.

What is the best meat for chili?

I like 80/20 ground beef because the fat carries flavor. You can also do half beef and half ground pork for richness, or use ground turkey for a leaner pot (add an extra tablespoon of oil when browning).

Can I make it in a slow cooker?

Yes. Brown the beef and onion first, toast the tomato paste and spices in the pan, then transfer everything to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours, until hot and bubbling and the flavors taste blended. Mash some beans at the end to thicken.

My chili tastes acidic. How do I fix it?

Add a pinch of sugar or a drizzle of honey, plus a little extra salt. You can also stir in a tablespoon of butter at the end. If it is still sharp, add a splash more broth and simmer 10 minutes.

How spicy is this?

Mild-to-medium as written. Most of the heat depends on your chili powder (brands vary a lot). For the mildest pot, skip the cayenne. For more heat, add cayenne, chipotle powder, or a chopped jalapeño with the onions.

I started chasing “thick chili” the same way most of us do: I made a pot that tasted good, then watched it pour into the bowl like soup. Not illegal, but not the vibe. After a few rounds of tinkering, I landed on the method that finally clicked: get a deep brown on the beef, toast the tomato paste, bloom the spices, then mash a handful of beans like you are giving the pot a little secret handshake. It turns into that spoon-coating, cold-weather chili that makes you stand at the stove and “taste” five times in a row.