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The Four Best Chili Recipes in the World

Thomas is an award-winning chef known for his barbecue and chili. In 1998, he was named 3rd best chef in Florida.

I make the best chili in the world. You can try, but I don't think you'll find anything better. Let's start cooking!

I make the best chili in the world. You can try, but I don't think you'll find anything better. Let's start cooking!

I've been making chili now for almost 50 years, and I truly believe that I make the best chili in the world. I never stop looking for that next wonderful recipe, and here I'm going to share with all of you some of the best.

Everyone is always asking me for a great recipe that's easy to make and tastes great. I don't think you'll find a better-tasting chili than this first recipe that I've made many times over the years.

Best-Ever Basic Chili Recipe


  • 2 (16-oz) cans red kidney beans, washed and drained
  • 2 lbs ground beef
  • 1 large yellow onion, diced fine
  • 2 tablespoons minced fresh garlic
  • 1 (28-oz) can crushed tomatoes
  • 1/3 cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon ground sea salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 (6-oz) can tomato paste


  1. In a large skillet over medium heat, add the vegetable oil, onions, garlic, and ground beef. Cook until the meat is brown and the onions and garlic are done (but not browned).
  2. Drain the meat and vegetables and add them to a large stockpot.
  3. Add the remainder of your ingredients to the pot. Bring the chili up to almost boiling but not quite.
  4. Reduce the heat to a simmer and cook about 1, hour stirring often.
  5. Turn the heat off, and now you're ready to serve your chili.

Garnishes and serving suggestions: Garnish with sour cream, jalapeños, and cheddar cheese. Serve with cornbread. I think you'll quickly discover that quite possibly you're eating the best chili that will ever cross your tongue.

Tip: Wash canned kidney beans under cold running water. This will greatly improve their flavor.

Delicious Chili Pie

For this recipe, you begin by making the basic chili recipe above, and then we add a few twists.


  • Chili (see recipe above)
  • 2 boxes Jiffy Cornbread Mix
  • Eggs and milk (for the cornbread mix according to box instructions)
  • Toppings like sour cream, guacamole, and Mexican cheese


  1. Make the basic chili recipe.
  2. Pour the chili in a well-greased 13x9 inch baking dish (the chili should be about two inches high in the dish).
  3. Mix up two boxes of Jiffy Cornbread Mix, according to the package directions, and pour it on top of the chili in the baking dish.
  4. Sprinkle a generous layer of Mexican four-cheese mix on top of the cornmeal mix and then bake in a pre-heated 350-degree oven for 30-35 minutes.
  5. Take it out of the oven and let it set for about 10 minutes before you cut up and serve.
  6. Serve with sliced jalapeños, sour cream, and guacamole.

I guarantee you that you'll love it.

Special Secret Chili Recipe With Cube Steak

My grandmother started making this oh-so-delicious chili over 50 years ago. Through the years I've continued to work on this recipe. Now I consider it one of the finest in the world.

One of the secret ingredients of this chili is that you use cubed beef steak cut up into very small one-inch cubes, as well as ground pork.

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The story goes that my grandmother had a lot of cube steak on hand that day all those years ago and she thought, "Why not make chili out of it?" And the rest is history.


  • 2 lbs cubed beef steak
  • 2 lbs pork butt cut into small cubes
  • 4 tablespoons vegetable oil
  • 1 cup yellow onion chopped fine
  • 6 cups beef broth
  • 2 cups apple cider
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1/3 cup chili powder
  • 2 tablespoons minced fresh garlic
  • 1 (6-oz) can tomato paste
  • 1 (28-oz) can crushed tomatoes


  1. Start by browning all your meat in the vegetable oil. At the same time, you can cook your onions and garlic. You want your meat to get browned on all sides but not overcooked. You want the onions and garlic to get done but not brown.
  2. In a large stockpot, add your browned meat and the onions and garlic.
  3. Add in the apple cider and the beef broth and bring the pot to a boil. Then turn down the heat to low.
  4. Now add in all the rest of your ingredients and stir well.
  5. Leave the pot of chili on low and let it cook for at least 2 hours. This cooking time is very important so that your chili gets cooked down and thickens.
  6. You want your chili to be thick but not too thick. If you think it is too thick, add another cup of beef broth to the chili. Do not add water. You want to be sure to preserve your flavor.

I have always made this chili without beans.

You can serve this wonderful chili with sour cream, sliced jalapeños, cheddar cheese, diced sweet onions, diced green onions, cowboy beans, and guacamole.

Let people add what they want. You may also want to cook and serve cornbread with your chili.

White Chicken Chili Recipe

For a number of years I didn't make white chicken chili, but then I got into it and I've never looked back.

The one thing I do different than a lot of people is I use chicken thighs instead of chicken breasts. The chicken thighs have a lot more flavor than the chicken breast and they are usually about a third the cost.

I use canned white great northern beans in my white chicken chili. I think these beans add a lot of flavor. Yes, beans do belong in this chili. They give it a lot of body.

I find the great northern beans in the aisle in the grocery store with the other beans. I wash them off in a colander under cold running water just like I do other canned beans.


  • 6 small cans great northern beans, washed and drained under cold running water
  • 2 lbs skinned boneless chicken thighs, cut into one-inch cubes
  • 1 tablespoon minced fresh garlic
  • 1 (14-oz) can diced tomatoes
  • 1 large purple or sweet onion, diced fine
  • 1 tablespoon ground cumin powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground sea salt
  • 1 teaspoon ground black pepper
  • 1 (4-oz) can diced green chilies
  • 1 heaping teaspoon light brown sugar
  • 6 cups chicken broth


  1. Cook the diced-up chicken thighs in vegetable oil until they are almost done.
  2. Add in the diced onion and the garlic. Continue to cook until the chicken is done and the onion and garlic is done.
  3. Drain away any excess oil.
  4. Pour the chicken, garlic and onions into a large stockpot.
  5. Add all the rest of the ingredients into the stockpot and bring the temperature up to the boi.
  6. Once the contents of the stockpot have reached the boil, turn the temperature down to low so it will continue to simmer and cook down. Cook for around 2 hours.
  7. This cooking-down period is what makes this chili. If your chili gets too thick at any point, add a cup of chicken broth. But don't add any water. You want to preserve your flavor as much as possible.

This chili is delicious served in a bowl over a square of cornbread.

Offer sour cream, guacamole and Mexican cheese blend on the side. I also quite often will offer thin sliced fresh jalapeños on the side.

By allowing people to add what they want to their bowl of white chicken chili, you'll have some real happy chili eaters.

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