George’s Chili Recipe for sure the best chili recipe

    Posted by  ·  October 17, 2013

    Want to try the best Chili Recipe? While I was away last week my husband George came up with his own Chili Recipe. Thankfully he saved me a bowl because it is really good. I mean really good, like the best chili recipe. In fact, if you read the comments someone used this recipe and won a contest.  Maybe I should change the name to award winning chili recipe.  So if you have searched for the best chili recipe I think we have one for you. You will love the slow cooked chili full of flavor! Thank you George!

    If you love a good chili try my Cincinnati Chili.  It is served over noodles.  I love serving this recipe to a crowd. If you like those one pot meals my chili mac can be made in a skillet.  We also love this pressure cooker chili. It makes a super quick and delicious weeknight dinner. When we have all day to let something cook  Crock Pot Chili is always a crowd pleaser. It is a great stress free recipe when company is coming over.  Don’t forget to serve these chili recipes up with the World’s Best Cornbread. I promise you this recipe doesn’t disappoint.

    best chili recipe

    The Best Chili Recipe


    George's Chili Recipe

    The best chili recipe.. rich, robust and super delicious! Top with sour cream, cheddar cheese and jalapeños to really throw it over the top.

    Course Main Course


    • 2 lbs lean ground beef
    • 1 cup chopped onion
    • 1 lb sage sausage
    • 7 to 8 cloves garlic finely chopped
    • 2 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 1/2   teaspoon ground red pepper cayenne
    • 1 teaspoon paprika
    • 2- 6 oz cans tomato paste
    • 1 3/4 cups beef broth
    • 1-12 ounce bottle dark beer or ale George used Ale
    • 3-8 ounce cans diced tomatoes with juice
    • 2-15 oz cans southwest style pinto beans
    • 1-15 oz can mild chili beans beans
    • 1-15 oz can western style ranch beans
    • 1-10 can mild Rotel diced tomatoes and green chiles undrained
    • salt and pepper to taste


    1. In a stock pot, over medium high heat brown beef and sausage, drain. Add in onion and garlic and cook over medium heat 8 to 10 minutes, stirring occasionally, until onions are translucent.
    2. Add all the spices and cook 5 minutes over medium heat. Stir in tomato paste and let cook while opening the lids on all the cans. Add remaining chili ingredients; stir until combined. Heat to boiling for a few minutes and stir constantly then reduce heat to low. Cover, simmer 4 hours stirring about every 20 minutes to prevent sticking to the bottom of the pot.
    3. Serve with crackers, cheese, or other things such as chopped jalapeño peppers or chopped fresh onions.

    Chili is a great meal for a crowd. When a have a lot of mouths to feed we also serve walking tacos. They are always a huge hit!

    Filed Under: Main Courses, Recipes  |  Tagged as: , , ,

    Leave a Comment


    1. Tandra
      Thursday, October 19th, 2017
      What is the difference between ranch style beans and southwest pinto beans? I have been unable to find southwest beans.
      • Cindy
        Monday, January 8th, 2018
        I am not sure about the difference between Ranch Style Beans and Southwest Pinto Beans. The can says Ranch Style Beans. Hoping someone can help us.
    2. Tandra
      Tuesday, October 17th, 2017
      Can't wait to make the chili! I do have a question though, my kiddos do not liked diced tomatoes. Do you think I could replace the diced tomatos and paste with crushed or pureed tomatoes? I will of course add the Rotel but I didn't know if crushed or pureed tomatoes would be a good sub for the diced and paste. Thanks for sharing this wonderful recipe!
      • Cindy
        Monday, January 8th, 2018
        Tandra, I think you would be fine making the tomato substitute... just remember the chili might not be as chunky and the paste adds a slight sweetness.
    3. Amy
      Friday, March 31st, 2017
      Thank you for this wonderful recipe....This is very good chili, some of the best I have ever had....I did add a bit more beef broth to make it a little less thick....Seriously, soooo good!
      • Cindy
        Tuesday, April 4th, 2017
        Thanks Amy, I will let George know! He thinks his recipe is the best ever!
      • Tandra
        Thursday, October 19th, 2017
        Where were you able to find southwest pinto beans? Are these just a different type of ranch style bean? Any help would be appreciated since I'm having trouble finding them😞.
    4. Erin
      Sunday, February 19th, 2017
      Just won our annual chili cook-off with this recipe, and it was our first time making chili! Only change was that we added some siracha at the end. Was a total hit!
      • Cindy
        Wednesday, April 5th, 2017
        Oh my goodness Erin! George is going to be thrilled!Congratulations!
    5. Jeromy
      Tuesday, January 12th, 2016
      Wow. Made this tonight. My son, who does not like chili, took one bite, smiled and said, “If I like it, you know it’s good!” I used ground bison (instead of beef) and for the beer I used Upside Brown Ale by Ommegang Brewery. A few small ‘spicy’ additions were 1/2 tsp ground chipotle and Brian’s suggestion of 1/2 cup of chopped pickeled jalapeños added 1 hour before done. Simply amazing chili. This has become my go-to recipe, hands down.
      • Tuesday, January 19th, 2016
        I am so glad you like it! Thanks for telling me.
    6. Judy Snyder
      Sunday, November 15th, 2015
      i bought most of ingredients for this recipe can not find 8 ounce cans of diced tomatoes they are 14 ounce wondering if this was a error and the 3 8 ounce cans are suppose to be tomato sauce can you please let me know asap thanks
    7. Shelly
      Saturday, September 27th, 2014
      What Ale was used in this recipe? I want to make this EXACTLY like George does. My husband won't eat chili and I am very picky so I am trying to hit 2 birds with one stone.
    8. Brian
      Friday, September 5th, 2014
      Wow. Awesome recipe! This was my first attempt @ making homemade chili. It was pretty easy. Followed the recipe to a "T" except used 1 can of light red kidney beans and 1 can of dark red kidney beans instead of the 2 cans of pinto beans. Also added a little less than 1/2 cup chopped pickled jalepenos about 1/2 hour before final cooking time for a little extra kick. Also, it was a little too watery for my taste so uncovered for the last hour of simmer to evaporate some of the liquid. Came out absolutely perfect. Can't wait to debut this for my iowa/iowa st. football party(go hawks!) Bravo George!
      • Suzan
        Wednesday, September 27th, 2017
        What exact type of beer did you use Brian?

        What exact type of Beer did George use?
    9. Tasha Hudgeons
      Monday, February 3rd, 2014
      I made this last night (minus the beer because I forgot to get it!) And it was delicious! I browned the meats and added the onion and garlic and spiced and stuck it in the crockpot with all the other ingredients for 6 hours. Everyone loved it :)
    10. Jana
      Saturday, February 1st, 2014
      I made your chili last night for my husband and he said it was the best chili he had ever eaten! That is quite the compliment since he LOVES chili and eats it all the time. Thanks George, I'm keeping this recipe!!!!
    11. Sue
      Tuesday, January 21st, 2014
      I'm considering making this but halving the recipe. We will never eat all this chili. Do I still cook it for 4 hours?
    12. elaine
      Monday, November 25th, 2013
      how many does this serve :)
    13. Amber
      Wednesday, November 13th, 2013
      Chili cookoff at work and won first place!!
    14. Amber
      Wednesday, November 13th, 2013
      This was delicious! I used it for a charity
    15. Monday, October 21st, 2013
      This looks like a really nice chilli. It'd be great for a pot luck too!
    16. Yvonne
      Sunday, October 20th, 2013
      I am not familiar with western style ranch beans. Where can you purchase them?
    17. Saturday, October 19th, 2013
      Way to go George! I'll give it a try!
    18. virginia hopper
      Thursday, October 17th, 2013
      I will need to scale down the recipe or else wait and make it for a church supper. Looks and sounds good.