I Asked 4 Chefs for Their Favorite Canned Chili, and These 2 Tied for the Top Spot

Sure, ketchup, mustard, mayo, and ranch get lots of love, but if we’re being honest, one of our favorite “condiments” is chili. The meaty, zesty masterpiece shines on everything from spaghetti (hat tip to our friends in Cincinnati!) to baked potatoes and hot dogs.

That said, beef-based stew is certainly satisfying and delicious enough to enjoy on its own or paired with cornbread or even a cinnamon roll (don’t knock it ’til you try it). When afforded the time and energy, tending to a big pot of homemade chili simmering on the stove all day feels perfectly cozy and soul-warming. But our schedules and energy levels don’t always allow for that. Enter: canned chili.

We’re not alone in turning to canned chili when crunched for time. Chefs do too, and today, they’re spilling all the details about what they look for when they stock up, including the brands that are worthy of a space on your pantry shelf.

Our Panel of Chili-Judging Chefs

• George Duran, a celebrity chef in New York City
• Jamie Milne, a recipe developer, content creator, and author of “Everything Delish,” who splits her time between Toronto and New York City
• MacKenzie Smith, a New Smyrna Beach, Florida-based food blogger and author of “Grilled Cheese Social“
• Peter Som, a New York City-based award-winning fashion designer, culinary creator, lifestyle expert, and the author of “Family Style“

Qualities of the Best Canned Chili

“I actually consider myself to be a bit of a chili connoisseur,” cookbook author Jamie Milne tells us. “There’s no such thing as too much chili in my books!” However, there is such a thing as too much chili if it doesn’t check all the boxes, coming up short on the flavor front. 

Here’s what Milne and three of her fellow chili-loving chef pals seek out when shopping for canned chili.

• Bold flavor. Chilis that are watery, bland, metallic, overly salty or sweet, artificial, or overly processed are out. “If I open a can and it reminds me of a school cafeteria, I’m out,” admits celebrity chef George Duran. What’s in: “Flavor! Not the kind of flat tomato paste note, but something that actually tastes like the chili has been simmered on a stove for hours.” Chili powder, cumin, and paprika are welcome cast members, adds Peter Som, “and there should be just enough acidity to keep it lively. Chili should have a bold but balanced spice profile.”
• Chunky and hearty consistency. Thickness is key if you want your chili to feel like a filling meal. Duran jokes, “No one wants a can of chili that looks like it’s already been chewed!” The best chilis are hearty and scoopable, and “practically beg for crushed corn chips, sour cream, and a handful of cilantro” to round out the experience, says author MacKenzie Smith.
• High-quality ingredients. Before purchasing just any canned chili, turn the package over and glance at the ingredient list. “I’m picky about a couple of key things: The ingredients have to be high-quality,” Milne notes, adding that the formula needs to be balanced. “I can’t stand when chili tastes too tomato-y! I want every bite to be packed with hearty ingredients,” she adds.

The Best Canned Chili, According to Chefs

While Hormel, Campbell’s, and Stagg dominate the supermarket shelf real estate, our panel of experts selected two brands that can claim the number one spot in pantries. According to these chefs, the best canned chilis are Wendy’s Chili and Amy’s Organic Spicy Chili, which tied at the top with two votes each.

Inspired by the classic fast food chain recipe, Wendy’s Chili “is genuinely so good,” says Smith. Although the canned version doesn’t come with a Frosty or a side of fries, “the texture feels hearty without being heavy, the tomato flavor tastes surprisingly fresh, and it somehow manages to feel homemade in a way most canned chilis don’t. It doesn’t have that weird, gloppy mystery-meat vibe some canned chilis do.”

Plus, you can purchase it with or without beans to match your personal preference. Regardless of which option you choose, Smith confirms that both canned chili options have no hint of metallic flavor.

For Milne, “Wendy’s never disappoints. It delivers that chunky, flavor-packed bite I look for.” Instead of being overwhelmed with burn-your-face-off spices, Wendy’s Chili is scented with green pepper, chili peppers, and garlic powder. In other words, “the heat is practically non-existent, so I can add my own level of spice, [and] my kids enjoy it, too. Wendy’s Chili is balanced, cozy, and straight-up craveable.”

If you prefer your chili with a bit more kick, Milne and Duran recommend Amy’s Organic Spicy Chili. “Yes, I know it’s vegan. That’s the part that blows my mind. I’m a carnivore through and through, but somehow this vegan chili hits harder than most beef chilis out there,” Duran says. “It doesn’t scream, ‘I’m healthy!’ It just tastes like good chili. Honestly, if you served this to me blindfolded, I’d start looking for the beef!”

According to Duran, organic tofu often behaves like ground meat, adding that “the texture is rich and satisfying. I don’t know what kind of sorcery this is!” Milne agrees, describing the consistency as “wholesome and hearty, not thin or overly tomato-y like a lot of chilis can be.” Thanks to jalapeño and bell peppers, garlic, and “spices,” Amy’s Organic Spicy Chili “has a perfect balance of heat and spice without going nuclear,” Duran assures.

Honorable Mention

For Som, there’s one other brand worthy of your canned chili consideration: Wolf Chili, which is available with or without beans. Both options include beef and pork, resulting in a recipe that’s “rich, meaty, and well-seasoned, with enough backbone to stand on their own or take on whatever twists you want to add,” Som tells us. For an unexpected addition, whole rolled oats ensure each bite “eats like comfort food, not an afterthought. Compared to most canned soups, it’s more substantial and layered,” confirms Som.

How to Serve Chili Chef-Style

These canned chilis already crush the competition—and conquer hunger—on their own, but if you’d like to take them to the next level, here are a few serving suggestions from the pros:

• Top with any or all of the following: shredded cheese, sour cream, pickled red onions, diced avocados, crushed red pepper, hot sauce, fresh lime juice, and/or crushed tortilla chips
• Stir in a spoonful of chopped canned chipotle in adobo sauce
• Fold in roasted corn kernels
• Mix in a few scoops of jalapeño pub cheese
• Scoop up with warm corn tortillas
• Pair it with toasted sourdough bread slathered in butter

Copycat Canned Chili Menu

The exact recipes for Amy’s vegan chili and Wolf’s double-meat chili are under lock and key. But if you prefer to make chili from scratch using these best canned chili picks as inspiration, we’re happy to dish up our guide for making Just Like Wendy’s Chili. (Psst…try whipping up our Copycat Wendy’s Chocolate Frosty and Chef John’s French Fries on the side to recreate the full restaurant experience.)