The Best Chili Recipe
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Congratulations, you’ve found the actual BEST Chili Recipe! It’s won dozens of cook-offs and is about to knock your socks off. Made with bacon (and the option to omit bacon if needed) and ground beef and simmered on the stove for just 30 minutes, this is my family’s go-to cool weather comfort food.
Chili Cook-Off Champion!
Something savory/cozy for you today because believe it or not Fall is here, which means cold weather and hearty comfort foods like baked ziti, my favorite meatball recipe, and this best chili recipe!
This recipe is actually one that I shared last year, and since then I’ve made it probably 50 times. Not only am I completely obsessed with it, as of this writing it’s also won over two dozen Chili Cook-offs! While I’ve never entered it into a cook-off myself, so many of you who have tried this chili recipe have commented or e-mailed me that it’s taken home first place and I don’t even know how to express how happy that makes me!
So, yeah, I do feel a little bit extra proud of this chili cook-off champ recipe right here.
Not only does it taste amazing, it’s shockingly simple to make. Basic, no-fuss ingredients and just 30 minutes of simmering yield a complex and rich flavor that’s simply unparalleled.
This best chili recipe (alternating weekly with my potato soup) is on regular dinner rotation for me as soon as the weather starts to dip below 70 degrees. It’s easy to make, incredibly filling, and the flavor is out of this world.
Let’s get started.
How to Make the Actual Best Chili Recipe
- Start with bacon! Cook until crisp, remove to a paper-towel lined plate, and reserve a bit of the grease for cooking your veggies. The flavor that develops from this step elevates a great chili recipe to the best chili recipe.
- Cook your onion and pepper until soft, add garlic and cook until fragrant.
- Add your ground beef, cook until mostly browned (but not all the way cooked through).
- Add all your seasonings.
- Stir well, cooking beef through.
- Add the remaining ingredients (and your bacon from step 1!), give everything a good stir, and allow to simmer for at least 30 minutes and until liquid is reduced.
Tip: Make your chili even better by choosing the right toppings when you serve it! Sour cream is a must, but shredded cheddar, corn chips, sliced jalapeños, avocado, or green onions are all great choices, too!
Frequently Asked Questions
Yes, leftovers can be frozen in an airtight container for at least 3 months.
Kind of. For best flavor, you will still need to follow steps 1-4 of the recipe as written, then you can transfer everything to the crockpot and heat it there (I don’t add the bacon back in until I’m ready to serve). Cook on low until ready to serve.
The bacon imparts an incredible flavor and is the secret ingredient that makes this chili the best chili recipe and an award winner. If you’re entering a cook-off, use it! However, you can leave it out if you absolutely must. Please see the notes in the recipe for instructions on making this chili bacon-free.
I most often use 90% lean ground beef but any percentage will work just fine (I’ve used all of them, but usually end up draining some grease if I use 80%). Ground turkey or chicken or really any ground meat will work here, but keep in mind the flavor will be slightly altered!
What Goes Well with Chili?
Obviously, bread is my chili side-dishes of choice. Because this chili is so hearty and filling on its own, a slice of cornbread makes for a sufficient side for chili.
Enjoy, and make sure to check out my other easy dinner recipes!! And make sure you let me know what you think when you try this! I love hearing about the cook-offs it wins and if you really agree that it’s the all-time BEST chili recipe!
Let’s cook together! Make sure to check out the how-to VIDEO in the recipe card!
The Best Chili Recipe (Award Winning!)
Ingredients
- 5 strips uncooked bacon, chopped¹
- 1 large yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 3 cloves garlic, minced (about 1 Tablespoon)
- 1 lb ground beef, (455g) (I use 90% but any will work)
- 1 Tablespoon brown sugar
- 1 Tablespoon chili powder²
- 1 Tablespoon ancho chili powder²
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ¾ teaspoons ground black pepper
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper³
- 1 ¼ cup beef broth, (295ml)
- 15 oz can dark red kidney beans, lightly rinsed and drained (425g)
- 15 oz can black beans, lightly rinsed and drained (425)
- 14.5 oz can diced fire roasted tomatoes, undrained (411g)
- 7- oz can fire roasted green chilis, (198g)
- ¼ cup tomato paste, (66g)
- 1 Tablespoon Worcestershire sauce
- Preferred toppings, particularly sour cream, shredded cheddar cheese, and corn chips
Instructions
- Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.5 strips uncooked bacon
- Add onion and pepper and cook until softened, about 3-5 minutes.1 large yellow onion, 1 red bell pepper
- Add garlic and cook until fragrant (about 30 seconds).3 cloves garlic
- Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.1 lb ground beef, 1 Tablespoon brown sugar, 1 Tablespoon chili powder², 1 Tablespoon ancho chili powder², 1 ½ teaspoons smoked paprika, 1 teaspoon cumin, 1 teaspoon onion powder, ¾ teaspoons ground black pepper, ½ teaspoon salt, ⅛ teaspoon cayenne pepper³
- Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.1 ¼ cup beef broth, 15 oz can dark red kidney beans, 15 oz can black beans, 14.5 oz can diced fire roasted tomatoes, 7- oz can fire roasted green chilis, ¼ cup tomato paste, 1 Tablespoon Worcestershire sauce
- Bring to a boil and cook 1-2 minutes, stirring frequently.
- Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
- Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)Preferred toppings
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I originally shared this chili recipe 10/05/2018. Post has been updated to include more notes, a video, and more helpful information 09/11/2019.
Made this recipe and it was very tasty. Will make again.
I’m so glad you enjoyed it so much, Sharon! 🙂
I made this Chili last night and it was delicious. The only thing different that I did was I only used black beans. I had all of the other ingredients except for the red kidney beans. The best chili I have ever made. Thank you for the inspiration. I also made the garlic knots. Oh my! They were incredible! Very good directions on all of your recipes. I have cooked for over 50 years and have recently lost my desire to cook, but now I feel like I have new inspiration with your easy to follow directions. I can’t wait to try more. I hope you post more savory dishes.
I am so glad you enjoyed it so much, Cathy! I do try to work in some savory recipes from time to time. 🙂
What do you think about adding smoked chuck roast to this?
Sounds delicious! 🙂
Can you make this without beans?
Hi Jennifer! The chili would be missing a lot of substance but it would probably still turn out. 🙂
How would feel about making it with 2 lbs of ground meat instead of beans?
Hi Lauren! I honestly don’t know since I haven’t tried it. It could end up being a meat soup but could definitely still be good. 🙂
I am not a cook at all. I eat out every night. I made this last night, and it was unbelievable! Super easy to make as well.
I am so glad you enjoyed it so much! 🙂
I tried this yesterday, it came out very good on my first try. Thanks for sharing !
I’m so glad you enjoyed the chili, Ismael! Thank you so much for commenting 🙂
This looks amazing! Any way to make a keto version? What could I use instead of beans? 🤗
Hi Denita! You can leave the beans out, but they really help make the chili really hearty.
I love this chili! So good! Not too spicy, just perfect! Sorry to say , our son likes aunt Anna’s more but we loved it!
I’m glad you enjoyed it so much, Kevin!
Thank you! I won our family’s first chili cook off with this recipe and a few small tweaks. The frame of what I did is the same, but used less bacon and subbed with 2 tbsp butter, canned tomatoes with garlic and onions instead of whole onion and added more beans and half a green pepper. SO GOOD!
I’m so glad you enjoyed it so much, Ellen! 🙂
I want to double the meat and I want to confirm that I need to double all of the ingredients. I like a strong rich flavored chili. Is this a strong flavor chili? I am going to make it for the first time tonite.
Hi Tammy! Yes if you double this recipe you will need to double all of the ingredients. I would say this is definitely a strong, rich flavored chili. 🙂
just made your chili recipe again along with your cornbread recipe, i cannot explain to you in words how much I love these, and just about all of your recipes, and my family loves them too sooooo much, the onlu downside of having found you and your scrumptious recipes is that i cant stop eating and loving to eat these recipes and now need the next size up in clothing…..but da*n, it is worth every. single. calorie. so keep them coming and thank you so much!
Thank you so much, Sally! I really appreciate you taking the time to leave this comment and I hope everyone continues to enjoy the recipes. 🙂
So good! I added 1 can of ROTEL and it gave it just the right amount of kick. Will definitely make again. Thank you!!!
I am glad that you enjoyed it, Lynn! Thank you for commenting. 🙂
I made this last week, it’s absolutely delicious! There wasn’t enough leftover though, so I’m going to double it, and make it again this week! The seasonings were just right for our family. I didn’t have ancho chili powder, but I may pick some up. This is my favourite website for recipes!
I am so happy to hear that my site has become a favorite of yours, Kristi! I am also glad that the chili was such a hit! I hope that your next batch is enjoyed just as much as the first. Thanks for commenting. 🙂
Sam,
I made a double batch of this amazing chili on Sunday. I substituted ground turkey for half the meat. Everyone loved it! The chili that I used to make was pretty good, but this is better. Thank you for such an easy to prepare, totally delicious recipe! Whenever chili is requested, this will be my go-to.
I am so glad everyone enjoys it so much, Joni! 🙂
Made the chili tonight. My husband loved it. We sat outside & ate it by the fire pit in the dark. Love your recipes.
That sounds so cozy! I’m so glad you both enjoyed, Kathy! Thank you so much for commenting <3
Hi! I’m going to make this tomorrow. Could you tell me how much a serving is? (So I can record and track it properly)
Thank you in advance!
Hi Sydney! Unfortunately I have never measured it out after I have made it, but I will make it this week and report back. I hope you enjoyed it! 🙂