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.
I made this last night, and it was extremely good. I did have to make a couple modifications due to my current refrigerator contents. I used about 1.5# of beef stew meat and 1.3# of coarsely ground beef, far more than the recipe specifies. And I added 1/2 of a green pepper in addition to the red bell pepper in the recipe as well as an additional 1/2 of a white onion. And I used some roasted Hatch green chiles that I had recently thawed. Again, this is what I had on hand and had to use before it spoiled. But overall the result was great. I’ve never used ancho chili powder or black beans in my chili before, and they definitely add a unique flavor twist.
I’m so glad you enjoyed it so much, Paul! 🙂
This was delish! I love how it was hearty with the beans but had a hint of sweetness. I used maple bacon since it is what I had. I also added mexican shredded cheese, sour cream and jalapeno slices for toppings. I will be saving this and will definitely be making it again. Thank you!
I’m so glad you enjoyed it so much, Cori! 🙂
Can I simmer this longer, or will it hurt the flavor and texture.
Hi Olivia! This should do well simmering longer. 🙂
Tastes differ on chili, so for me, this isn’t the best chili, but it is excellent. I like my chili more tomatoey, so I’ll use tomato sauce instead of beef broth next time. I’ll also cut the cumin in half. I don’t imagine any other changes are needed to make it the best chili for my taste. It is exactly the thickness I like, which many chilis aren’t. I used 8 oz of fire-roasted peppers, because my store only had 4-oz cans. I’m sure it didn’t make much difference.
Added note: This chili makes excellent nachos!
Definitely! 🙂
If I’m using ground turkey, do I still use beef broth?
Hi Melody! You will need to add the broth still. 🙂
I just made this chili for the first time it’s excellent best I’ve ever had definitely a keeper everyone who’s tried it wants the recipe I won’t give it to them 😛
I’m so glad everyone enjoyed it so much, Paul! 🙂
BEST chili I have ever had. But a question…how small should the bacon be chopped up before cooking it, and what is the best method to chop it? Or I don’t know how to do it right. Thanks so much!
I’m so glad you enjoyed it, Debbie! The easiest way I have found to cut it is to use kitchen sheers. You can use a really sharp knife to slice it into pieces as well. You want small bite sized pieces. 🙂
If you partially freeze it, it won’t be so hard to handle.
But now that I’ve done it with kitchen shears, that’s the only way I will do it from now on. It was like cutting paper – fast and easy!
Made a double batch of this for the superbowl. It is fantastic. More chopping than I typically do but worth it for the final product.
I’m so glad everyone enjoyed it so much, Lauren! 🙂
Wasn’t a fan of the Soggy bacon
I think this is the lowest rating this recipe has ever received. 🤣 I’m sorry it wasn’t a hit for you.
Just made this for the game – so good – had it with your cornbread and made tacos too!
I’m so glad you enjoyed it so much, Hope! Cornbread is the perfect pairing for this chili. 🙂
Just won 2nd place with this. Doubled it and used half bison/half beef. Added white pepper and allspice and a half a can of beer.
I’m so glad you enjoyed it so much, Matt! 🙂
I made your Chile and I think it was fabulous. I did add 1 tablespopns of Cocoa
I am so glad that you enjoyed the recipe, Howard. Thanks for commenting. 🙂
Just made the chili but with ground turkey. Scrumptious 😁!
I’m so glad you enjoyed it so much, Perrie! 🙂
Love this recipe. Even with a few substitutions it came out great. I didn’t have fire roasted tomatoes or fire roasted chilies but regular tomatoes and a can of jalapeños worked. I also didn’t have chili powder so I used taco seasoning. I bet the fire roasted is even better. Hubby loved it during Super Bowl.
I am so glad everyone enjoyed it so much, Azalea! 🙂
I made this Chili today, this is a very good recipe the flavors are well defined and the whole family from 18 months old to 58 enjoyed it.,this one is a keeper. Thank you
I’m so glad everyone enjoyed it so much, Karen! 🙂
Made this chili recipe as my 1st time making chili & this will be my go to chili recipe. Has just the right amount of heat & a hint of smoky flavor. The bacon is a great addition.
I’m so glad you enjoyed it so much, Jason! 🙂
Hi, would corn be okay to add to this chili? Is this mild enough for kids? Thanks for sharing the recipe!
Hi Natalee! You could add some corn if you’d like. It has a little bit of spice but I wouldn’t say it’s overly spicy. My husband enjoys it and he normally doesn’t do spicy things very well. 🙂
Just made it I love it I made it in my cast iron Dutch oven
I’m so glad you enjoyed it! 🙂