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.
Is there a way I can omit the beans. I’ve been wanting chili cheese fries and it makes more sense to use leftover chili. I’d use canned chili but I don’t like it
Hi Nyaziah! You can just omit the beans if you’d like. 🙂
I have never made a good Chili until I made this.
It really brings the heat so if you don’t spicy tame it down ahead of time.
Replacing the kidney beans with white beans is also a good alternative.
Serving the Chili over rice with a dollop of Sour Cream is my favorite way to enjoy this delicious recipe.
Thank You,
Brian
I’m so glad you enjoyed it so much, Brian! 🙂
I am a teacher and getting ready to go back to school. That means freezing as many recipes for easy family dinners as I can this month! I would like to make/freeze several batches of this chili. My spice rack currently has regular Chili Powder and a Chipotle Chili Pepper Powder. Can I us the Chipotle instead of Ancho Chili Powder? I have been a vegetarian for 35 years. I still make meat dishes for the family but I am not sure about how this would change taste? Any thoughts?
Hi Laurie! If you like the taste of chipotle chili powder you can certainly use it, or you can just use all regular chili powder which is what I do when I run out of ancho chili powder. 🙂
I only left out the cumin, cayenne and chilies. It was delicious. I even have used it on hot dogs and they are fantastic as well. Great recipe!
I’m so glad you enjoyed it so much, John! 🙂
Once you have the spices down pat, you’ll just need to cook your food on the stove. I usually find that the stovetop works best for me as long as I have a stove that can handle hot pans. You’ll want to cook your chili at about 160 degrees so it will be nice and hot.
It really IS award winning — I came in 1st out of 40 entries with this! My only “tweak” was instead of the “fire roasted tomatoes” and “fire roasted green chilis” I used a can of chili-seasoned tomatoes (just because it was easier). Also added about a teaspoon of chopped jalapeno just because I had it, but it certainly doesn’t need it for heat or flavor!
I am so thrilled to hear this, Laurie!! Thank you so much for trying my recipe and letting me know how it turned out for you, and for sharing your alterations! 🙂
Hi. Made your recipe almost to the letter. I was missing a few spices, but found doubling some and subsisting another worked out well. The final outcome was fantastic!! This recipe is a definite keeper. Thank you for sharing it.
I’m so glad you enjoyed it so much, Steven! 🙂
I followed the recipe EXACTLY. My husband and adult children said it was THE BEST chili they’ve ever eaten. This recipe is perfect. I am claiming this as my favorite chili recipe. Thank you.
I’m so glad everyone enjoyed it so much, Alexis! 🙂
Excellent recipe! Thank you! I increased the ‘heat’ as you suggested and my son called it ‘magnificant’!
I’m so glad everyone enjoyed it, Patti! 🙂
I’ve been using this recipe for years!!!!! It’s def one of the best, if not, it’s the BEST out there! It’s very easy and simple to follow through. Awesome recipe!! Yum!
I’m so glad you enjoyed it so much, Daisy! 🙂
Hands down the best chili recipe. I used two different grinds of beef. One lb regular ground beef and one lb very course ground beef. I used my own chili seasoning. I added Rotel spicy tomatoes and half a tablespoon of tomato paste, I’m not a big fan of tomato paste. I also added one seeded jalapeño pepper chopped. I like very spicy food but not ridiculously hot. For my secret ingredient other than my chili seasoning, is about half a tablespoon of Demitris chipotle-habanero Bloody Mary mix.
I’m so glad you enjoyed it so much, Joseph! 🙂
Best chili ever!
Great recipe. Used 2.5 lbs of beef instead of 1lb and added a dash of cinnamon and 2 tbsps of hot espresso and it came out amazing. Everything else i kept the same. Also made some cornbread and it made for an unforgettable dinner.
I’m so glad you enjoyed it so much, Melissa! 🙂
You don’t mention specifically the servicing size. Do I just add up the grams of carbs + protein + fat = 131g per serving. In other words, did the regular size bowl I just ate (430g) just give me over 2000 calories??? 🥺
If you ate 1 2/3 cup of the chili, then you consumed 611 calories.
Could I add Chocolate to this recipe. I have some recipes, that say add
2 oz. of unsweet dark chocolate. They say it adds boldness in flavor as well as
color. What do you think?
Hi Sonya! This chili has lots of flavor already but you could try adding it if you’d like. 🙂
OK. A few changes have made the best chili for Sam into the best chili for Bruce. I eliminated the cayenne, because I like my chili very mild (mainly because Mom’s chili was totally mild), and cut the cumin in half. Because I like tomatoey chili, I used 6 oz of tomato paste (because that’s how much is in a can) instead of 4, and used 15 oz of tomato sauce instead of the beef broth. This time, I used the brown sugar, because I trust you, and it’s only 1 Tbl anyway. As before, I used 8 oz of fire-roasted chilis, because my grocery has 4-oz cans. So, it’s still very much your recipe, but adapted to my preferences. Good job, Sam!
It’s always nice to be able to tweak something to your tastes. I’m glad you enjoyed it. 🙂
Delicious!!!
We made this the other week this recipe is a keeper!
liked the addition of bacon and black beans
I’m glad you enjoyed, David! Thank you so much for letting me know how it turned out for you, I really appreciate it! 🙂
We won 3rd place out of 15 at our boat club! Definitely award winning
Woohoo! Thank you so much for trying my recipe and letting me know how it turned out for you, Tristen, I really appreciate it! 🙂