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.
This won my neighborhood’s chili cook off!!! It had such a nice flavor, and the right amount was of heat. I would recommend making it the night before you need it, and letting it sit overnight to really let the flavors develop. I did add a little more beef stock the day of the cook off, and it had the perfect consistency. This is by far the best chili I’ve ever had or made!! Thank you so much for this recipe!!
We’re so happy you love it, Ava! Thanks for letting us know it was a winner–and congrats on the win! Enjoy 😊
The best chili I’ve ever made
We love hearing that, Darlene! Thanks so much for your five star review ❤️
New to your blog…love love love this recipe and my family does too! I make a triple batch and freeze a bunch.
I add 3 small triangles of Abuelita Mexican chocolate and I use a bourbon flavored bacon.
It’s soooo scrumptious!
Thank you!
Tina
New to your blog…love love love this recipe and my family does too! I make a triple batch and freeze a bunch.
I add 3 small triangles of Abuelita Mexican chocolate and I use a bourbon flavored bacon.
It’s soooo scrumptious!
Thank you!
Tina
Best recipe I have made yet.
Thanks so much for your five star review, Cindy! We’re so happy you loved it.
This was delicious! My whole family loved it! I didn’t have the “ancho” chili powder, so I doubled the chili powder. I also had a can of chili ready tomatoes and used that instead of fire roasted tomatoes. Turned out amazing! Thanks for the recipe!
Sounds delicious, Stacey! We’re so happy everyone loved the chili 😊 Thanks for your review!
Made this on Wednesday, I omitted the cumin, added one extra can of beans (hubby like more beans in his chili) and added more cayenne, it was delicious!! Had leftover chili today and even better! This truly is the best chili recipe, thank you.
Thanks so much for your five star review, Karen! We’re so happy you loved our chili. 😊
What type of brown sugar is recommended? Light or dark ?
Either will work, but our preference is the dark brown (a tad sweeter). We hope you love this chili, Venci!
Won a chili contest last night with this. Added a jalapeno, more beef broth and a cup of water. Could NOT stop eating it all night.
Yay! So glad to hear this, Kelly! Thank you so much for letting me know how it turned out!
Best chili I have ever made!!! We all loved it.
Meant to tell comment but a while back(last year lol) I won 1st place 🥇 n our church chili cook off contest. I added smoked chuck roast to it. This year will be adding smoked brisket. Love the recipe.
I’m so happy to hear this, Jonathan! Thank you so much for letting me know how it turned out for you, LOVE the sound of the smoked brisket… YUM!
I’m always on the lookout for a great chili recipe and this one hits the mark! Nice blend of flavors. I really enjoyed it!
Thanks for letting us know this recipe was a hit for you, Sharon! We’re so glad you loved it 🙂
I just cannot get over how wonderful this chili is I kid you not I made a batch then three days later I had to double it because everybody wanted some and I literally am making another batch tripling it right now….it is the best chili ever thank you so much for sharing
We’re so happy to hear you loved it so much, Kimberly! ❤️
I usually don’t post comments. I usually am not the biggest fan of chili either. Made this EXACTLY the way the recipe goes for my partner in crime and I am over the moon happy with how delish this is!!! Definitely a keeper! Yummmm 😋
Wow, how nice to hear! We’re so glad you loved this one, Sheryl ❤️
Just made this chili recipe tonight. It is delicious! The only thing I did different was add 1 cup of beer and used the entire can of tomato paste (6 oz.). I also substituted a chopped jalapeno for the cayenne. I’ve been searching for the perfect chili recipe and I’m pretty sure I found it!
Sounds absolutely delicious, Myra! So glad you loved this one. 🙂
I’ve been making this for 2 years now and it’s the only chili recipe I’ll ever use! Bravo!
We love hearing this, Marissa! So glad this is a staple in your house. 🙂
The.Best. Ever! Thank you for sharing!
Thank you for this recipe. I used ground venison and it came out awesome!!!
So happy to hear it turned out so well for you, Andy! Thank you for trying my recipe and for commenting!
Making this today. Can’t wait to taste it.
I hope you love it! 🙂
I won 1st place out of 12 chili’s at our community Car Show and Chili Cook’Off last Sunday!!!! I was present w/ the Golden Ladle Award!! Hahaha soooo awesome! Thank you!!!!
That is so awesome, Jeanne! I love hearing this. 🙂
Some of the best chili I’ve eaten. I make this exactly like the recipe says only I swap out hamburger occasionally for left over smoked meat. Like pulled pork, brisket, or prime rib and omg its even better. Also I had a small can of Chipotle sauce to give it a little more heat
I’m so glad you enjoyed it so much, Darryl! 🙂