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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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.
Linda
Does thIs recipe make a real spicy chili?
Sam
Hi Linda! The spice is quite mild, honestly. If you are concerned about any spiciness I would completely leave out the cayenne pepper and make sure you use mild chilis, my 2 year old son will eat this chili without issue this way. If you’re looking for more heat, you can always increase the cayenne or use medium/hot chilis instead. I hope that helps! 🙂
Debi Ford
Could i make this without the bacon or beef and double the beans?
Sam
Hi Debi! While you *could*, please keep in mind that a large majority of the flavor comes from both the bacon and the beef, and eliminating both of these ingredients will vastly change (and, unfortunately, diminish) the rich flavor of the chili.
Kathy Wells
This is a superb chili recipe. Love the flavors that the bacon and spices used to make this chili taste so hearty
Emily @ Sugar Spun Run
The bacon is a real game changer! We’re so happy you love the chili, Kathy. Enjoy 😊
Julie
Just wanted to share that we won a competition with this, thanks!
Emily @ Sugar Spun Run
Awesome–congrats!! Thank you for letting us know, Julie 😊
Constanza
Love it!
Katelyn
Can this be made in a slow cooker? Busy mom of 4 here!
Emily @ Sugar Spun Run
Hi Katelyn! We don’t recommend it. If you did, we’d suggest preparing everything in a pot on the stove and then transferring to a slow cooker to simmer until ready. You really get good flavors from cooking the bacon and ground beef in the same pot.
Angie Harrod
I tried your chilli at my grandsons Birthday party. Everyone loved it! You don’t get the typical tomato flavor first. You get to enjoy the two different Chilli powders and the smoked paprika. The bacon is a must!! If you cook it till real crisp, it just melts in with all the other flavors. I also added a bottle of beer and 2 large cans of chilli beans. Pinto beans, replaced black beans,I love kidney beans,so they stayed. I made it for 20-24 people,so it was times 4. But not a drop was leftover. Thank you very much. You’re my new version of “grandmas chilli”.
Emily @ Sugar Spun Run
We’re so happy you loved this recipe, Angie! Thanks so much for your five star rating ❤️
Neil
What red pepper would you recommend
Sam
Hi Neil! I use a red bell pepper in this recipe.
CHRISTOPHER MILLER
Sorry did not like the chili recipe. I actually have won and judged chili cook-offs. Ditch the sugar, triple the spices and it just might get best improved. Thanks
Sam
I’m disappointed to hear this, Christopher! Did you try the chili, I wasn’t sure from your comment and the suggestion to triple the spices 🤯/lose the sugar just makes me have to ask. Not to brag, but I will say, I think this is my first negative review on this recipe in over 550 comments and this recipe has now won nearly 50 chili cook-offs (that I’ve been informed of), just evidently not ones where you were the judge 😉
Josh
Might be one of those freaks, and I mean that in the best way possible, that likes their food basically on fire to the point you cant even taste the flavor anymore. Bout the only reason I could see following his advice would be a good idea. This recipe sounds amazing might make a few changes myself just cause I have trouble with certain veggies. The flavor profile looks fantastic though. Definitely will be giving this one a shot as close to recipe as I can tolerate.
Debbie Decker
Sam. I love chili and have many recipes that are all very different. I just had a big bowl of yours and loved it. I will add a little more heat when I make it, but this one is definitely going into my recipe collection. Thanks for sharing it !
Emily @ Sugar Spun Run
We’re so happy you loved it, Debbie! Enjoy ❤️
Nesha
Tried this and this by far is my favorite chili recipe I’ll be using from now on!!🤩🤩
Emily @ Sugar Spun Run
We’re so happy to hear that, Nesha! Thanks so much for commenting 😊
Julie
Both me and my husband loved this chili! It was thick and full of flavor but not too spicy. I will definitely make this again and pass the recipe on to my family and friends, it’s delicious!
Emily @ Sugar Spun Run
Wonderful! Thanks so much for letting us know how it turned out for you, Julie! Enjoy ❤️
Kris
Well I won! Best overall chili with this recipe! I added a little more brown sugar and doubled the recipe! Thank you so much so sharing- this chili is so delicious!
Sam
Woohoo! I am so happy to hear this, Kris! Thank you so much for letting me know how the recipe turned out for you, and congrats on the win! 🙂
Chris Hazlewood
I found your recipe and decided that even if it did not win at my company’s chili cook-off, it would be enjoyed by many as we also use the cook-off to raise funds for a local charity.
And it WON 1st place!
Sam
This is fantastic, Chris! I’m so happy to hear it, thank you so much for letting me know how it turned out for you and thank you so much for trying my recipe (and a big congratulations on the win!).
Jen
This may be a dumb question, but if you use 80% ground beef how do you drain it without losing flavor since you’ve already added all the spices and such?
Emily @ Sugar Spun Run
Hi Jen! We recommend using 85-90% lean beef to avoid this. You could just leave the grease in there if it’s not too much, or you could scoop it out with a spoon. You will want to check your seasonings afterward just to make sure everything is still balanced though! We hope you love the chili 😊
Ken
Definitely the best chili recipe I’ve made. Looking forward to many more batches.
Emily @ Sugar Spun Run
Thank you for your five star review, Ken! Enjoy the chili!
Kris
Hi! I love this chili! It’s amazing! I tested it out a few weeks ago and I’m definitely making this chili for a cook off next weekend, if I double it will it fit in my 7 qt crockpot? Just want to be sure there’s enough for everyone😋
Emily @ Sugar Spun Run
Hi Kris! We’re so happy you love this chili! This recipe as is will make 10 cups of chili, so if you double it, you’ll have 20 cups or 5 quarts. Hope that’s helpful! Good luck in the cook off–please let us know how it goes 😊
Jo Anne Creswell
Well, I have to tell you something! I came across your recipe earlier this week and decided to give it a try for our annual neighborhood chili cook off today……and it WON! Absolutely amazing and a definite keeper to be used again! Thank you so much for sharing this recipe! 😍
Emily @ Sugar Spun Run
We love hearing this, Jo Anne! Thanks so much for using our recipe and letting us know how it went. Enjoy the chili and your big win! 😊
Sue
It is the best chilli recipe I’ve tried …Now its a keeper recipe and I’ve made this a million times..I freeze it for our weekend meals ..my husband love it so much ..he said this is the best chilli recipe ..well thanks to Sam/sugar spun run ..love you girl and thank you ..
Sam
I’m so happy to hear this, Sue! thank you so much for letting me know how it turned out for you, I’m so glad to hear it! 🙂