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.
Alyssa
What if I don’t have beef, will it affect anything?
Emily @ Sugar Spun Run
Hi Alyssa! Some people have used ground turkey, ground bison, or ground venison instead. Any of those will work! 🙂
Alicia
This is a great recipe. I made it for a dinner party and it was a hyge hit! I made a couple changes. I used venison instead of beef. Also, the recipe turned out to be VERY hearty, and I like it a little more soupy. So, I omitted the tomato paste and used tomato sauce instead. I will definitely use this recipe again.
Emily @ Sugar Spun Run
We’re so glad you liked it, Alicia! Thanks for trying our recipe ❤
Kristen
This recipe was amazing. Although I didn’t win the chili cook off, I received many positive feedbacks. This is probably my new chili recipe!
Emily @ Sugar Spun Run
While we’re sad you didn’t win your cookoff, we’re thrilled that you found your new chili recipe! Thanks so much for letting us know how it went for you, Kristen. Enjoy 😊
Liane
can i can it? water bath it by 75 minutes on 100 grades?
Emily @ Sugar Spun Run
Hi Liane! We don’t have experience with canning, so we can’t advise on how it would work. If you try it, let us know how it goes!
Dianna
If you can can it at all, I think you would have to use the pressure canner method rather than water bath. Anything with meat cannot be safely canned using a water bath method. Search on the internet about pressure canning. Here is a link to help: https://nchfp.uga.edu/publications/uga/using_press_canners.html
Lee
I made this for friends on a cold Saturday night. I had crusty bread and a large salad. I loved this recipe. So delicious. I would also, love it over rice. I added chickpeas as well. I am making your cheesecake recipe as I type. Can’t wait to try it tomorrow.
Emily @ Sugar Spun Run
We’re so happy you enjoyed the chili, Lee! Thanks so much for coming back to leave a review. Please let us know how you like the cheesecake too 😊
hynes jim
On a exceptionally cold day here in south central Texas, this was just what the Dr. ordered. Another great recipe from SSR. Thanks.
Emily @ Sugar Spun Run
Sounds like the perfect day to make this recipe, Jim! We’re so happy you enjoyed it 😊
Lynn
This chili was outstanding. The only thing I did different was omit the beans. I didn’t have Worcestershire on hand, and don’t feel it impacted the flavor.
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Lynn! Thanks for coming back to leave a review 😊
Jennifer Vaillancourt
Making it now….i couldn’t find the ancho…but im in NM and have Hatch red and Green chile and will be adding both and Chipotle seasoning…i will add beef BONE broth and half a can of beer…im adding a green and a red bell pepper….and using thick cut bacon from last week when I made NE Clam Chowder….im adding fire roasted corn and black bean, pinto AND light red kidney beans…and a dash of mesquite flavor….and pork and ground beef…so following all your steps with a little modifications…and doubling it so I can freeze some…and I also have fire roasted tomatoes….wish me luck…oh and mexican oregano!
Emily @ Sugar Spun Run
Sounds delicious, Jennifer! We hope it was great 😊
Lynn
I also added 8oz of pork sausage.
Trish
Ok. First I want to thank you for an amazing recipe! I used chopped up chicken thighs for this because I had to use up the meat! Let me tell you this is the best! I will definitely use this recipe next time because it will be just as good with the ground beef! My whole family loves this so thank you again for an amazing recipe. Oh and also I couldn’t find the ancho chili powder so just doubled the regular chili powder. Amazing
Emily @ Sugar Spun Run
We’re so happy everyone enjoyed the chili, Trish! Thanks so much for trying our recipe and coming back to leave a review 😊
Leanna Rodabaugh
I added one bottle of Guinness beer.
Emily @ Sugar Spun Run
Sounds great, Leanna! We’re so happy you liked the chili 😊
Lorin P
I have spent years looking for the perfect chili recipe…this is a close as it gets!
I have tweaked it a bit to suit my large family. I double the recipe except I triple the spices with a quart of beef broth. My family and friends love it.
Emily @ Sugar Spun Run
We’re so happy you found our recipe, Lorin! thank so much for commenting and leaving a 5 star review–we really appreciate it 😊
Grant
Really good chili, however I find that it tends to be a little on the drier side for me. Especially after adding cheese and Fritos. Should I just add more beef broth?
Emily @ Sugar Spun Run
You can definitely add more broth. Enjoy, Grant! 😊
Joanne
Delicious! Thanks!
Emily @ Sugar Spun Run
We’re glad you think so, Joanne! 🙂
Brent Spomer
Hi Sam,
I’ve made this recipe twice now and both times my wife and I have enjoyed it. The first time I thought it was maybe a bit sweet so tonight I cut the sugar in half. And for the green chilies tonight I used 2-4 oz. cans of ‘hot’ as the first time I used a single 7 oz. can of mild. Was hotter for sure. (I used a 1/4t of cayenne both times). My question is around the smoky aroma and taste. While I like the smoky flavor I thought I may try to dial it back a bit. l thought this may be coming from the ancho chili pepper but after reading about ancho I think maybe not. The paprika is of the smoke variety but is seems I was getting the smoky sensation when I added the ancho. Do you have any thoughts on this? Thanks for the great recipe!
Emily @ Sugar Spun Run
Hi Brent! We’re so happy you are enjoying the chili. Yes, the ancho chili, smoked paprika, and fire roasted tomatoes/chilis all contribute to the smoky flavor. If you’d like to cut back, you could use more plain chili powder in place of ancho and regular paprika instead of smoked. Hope that helps! 🙂
Amber Wusstig Hammonds
Made this tonight and it was quite easy and delicious! This will definitely be my new go to for a chili fix!
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Amber! Thanks for trying our recipe 😊
Tonie Newman
Who is ‘I’ in “I originally shared this…10/05/2018. Updated 09/11/2019. Then Sam Merritt 10/01/2019 adapted recipe from sugarspunrun.com and it was printed from #MakeItGap recipes (Global Animal Partnership.org). Whose recipe is it? Anyway
2 tsp. cocoa powder was omitted this time around. Why? Difference? I saute onions and garlic fresh assuming, if anything, it makes it better. Agree? One
delicious recipe. Thanks for answering my three inquires.
Sam
Hi Tonie! This is my original recipe, if you saw it on a different website it has been used there without my permission. This recipe has never used cocoa powder.
Stew
Good chili on a cold day. I didn’t have any sliced bacon but I surely did have some smoked jowl for seasoning veggies and beans. Sliced some up and voila…could really taste it in the chili.
Emily @ Sugar Spun Run
We’re so happy you liked, Stew! Thanks for commenting 😊
Sierra
I can see why this is award winning! Made it tonight and we absolutely love it! Not often I can take a recipe as is without my own twist on it and tweeks, but this one was perfect just as it is! Thank you so much for sharing! Will definitely make this again!
Emily @ Sugar Spun Run
We’re so glad you liked it so much, Sierra! Thanks for coming back to leave a review 😊
Lovely
I have come across plenty of chili recipes in my life. Some were really good BUT nothing like this one! Friends of mine who never cared for bacon had two bowls. This is a very flavorful robust chili. No masked up flavors of heavy sauces, just naturally good chili!!
Emily @ Sugar Spun Run
It truly is the best! Thanks so much for trying our recipe and letting us know how you liked it 🙂
Jeff B
I can vouch for this recipe. I just made it and won my office’s chili cookoff today! You know a chili that starts off with bacon is gonna be good.
Emily @ Sugar Spun Run
Congrats, Jeff! Thanks for using our recipe 😊
Ruth P
I genuinely think this is the best chili I’ve ever eaten!! And trust me, I’ve tried many, many different recipes. I made exactly as the recipe stated and topped with green onions, sharp cheddar and sour cream. It had a perfect bite and outstanding flavour. I will definitely add to my collection 🙂
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Ruth! Thanks so much for coming back to leave a review–we really appreciate it! 😊