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.
Robert Gutmann
I doubled up the whole recipe for a work party, but added some extras like the whole pack of bacon, 2 extra pounds of meat (3lbs total), chipotle peppers, pinto beans, and a green pepper.
It came out smokey, spicy, and sweet… it was perfect!
Emily @ Sugar Spun Run
Sounds great, Robert! We’re so happy it was a hit for you 😊
Richard Sarachman
Is there a possibility of buying some ready-made?
Sam
Unfortunately I don’t sell anything. 🙁
Rose McMurray
I have it cooking away on my stove and smells so good. I wanted to make a triple batch and tripled everything. Now I’m wondering if it’ll be too spicy. Should I have gone less on some of the spices? I tasted it and it tastes spicy to me. But then most things do so I’m a bad judge. What do you think Sam?
Sam
Hi Rose! It’s really a preference thing. You could probably get away with reducing the spices a little bit, but you are adding a lot more ingredients that need flavoring. I hope everyone still enjoyed it. 🙂
Maureen Grener
I just won our local HOA with this chili recipe!!! I put in cube steak and also sausage. I also used some Rotel with green chilis. I didn’t have fire roasted chilis. Used my go to hot sauce instead of the hot cayenne pepper. El Yucateca red. So meaty and good! Thank you.
Sam
That’s so awesome! I’m glad it was such a hit! 🙂
Tara
Just took some ground muskovy out of the freezer. Can’t wait to try this for dinner tonight
Emily @ Sugar Spun Run
We hope it hits the spot! Enjoy, Tara 😊
Sheila Schmitt
This truly is an award winning chili. It’s Super Bowl Sunday and I brought it with me. I competed against 9 other chili recipes and I came in 1st, hands down. They said! I used chili powder (not the other kind), I skipped the cayenne pepper, and I used maple syrup instead of sugar. Sure glad I stumble upon this recipe, I will use it always now. Thank you!
Emily @ Sugar Spun Run
Wow, that’s great! We’re so happy it was a winner for you, Sheila. Thanks for trying our recipe! ❤
Dee
I wanted to make this almost exactly as written but went to the cupboard and – no tomato paste!! After being angry for a few minutes I decides to substitute 1/4 cup ketchup. I also always use ground turkey. THIS CHILI IS AMAZING!! Seriously so gooooood!!
Emily @ Sugar Spun Run
We’re happy you were able to improvise, Dee! Sounds like your chili was a real hit. Enjoy! ❤
nancy
Same here! Plenty of tomato sauce, no paste! Thanks for the tip. 🙂
Paul Francis
Best Chile ever. Easy to make and so flavorful although I haven’t used the chiles yet because I forgot to get them haha
I think the bacon is the secret ingredient
It is not to saucey it tastes like Chile should
Emily @ Sugar Spun Run
Yes, the bacon really does make a difference! We’re so happy you enjoyed it, Paul ❤
Andrew the Chili Master
It was legit my first time cooking chili – I was pressured into a chili cookoff at work. I doubled the size of this receipt, but followed the ingredients list pretty closely. I added a half pound of sliced baby portabella mushrooms, and put in a full pound of bacon vs the slightly less called for. It took closer to 15 minutes to cook down the mushrooms, onions, and bell peppers. Other than that — just took it step by step.
Oh yeah, almost forgot to say – I took home the prize for best chili that day.
Emily @ Sugar Spun Run
Sounds like you knocked it out of the park, Andrew! Congrats on making your first chili AND winning the cookoff–that’s awesome! Thanks so much for using our recipe ❤
Jennifer
Can I use chili beans instead? Will that affect the flavor? That’s what I have on hand but wondering if I should rinse them or if they will enhance the flavor instead. Thanks in advance !
Sam
Hi Jennifer! It looks like chili beans come with a chili sauce in them so it may change the flavor a little bit but they should still work. 🙂
MG
I made this for a chili cook off this weekend and I won! it was very good and easy!
Emily @ Sugar Spun Run
That’s great to hear! Thanks so much for trying our recipe ❤
Bonnie
Mild or hot green chiles?
Emily @ Sugar Spun Run
Hi Bonnie! It really is up to your personal preference. Typically we’d use mild, but if you like your chili to be spicy, go for the hot! 😊
Heidi
Literally the best chili I have ever had. perfect heat and flavor. I am obsessed!! Thank you so much for sharing. So happy to be finished looking for the BEST chili! Only thing I did differently was add a can of beer and a pablano pepper. Winner winner for sure. 🙂
Emily @ Sugar Spun Run
We’re so happy you found your new favorite, Heidi! Thanks so much for coming back to leave a review ♥
Jenn
Can confirm this is award winning chili. Made it for the first time ever and won a chili cook-off. Thanks for the awesome recipe!!
Emily @ Sugar Spun Run
Congrats, Jenn!! Thanks so much for using our recipe and letting us know how it went for you 😊
Rhonda Dohner
This was soooo good. My husband is a very picky eater but he does love Chili w/o beans. I divided the chili once all the spices and wet ingredients were in and added beans to mine. Truly a perfect balance of heat and sweat mess! With sour cream and cheddar cheese on top and sweet honey cornbread it’s a PERFECT meal for any cold night.
Charlotte
Best chili ever – still dreaming of it. Made some minor tweaks that worked for us like slightly more liquid e.g., broth, tomato juice / paste and omitted 7- oz can fire roasted green chilis (198g) simply because couldn’t find.
Added toppings like cheddar cheese, raw onions, avocado, cilantro, sour cream, FRITOS!, etc. though honestly it was so good on it’s own… THANK YOU!
Emily @ Sugar Spun Run
We’re so happy that you liked it, Charlotte! Thanks so much for trying our recipe and coming back to leave a review. Enjoy! ♥
Mary
This recipe sounds wonderful and we are anxious to try it! My question is, how spicy is this? What adjustments could me made to create a mild version of this chili and still maintain the great flavor?
Emily @ Sugar Spun Run
Hi Mary! The spice in this chili is quite mild, but if you are concerned about any spiciness you can completely leave out the cayenne pepper and make sure you use mild chilis. We hope that helps! 🙂
Melanie
Just wondering. If I am using more than one pound of ground meat, do I double the ingredients for every pound?
Emily @ Sugar Spun Run
Hi Melanie! We’d recommend keeping the ratios the same. So if you double the meat, double the rest of the ingredients. If you triple the meat, triple everything else too. Hope that helps! 😊
Doris
Hello, this is the best chili recipe!
I just wanted to ask about draining the grease from the ground beef. Are you leaving it all in the pot or do you drain the grease at all?
Thank you so much for this great recipe!
Doris
Emily @ Sugar Spun Run
Hi Doris! We recommend using 85-90% lean beef, which shouldn’t leave too much grease. If the grease is excessive, you could scoop it out with a spoon; otherwise, we recommend leaving it in the pot for extra flavor. 😊