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.
Nancy Riddlebarger
I keep making this recipe again & again!! And each time I add whatever extra meat or sausage I have on hand- the first time spicy Italian sausage and this time good quality beef chorizo. It is ahhh-mazing and full proof each time. We love the extra heat in ours so we add a little of the chipotles in adobo sauce and our mixes of Mexican dried chili powders like ‘chile de arbol’ or california chili. I am making a batch today to take to our good friends who just welcomed their 3rd baby!! My next batch will be to make and freeze before my own due date in July. Thank you for this terrific & hearty recipe.
Sam
I’m so glad you enjoy it so much, Nancy! 🙂
Kimberlee
I need to double for 12 people. Are all ingredients x 2 as one would expect?
Emily @ Sugar Spun Run
Yes! Enjoy 😊
Rita
This chili recipe hands down is the best I ever tasted! All who tried it agreed! I put a dollop of sour cream along with the cheddar cheese which really made it for me! Thank you for such a fabulous recipe! It deserved an award!
Andi
Hi there. I am excited to try this recipe, but wanted to know if I could use turkey bacon instead and if I wanted to add beer, what kind of beer do you suggest and at what point in the recipe should it be added. 🙂 Thank you!
Sam
Hi Andi! The turkey bacon will work. As for the beer, I haven’t tried it and not being a big beer person myself I’d be hesitant to make a recommendation on what to use. If you do try it I would love to know how it goes.
Lori McCarrall
I always liked my chili the best until this recipe! I got so many compliments on it the first time I made it. Everyone that tasted it raved about it. This is now my go-to chili recipe.
Barb
My husband is not a chili lover…After I made this and he loved it….I said what should i cook this week….He said I could go for some of that chili….Today 2 weeks later I said Hamburgers or chili….he said chili…and I didn’t have any bacon so just added a wee bit more brown sugar and spices…..still just as good….
John
We entered a chili cookoff with a slightly modified version at church and won 1st place out of 14! Who doesn’t love bacon!!
Sam
That is so awesome, John! I’m so glad it did so well! 🙂
Robert
I made this for our church’s chili cook off and it won! It was my first attempt at making chili that didn’t involve a flavor packet. Thank you for sharing this recipe.
Joseph
This is a great recipe , however ya mite want to try my little twist. just try it. use ground sirloin. make 5inch burgers 1/2 inch thick cook them on a hot fire med rare then cut em up break em up follow all other steps. Try it you will like it
Anna
Amazing! Have made this several times, so good that we end up going through it in less than 2 days (just me and my hubby). Making again today, but going to double up servings to get a few extra days out of it (here’s hoping lol but I feel we’ll just end up eating it for all 3 meals and run out in a day anyways). Just want to make sure it’s ok to simply just double up on all the ingredients in order to make double the original 6 serving recipe…
Thank you so much for this wonderful chili and for your time!
Best regards,
Anna
Emily @ Sugar Spun Run
Hi Anna! We’re so happy you both love the chili so much! Doubling is always a good idea, and you should have no issues doing so. Just double all ingredients, and it will turn out great! Enjoy 😊
Anna
Thank you for the quick response! Done! Jammin to a bit o’ Whitney Houston, 9 months pregnant, in front of the stove, can’t wait to eat!!!
Angela
Have made this numerous times and it really is the best!!! Thank you!
Emily @ Sugar Spun Run
Thank you, Angela! Enjoy ❤
Tom
Outstanding! I made this recipe for my family tonight and we loved it!
Henry
Delicious! Only chili recipe I make now 🙂 but I’d love to see someone pull this off in 30 minutes start to finish… takes me a lot longer.
Chris
I tried it and won my first chili contest!
Emily @ Sugar Spun Run
Congrats, Chris!! Thanks for using our recipe 😊
Elizabeth
I am so picky when it comes to chili and this is by far the BEST chili I have ever had, oh my gosh. I have made it twice since finding the recipe a week ago. Thank you for this delicious recipe!!
Sam
I’m so glad you enjoyed it so much, Elizabeth! 🙂
Chris O
UN… BELIEVABLE! I made this for my wife and I tonight. I used pecan smoked bacon and added touch of habanero on my bowl 🙂 We didn’t have fire roasted tomatoes so I took some of our aging vine-on tomatoes and roasted 4 of them under the broiler like tomatillos. We also added a 1/2 cup of corn to the mix. There is no question that this is one of the best chili recipes EVER. I also bumped up the garlic to 5 cloves.
Sam
I’m so glad you enjoyed it so much, Chris! 🙂
Carrie
This chili is ridiculously good, better the next day! The bacon and smoked paprika elevate the flavours, best chili recipe I’ve made!
Emily @ Sugar Spun Run
Thank you so much, Carrie! We’re so happy you enjoyed it ❤
Diane
I made this today and I am very pleased with recipe! Love it!
Tams
I work at a school and we did a chili cook off. Not very many people signed up so I decided to try and find one to make…I won:) thanks!
Emily @ Sugar Spun Run
That’s awesome, Tams! Thanks for using our recipe–congrats on winning! ❤
Diane
I made this for a cook off and won also!
Emily @ Sugar Spun Run
Thanks for letting us know, Diane! Congrats!