The Best Chili Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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 chili lives up to its name! I took first place at a chili cook off tonight.
I followed the recipe as written except I used a green pepper instead of a red pepper.
I’ll definitely be making this again!
Hi! This looks delicious! Is there a way I could do this in a slow cooker instead? Do I cook the bacon and meat first?
Hi Courtney! I haven’t tried it in a slow cooker so I’m not sure how to advise doing so. Let me know how it goes if you try it. 🙂
I’ve won the last two annual chili cook-offs we’ve had at our apartment complex. Going for a third today.
Oh my gosh!! If you are looking through 5 star chili recipes just stop here and make it!!! So good. I didn’t change anything except I substituted a can of pintos and added just a 1/2 can of kidneys just because I like the texture of the pintos more. I used the whole can of black beans. . So easy and worth it. Make this!!!
So happy you loved it as much as we do, Shannon! Thanks so much for your review ❤️
Simple to make and the most flavorful chili I’ve had in a long time. I followed the recipe but did not have ancho chili so used 2 T chili powder. Wonderful!
So glad you liked it, Cathy ❤️
I have made this once before and am going to be making it again for some friends this weekend for a fall gathering. I have one question though, have you (or anyone reading) tried using beer in place of the beef broth? If so, how did it turn out? I’m super excited it’s finally chili season!
Hi Michael! Several readers have added beer, but they haven’t tried replacing the broth with it. We’re not sure how it would go…if you do try it, please let us know! And yes, hooray for chili season 🎉 🎉
This is the second year that I’ve fixed this recipe! Everyone in my family loves it, and the bacon! Holy cow, what a great touch! Thank you!
Can I use dry red beans instead of canned beans if I soak them?
Hi Janelle! That should work ☺️
I made this last night for my daughter. She’s a freshman at college and has been sick every other week since starting. So this momma packed the car and drove 6.5 hours to a suite hotel to cook home cooked meals for four nights to boost her immune system. There was a big football game last night so she requested chili, and also so she could freeze the leftovers and reheat over the next few weeks. I do have my own recipe at home but couldn’t remember it fully. I found this recipe and was delighted it was only a 30 minute simmer (my recipe is 2.5hours). The only change I made was I through in 2 chocolate truffles at my daughters request. My recipe calls for molasses and cocoa which adds a complex richness which we all like. It definitely worked. This might replace my much longer recipe in future. Thanks for posting!!
You’re a good mom for doing that, Debra! Sometimes a home-cooked meal from someone you love is exactly what you need to feel better. ❤️ We’re so honored our recipe was the one you chose!
All ingredients have been added and to boil for several minutes and now cooking on top of the stop. Your video was excellent and step by step and shopping list. Crossing my fingers.
Sorry for the first post, it is weary as many of the foods I loved Chinese, pizza and even pasta as many chef’s say to cook the pasta like the sea water is salty.
I just had to go through another round of Eply Manuvers due to a large intake of salt at one time “still didn’t exceed my daily limit”. Having the room spin hundreds of miles per hour is not fun.
Wow what a great recipe. I always double it and freeze for a quick weeknight meal.
Everyone loves it. I do add a full pound of bacon and 3 lbs of beef because I’m a meat eater. What a delicious chili. Best I’ve had. Everyone wants the recipe.
Hi Mark, when you double this recipe, is it double everything for all ingredients? I would like to make this chili throughout fall and winter in large batches for easy weeknight meals.
Thank you for any advice!
This is an amazing recipe. Won 1st place in my chili cookoff!!!
Thank you so much for sharing this incredible recipe!! I entered it into a charity chili cookoff and not only won 1st place, but also Fan Favorite! Thanks again!!
I never post reviews, but I was looking for a chili to enter in a chili cook off, and found this one. It’s really good, and I won first place out of 12 chili’s.
Wow, congrats!! So happy it was a winner for you 🥰
I have never been a big chili person until I made this recipe! WOW! I used all organic ingredients. I’ll be making it again. Thank you!
This is a great recipe but has anyone calculated the amount of salt in this recipe. We in America are in love with salt but with the issues from high blood pressure not to mention an excess of salt can cause issues with vertigo and tinnitus. I also love salt, but we need to start cutting back which does hurt.
Are you sure people are not drawn to the taste due to the heavy amount of salt with the added sweet taste from the brown sugar?
Carl, do not be a Karen. Cut the salt if you want but you do not need to act like a doctor in a recipe comment section.
Let people enjoy things
I’ve won a chili cook off with this recipe! I did sub actual steak for half the ground beef! I think the bacon is the key!
Yay! Congrats, Jennifer! We are so happy our recipe was a winner for you 🥰
what kind of steak did you use and how did you cut it up please