The Best Chili Recipe
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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.
Made your chili last night for a chili cook off at work today. It won first place! Only thing different I did was double it and add a bit more brown sugar. I think I added maybe an additional 3-4 more tablespoons for the double batch. It was perfect after that! The sweetness hits initially but then the heat kicks in and balances it very nicely. Thank you for such a great recipe. I will definitely be adding to my meal rotation!
Wonderful! Congrats on winning first place and thanks so much for using our recipe, Emily 🎉
Feeding my church and would like to make this recipe for 60 people, how much would I need of each ingredient to do this well?
Hi Cheryl! It depends on how big of a serving you want each person to have. As is, the recipe makes 10 cups of chili, which we usually divide between 6 servings. Whatever you decide, you’ll want to double, triple, etc. each ingredient. Hope that helps!
I made a regular batch and a vegan batch. For the vegan batch I used Beyond beef and I think it’s Stoneybrook vegan bacon. I also used vegetable broth instead of beef. I will be serving them tomorrow so the flavor can develop more fully. As far as the recipe I would recommend having all the ingredients ready before you start. Open all the cans etc. I also would recommend really draining the beans well,
We’ll see tomorrow how people like it.
Also make sure your spices are fresh. It really makes a difference.
So it’s me Sharon. I want to say that folks raved about the Chili. It was such a hit. It was compliment after compliment. I must also add that the vegan Chili was a real treat and lots of folks loved it.
That’s so awesome! I’m so glad everyone enjoyed it so much! 🙂
Easy, I made in our Instant Pot so I could cook the bacon, meat, and sauté the veggies. Threw it all together and set on medium for the afternoon.
We’re so glad it worked out so well for you in the Instant Pot! Thanks for your review 😊
I just won first place with this recipe!!!
Wow! Samatha’s baking recipes have all been 100% hits and now an award-winning chili! Food Network needs to call!
I think I am going to use this recipe, but substitute the seasonings with those from another recipe for a Cincinnati style chili, to create a note of candied bacon throughout. If it sucks, I will let you know lol
So, Jake – how did it turn out?? Thinking of making this soon. Also, do you have an authentic recipe for Cincinnati Chili? Because of Cincinnati Chili we love spaghetti in our chili, no matter what kind!
The bacon is unusual for chili recipe – I just remember how soggy it gets in kale salads and wonder if I would be aware of it being that way in the chili. I’m definitely looking for an outstanding chili recipe – had chili at Firebird yesterday and it was really good – did seem to find find some pieces of green bell pepper in it.
Yours sodden good and will treat soon~!
Hi Jane! You can always cook the bacon as indicated and keep it on the side (without adding it back in as indicated) to add on top after serving so you don’t have to worry about it getting soggy! The chili will still have plenty of flavor thanks to the bacon grease. I hope that helps 🙂
You may add another ribbon to you chili recipe. I took second place at my church’s chili cook-off. Thank you for sharing, it was delicious!
My measurements weren’t exact (more meat, peppers, onions and less cumin) and I forgot the Worcestershire but it still came out amazing!
Can you put in crockpot
Hi Sharon! There are multiple steps to this which would make it difficult to put in a crock pot. That being said, after it has been completed you could transfer it to a crock pot. I hope this helps. 🙂
I want to make more
Just double it?
Or triple?
Thank you!
I did try it with rave reviews
I’m going to make it for a chili cook off
And for a family dinner
Hi Mimi! Either will work fine. One batch makes 10 cups so you can work from there 😊
Going to prepare this weekend, and wondering about how spicy this might be? My wife has a low heat (spicyness) tolerance.
Thanks, George
Hi George! I would say it’s definitely not overly spicy. My two year old ate it without any issues. 🙂
Based on the ingredients, this looks like an absolutely wonderful chili recipe. Wondering if you can leave out the green chilis or use extra broth instead? I have two girls so I can’t make my food spicy for them at this age. I’ll definitely use regular diced tomatoes instead of fire roasted until they are older also.
Hi Angela! You can just leave them out.
This looks amazing! My husband and I are going to make it tomorrow for a chili cook-off, I’m wondering if I should leave the bacon out until it is time for the contest. We have to bring it in a Crock-Pot so it will be simmering for a morning.
I was thinking I would make the chili the night before, refrigerate overnight, then simmer while he’s at work until the contest and add bacon right before serving. What do you think?
Hi Helen! I would follow the recipe as is stirring the bacon back in to let the flavors really develop as it sits. A nice few crispy pieces of bacon on top are an excellent touch. 🙂
If you use the canned diced green chiles instead, it adds some of the flavor without the spicy!
Use a red pepper or use a red bell pepper? Please let me know. Thanks
Red bell pepper 😊
I have been making this chili for 2-3 years now and I wouldn’t change one thing in this recipe! This is how i will always make my chili, i love it! If you make this exactly as it says it turns out perfect. Ty for a great recipe!
Just made this and it’s pretty good. Reminds me of a copycat Wendy’s chili recipe I found online. Have to say I’m confused about the addition of the bacon as we don’t taste it at all. It is a pretty quick & simple recipe to throw together, (especially if one were to omit the bacon, which I will next time.) Thanks for posting!
I often find chili recipes could use another pound of meat to be filling & also to stand up to all the other ingredients. Just wondering if anyone who’s made this particular recipe thought so with this chili? Thanks in advance!
I also use 2# of ground beef plus fewer beans. That’s how we like it…..meaty chili is the best!