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.
Kay Drake
Fantastic chili. It was perfect amount of spice and great flavor. My husband loves it too! Will definitely make this again. It makes a good size pot of chili with leftovers for the two of us.
Charles Ladd
I used this recipe to the T and won 1st Place at Church Chili cook off!
I cooked all as you said and transferred to crock pot to keep warm.
I took 1 bite when I finished it, thinking I’d have leftovers after competition. Nope.
Thank you!
tammy
We made it exactly except we doubled the recipe with 1/2 the recommended beans and it was great. This will be our goto chili. Agreed that sour cream, extra sharp cheddar cheese and chips are a must!
Thanks!
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Tammy!! 🥰
Jeanine N
My husband was never a fan of my chili. I made this today. One bite and he said.
This is good!! I made a big batch so he can to to lease 1st of December for him and a friend. Yeaaaaaa to the bacon too!!!
Tara
Making this tonight. Only exception is I also add a lb of sausage. I hope it’d delish!
Emily @ Sugar Spun Run
We hope you love it, Tara! 🥰
Racheal
This is my favorite chili recipe. We are a bacon lovers and I do admit putting in the whole lb of bacon lol. Was wondering if this can be made and slow cooked throughout the day. Was planning on making this ahead of time and slow cooking it. My husband hates beans but will eat them if they’ve been cooked all day
Tim Braker
Thanks Emily and Sam! The second year in a row that we won the Chili Cook Off at our Church!! Slimmer margin but same results! So keep up the good work I’m sure the recipe as far as wins, has got to be more than hundred or two! Keep up the good work! Prayed for good recipe and yours popped up so I thank you again and praise God for his answers to 🙏 have a blessed day!
Sincerely, Tim Braker
Emily @ Sugar Spun Run
Wonderful! Thanks for using our recipe again, and congrats on winning! ❤️
Shannon George
I never comment on a recipe that I try unless it is fabulous. This is fabulous. This is my second time making it and I doubled the recipe because we will have a crowd. It worked out perfectly to double the recipe and is just as delicious as I remember. The only addition I made is I added a fresh jalapeño pepper, chopped without the seeds, and sautéed it with the onion and red bell pepper. This is now my “go-to” chili recipe!
Emily @ Sugar Spun Run
We’re so happy it was such a hit for you, Shannon! Thanks for your review ❤️
Debbie Simpson
I made this chili recipe for a fall barn crawl last night! First time to try it. Guess what! Won FIRST PLACE in the chilli cook off! Absolutely delicious! Thank you!
Debbie Simpson
Sam
I love to hear it! I’m so glad everyone enjoyed it so much! 🙂
Jennifer
In my boyfriends words “I don’t put anything above my grandmothers chili except for this.” Him and his son devoured it in minutes and said it’s the best meal I’ve ever cooked. I highly highly recommend this recipe and it is now a staple in this house!
Gabriela
Love it. Live in Sweden though. We don’t have canned fire roasted tomatoes nor canned green pepper.
Roasted my own jalapeños and tomatoes in the oven.
And had maple suryp instead of brown sugar. Delicious.
Dennis
Entered this recipe into a chili cook-off with over 22 entries and we took 3rd! It’s a delicious recipe and a great base to start making some tweaks.
Ashley
Has anyone ever added sausage or chorizo to this recipe?
Ashley Springer
I just won 1st place tonight out of 9 chili entries with this recipe. I’ve made it probably 20 times before tonight and it’s always a hit. Thank you!!
Becky
If I were to make this with no beans, do you think I should use the same amount of spices? Thanks!
Sam
I would think you’d still want to use the same amount of spices here. 🙂
Candace
Hands down, the best chili recipe! I have made chili in different styles for years. Southwestern was previously my loved and prized, my go to! Also loved venturing into different styles.. pumpkin chili, chili with cocoa… ect.
THIS CHILI TAKES THE CAKE!!!!
So thankful you shared this recipe, and so is everyone at my table! Thank you!
Emily @ Sugar Spun Run
We really appreciate your sweet review, Candace! So happy you found our recipe ❤️ Enjoy the chili!