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.
Lindsey
I have tried numerous chili recipes over the years and they’ve all been OK. I was skeptical that this one would be much better, but I am blown away, as is my entire family. My kids rarely agree on any dish and they both ate it. The entire pot was gone in less than 24 hours. I did not have ancho chili powder, but it was great nonetheless!
Emily @ Sugar Spun Run
Sounds like you were meant to find our recipe, Lindsey! So happy it was such a hit 🥰
Julie
This was a great recipe delicious flavor. I won the chili cook off at work today with it! Against 10 others. I’ll be making this again for sure!!
Felicia
This chili is amazing as is, but I always add Cinnamon to my chili and it did not disappoint! We are also spicy people, so I added one Jalapeno (seeds and all!) and it was perfect. Thank you for sharing!
Emily @ Sugar Spun Run
Sounds delicious, Felicia! We’re so happy it was a hit 😊
Leslie Garcia
Man oh man was the delicious!! I made it 2 weeks ago and can’t stop thinking about it. I am waiting for cool weather here in Florida to make it again. If that doesn’t happen this week I am making it anyway. Thank you for this recipe!
James
Another 1st place in another neighborhood chili cook off. Thanks for the recipe. Everyone loved it.
Chris M.
This chili is freaking phenomenal!! I made it exactly as written (including bacon) and I wouldn’t change a thing. Everything about this recipe just rocks! Great depth of flavor with just enough heat on the back end to have some bite. (I’m not into overly spicy things and the 1/8 tsp of cayenne was the perfect amount for me.) Thank you for listing this recipe! I’ve tried making my own chili a few times now and it was always just off somehow. This recipe knocked it out of the park!! Best chili I’ve ever had!!
Amber
Can’t wait to try…red pepper? You mean a red Bell pepper ??
Sam
Yup. 🙂
Renee
Best Chili recipe I’ve made so far. I usually add corn but was out. I also added diced carrots, which gives a great crunch. I love the kick of spices but it’s not too hot or overpowering !!!
Lacy McIntyre
I made this chili for a bunch of people made this for a group of people and it was a hit!!! I was told “this is a chili you win contests with”, and they’re not wrong! Absolutely delicious!
Emily @ Sugar Spun Run
We’re so happy it was such a hit, Lacy! ❤️❤️
Erin
Every year I enter my company’s chili cookoff using a different recipe. This year I finally won using this recipe! Was definitely a crowd pleaser and I had no leftovers!
Emily @ Sugar Spun Run
Congrats, Erin!! That’s so exciting. Thanks for using our recipe ❤️
Kerri
Do you not drain the grease from the ground beef? Seems like there would be a lot of grease left in chili? Or is that why it’s so good 😂
Emily @ Sugar Spun Run
Hi Kerri! 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. 😊
Kerri
Thank you so much! I will be making it for a family get together, can’t wait to try it!
MS
We’ve made this twice for chili cook offs, and we’ve come in first & second. Very delicious and very simple to make.
Emily @ Sugar Spun Run
Wonderful! Thanks for using our recipe and coming back to leave a review 🥰
Melisa
Wow, this was incredible!!!! Everyone was so impressed that they too wanted the recipe. Going forward, this will be our new go to chili recipe. I wish my Dad was still around to try it. He would’ve been so impressed
Well done chef! Thank you!
Emily @ Sugar Spun Run
Thanks so much for the sweet review, Melisa ❤️ Enjoy!
Joyce
I’m not a big chili fan but I tried this last week and I must say I now LOVE chili. It was amazing!
Emily @ Sugar Spun Run
We’re so happy you took a chance on our recipe, Joyce! Thanks for commenting 😊
Wendi
I was very optimistic about this recipe given the nearly 1000 rave reviews and reports of chili cook-off victories. Unfortunately, it just didn’t work for our family. It was a great consistency, not too thick and not too soupy. The spice level was mild, but it had an overall sweetness that we didn’t care for. And we really didn’t perceive any added intensity of flavor from the bacon and bacon grease.
Theresa Rowland
I made this chili recipe, doubled the recipe actually (no leftovers), took it to the annual family chili cook off and brought home not only the blue ribbon for traditional chili but also the medal for best overall chili. 14 chilis competed this yea! New favorite chili recipe.
Emily @ Sugar Spun Run
Woo hoo! Thanks for using our recipe, Theresa 🎉
mike
can you reheat this in a crockpot if you make it the day before?
Sam
Sure thing! 🙂
Steph
If I’m entering a work contest tomorrow, how much should I prepare tonight vs tomorrow? Is it okay to make the whole thing tonight and refrigerate?
Sam
You can prepare the whole thing tonight. The flavors will actually develop a bit more as it sits. 🙂
Amanda
We won 3rd place in our community chili cook off today. Thank you for share it the recipe, we had never tasted this particular recipe before today.
Emily @ Sugar Spun Run
Congrats, Amanda!! Thanks for using our recipe 🥰
Ariana
I’ve tried a lot of chili recipes and this is definitely in the top. If not the top. It’s not overly complicated. Bacon makes everything better of course. Instead of cayenne pepper I used a chipotle in adobo sauce. Which is great as long as you like spicy