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.
Vicky
Would turkey bacon work?
Sam
Sure thing. 🙂
Sue
Could you use ground chicken – chicken broth – would you still add bacon
Sam
You could use ground chicken and chicken broth if you’d like. You’ll change the flavor a bit, but I’d definitely recommend still using the bacon. 🙂
Angelika
Best chili I’ve had, I love the little kick it has its full of flavor. I made this about a month ago and had it with my Grillers without the bun and alittle cheese. Wow!!!
Just love this recipe. Thanks
Sam
So happy to hear this, Angelika! Thank you so much for trying my recipe, and for letting me know how it turned out for you! I appreciate it 🙂
Mark Brown
This looks very good! When it says “red pepper” is that a red bell pepper or some kind of hot pepper?
Sam
Thanks, Mark! It is a red bell pepper 🙂
Mari
I have tried many chili recipes, and honestly didn’t have high expectations, but thought I would give it a try anyway, since I had all of the ingredients, and WOW! I can see how this could win a cook off. Definitely a keeper!
Emily @ Sugar Spun Run
Glad to hear you enjoyed it so much, Mari! Thanks for the review 😍
JC
I’ve made this recipe a couple times now and it’s great. I was first drawn to it, because it’s has some similar key components to my typical improvised chili. Currently, I prefer white cannellini beans instead of black beans and I like to throw in a poblano pepper and some dried arbol chiles as well. After cooking the meats, onions, and chiles, just before adding broth, tomatoes, beans etc., I like to add a little beer. I also tend to let it simmer a bit longer, although it’s not necessary. The second time, I doubled the recipe and used a red, yellow, and poblano pepper and four different beans for a very colorful variety. I also found fire roasted green chiles that worked well. I always top with sour cream, green onions, and cheddar. My favorite accompaniment is a simple jiffy cornbread that I add jalapeños and corn sautéed in butter, cheddar, and green onions to. Thank you for a great recipe!
Hope
Best Chili Ever!!!!! Used 2.25 lb of ground beef, doubled the recipe. The only additional seasoning I added was Adobo (just because we add Adobo to everything) 😊.
Momof6
While I do like the additional flavors this recipe adds, there just wasn’t enough spices for me. I added more cumin because one teaspoon just wasn’t enough for me and more chili powder. I think by pouring out the juice from the beans, it leaves you with a watery base, which I do not like. I added another can of beans with it’s juices, and more tomato paste. I think I’ll incorporate the green Chiles and the paprika, and the Worcestershire sauce in my original chili recipe that I usually make to add a little kick, but I’ll leave out the onion powder and the brown sugar. I don’t like sweet chili, but I do like savory chili. Thanks for the extra flavor ideas.
Alicia
After cooking for most of my 71 yrs I still like trying new recipes or finding variations of tried and true dishes. This chili is absolutely our favorite now! Couldn’t find ancho chili powder in the grocery store so just used extra of the regular. I think the bacon and using fire roasted tomatoes took this chili over the top. Will be making this again and again!
Sam
Thank you so much for giving my recipe a try, Alicia! I’m so happy you enjoyed it so much!! 🙂
Keith
Made the recipe with one change. Substituted pinto beans for the kidney beans. The chili is so good it wouldn’t matter what beans you use. It would also be good without any beans. Awesome flavor and easy.!!!!!!
Becca
Delicious! This is the best chili ever; Full of flavor and the perfect amount of heat. Thank you for sharing it!
Kim
I made this chili recipe EXACTLY as written and followed the directions provided. It is BY FAR the best chili I have ever made. I made a double batch and served to many. Everyone loved it and many went back for seconds. I am thrilled to use this as my go to chili recipe from now on. Seriously, a delicious (and easy) keeper! Thanks so much for sharing!
Candi
Great easy and quick. I use chipotle powder instead of cayenne. And chop up some Mama Lil’s peppers instead of a bell pepper. We like some corn in our chili too. Last ingredient I always add to chili is 1/4C masa diluted with a little beef stock.
Jamie Melton
Just made this chili, fantabulous!
Celeste Park
Excellent chili, I added a couple of chili’s in adobo and used Chuck!
Alicia
Excellent recipe! I had been looking for a new chili recipe for some time and I’m glad I found this one. I didn’t have any bacon or red peppers, but it was still delicious. Perfect for a cold winter day. Will definitely make again.
Daisy
Best chili ever just won yet another chili cook off💜🍾
Emily @ Sugar Spun Run
Wonderful! Thanks for using our recipe, Daisy! 🎉
John
I won my block party chili cook off with this recipe. Quick and easy to make recipe. The only ingredient missing was the ancho chili powder which I will add next time I make it.