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.
Cassidy Whipple
Fantastic chili recipe. The only thing I did differently was add 2 diced jalapeños along with the onion and red pepper for a little extra heat. And a couple extra slices of bacon. Yum 🙂
Teri Bonawitz
Delicious. I omitted the cayenne pepper as I am less tolerant to spicy food that I used to be.
Rob
I can confirm this is one of the best chili recipes I have tried. We made a few little adjustments, but not much different. took first place at a chili cook-off yesterday so thank you. I think it’s the bacon that sets it apart.
Jason
This was the best chile I ever made! I added a half habanero and couple jalapenos to amp up the spice, it was soo good. Thank you so much!
Val
I have made this recipe with and without the bacon, didn’t have it the second time, and I like it both ways! Really is an excellent bowl of comfort! Thanks for sharing 🌶️
Ari
Made this using local, real-deal, d*** good chorizo + subbed a poblano & serrano for the green chiles and it’s freaking goooood! 💯
Alyssa
This recipe was a hit! I won best chili at a work event.. it really is awesome!
Alyssa
Hi! Could I make this in the crock pot? How would you suggest doing that if so?
Sam
Hi Alyssa! There are many different steps so I’m not sure how it would go in a crockpot. It could be made then kept warm in a crockpot. 🙂
Erica Wilson
So good so balanced the whole fam loved it even the 5yr old twins.
Jen
Delicious! Big hit even with my little kids!
Harry
Love it! Just swapped out beef for turkey, water instead of broth, ketchup instead of tomato paste, noodles instead of beans, and oregano instead of chili powder. Real hit!
Laura
Amazing recipe! My family and I made this last night over the fire pit in the back yard and it was delicious! No leftovers and tons of compliments 😊
Thank you for sharing!
Doreen Blakely
Won #2 place in the chili contest! Needed recipe so just googled and found this. We substituted some of the beans with chili beans, added both yellow and orange peppers in addition to the red peppers for color. Very pleased with the outcome. Will make it again!
Sam
Woohoo! Congratulations Doreen! Thank you for trying my recipe, and letting me know how it turned out for you!
Sharon Hogg
Loved it!
Janice Douglas
Absolutely fabulous! Had it for dinner tonight. Looking forward to the leftovers for dinner tomorrow night, too!
Thanks 🙂
Sam
Wonderful! Thank you so much for trying my recipe, Janice, I appreciate it!
Brian W
Sam, I have never said anything bad about your recipes. I always love them. This one though, there was something off. I think it was the Ancho Chili and the Smoked Paprika. I think that I don’t really like the smoky flavors in the chili (even though I loved smoked foods). However, that doesn’t mean it was bad, it just didn’t suit my taste. However, everything else is pretty spot on. I think next time I’ll just sub regular chili powder for the ancho and regular paprika for smoked. I also added about a cup of beer and it added an extra depth of flavor that was wonderful!
Sam
Thank you for the feedback, Brian, I appreciate it!
Bruce
Hi, Brian,
Fortunately, this chili recipe can easily be adapted to suit individual tastes, as you are saying. I prefer a more tomato-heavy chili, so I use tomato sauce in place of the beef broth, and a whole 6-oz can of tomato paste, which I add immediately after cooking the meat, letting it brown before adding the liquids. It’s still Sam’s chili, but perfect for me. I have a pot of it simmering now.
Laura Hewitt
BEST EVER!!!!! Award winning for sure. I loved this and so did my Husband. Thank you very much for this recipe. Easy to make, had the ingredients on hand, all except the ancho chili powder. Will keep this forever.
Mackenzie
Well this was a hit. It is extremely easy to make. My boyfriend said it’s the best meal I’ve ever made. I would give it a 12/10. The flavors were giving everything they had, it was filling, the toppings brought it all together (I used shredded sharp cheddar, green onions, sour cream, sliced jalapeño, & fritos), and it wasn’t too thick or too soupy. I wish I would have doubled it to have more leftover. I can’t say enough good things about this recipe highly highly recommend. 100% making it again.
Tammy
Thank you for this chili recipe. I won 1st place at the Chili cookoff :)))
Jan Forstrom
I’m gearing up to make this chili for our annual Halloween block party. This will be my 5th year to use this recipe, and it’s always a thin. Of course, I’ll multiply the recipe by about 4 for the party.
Joanna Carol
First time’s the charm! I did forget to pick up fire roasted diced tomatoes but had whole tomatoes on hand. With a bit more smoked paprika added, I don’t think it was too much a miss. This recipe is def a keeper 😀