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.
If you want to win a chili cookoff contest, use this recipe, and don’t change a thing. It worked for me!
Can you add additional bacon?
Hi Randy! That should work. 🙂
Hands down best chili recipe!
Chalk up yet another First Place win at the local Chili Cook-off! I left in a little more bacon grease and focused on more paprika with less chili powder ratio (teaspoon less/more of each) and it came out strongly sweet and smoky which judges loved! Thank you so much and happy cooking!
Question. This chili looks awesome. Ok that was a statement here’s the question. I am making chili for 20 people for my mom’s birthday. She is doesn’t like spicy food, what is the spicy level. I plan on making 2 batches so one I will make as is but the other needs light spicy. I haven’t used canned chilies before, do they come with heat too?
Hi Patti! My young kids eat it as it is written so it’s not very spicy. Leaving the cayenne out will reduce the spice level even further. The canned chillies do not add heat unless you get hot ones. I always buy mild. 🙂
I’m making this to eat after a football game. Should I make it before and let it summer for 3 hours or make ahead and then reheat?
Hi Cheryl! I would probably keep it in a crock pot on a warm setting so it doesn’t cook out too much moisture. 🙂
I used this recipe for my chili cook-off at work last year and won. So this year I used the recipe again and added some chipotle peppers in adobo sauce – and WON again!!! My bff used the recipe at her work and also got 1st place. It’s a winning recipe!
What kind of red peer for this recipe? Sweet bell pepper or the spicy skinny red pepper kind?
Red bell pepper 🙂
How much chili did you make for the cookoff. I need to cook enough for 25-30 people for a party trying to calculate how much to make.
Question, I am using this recipe for our second annual church chili cook off.
Rules call for around 8 quarts of chili, as also is a church youth group fundraiser.
(So I need to triple this recipe,) Question: Do you believe using 1 lbs of Italian ground sausage, and then 2 lbs of 90%! Organic grass feed ground beef, would completely change this winning recipe, or just stick to original recipe?
Sorry to ask, but up against some stiff competition, as last year’s winner, calls herself the (Chili Queen) lol
You already answered a few days ago, that tripling this recipe, would make 7.5 quarts. Which believe will be fine.
Thank you for the advice and quick reply
The sausage would definitely change the flavor a bit, but that’s not necessarily a bad thing. Let me know how it turns out. 🙂
As an organizer of chili contest, do not submit 7.5 quarts if it calls for 8. It makes a difference. If you chili runs out you can’t get votes when there is no chili. Add a little bit more of each ingredients to get to the 8 qt.
Thanks for the advice. Yes I took that into account, and asked are cook off organizer, if ok to make 10 quarts as I’m now Quadrupling the recipe. Bit more expensive, but if have left overs, then be more, as this is also a fundraiser for are church youth group.
I’m doing the same thing, 1 lb Italian sausage, 2 lbs 93% beef, 1 lb boars head maple bown sugar bacon
Great to hear, I used an Apple wood smoked bacon. For now only put in half lb.# of the No seasoning pork sausage, as I quadrupled this recipe, and wasn’t sure would have the room. Tomorrow (Sunday morning church) is are annual chili cook off. Tried a few samples, to make sure the Apple wood smoked bacon, wasn’t overwhelming, and OMG it is absolutely delicious. Crossing fingers, for a first place chili.
I have virtually no experience making Chili. I made this for a chili cook off recently (8 entries) and won! So good. Bacon really does make everything better.
I am 13 years old and I love making this chilli recipe, It is delicious and I hope I will when the upcoming chilli cook off with it.
Thank you
I’m gathering ingredients to make this for about the 10th time. It’s a “must” for neighborhood Halloween party, and I’m learning that it’s a huge hit for just about any time of the year. I really appreciate the suggestion NOT to simmer all day. It makes for a reasonable time to make even when quadrupling the recipes AND it makes for a fresher tasting chili. I do make the chili a day ahead of time.
Would bison work with this? And smoking bison first?
Hi Christine! I haven’t tried it, but that sounds delicious! 🙂
did you make with bison? I’m thinking about doing the same
Unfortunately I did not I used beef. I was worried about it having a low fat content. But I used beef and it turned out great.
I entered this at my job’s chili cook off and won first place!!! Love this recipe
I cooked this today for my company’s Chili Day. The only thing I did differently was I added 1 tsp of White Pepper, and I used 3 TSP of Kinder’s Woodfired Chili Mix as opposed to the chili powder as I thought we had some at the house but did not.
Everyone loved it, and several got the recipe. Went well with butter mike cornbread. White Lilly mixed with buttermilk.
I added Kinder’s Woodfire mix, too! We felt like it lacked wow factor, even after gradually adding in extra of some of the listed ingredients to try to give it a full-bodied taste. This recipe, with the addition of Kinder’s mix, was the ticket!
I added some white pepper, only 1 1/2 teaspoons of the chili powder (my kids hate spicy 😂) and a little extra brown sugar and extra salt (bc I used low sodium everything) and this is some dang good chili! My kids loved it!
My family really enjoyed this chili! Best chili ever!!!I This recipe is a keeper and I will definitely make it again, Thanks!
will this work with turkey instead of Beef?
Sure thing! 🙂
hello! can you please advise what kind of tomatoes work best for this recipe? 1 can tomatoes – should it be pureed, diced, whole? the options on the shelf can be confusing. thank you 😊
Hi Tarana! The diced fire roasted tomatoes are best. 🙂