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.
Frank J
Hi Sam
Just dropping a note, on how did in last weekend (Sunday) church chili cook off.
I followed the recipe to a tee, but didn’t even place. However had many compliments, saying was very good.
What was real surprise, was all 10 Qts.of chili got used up. So really unsure why didn’t get more votes ?
Everyone loved the bacon In chili, guess I need better luck next year.. lol
Thanks again for the advice and wonderful recipe 👍
Patrick Reuter
Won 1st place in my office competition with a modified version of this! Cooked in crockpot but did the on the stove veggies and beef steps as suggested! Added in some sliced jalapeños but didn’t measure or use all spices. All in all best chili I’ve ever had, thanks for the recipe!
Gayle
Is this chili spicy?
Sam
Hi Gayle! It has spice to it, but it’s not hot and spicy. If you are concerned about the heat level, you can leave out the cayenne. 🙂
Jackie
Loved this chili, thanks so much for the great recipe, I’ll be making it often this winter. It tasted even better the second day!
Krissy
can I use Turkey bacon or smoked turkey in this recipe instead of pork
Sam
If that is your preference that will work. 🙂
Mia
Is it possible to translate this recipe to a crockpot, or can it only be made over the stove?
Sam
Hi Mia! I haven’t tried it in a crockpot so I’m not sure how it could be done. You could make it and then keep it warm in a crock pot though. 🙂
Katie
I’m curious — Could I puree the tomatoes (or just pulse them a few times in the blender) so there aren’t big tomato chunks? That’s always been my holdup with chili in general, but this sounds so delicious so I want to try it!
Sam
Hi Katie! If you want to puree the tomatoes I don’t see any issue doing so. Your chili may just be a bit thinner. 🙂
Rosana
Do you drain the juice from the beans, roasted tomatos, and green chilis before adding?
Sam
Hi Rosana! All details are listed with each ingredient (except the chilis, because you can’t really drain them anyway). Yes, no, and no. Enjoy!
Susan pahman
I won our small community chili cook off with this recipe . it’s really good
Jordan
This was in fact the best chili I’ve ever had. The bacon is a must! Thanks for sharing!
Moni
Loved it! Going to be making this for a big group. Can I add more water or broth? If so, how much?
Sam
Hi Moni! I would recommend increasing all of the ingredients proportionally. If you just add water or broth it will thin it out and you’ll lose some flavor as well.
Susan
Loved this dish! I think the fire roasted tomatoes and chilies (Rotel) made this great! I added 1/2 tsp of chocolate and juice of 1 lime before serving.
CCsMom
Thanks so much for this wonderful recipe!! Would the chili be just as good if I made it a day ahead of time. If so, how would you reheat it?
Sam
Absolutely! I reheat mine in a saucepan on the stove top. 🙂
Becca
I have made this recipe a few times, and it’s great! I’m making a double batch right now so my husband can enter it in a chili cook off later this week. To up the ante (this time, these upgrades are just for the competition), instead of ground beef I am doing short ribs. I am also going to caramelize the onions and added a table spoon of dutch cocoa powder. Unfortunately I was a little short on the green chilis, so I’m putting a can of chipotle peppers in adobo sauce in it. Oh! And every time I’ve made this, including this time, I have used my husband’s home made and smoked black pepper bacon.
Shellie Long
I followed the recipe exactly and then added the adobo Chile for one of the comments and won 1st place in my local Chili cook off. It’s a winning recipe!!!
Mike
We made this chili a couple of weeks ago. Noted that the brown sugar made the chili too sweet. Made me it again today, omitted the brown sugar and added a Habanero. Now it’s a chili worthy of a cold and snowy Colorado day.
Brian L.
Absolutely fantastic!