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.
Lori
Best chili I’ve ever had! Followed the recipe exactly as written and it turned out perfect. I’m entering it in a chili cook off in a few days. Thanks for the great recipe!
Renae
So good!
Forgot the brown sugar and still wonderful, perfect flavor and seasoning. I’ll be sure and add the brown sugar next time, which will probably be next week! Again, so good!
Jessica
I made this tonight and it was phenomenal!
I made two seperate batches- one with the recipe exactly as written. The second one vegan friendly omitting the bacon and using a vegan “beef” boullion cube for the stock and coconut amino in place of wosteshire sauce. I also added diced zucchini and topped with avacado. We ate this with a side of homemade corn bread. Thank you for this budget friendly, cozy, quick and easy meal. This is a keeper!
Sybil
I just made this chili and did so as presented. The ratio of sweet to spicy is perfect and the bacon was a delightful addition. I’m serving it to friends tonight. Thank you for sharing your recipe.
Erin Hameroff
Could I use chicken broth instead of beef? Thank you!
Sam
Hi Erin! You can use chicken broth, but it’s going to change the flavor of the chili quite a bit.
Judy
Great, easy to do and relatively short cooking time.
Susan
Hi Sam,
What brand of regular chili powder do you use? There are so many varieties available with different tastes and heat levels.
Sam
Hi Susan! I usually use McCormick.
Lea
You aren’t kidding. This really is the best chili recipe!!! I made it tonight. I skipped the bacon and the brown sugar but did everything else as your directed. HUGE hit with my picky eaters here! The directions were great and easy to follow. I am thrilled and cant wait to try your other. recipes. Thank you for including nutritional info too!!!
Noah
I use this recipe for chili cook offs. I’ve won 3 in a row this fall.
Patti Walsdorf
I made this almost as written for a family reunion weekend. I tripled the recipe and added a Amber beer and changed the beans.( I have found a can of 4 bean mix at Walmart and use it all the time for my chili.) Everyone loved it, was told it was epic! Thanks for the recipe. Now lets home I don’t lose it. 🙂
Will
Yes, bacon is key.
I use it also when I make spaghetti meat sauce.
Anyways, when I make chili, I usually like to add some chopped up celery
I’ll do the same with this recipe..
Patti Spoeth
The best chili, I’ve ever made!
Tannya
This is a great chili recipe but it ate slightly sweet for my palate. Next time I might use less brown sugar or less worcestershire sauce. Will definitely make again! Thank you!
Mark - Chicago, IL
While I did not win my office Chili Cook off (it was rigged, LOL). Several people told me it was the best chili they have had. Additionally, I had made a soup thermos full for my wife for her lunch, She texted me BEST.CHILI. EVER! I have to admit it was quite tasty. II could not find fire roasted green chilis in a can so I fire roasted poblanos myself and used them. This has just the right amount of heat without being obnoxious since I am not a fan of spicy food. No other adjustments were made.
Theresa
I won my office chili cook-off. I felt so bad when I didn’t have enough for everyone! I will know to make more next time! Thanks for this recipe.
Sam
I’m so happy to hear it won, Theresa! Thank you for trying my recipe!!
Laura Oaks
I’m a semi-retired Chef of 30 years &am always looking out flavor profiles similar to mine. A long w/ the Chili powder I substituted Chipotle for Ancho & added Toasted Guajillo, Mex. Oregano & Bay leaves. Great Job !
Samantha Carroll
Best chili ever! My husband wanted chipotles so I got some dried ones, rehydrated them cut them up and added them too! It was amazing! He agreed!!! Finished every drop!
Suzanne Shultz
I have been making this at home with some variation (mostly different beans) and sometimes add crumbled sausage. I knew everyone I made it for loved it so I entered it into my school (I’m a teacher) chili cook-off exactly as written except I tripled it. I won first prize- A chef’s apron, hat and homemade trophy that I get to keep for a year. I unseated last year’s winner. Everyone loved it!
Sam
Woohoo! Congratulations on winning, Suzanne, and thank you so much for using my recipe! 🙂
Laura
Best chili I’ve ever had! Delicious! Thank you!