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.
didn’t have tomatoes juice that my mother’s recipe calls for so I took a chance on this one…sorry mom but you have been replaced in the chili file …love love loved it!!!
Thank you so much for trying my recipe, Donette! I’m honored!
I’m making this chili today for football game day. It looks fabulous.
Question: After browning the beef, won’t I need to remove some of the grease?
Hi Amy! If you get a lot of grease, I would probably scoop out a little bit. When I use 90% I typically don’t have any issues though. 🙂
Thank you! I made the chili and used 94% hamburger and there was just enough grease to make the chili fantastic. It’s the best I’ve ever made! I’ve shared the recipe with family and friends. Thank you for creating it!
I am excited about getting forthcoming dinner menus and recipes. I am 78 years old and for some reason, I never can think of an easy and likable dinner menu that everyone adults and kids will enjoy. the fact that I can ask questions is wonderful.
Going to make this for a family get together. Could I make this tonight and then reheat in a slow cooker tomorrow? I can wait to add back the cooked bacon until serving. Thank you!
Hi Allison! Absolutely, it reheats very well. Good idea to wait on adding back the bacon. I hope everyone loves it!
When you say “Red Pepper” do you mean red bell pepper or a red chili pepper?
Thanks!
Red bell pepper 🙂
This recipe won first place at our church Chili Cook Off. We had over 40 entries. I used a combo of red beans and black beans. Also added a small amount of apple cider vinegar. The SECRET is the Bacon! I also cooked and served mine in a cast iron pot. Named it, “Born Again Chili.” This is the BEST!
I have finally found my go to chili recipe. I have to double it as I have 4 young men living at home. Thank you for sharing!
Sounds like the chili was a hit for you, Kristen! Thanks for coming back to leave a review ❤️
I’ve been using bacon in my recipe for a few decades and you are right, it makes all the difference! My recipe is slightly different, but so close to yours! I toast the spices in a small pant, first. I also cook the ground beef first, remove from pot except for
1 T of the fat. Which I use to cook the bacon. I add the veggies to the bacon )onions first) when it is crispy, then the spice mixture, then tomato past to thicken it all together. I then add a dark beer (chocolate porter!) to “deglaze” before adding the tomatoes, the meat and beans. At the end, I also add molasses. It’s yummmmy! Adding a bit of cocoa powder is good too, or even a tiny pinch of cinnamon, if you like. It’s fun to try different variations. Using ground beef and chorizo combo is also delish! Thanks for sharing this wonderful recipe.
This chili is the perfect amount of heat as written! I did use the ancho chili powder. I topped it with fontina cheese, squeeze of lime, sour cream, and avocado! Served with fresh corn bread. Yummy!
So glad you enjoyed it, Christina! Love those topping suggestions too 😋
So good. Better than. Normal
Could this be made as an all beef chili? We make both in our house and this sounds amazing but wondering if I could double the ground beef in place of the beans? Thanks!
That should work just fine! Enjoy, Brittany 😊
I made this and pretty much followed exact directions except I used 4 pieces of bacon and didn’t take anything out and I used 1.5 tablespoons of chili powder and .5 tablespoons of ancho. The ancho brand I used (Morton & Basset) is I think hotter than normal and no cayenne and I ended up still with a pretty spicy hot chili. Flavor profile is on point just need to reduce the spiciness a little for my wife to enjoy.
We’re so happy you enjoyed it, Miguel! ☺️
This recipe is legit!! I had never made chili before this recipe and I was making it for a chili competition. Not a big one but about 6 people entered. I got everything for this recipe and woke up at 8am to make the chili for the competition at 12. The recipe is very straight forward and easy to follow. I had no problems cooking it but didn’t even taste it before taking it to the showdown. I brought in anonymously and got to hear people opinions on it while everyone was tasting the chilis. Many people had things to say about this chili, all good things. They along with myself liked the subtle spice to it as well as the flavor profile. Once the votes were counted up I was a bit nervous but to my surprise this chili took the cake!! I won the chili cook off and brought home the trophy. Since then I’ve already made it 3 times it’s a new favorite in my arsenal of recipes.
This recipe was delicious, I made a double batch for a small holiday get together and it was devoured, everyone loved it. I really like the slight smokiness that the bacon gave it. I will definitely be making this one again.
I made this recipe for a chili cookoff. Didn’t win but did place second. To make this for a party do I just double (or triple)every ingredient including spices or are the proportions different? Do you have measurements for about 15 servings?
I’m glad you enjoyed it, Cathy! If you double or triple, you will want to double or triple all of the ingredients. This makes enough to serve about 6 so you would likely want to triple it to make sure you have enough. 🙂
Would turkey bacon work as a substitute for the bacon?
Turkey bacon will work here. 🙂
I just had a quick question and I don’t know how to ask it unless I hit reply. Has anyone made this in a crock pot? I understand the bacon and beans would probably have to be added last, but I have about a million things to do tomorrow and I’m dying to try this. if not. no biggie, there’s about a zillion chili crock pot friendly recipes out there, lemme know if anyone has successfully tried!! thanks so much
Hi Kristin! Since things are added at different steps I’m not sure how it would work in a crock pot. 🙁