This is the BEST Chili Recipe! 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.
It’s even better when paired with a side of buttermilk cornbread!
The Best Chili Recipe (Seriously!)
Something savory/cozy for you today because believe it or not Fall is just around the corner, which means cold weather and hearty comfort foods like 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, it’s also won over a 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 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 Good Homemade Chili
- 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.
While I do include suggestions in the recipe in case for some reason you need to omit the bacon (coming from a household that never ate bacon, this is a tip I would’ve appreciated a decade ago), I really recommend including it for the best possible flavor. The bacon flavor takes what is a great chili recipe and really makes this the best chili recipe I’ve ever tried (and Zach agrees!).
The Best Chili Toppings:
- Sour cream
- Shredded Cheddar Cheese (currently obsessed with Tillamook’s thick shred cheese OMG)
- Corn chips (Fritos or crushed Tostitos are my favorite)
- Sliced Jalapenos
- Scallions/green onion
- Additional Bacon
- Avocado
Sour cream is an absolute must for any good chili recipe, I can’t enjoy chili without it anymore.
What Goes Well with Chili?
- Buttermilk Cornbread (a must!)
- Jalapeno Cornbread (if you like a little extra heat)
- Homemade Biscuits
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!
Let’s cook together! Follow me on my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
The Best Chili Recipe
Ingredients
- 5 strips uncooked bacon chopped¹
- 1 large yellow onion diced (about 1 cup)
- 1 red pepper diced
- 3 cloves garlic minced (about 1 Tablespoon)
- 1 lb ground beef 455g
- 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
- 3/4 teaspoons ground black pepper
- ½ teaspoon salt
- 1/8 teaspoon cayenne pepper³
- 1 1/4 cup beef broth 295ml
- 15 oz dark red kidney beans lightly rinsed and drained (425g)
- 15 oz black beans lightly rinsed and drained (425)
- 14.5 oz diced fire roasted tomatoes undrained (411g)
- 1 7- oz can fire roasted green chilis 198g
- 1/4 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 1/2 Tablespoons of grease.
- Add onion and pepper and cook until softened, about 3-5 minutes.
- Add garlic and cook until fragrant (about 30 seconds).
- 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.
- Add all remaining ingredients -- beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce -- and your cooked bacon and stir well.
- 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!)
Video
Notes
Nutrition
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.
Lon says
October 16, 2019 at 1:34 pmI , like a lot of other people here won a chili cookoff with this recipe! It was the first time I had made this recipe and was hands down everyone’s favorite. Only thing I changed from the original recipe was a 50/50 combination of ground beef and hot Italian sausage for the meat. It probably added a little more heat but was offset by the sweet flavors that the sausage has. Thanks for the recipe. It will be my go to chili from now on.
Sugar Spun Run says
October 16, 2019 at 1:52 pmThat is amazing, Lon! Congrats on your win! I am so happy that you enjoyed this “award-winning” Chilli recipe! 🙂
Tim Harris says
October 13, 2019 at 11:50 amOur church group wanted to do a chili cook off and with this recipe I won. Set aside the feeling of winning, this was an easy and delicious recipe.
I had made a few alteration. I added a chopped Serrano pepper..I like it spicy. Well it was a bit much my wife said and if I wanted to win I needed to not go hot. So the second change was to counter the heat I added 2 more tablespoons of brown sugar.
This was a happy change because it made it a sweet initial bite followed by some heat. Great combo for the win.
Thank you for such a great recipe.
Sugar Spun Run says
October 13, 2019 at 1:25 pmCongrats on your award-wining chili! I am so happy that everyone enjoyed the chili and that you found the recipe easy to follow. Thanks for commenting. 🙂
Bea says
October 11, 2019 at 10:45 pmSam- entered my very first block party chili cook off with this recipe and almost won first place (2nd place) actually. (Only cause the neighbor who won had all his family vote for him!) My crockpot was the only one empty at the end of the party and people kept going back for seconds- thank you so much; great seasonings and the bacon put it over the top!! You’re my new baker bestie!!
Bea (chicago)
Sugar Spun Run says
October 12, 2019 at 7:43 amBea, that is wonderful news! I am so happy that your crockpot was empty after you served this award-wining chili and that everyone enjoyed it so much. Thanks for commenting. 🙂
David says
September 30, 2019 at 4:18 pmI just made this on Saturday, 9/28, doubling the recipe because we like leftovers. I must admit to omitting the beans because, very simply, my family doesn’t like beans in chili.
This was the best batch of chili I have ever made in more than 35 years of using other’s recipes and making my own!
I did not have, and could not find, Ancho Chili Powder in our local grocery store. So I used fresh Poblano pepper, washed and diced, approximately 1/4 cup. I did not add this until Step #5 of the instructions.
Served with cornbread and it was a big hit! I have already sent links to our family and friends.
Leftovers tonight! Thank you for this wonderful recipe!!!
Sugar Spun Run says
September 30, 2019 at 4:21 pmThank you so much, David. I am so happy to hear that the chili was a big hit. Glad everyone enjoyed it! 🙂
Steven says
September 29, 2019 at 4:19 pmI just made this and doubled the recipe for our church Connect group tonight. Added a bit more seasoning. DELICIOUS!!! Not only the best chili I ever made but the best I have ever had. Thanks.
Sugar Spun Run says
September 29, 2019 at 8:22 pmThank you so much, Steven. I am glad that you enjoyed the chili and hopefully, others did too. Thanks for taking the time to leave me a comment, I appreciate it! 🙂
Liz says
September 28, 2019 at 7:03 pmAbsolutely delicious! Rave reviews from all who tried it! Thank you so much!
Sugar Spun Run says
September 28, 2019 at 7:08 pmThank you so much, Liz! I am so glad that everyone enjoyed the chili. 🙂
Debra says
September 16, 2019 at 12:32 pmI made this Saturday and it was so delicious. My husband absolutely loved it and raved about how it was “the best chili he’s ever had.” He stated the same thing yesterday when he ate some of the leftovers. ☺️
Will definitely be my go-to chili recipe from now on. Thank you, Sam!
~Debra
Sam says
September 16, 2019 at 12:38 pmThank you so much, Debra! I am so glad everyone enjoyed the chili. 🙂
Lynn Brown says
September 15, 2019 at 12:22 pmI, honestly, thought doubt this is the best chili I’ve ever had & it wasn’t the “best”. However, it’s actually the best quick chili I’ve ever eaten.
I, of course, tweaked it for my family. I doubled the ingredients (except the green chilies) added fire roasted crushed tomatoes but it still needs more liquid. I left out the red peppers because I didn’t have any. I used a can of black beans, light red kidney beans, can of chili beans (lol grab the wrong one) & a can of white shoe peg corn.
Dang it was a hit. My son is worried he won’t get seconds.
Again best quick recipe I think I’ve ever eaten. Kudos
Sam says
September 15, 2019 at 9:17 pmThank you so much, Lynn! I am so glad everyone enjoyed the chili so much. 🙂