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.
Ted Wargin
By far the best chili recipe I’ve found/tried! Thank you, thank you! A new household favorite, as everyone loved it. I did get a good chuckle out of the “prep time” of 10 min. No one on the planet could pull that off. Anyway, I decided to go with beef bone broth rather than just broth. It’s richer in flavor, higher in protein, and overall more nutritious. It turned out amazing!
Mary Beth
Going to make it this weekend. Was planning on trying elk. Your thoughts?
Sam
Hi Mary Beth! I haven’t actually tried elk, but it sounds delicious. 🙂
Valerie
Out of all the chili recipes I have tried and it’s been a lot. This one made me throw all other chili recipes in the trash. Even my picky sister demands more of this. Next time I will be doubling the recipe.
Michael
Can you do this in a crockpot? If so, on what setting and how long?
Sam
Hi Michael! It would be pretty difficult with all of the steps involved. It could be kept warm in a crock pot though. 🙂
Paula Boldt
Amazing! I made this and entered in our Boy Scout chili cook off. I won first place! Everyone loved the bacon and brown sugar…that delicious sweetness followed by some heat. Perfect combination. My new go to recipe for chili!
Sam
I’m so thrilled to hear this, Paula! Thank you so much for trying my recipe, and for letting me know how it turned out! I really appreciate it!
Donna Jane Melcher
I want to scale this up for 25 people. Would every ingredient and timing be times 4?
Sam
Hi Donna! Your ingredients would all increase by 4 times. The times to cook may increase a little bit, but I don’t think it would need to quadruple. 🙂
Mimi
Woooow! I followed it to the T except that my bone broth was old so I used veggie bouillon paste. It was delectable. My dad is super picky and he devoured it. Yummy! Definitely saving and making again!!!
Lills
I’m seriously counting carbs for health reasons. Could you tell what exactly is a serving size for this chili recipe. Thanks
Sam
I actually have it listed just above the video. 🙂 A serving is about 1 2/3 cups. 🙂
Molly
Is it really just 1 1/4 cup of broth??
Sam
Hi Molly! You will want 1 and 1/4 cup of broth. You get more liquid from other ingredients in the chili. 🙂
Christine Benakovich
I made this for my Bible study group and it was a big hit!! Making it again for a women’s group!
Lisa
My boyfriend said this is the best chili he has ever had and to make sure I save the recipe!!
Ruth
Which brand of Worcestershire sauce do you use? Since Lea & Perrins ingredients has sardines in it & another brand don’t. Thanks!
Sam
Hi Ruth! I have use anything from Lea & Perrins to store brand to coconut aminos and it all works well. 🙂
David
This IS an award winning recipe. I used this to enter the chili cookoff at work. I WON!!!! But, since I used someone else’s recipe, is this considered “food plagiarism”?
Sam
Not everyone has to create their own recipes. 🙂 I’m glad it was such a hit! 🙂
Petra V Holland
I’m about to enter a chili cook off. But, regardless, I love this chili. It’s really the best I’ve ever made or had.
David
I used this recipe for a chili cookoff and WON!!!!!!
Mase
Same here man lol, only other addition was my buddy smoked some brisket and I added that in there as well.
Kevin Anderson
I made this recipe and placed first in people’s choice and second in critics choice in a cook off in December 2023.