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.
This recipe is awesome – thank you for sharing!
For those wanting a little more heat, I’ve added some chopped jalepenos and serrano peppers. Chorizo is also a nice change in pace if you’d like to split or replace the beef. 🙂
Thank you so much, Joe! I am so glad that you enjoyed the chili recipe. Thanks for sharing how you kicked up the heat. Sounds awesome! 🙂
Fantastic! It is superior to my old recipe and the best I’ve tasted. Made for our Grey Cup celebration and family raved.
I am so glad that everyone enjoyed the chili, Barb! Thanks for commenting. 🙂
Literally made this for a Chili Cook off contest with my co-workers today and it wasnt even close!! Blew away the competition with this recipe! I added more bacon… well because I love bacon but it was an absolute hit! I will be making this recipe again without a doubt!
Thank you so much for your comment and congrats on your win, Zack! I am so glad that the chili was a hit! 🙂
Would like to cook this in a crockpot, any modifications needed?
Hello, Rachel! I haven’t tried this in a crockpot, I think I’d just prep everything on the stovetop to get the best flavor (and to properly cook the bacon, etc.) and then you can keep it warm/simmer in the crockpot as long as you please.
I wasn’t paying attention (got distracted) and I didn’t add the beef until after everything else had been put in. I’ve added the beef now. Do you think it’ll be okay and still cook properly?
Hello, Amanda! As long as the beef is cooked, I think that you will be fine. I would let it simmer a little longer so that the beef an absorb the flavor. Enjoy! 🙂
Thanks for your help. At the point it happened, I just put the beef in and hoped for the best. It turned out great and my kids liked it! When I make it for the other people, turns out I won’t need to double it, as the recipe makes a decent amount. Thanks for sharing your time and your recipe 😊
You’re very welcome, I’m so glad to hear it turned out! 🙂
I’m going to make this for a larger crowd, so would I simply double each ingredient? Thanks in advance! I’m getting excited to try it out, based on all the glowing reviews.
Hello, Amanda! How many guests are you planning to serve? If you’re going to double it, you will need to double all ingredients. I hope that you love it! 🙂
Really good chili. Made twice already and gone in no times. The men in my family love it. Going to make with cornbread next.
So glad it was such a hit! Going to leave this link for my buttermilk cornbread right here in case you want to try that out and like moist, slightly sweet cornbread 😉
Tried this chili tonight and I’m still smiling. Great flavor and easy to prepare. I can’t wait to taste tomorrow as I’m sure the flavor will be even better. Thanks for sharing!
I’m so happy to hear it was such a hit, Nina! Thank you so much for commenting 🙂
I decided to change up my normal recipe and received a resounding approval from our guests. So many dynamic flavors. Best chili recipe ever!
Yay! So happy to hear the chili was such a hit, Laura! Thank you for commenting!
Tried this and loved it! I’m not a good cook and I don’t enjoy cooking. This was easy, fast and delicious!!!
I’m so glad to hear you enjoyed the chili, Mani! 🙂
I made this chili Saturday and my hubby and son couldn’t get enough. I have made a few versions of bacon chili but this one is THE keeper! Making it again Saturday for a big group of family and friends and I can’t wait for everyone to try it! This will be our go-to chili from now on. Thank you for the recipe!!
I am so glad that the chili was such a hit among your family. I hope that it is a crowd-pleaser on Saturday as well. Thanks for much for trying my recipe, I’m really glad you liked it. Thanks for commenting, Allison! 🙂
This chili was very delicious! I made it for a chili cook-off at work. I got 3rd place!! Adding bacon made it that much more delicious! I will definitely make this again!
Yay! So glad you enjoyed the chili, Natalie!! Thank you for commenting 🙂
I made this today. Thank you so much for the recipe ☺️ We all enjoyed it very much. It actually came out amazing ~ AWARD WINNING
You are very welcome, Desiree! Thank you so much for commenting and letting me know how you liked the chili!! 🙂
I don’t cook much, my husband does most of it. I wanted to surprise him with a home cooked meal and found this recipe. He (we) love it!! I followed the recipe to the tee and it was the best chile we have ever eaten.
That is awesome and so nice of you to cook for him! I am so glad that you both enjoyed the chili. Thanks for trying my recipe and for commenting. 🙂
Definitely the best chili I’ve ever made and tasted. Love the level of heat and flavours. It’s a recipe that is easy to modify and I used chickpeas the first time I made it. It has now become one of my go to recipes and I just made another pot last night. 🙂
I am so glad that you enjoyed the Chili Recipe, Lauri! Thanks for commenting. 🙂
Made this for a crowd and boy were they pleased! I’ve never had such rave reviews about my chili! The blend of spices was just perfect with the sweetness of the brown sugar, smokiness of the paprika, slight kick of the cayenne and deliciousness of the bacon. Don’t hesitate to try this recipe!!!
Hello, Anissa! I am so glad that you enjoyed the chili and so did your crowd. Thank you for your 5-star review! 🙂