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.
BEVERLY ZWAYER
Hi Sam! Thank you for sharing your recipes!
I am a “food expert” of my whole life – approximately 52 years. My first class was when I was 8, Pigtail cooking at the YWCA. Since then – USMC and Army Food Service/Science/Operations. I did a test run of this recipe. I am so excited about the complexity of flavors! I did double this recipe with equal parts beef, veal, and pork sausage (mild). The original seasonings called for by this recipe are so substantial – no more heat is necessary in my personal opinion. It is a perfectly layered balance of flavor and texture:)
Sam
I am so glad you enjoyed it so much, Beverly! 🙂
Al
My favorite “secret ingredient” for chili is chopped up filet mignon 😍
Bryn
Just wanted to add my name to the list of people who won a chili competition with this recipe! I followed everything, except I added a couple diced jalapenos and one poblano pepper when I added the red pepper. THE BACON MAKES THIS DISH!
John Wilson
I entered this recipe in a chili cook-off tonight and I won the big trophy. This is an amazing chili recipe. Well done and thank you!
Jenib
I made this chilli today, and my family loved it! My husband said it was truly the best chilli he has ever had. I followed the exact recipe because adding other spices can ruin a recipe. I cook a lot and have tried many chilli recipes, but this is the best. Thank you, Sam! I can’t wait to try more of your recipes.
Paula
This really is an award winning recipe! I won my church chili contest with a few minor changes ( I doubled the bacon, added another can of fire roasted tomatoes and another can of kidney beans). Wonderful complex flavors with a bit of heat!
Emma
Could you add Guinness and a spoon of chocolate to this?
Sam
Hi Emma! I’m not sure how the flavor would turn out but I suppose you could try it.
Nick Miller
I won my church chili contest with this recipe against 8 other entries.
Steven Hathaway
Amazing flavor, awesome recipe!!! perfect amount of seasonings.
Donna R Hooten
I made this recipe because it sounded great, however; the family didn’t care for it. They said they preferred my old chili recipe I always make. I have a chili cook off coming up and was looking for a winning recipe. I hate the fact that my family didn’t like it.
Sam
That’s very disappointing to hear Donna! I don’t see that very often! Did you make any substitutions or changes?
Jen B
I doubled this recipe, omitted the red peppers (just because I didn’t have any), only used 1 tspn of smoked paprika (because I’m not a fan), added 1 tbspn of dry mustard, 1-1/2 tbspn of Cinnamon and added 1 can of Mexi-corn. It was phenomenal! Now my go to recipe! Fed a 8 people with left overs. My 9 and 11 year old said it was the best chili they ever had! Thanks for sharing ❤️
Brittney K
Maannnnn, never made chili before and I was really feeling like some today. Followed the recipe to a TEE with the exception of the spice level and it tastes AMAZINGGGGG. Easy to follow and delicious
Nancy D
I made it for the first time for a friend’s chili cook off and I won! I followed the recipe exactly except I used about 3x more garlic, 2x more black and cayenne peppers. Don’t skip the bacon! You can’t actually taste it as bacon, it just adds another dimension to the flavor. It was delicious.
Cathy
Outstanding! The best chili I have ever made!
Ashley
I am having a hard time finding fire roated green chilis do you think chopped green chilis will work just as well?!
Sam
Yes that’ll be fine, enjoy! 🙂
Debbie Bullard
Followed the recipe exactly except for the ancho chili powder…couldn’t find it so I subbed with more dark chili powder. Next time I’ll add more cayenne for a bit more heat. It’s still the best chili I ever made even without the extra heat. I’m sticking with this recipe.
Justin
I was as well but I went to the section where they sell Mexican spices and canned goods and was able to find it there. I did have to go to a different store to find the ancho chili powder though
Tory
Smoked black pepper adds smokiness, especially for people who don’t eat bacon.
Jackie
I found them in the Mexican food aisle at my grocery store Trying this recipe out for the first time today tastes amazing!
Mimi
I have made a lot of chilies over my lifetime and this is by far the best
Susan Jewell
I made this chili for myself and my Mom and we were so happy and loved this!!!
Now I want to make a double recipe so I can freeze the rest for later. Cold Wisconsin weather loves chili, especially yours Sam