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.
Laura
The best chili I have ever made. My family goes nuts for it. Will never use another recipe again.
Abi Matthews
We just made this for supper, dishes aren’t even done and I had to come tell you all how incredible it was!!
Chef Paul
Yummy! I substituted one pound of ground pork instead of the bacon which required an extra one cup of broth. I didn’t have beef broth, so I used chicken broth, I didn’t have cayenne, so I added a bit of Tapatio hot sauce for the kick. I will definitely make this again.
Lola
Just won best overall at office cook-off!!! Thank you!!
Rob
doubled the beef, 6 cans of beans, (all different,) everything else is the same- I’ve made this recipe more than any other recipes I have.
quick and easy to prep for. I also add jalapenos and/or whatever hot peppers I have. we like the kick.
this chili rocks and takes the least amount of time to cook. I usually let it simmer for a few hours though- let the flavors marry and such.
last time I used chipotle peppers. I truly LOVE this base and enjoy mixing it up.
I’m watching it simmer as I type.
thanks a bunch.
This is officially in TheBook
Maria
This is the best chili recipe ever!!!
Alexis R
Really good recipe. I doubled it with 2# ground beef and used chopped pancetta vs bacon. Has great flavor with just a touch of spice. Will def be making this again esp when I need for a crowd.
Sha
Used this for my neighborhood chili cook off and won first place! Thank you!
Kay
I won the best overall spicy division! This was the first time I had made it (6 QT), and after refilling it, there was nothing but an empty, scraped crockpot! I used extra brown sugar and Texas Mex Williams chili powder, which gave it that sweet heat with a little kick! I also added tomato sauce to give it a more traditional chili consistency. Highly recommend!
Sue Bishop
Excellent recipe! Was worried about making a new recipe to take to a church function. Turned out delicious. This will be my go to chili recipe.
Thank you
Colleen
Absolutely delicious!!! My chili obsessed husband goggled most of it up! I especially like how you listed the measurements at each step!!
This will be the only chili I make anymore-thank you!
Steve Anzelmo
Absolutely a great recipe, no changes needed. I’ve made a few times and received wonderful comments and requests for the recipe. Made one change last batch, did a half ground beef and half smoked brisket, yum! If there are quest that don’t prefer the smoked flavor, then just add unsmoked brisket. Great texture and flavor any of these ways. Perfect amount of spice.
Colette
Excellent recipe, did plant based meat instead and it was a hit. I also did the peppers, onions and plant based meat instead the skillet and then tossed it over the remaining items in a crockpot for two hours. Great meal for family coming and going with so much flavor.
Susan Boone
Delicious. I didn’t win, but was absolutely delicious!
Zoie Penick
Hi Sam! My sister Zada and I made this chili recipe yesterday for dinner. Our family said it is definitely up there with one of the best meat chili recipes ever. We are also going to enter a chili cook off next year in February. All because of your recipe, you inspire us to do it. Thank you so much Sam for the recipe!!!
David G
I made this for chili cookoff at work. It was my first time making chili. It was a big hit and won the contest. I liked the slightly smokey taste and that it wasn’t too spicy. Thank you!
Ag
Never made chili but always wanted to. Started here, may end here, top notch, doubled the bacon n cooked everything else in grease. Absolute fire!