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.
Just finished making this and followed the recipe to a “T”! Fantastic flavor and texture!
Thank you for sharing!
I thought I had the best Chili recipe. I have been making my version – to rave reviews for years, adding ingredients and tweaking. It is really good but Bacon & Ancho Chili Powder replaces about 10 ingredients! This IS the Best Chili Recipe! Thanks Sam ❤️
I absolutely love this recipe. So delicious. I made it for my car club’s annual camping trip chili cook off, However, though I got many votes, the winner was white chicken chili. OMG lol! That’s okay, now I’m going to make it again at home for my family for dinner. Thank you 🙏
Great recipe! Only change was the meat. I use a mix of sirloin and short rib meat. Cube it up in 1.5” cubes, put it in the freezer for 20 min, then put it through the food processor. I don’t really “grind” it really. More of a pulverize. I pulse it 7 or 8 times. You get a great texture and to me better flavor with the sirloin and short ribs. Also, I toasted dried ancho chiles and ground them myself. Big difference over pre ground,
Won my work chili cook off with this!! Best Overall Chili and Best Spiciest Chili. Thank you!!! 💗
I won our office chili cook off today with this recipe!! Definitely a keeper!! Thank you for sharing!
Congratulations, Suzi! We are so happy our recipe was a winner for you 🩷
I followed your recipe almost exactly (I did remove the veggies to a bowl while I browned the 85%x15% ground beef so that I could drain the grease and then added them back in). That being said, the chili turned out absolutely delicious! A wonderful recipe!
Great recipe & it won me first place at my office chili cook-off!!
This was a really good recipe! I made a x2 batch and the only things I would change (just out of preference) are; Id get rid of the brown sugar completely (I just like savory chili) and Id chop (or even blend) the diced tomatoes so i dont bite into tomato chunks
Incredible chili recipe which earned me first place at my neighbors SB party last night
Tasty with a great texture!
You weren’t kidding! We veganized this recipe with tofu bacon and TVP and still won the contest against meat based chilis!!!
The bacon really made the difference. I substituted dried cayennes from my pick last season and it gave it just a bit of a kick. Got a chance at winning the Super Bowl chili cook off tonight.
This chili was the best I have ever made! It won 1st place today at our church Chili Cook-off and beat a 3 year winner! My son said this chili reminded him of the Smoky Mountains! I’m so glad I found your recipe! ♥️
This is the best chili I’ve ever had. I even turned a friend onto it who has now replaced her go-to for this one. The only thing I did differently was add a whole 14.5 ounce can of beef broth instead of the 10 ounces it calls for. It packs such a flavorful punch. My husband and I love it!
The best. Full stop.
You won’t be disappointed.
What a delicious chili! I’ve made soon many chili recipes from many different blogs and this is by far my favorite! I love your recipes. I normally just skip around online, but lately I find I’m using lots of your baking so thank you again! You have great taste!
I made this for our gun club chili cook off, and there was myself and 7 others who entered. I followed the recipe, and I’d say not everyone was a fan, as I got 6 out of 8. so not sure what the big rave on this one is
That’s really disappointing to hear, Cindy! Did you make any alterations/omissions from the recipe? There should be a lot of flavor in this chili. 🙁
only thing I added was mushroom, I wouldn’t think it should change it that much
excellent recipe. to add additional volume, I added small cubed,cooked sweet potatoes, it did not alter the taste, made it less gassy, and greatly increased the serving size. This worked best with Mccormick dark chili seasoning., but not with all brands ofchili seasonings. I also ellimated the cumin, as it really didn’t improve the flavor. Sincerely thank you for this recipe.
People who make changes (like adding mushrooms) and don’t enjoy their results should not be leaving star reviews as they are really rating their own recipe and not the one written on this page! How is that fair?