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.
I made this chili for our chili cook off at church and won. It was amazing
Congrats, Michele! Thanks for using our recipe 🩷
won a chilli cook off at my church today 10/25/25 ! although I didn’t do it in the order mentioned at all I used all ingredients as mentioned and won . thank you so much for this recipe!
Congrats, Cody! 🩷
This is the best chili recipe I have ever had! It’s delicious and has the perfect amount of spice. It is now a staple in our home. Thank you for sharing!
We are so happy it’s such a hit for you, Karly 😊
Love this chili!! So good
We are so happy it’s a hit for you, Ali! 😊
Excellent Chili. Darling chef!
I have won my church chili cookout twice with this recipe.
That’s awesome! Thanks for using our recipe 🩷
I’ve been using this recipe for a year now and don’t bother with any other. It is an absolute 10! Not gonna lie, I don’t use the chilis and only 1/2 the chili powder because my esophagus is like a marshmallow. Anyhow, thank you for an amazing recipe!
We are so happy you like it so much, Raquel! Thanks for the review 🩷
I did not win the chili cookoff but I thought it was yummy! Here grabbing the recipe to make it again! 🙂
We’re so happy you enjoyed it regardless, Amy! 🩷
First time trying this tonight. If you were to add baker’s chocolate, how much would you add?
Hi Senia! We haven’t tried this recipe with baker’s chocolate, so we aren’t sure how much you should add.
I love how you list the ingredients needed with each step!!! Saved me from scrolling up and down a million times to double check!!!!!
We’re so happy it’s helpful! Enjoy 🙂
Good day
I entered a chilli cook off of 23 entries and I won with this recipe. Everybody was amazed by the real chilli taste. Thank you Sam
That’s wonderful! Congratulations, Robert. Thanks for using our recipe 🩷
ditto!! thank you
We won our homeschool group chili cook off with this delicious recipe!! I even added a pound of pork sausage. It was delicious!!
Congrats, Molly! Thanks for coming back to leave a review 🩷
Could I leave out the green chilies? And if so, what could I substitute in place of the them?
Hi Linda! Yes, you can just leave them out 🙂
Do you drain the beef after it’s cooked or not
We don’t, but you may need to if you use a very fatty beef.
Hi! This recipe came highly recommended to me and I’m looking forward to trying it out! I was wondering how much the flavor would be affected by leaving the green chili’s out? I’ve cooked enchiladas with them before and while I know they are mostly for flavor they do give off a little heat and worry my kids wouldn’t like it.
Thanks so much!!
Hi Kari! You can omit the chiles if needed, though we usually have luck with the mild kind. Omitting the cayenne would definitely help with the spice level!
The whole family loves this recipe. To hot for the wife so I had to cut the green chilis to mild.
Wonderful recipe doubled it – followed directions exactly!. Wasnt room in 6 qt pot for 3x. Made, cooling and in fridge for night, Will warm up in Crockpot for taking to church supper/chili cookoff. tomorrow night. I will have to make a 2nd pot as everyone at home loved it (they aren’t going) and nearly had to lock it up to keep them from eating.
Good luck Marie! Thanks for using our recipe 🩷