The Best Chili Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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.
Do you drain the grease from the ground beef at all?
Hi Steph! We usually don’t need to, but if you have a lot left after cooking, feel free.
Coming here to comment that I made this recipe for a church chili cookoff and WON out of 17 chilis–and the won by a landslide. Truly an “award-winning” chili, and very memorable for a competition because of the bacon. My only change was that I blended the fireroasted tomatoes in a blender before adding because I personally don’t like chunks of tomatoes. Incredible recipe.
Congrats, Alicia! We are so happy our recipe helped you secure the win. Thanks for coming back to leave a review 🩷
Award Winner!!!! Used this recipe and Won 1st place in a Chilli Cookoff!
Congrats, Brian! We are so happy it was a winner for you 😊
Delicious chili, fantastic recipe.
Question: Why cut up the bacon before cooking it? Cutting up raw bacon is hard and messy. Why not cook the bacon strips, cut up the cooked bacon, and used the bacon grease as directed in the recipe?
Thanks!
Hi Mark! Cutting up the bacon just makes it cook more evenly and faster. I personally like to use kitchen shears to speed that process up. 🙂
Mark, try putting the bacon in the freezer for about 30 minutes, it will harden it up just enough to make cutting easier.
Great idea, Tom, thanks!!
And thanks again, Sam, for the great recipe! Look forward to making this again in the coming winter months!
I won church’s fall festival chili cook off last night
One judge said it was the best chili he’s had
Love hearing that! Thanks for using our recipe 🙂
Can I use ground deer meet and cook in my slow cooker
Hi Karie! Others have used venison successfully. We don’t recommend cooking it in a slow cooker, but you can certainly keep it warm in a slow cooker 🙂
Hi Sam, thank you so much for the terrific recipe. I made it tonight and will enter it in the neighborhood chili cook off tomorrow. 🥇
Good luck, Mark! We hope it’s a hit 🙂
This is my go to chili recipe… simply the best!
I won first place yesterday for our chili cooked off at my workplace! I was my first to joined a chili cooked off. I doubled the recipe and keep the ingredients and instructions exactly the same. Thank you for this recipe! It’s the best chili recipe and so delicious!
This recipe will be in a chili contest at church. Wish me luck!!!
Good luck, Melissa! 🙂
I wanted to try a different Chili recipe, other than the one I usually make. this was more involved than my usual chili, however I will be makin this recipe from now on. Absolutely the best chili ive ver tasted. it is worth the time and little bit more effort. if I could give it 20 stars I would. I doubled the recipe because I like to share what I cook and I can’t wait to let friends try this. I’ve always loved chili when it starts getting cold, but this recipe is so good, ill cook it year round. Thank you and im so glad I found it.
Thank you so much, William! I’m so glad you enjoyed it so much! I appreciate you taking the time to leave a comment. 🙂
Yum, Yum, Yum. The best chili I’ve ever made. I will not try any other recipe. Perfect just as written. Love the different spices. Combination of beans awesome! Just a great meal for fall and winter. Love this!
This recipe sounds fantastic. I am going to make it this weekend. Your thoughts on preparing up until the simmer stage. Then transfer to a slow cooker.
That will work just fine. It will even give the flavors a little more time to develop. 🙂
I made this recipe this past weekend for a chili cook off and I won 1st place! I didn’t use bacon or ancho chili powder. Quite honestly I think it was the smoked paprika that won the judges tastebuds because the smoky flavor set it apart from everyone else’s. I’ll definitely make it again!
This looks fantastic! Thank you so much! I’m not a fan of kidney beans, would it work with a can of white beans instead? I know kidney beans are more traditional, but they’re just too dry tasting for me. Thanks again!
Hi Gigi! This chili is easy to change to your specific tastes. You shouldn’t have any issues swapping the beans. 🙂
Is it possible to make this in an Instant pot?
Hi Larissa! If your instant pot has all of the different settings and you can do the different steps at the right times it could work, but I haven’t personally done it.
This recipe won me 1st place in our work Chili cook off 2 years in a row!
Thank you! I will never make chili any other way. Sooo delicious!