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.
Vicki Dodson
Hello! I was looking for a good pinto bean recipe that I could do chili beans from and found your chili recipe instead! So I used most of your ingredients (didn’t have Ancho chili powder or bell peppers). I started the process as directed but I emptied the pot after browning vegetables added water & beef broth, added back some of the vegetables and a little grease added dry seasoning with soaked pinto beans. Let cook for a few hours till done. Brown meat with rest of veggies after pintos were done. GIRL! Thank you for posting recipe it came out amazing.
Michelle
Question – I need to double the recipe and was thinking of using 1 lb. ground beef and 1 lb. of steak (e.g., chuck roast). I’d cut the steak into bite-sized pieces and brown, then remove and add back in the end and let simmer for an hour or so to slow cook. Do you think that would work? Any suggestions?
Sam Merritt
Hi Michelle! I think that will work just fine. 🙂
Sammie
I have been making this exact recipe every “chili season” for the last 3 years. I think it was published several years ago, and I see people are still commenting and finding it. That is great! It is by far my favorite recipe I have bookmarked. I have some on the stove right now!
Fantastic that it’s still getting the praise it deserves!
Libbie tramel
Can this be finished off by simmering in a crockpot? Wanting to bring this to a work potluck
Sam Merritt
Hi Libbie! Yes! Just transfer everything over to the crockpot after making and keep it warm there, it’ll work great 🙂
Sherry SIEVERT
I need an amount for 12 servings so do I just double the recipe. Need answer asap please.
Sam Merritt
Hi Sherry, the recipe makes 6 servings so yes if you need 12 I would double it.
Tanja
can I use petit sized roasted tomatoes ?
Sam Merritt
Sure thing!
Emily
It was so easy and delicious! My 3 kids loved it ! Made a double batch !
Thanks for the easy to follow recipe and pictures
Rose W.
Best Chili I ever made. Few changes only because husband can’t take spicey. Used bear burger, 1 tsp. ancho powder and 10 oz. fire roasted tomatoes with chilies (in place of 7 oz green chilies}and added ( original ) Bush beans (sm. can). He had 2 bowls!!!
Anne
I didn’t have bacon but followed the rest of the recipe. It was delicious! The family gave 3 thumbs up! 👍🏼
Ashley
I wish I could say how amazing this is but my mouth is too full of chili to speak! the flavors are unreal. I made it exactly as written but used plot based ground beef (Gardein brand) and bacon (Morningstar) and it worked perfectly! all the spices really come through and the detectable sweetness is a lovely addition. One for the recipe books!
Emily @ Sugar Spun Run
😂 So glad you are enjoying it so much, Ashley!!
Kelly
Won second place at our neighborhood chili cook-off! Delicious!
Marlyce C
I made this chili for a cook-off at church this past week. Tied for first place. Delicious chili.
Emily @ Sugar Spun Run
We are so happy it was a winner for you 🙂
Tina Chandler
This is a fantastic recipe!!! I don’t like kidney beans so I just used regular pinto beans instead and it was perfect!! i have so many copies of recipes that I have tried over the years and now i can throw them out. This is the only one I will be using.
Thank you!!!!
Emily @ Sugar Spun Run
We are so happy you enjoyed our recipe so much, Tina! Thanks for the review–we really appreciate it 🩷
Amya
Had to omit bacon because I didn’t have it, but even without it, this recipe is a winner. Perfect blend of meat and vegetables and spice. Not soupy not too thick. I will definitely use this one again.
Emily @ Sugar Spun Run
So glad you still enjoyed it! Thanks for trying our recipe 🙂
Meredith Buckland
Amazing blend of flavors and easy to follow recipe, and once again a winner! It was first place at a chili cook-off I entered!
Andrea Churchill
This hands down, the best chili I’ve ever eaten, and the only recipe I will make from now on. I have a big pot of it simmering on the stove now and can’t wait to dig in!
Emily @ Sugar Spun Run
Thanks for the sweet review, Andrea! We are so happy our recipe has become a staple in your kitchen 🩷
Millette
My dad loved chili and when I found this recipe and made it for him, he would always devour it. He is no longer here, but every time I make this I think of him. It is perfect as is!!!
Emily @ Sugar Spun Run
We’re so happy our recipe can bring back fond memories for you, Millette 🩷