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.
Wow is all I can say. Whole family just loved it. Thank you so much for sharing this. Definitely going to be making this all fall/winter long.
This is by far THE BEST chili recipe I have used. It’s a huge hit in my house, even for my picky eaters!
good
I made this for a chili cook off and guess what? I WON! They said by a land slide! Woohooo
Hi SAM….JUDY HERE…..I HAVE BEEN MAKING YOUR CHILI FOR THE PAST 2 YEARS…..I LOVE IT,MY FRIENDS LOVE IT,MY GROWN KIDS AND GRANDCHILDREN LOVE IT…… MY HUSBAND IS AN AVID HUNTER…..I USE ELK MEAT….DELIISH, LOADED WITH MORE PROTEIN THAN OTHER MEAT.AND VERY ORGANIC!!!!! THANK YOU FOR SHARING RECIPES SAM. YOU ARE SO KIND TO DO SO!!!! SAM I TOOK A PHOTO BUT HAVE NOT FIGURED OUT HOW TO GET IT ON INSTAGRAM yet!!! Will keep trying
I’m so glad you’ve enjoyed it so much, Judy! 🙂
my husband does not mind tomato sauce, but does not like the texture or sight of tomato chunks. While cooking Italian, I sub anything that calls for whole tomatoes or canned tomatoes. Do you have any suggestions on this recipe for the canned tomatoes?
HI Kim! Unfortunately I don’t have a good substitute for the tomatoes here. 🙁
Hi Kim – I have issues with tomatoes but I enjoyed this recipe by blending down the fire roasted tomatoes (can). No chunks here! Great recipe. Wouldn’t change it.
Kim, put the tomatoes in a food processor or blender and pulse until the tomatoes are the acceptable consistency.
Why not run the Rotel in a food processor, or a quick zip with an immersion blender? You’ll at least get the flavor and remove the chunks for your texture. Id suggest adding in first before any broth etc in case you need to adjust liquids.
just pop the can of tomatoes in a blender or food processor.
If you double this, would you double everything, including the spices? Need 10 servings, but the recipe says it’s for 6. Thank you!
Hi Stacey! Yes I would double everything if you double the recipe, which I would do to feed 10. 🙂
Thank you!
Best chili I have ever made. Few! I finally found a recipe that everyone loves. Chili is one of those dishes I have not been able to master and I am so happy I found this recipe. It’s on the regular rotation now. Thank you so much
Very good!
Made this for a potluck among a large gathering. I added two extra cans of beans and a little extra broth just to inexpensively bulk it up for a crowd. So incredibly delicious! I’ve never added bacon but loved it! This will replace my decades old chili recipe. I loved it! Thank you for the recipe.
This was the best chili I’ve made! I’ve never used bacon in chili before and from now on I won’t make chili without it! I only made a few adjustments as to what I had on hand but it was basically the same as the recipe. My 3 very picky boys loved it, they as also had a friend over who loved it also! I’m definitely adding this to my rotation during the cold months! Thank you so much for this wonderful recipe!
If I wanted to make this without the beans (I’m from Texas😉) how much extra hamburger would you use? Thanks!
Hi Sally! Without having personally done it, I can’t say for sure how to alter the recipe. 🙁
Also from Texas. I will be making this soon and I will just omit the beans.
All I have is maple-flavoured bacon. Can I use that or will it throw the flavor off?
Hi Trent! You could use maple flavored bacon. It may add a little different flavor, but should still be really good. 🙂
can I multiply this recipe for 49-45 people ?
Yes you can. 🙂
I add about 1/3 cup of pure maple syrup to every batch.
THE best chili recipe ive ever made, got so many comments on how much people loved it, only thing i recommend is 2 lb ground beef instead of 1 lb, came out way better with more beef IMO. Thanks!
I actually won a chili cook off with this recipe! its a great hardy chili
did you make a bigger batch ?
This chili is on my regular rotation now, I’ve made it probably a dozen times and the recipe is perfect just the way it is, it smells so good all my neighbors keep asking “what smells so good?” We like to serve it over rice or make a chili dog or you can use it to make nachos.