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.
This is, hands down, the best chili recipe I have ever found. I’ve made it four or five times now without variation. The first time I made it, it was for a potluck lunch, and I tasted it just when it was done. I made it the night before and warned people that it might be too spicy. Every one of them came back and said it was awesome chili. The spices had mellowed and blended to a pleasant warmth by the time of the luncheon. I give you all the credit and have sent out your link to quite a few people. Many continue to ask me when I am going to make it again. I always have to double the recipe so I have some to keep for myself!
Can I make this on the stove, then put it in a crockpot to simmer?
Sure thing! 🙂
Sam, this chili is fantastic. Thank you for sharing. My wife loves it. We will be taking advantage of the cooler weather and making it many times.
We’re so happy you gave it a try, Wayne! Enjoy 😊
This is the best chili!!! Thank you! Noooo one wants to make chili they want new to now 😆 😃 😊
Good but I added Italian sausage,diced a bunch of pickled banana peppers, added a package or so of chilli powder mix (clubhouse) and added many shakes of garlic powder I also tasted as I went and added salt as needed
I love this recipe. I used it the first time I made chili and entered it in to my first chili cook off and won. I added fresh mushrooms to it. I’ve won two year in a row and everyone keeps requesting my chili. I’m going to try and add bourbon next and see what that does. Try this recipe and make sure to take time on each item in the recipe. It makes a difference.
This chili was amazing!!!! Made it for my family and it was a big hit!!!
Side note – a special thank you to I believe maybe the ONLY person I’ve EVER seen, to think to include for a second time, the amount of ingredients in the actual step by step directions too….. this prevented the usual, scroll up, “ok 1 tablespoon”, scroll down… scroll up, scroll down, and so on!!! Thank you! Never knew I would appreciate such a considerate touch, so much!! 🙌🏻🙌🏻
I’m so glad you enjoyed the chili and the way the recipe was written, Mary! 🙂
How many quarts of chili will this recipe produce?
This will make about 2.5 quarts of chili. 🙂
First time ever making chili and I chose yours to enter in my company’s annual chili soup contest and I took first place out of 20 some entries! 47 votes. ,2nd place had 7 votes. Thank you🍜🏆
Woohoo! And Congratulations! Thank you so much for trying my recipe, Craig! I am thrilled it was such a success!! I hope you find more recipes on my website that you love just as much!!
Second Place in our Company Cook Off, not bad. Thanks for the flavor bomb chili recipe..
What does the 2 and 3 footnoted at the end of the chili powder and cayenne powder mean. Is that for level of hotness desired?
Thanks
Hi Medelise! It just means to please see the associated footnotes (2 and 3, respectively) at the bottom of the recipe card 🙂
My family loves this recipe!
I loved this chili! I doubled it, and added pork sausage since I didn’t have enough bacon. Delicious! Thank you💐
This recipe has won me two chili cook-offs in a row now. I will not make Chili any other way. Thank you for this!!
Love your chili recipe and will be my favorite recipe! Decided not to add the bacon but will add it another time.
Won my works Chili Cook Off with this recipe, People’s choice and Juror selection. It was so good, and it was my first time making chili beans. Thank you for sharing the recipe.