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.
Scott Singleton
I have made this recipe many times and it’s ALWAYS a hit. Thank you for posting such an amazing chili recipe!
Casey @ Sugar Spun Run
Thank you so much for loving this recipe, Scott!
Scott P
I haven’t made this yet, but I am surprised to see you don’t drain the fat from the ground beef in step 4. I usually use 80% lean ground beef, so that’s a good amount of fat. Are you using leaner meat? 93% lean or something? For anyone whose made this…you didn’t drain the fat, and the chili didn’t end up greasy?
Casey @ Sugar Spun Run
Hi Scott! This recipe was written using 90% beef and we usually don’t need to drain any fat, but if you have a lot of fat in the pan after cooking feel free to.
Kenny
Scott,
I doubled the recipe but instead of using 2 lb of ground beef I used 4 lb of my homemade pork pan sausage. it’s probably about 95/5% lean to fat ratio.
my hogs do a lot of cardio, so they’re very lean LOL.
I didn’t drain anything from mine, and it was not greasy. pretty damn good 🌶️!
Mark Donahue
Any feedback on using ground Elk
Casey @ Sugar Spun Run
I have never tried this but I don’t see why it wouldn’t work!
Mel
It is very good. Made it just like the recipe . M husband has already ate 3 bowls!!!! I don’t think it is going to last long…..best chili ever!!!!! Husband agrees…….
Casey @ Sugar Spun Run
It never lasts long around here either! We’re so glad you loved it, Mel!
Susan
I made this last night and we thought it was absolutely delicious! Followed the recipe. You can adjust the amount of each spice to your heat preference but don’t omit any of the ingredients. They contribute to a subtle flavor with lots of depth!
Casey @ Sugar Spun Run
Hi Susan! Thanks so much for making our recipe! We’re so glad you enjoy it! 😄
Abby
I made this for my family last winter and now it’s an absolute staple in our house! Literally best chili EVER! My littles even love it! — I do however use 1/2 tbsp less of chili powder because my littles don’t like it too spicy. So if you want to tone down the heat try that! So good! 🤌
Casey @ Sugar Spun Run
We’re so glad you and your little ones love this, Abby!
Me
it was not specified in the Notes that if you only use ONE Chili Powder, do you then DOUBLE the measurements of the 1?? So if i cannot find “ancho chili powder” which i cannot, do I add 2 Tbsp regualr Chili Powder then?!?!?
Sam Merritt
Yes. You will want 2 TBSP of chili powder total. 🙂
Sam Amato
This was a great recipe. Thanks for posting.
I did add a can of Delmonte Mexican street corn to it and it was bomb.
Casey @ Sugar Spun Run
That sounds delicious, Sam! Thank you so much for trying this recipe!
Amy Ellett
Super delicious!
Junior
I used this recipe for our church chili cook-off and got 1st place. very good recipe. Will use it again next year for the cook-off.
Casey @ Sugar Spun Run
We’re so glad this got you 1st place, Junior! Thank you for using our recipe!
Denise
I am on my 5th time, at least, making this chili. The only change I’ve made is adding a second can of tomatoes. This will indeed be my go-to chili recipe till the day I die. It’s amazing.
Rich Catalano
I followed this to a T. Honestly, very bland, not impressed. Lost the chili comp, no votes.
Sam Merritt
Hi Rich! What alterations did you make? Did you use all of the spices? Did you cook your bacon in the pot and then add the ground beef? Did you use any low sodium ingredients? If so you’d need to add more salt to make up for it. I don’t often hear that it doesn’t have flavor so I’m quite puzzled. 🙁
Monica
I made this and my family loved it! I doubled the recipe and added a tablespoon of unsweetened cocoa powder and everyone loved it!
Natalie
Love this recipe! Every time I make it my husband comments on how good it is. I would love to have a version of this recipe that I could make in the crockpot.
Cath
Really delicious and super easy to make.
Mine turned out a bit spicier than I would have normally made it. I should have tasted my chili powders before adding them.
Just means a little extra Sour Cream to garnish. Oh and Corn Chips of course!
Jolene
Terrific flavor! This recipe is a keeper.
J. Smith
Made this for the first time for an outdoor club work-event on a cold day in Illinois. It was a hit. I simply doubled everything. I also add a bit more ground beef than recipe asks for. It is not very spicy. I doubled cayenne and it helped. Next time I am going to add some chipotle with adobo sauce to heat it up.
Mary Kloss
I follow this recipe Exactly and it always turns out absolutely perfect! Sometimes I use turkey burger instead of ground beef and you can’t tell the difference. I usually add more bacon and less salt. I need this for a chili cook off at an RV resort and one first place Against 12 other chilies! Thank you for the fabulous recipe!
Casey @ Sugar Spun Run
We’re so glad this got you first place, Mary! Thank you so much for using this recipe! ☺️
Lisa
I won the chili cook off! It was against 10 other chilies. They also said mine won in a landslide 😆 Its excellent chili