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.
I just made this today. I didn’t cut any corners or make modifications. I took a bowl over to my father. He called back within a half an hour and said, “That is some premiere chili.” I told him I had to come back here and leave a comment since he said that. He then added, “Tell them I’ve judged many a chili cook-off in my town, and that would win.” So there you have it. It’s a keeper.
I’ve been using this recipe for 3 years I think and it’s the only one we’ll use. Love it!
I made this for a chili cookoff at work and it wine 1st place 😊 thanks for this recipe!
I have been trying different chili recipes trying to find one that was really good-no more- this is the winner!
So good! Made it just as directed.
Excellent. Thanks.
This is my favorite chili recipe! Once I found and tried it, I haven’t looked back. I have been making it for about 3 years now. It has been entered into 2 work chili cook offs and won both. So good served with cornbread!
I’m obsessed with this recipe and have made it multiple times for my family. My kids love it and my husband has me double up on the meat to ,see it even heartier! I leave out the green chilies and ancho chili powder, keep the regular chili powder and double up on the beef broth and it’s perfect for us. Agree the bacon is a must! Thank you do this recipe!!
My husband said it was a little vinegary. Would the Worcester sauce be the cause.
Hi Sue! That’s quite the interesting taste. Is it possible one of your ingredients was spoiled? You only add 1 tablespoon of Worcestershire sauce so it’s not very much and it shouldn’t make the chili taste vinegary. 🙁
New favorite chili recipe! The bacon really sets it over the top!
This is so good! And I appreciate the ingredients being listed in order! Saving this for the future! Thank you!
So glad the recipe is a winner for you, Amber 🩷
Anyone that says this chili has no flavor either has a cold or is senile. It’s amazing. Both my kids also loved the subtle heat and sweetness. I made it twice since Christmas already. The only thing I would change is more bacon if you really want that flavor or emphasized. Thanks!
Truly the best Chili I have ever made or eaten, hands down. If you haven’t tried it, I would strongly recommend it asap!
We’re so glad you enjoyed this recipe so much, Catie! Thank you so much for trying it! ☺️
I was skeptical but the first time I followed this recipe I beat a lot of previous champions last week. Thank you!
Can you cook this in a crockpot?
Hi Cara! There are many steps required in this recipe so it’s not good to be made in a crock pot. It can be kept warm in the crock pot though. 🙂
Loved it! I’ll never use another recipe again!
I used turkey meat and it was great!
We’re so glad you loved it, Dana!
Me too!
Made it today; VERY good job on bringing ALL flavors out. After 30 minutes simmer I was not convinced it was going to please me. I added a TBLS of liquid smoke and it really helped it out. I also went ahead and simmered to reduce for hours. It is one of the best I have made!! Thank you.
PS, it IS all about dat base…Hee hee hee
We’re so glad you enjoyed this, Kenny!
I entered this chili in the chili contest at work. People enjoyed it but it only won third place. Colorado chili won.
First prize.