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.
Seriously- beans do NOT go in chili. Your spices are great, but in Texas real chili doesn’t have beans- just saying.
Well, the recipe doesn’t say this is classic Texas Chili so why are you worked up over it?
Won my workplace chilli cook off competition.
Can I just double all of the ingredients if I need to make a bigger batch? What do you suggest?
Hi Mike! If you want to double the recipe I would recommend doubling all of the ingredients, but make sure you have a large pot! 🙂
Oh my goodness! Finally a perfect chili!
My husband who doesn’t care for chili said, “ you can make that again” what a win! My grandson said, “ it was delicious “and that he “ loves chili!” I also made you Vanilla cake and buttermilk corn muffins! I told my grandchildren I would let you know we loved everything!
I’m going to be trying more of you recipes for sure !
Thank you from Prince Edward Island !
I was asked to bring a pot of chili to a family get together, but to use ground turkey instead of ground beef. Would you recommend a 1:1 swap for turkey in place of the ground beef? Can you provide any recommendations on deepening the flavor of the ground turkey? It is usually a bland protein. Thanks so much!
Hi Renee! I actually have a turkey chili recipe you can follow. 🙂
This sounds perfect. Thanks so much!
This is the best chili we’ve ever had!!
My husband used to be the chili maker in our house however after this recipe, this is our only recipe and it’s award winning good! I made it as directed and it’s spicy enough for those who like it hot yet perfectly sweet & not too spicy for those who don’t appreciate the hot stuff.
can I use beef stew meat
Sure thing, just make sure you cook it thoroughly. 🙂
Great recipe. I have made it multiple times. Everyone loves it!
Best chili I’ve ever had!
Instead of fire roasted tomatoes and fire roasted green chilies in separate cans, can I use – ROTEL Fire Roasted Diced Tomatoes and Green Chilies, 10 oz.
If so, how would I substitute?
Hi Nancy! You would just want to get to the same amount of tomatoes and chilies added, so use 21.5 ounces, or close to it. 🙂
Nancy, you’re a time saving genius!
Can you substitute pinto beans for the kidney beans? Also not a fan of black beans. Will it have a bad impact on the flavor? What do you suggest?
Hi Dianna! That will work just fine if you like the flavor of the pinto beans. I don’t personally prefer pinto beans.
Great recipe! I had my doubts, until I tasted it. I didn’t have to add anything. I plan on making it again.
Can I simmer longer ( 2 hours maybe)?
If so, would I wait to add the beans so they don’t break down from the long simmer?
Hi Mark! You can certainly simmer it. Just make sure it isn’t too hot and cooking off all of the moisture. You should be fine to add the beans as directed. Enjoy! 🙂
This is certainly one of the best chili recipes I’ve ever made out of dozens of other “best chili ever ” recipes. It is now my go to. The only thing I would recommend adding,hear me out; 1 teaspoon each of premium instant coffee and unsweetened cocoa powder. This gives an amazing depth of flavor. Thanks so much for sharing your truly award winning chili recipe!