This is the BEST Chili Recipe! Made with bacon (and the option to omit if necessary) and ground beef and simmered on the stove for just 30 minutes, this is my family's go-to cold weather comfort food. It's even better when paired with a side of buttermilk cornbread!
Course Main Course
Keyword best chili recipe, chili, chili recipe, fall recipes
15ozcan dark red kidney beanslightly rinsed and drained (425g)
15ozcan black beanslightly rinsed and drained (425)
14.5ozcan diced fire roasted tomatoesundrained (411g)
7-ozcan fire roasted green chilis198g
Preferred toppingsparticularly sour cream, shredded cheddar cheese, and corn chips
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 1/2 Tablespoons of grease.
Add onion and pepper and cook until softened, about 3-5 minutes.
Add garlic and cook until fragrant (about 30 seconds).
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.
Add all remaining ingredients -- beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce -- and your cooked bacon and stir well.
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!)
¹For best flavor, DO NOT OMIT THE BACON. However, as someone who spent 23 years not eating bacon I wanted to include tips for those of you who might have the same restrictions. if you wish to make this recipe without bacon you *can* do so by skipping the first step, heating 1 1/2 Tablespoons of oil over medium heat, and then beginning from step 2. On the other hand, if you want additional bacon for garnishing, cook it now and reserve.²You can substitute one chili powder for the other and use just traditional chili powder or just ancho chili powder, but I personally like the blend of the two.³This gives the chili a mild spice, if you like more heat increase to 1/4 teaspoon for a moderate spice. Add additional cayenne pepper at your own risk!