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.
Jamie
Slammin’ good recipe. I added some poblanos *just cause I had them.
Jessica
OMG! This is the best chili recipe I’ve try by far! I love a lot of flavors with my meals, since I’m from Puerto Rico . I made this and both my husband and I could barely content our self to get seconds. Seasoning was perfect! My husband added some more hot spice to his, but I love mine just a bit spicy which worked for both of us. I will be adding this recipe to my weekly meals.
Thank you!
Phyllis Field
Have been making chili for years and never found the “right” recipe. Finally thought we found one with Rachel Ray’s chili recipe that was pretty good. But then I came across your recipe and then “Oh my gosh, this is way better than Rachel Ray’s chili”. Your chili recipe is so easy and delicious. My husband says he can eat this chili every day. We had it again tonight for dinner. He is asking me to make a double recipe next time. Thank you so much for this delicious recipe that is better than Rachel Ray’s!!
Trever
This recipe is delicious I’ll rate it 5 stars because this is worth making and eating it
Nicole
This is the absolute best chili recipe! To kick it up a notch, I include a couple jalapeños with the peppers/onions in the beginning since we like spice. Every time someone tries this, they always say it’s the best chili and ask for the recipe! I think we’ve made it like 12 times this fall/winter so far.
Tricia Hix
I made this recipe but left out the beans and the tomatoe ingredients. I used ground turkey also instead of ground beef. I added some jalapeños and ancho peppers instead of the ancho powder. it was really good and had the heat that I was looking for. I also added a little more cayenne. awesome recipe.
Orlando
We came in 3rd place with this recipe at our trade association annual cookoff! Everyone loved it and kept coming back for seconds and thirds! I can’t wait for next year. I’ll probably tweak it a little bit with the type of bacon that I’ll use. Also, I only had Hungarian Smoked Paprika and it really brought the flavor out. This recipe was a grand slam!! So glad I found it. Thank you!!!
Ben
I just won a chili cook off with this recipe!!! But I went for the scorcher version. Added 8 jalapeños and hot chili powder. But it was a big hit. Can’t wait to make it again.
Gwyn Kim
A friend’s father was in his last two weeks of his life and he requested a really good bowl of chili. Beings that he was the family chef and a darn great one, I knew I had to find the best recipe to follow for his request. This one is the recipe I chose and it couldn’t have been better. He loved it and his daughter has requested the recipe now for keeping. It’s really, really so tasty. Thank you
jon
Thumbs up providing love.
Corinne
This is the best chili I have ever had! I made the recipe as is and it is so delicious! I added sour cream, cheese and garlic salt at the end! Amazing!
Jill
Can this recipe be doubled? I’m taking it to a chili supper and want to be sure I have enough. Can I prepare this on top of the stove and then transfer to a crockpot to keep hot?
Sam
Yes and yes, enjoy!
Rachael
Hello. Can this be made in a slow cooker?
Sam
Hi Rachael! There are some important steps to follow to help develop the flavor so if a crock pot is needed, I would recommend making it and then keeping warm in the crock pot. 🙂
Mellie
Jill, I made this recipe and substituted ground turkey for ground beef and doubled it for my family of 4. We like to have leftovers for the next night and sometimes lunches if the recipe provides. This recipe allowed us to do just that. It was even tastier the following night.
deborah p gentil
delicious can i freeze leftovers please
Sam
Sure thing! 🙂
Mark Blanchard
Best chili recipe ever. I always make double batch. Use 3 lb hamburger and sometimes add leftover beef or pork roast I dice. This is fabulous
Nancy
I tweaked this bc my cousin doesn’t do red meat. Left out the bacon, used ground turkey, added a jalapeño, and added some cocoa powder at the bc. I am not a huge fan of tomato sauce so I omitted the paste and used half the canned tomato. Other than changing a few things for personal preference, the seasonings are spot on
Baja Bev
This was a huge hit at our last poker game! I used ground elk and really enjoyed how the smoked paprika gave the chili a new dimension in flavor.
Tory
Just made this recipe as is and it is tremendous! I have it saved and will make again! Many thanks
Valerie
Delicious although I made a couple of adjustments. I used 1/2 lb 90/10 sirloin and 1/2 lb Chuck. Also I added 1 chopped jalapeño.Great results. Took 2nd place in chili cook off.
Tessa
I love this simple recipe. Rich with flavors and so much better the next day. My go to chili recipe!