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.
Stefanie Daugherty
How long will this last in the fridge? I’m planning to make on Friday and serve on Sunday.
Sam
Hi Stefanie! Making it Friday and keeping in the refrigerator until Sunday will work just fine. 🙂
Kerry Lavin
What kind of red pepper do you use? Could you please be more specific about that? Sweet? Spicy? Bell? Jalapeno? Etc. Thanks!
Sam
Red bell pepper. 🙂
Kacey
I made this chili for a chili cook off at work and WON!!!! Let’s say the reigning champ that has been making the same for the last several years was not happy. This chili is delicious and very flavorful! Highly recommend
Matt Browning
I made this but substituted Hickory Smoked Conecuh Sausage for the bacon and it was amazing! It was an instant hit at our get together.
Karen
I made a large pot of this chilì and it’s gone; the chili didn’t last 24hrs.
Randy
It was simple to make and it was definitely the best chili I’ve ever had!
Thank you for this recipe.
Dani
Can this recipe freezer friendly ?
Sam
Hi Dani! You shouldn’t have any issues freezing this. 🙂
Lisa
This was delicious and I didn’t change a thing. I always add my own little tweaks to recipes but I followed this exactly and it was perfect. I made it for Super Bowl Sunday along with cornbread and we really enjoyed it. Thank you!
Pat
If I need to double the recipe for more servings are there any specific suggestions for increasing the amount of each ingredient?
Sam
Hi Pat! you will just want to double all of the ingredients. 🙂
Sue
I never review recipes, but this deserves one! I have tried numerous chili recipes and always need to “doctor” it for flavor. I made this exactly as it is written and I it is fantastic. It is the perfect spice, flavor, consistency…I didn’t even have to add. Any salt. Perfect!!
Sam
I’m so glad you enjoyed it so much, Sue! Thank you for taking the time to leave a review. 🙂
Roxanne
wow! Beauty
Carla
Really easy to make and delicious. This was my first time ever making chili and I won second place at my job’s competition (out of 10). I got so many compliments!!!
Valerie M
This is the best recipe. I use less of the ancho chili powder and smoked paprika as we don’t like it too hot. There’s still a kick, enough for us. Otherwise follow exact.
Jessica Melito
I always alter my recipes to what I have in my kitchen and what I do not want in the recipe. You are right, the anchor chili powder is a bit much when the heat is too harsh for your taste. However the smoked paprika can be used for flavor and not heat. Try the smoked paprika on some ground beef with garlic and onion powder to see if you like the flavor, you only need maybe one teaspoon for 2 lbs of ground beef. I have been out of smoked paprika for a while. I am going to be making the chilli today. I cook my ground beef with all the best seasonings, and then dump them cooked and drained into my crock pot, but (don’t tell anyone) I actually have been using a chilli starter kit that I pour into my crock pot when I am cooking it on low all day. Hope you give the smoked paprika another chance even if it is less than the recipe calls for or just sprinkled for flavor on other food you cook.
Lauren
I won 2nd place in the Soup-er Bowl Chili Cook Off at my work! Delicious, love the depth of flavor. I doubled the recipe, made it in my Dutch oven then transferred to a crock pot for work the next day and it turned out great. Also, my husband devoured his bowl for dinner and lunch the next day!
Stephanie
This looks great! I’m entering an office chili competition tomorrow. Can I fully make it tonight, then warm in crockpot all morning? Thanks!
Sam
Hi Stephanie! That should work just fine. 🙂
Tim
Hey once the chili is complete can I continue simmering for a few hours prior to serving or will that ruin the chili?
Sam
Hi Tim! It will thicken, but it could probably work. I would probably leave the lid offset. 🙂