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.
Tim
Simply put, Thank you! Ingredients are very well balanced to create one of the bests chili’s I’ve put together.
God bless,
Tim
Dallas Georgia.
Sam
Thank you so much, Tim! I’m so glad you enjoyed it! 🙂
Angela
At first I wasn’t sure how this was going to turn out. My family are picky eaters but this recipe right here was the best chili I have ever had. The only change I made was to use regular chili powder. $1,000 thumbs up! This was delish!
A Swidowski
I don’t like to cook anymore. But this recipe I will take the time to cook and share with family. Love this chili!
Tina L
This is the absolute best chili recipe, hands down. We entered this recipe into two separate chili cook-offs and one first and second place respectively!!!! There will be no other chili recipe in our house.
Emily @ Sugar Spun Run
Congratulations, Tina! We are so happy you chose our recipe 🥰
Burton Sharp
Great recipe. I use 2 pounds of hamburger. Increase the beef broth to 2 cups.
Emily @ Sugar Spun Run
We are so happy you like it, Burton! Thanks for the review 🩷
Pierre
I decided not to question the use of bacon in this recipe and just follow the recipe. As I often do I doubled the portions so I can freeze it for later and I have to say it is absolutely delicious. I used hot fire roasted green chilis and it just hit the spot. This is the best chili I have ever tasted, I’m almost tempted to tell people it’s my own secret recipe but I’m just not that creative. Thank you for this recipe it is everything I look for in a chili. yum yum yum yum yum
Emily @ Sugar Spun Run
We are so happy you enjoyed it, Pierre! 🥰
Victoria
Amazing!! I’ve been searching for a forever chili recipe and this is it. I used Black Label Maple Bacon, and instead of adding to the pot, I cooked until crispy and reserved to use as a crunchy topping. I think the maple adds layer of sweetness that really makes the dish shine. A beautiful recipe, thanks for sharing!
Emily @ Sugar Spun Run
Yum! We’re so happy you liked it, Victoria 🩷
Allison Bentley
I made this recipe for a family gathering, everyone loved it. The leftovers got all eaten up. I got asked for th recipe. That’s about as good as it gets!
Emily @ Sugar Spun Run
Thanks for using our recipe, Allison! We’re so happy everyone enjoyed it so much 🥰
Brittany
I have never found a chili recipe I like. I have always wanted to love chili because it’s so cozy & screams cold weather, but I’m ALWAYS disappointed. I can finally say I like a chili recipe!!!! THANK YOU!!!!🙌🏻♥️ My husband loves it too!
Emily @ Sugar Spun Run
Yay! We are so happy you found our recipe, Brittany! Enjoy ☺️
Miguel
Does this recipe need the tablespoon of sugar? I’m trying to decrease my sugar intake but I don’t know how severely it’ll affect the dish’s taste.
Emily @ Sugar Spun Run
Hi Miguel! You can omit the sugar 😊
Barb
absolutely delicious! I followed it to a T and it is now our go-to chili recipe in Northeast Ohio. Delicious!
Emily @ Sugar Spun Run
We’re so happy you enjoyed it, Barb! 🥰
Randy
Delicious! Will be my “go to” chili recipe from now on. Doubled the recipe and froze 8 portioned meals for those lazy days or when the weather gets cold.
Colby
Found this recipe two years ago and still make it frequently!
Emily @ Sugar Spun Run
We’re so happy to hear that, Colby! Thanks for the review 🩷
Rob
Of all the times I’ve made chili it’s been good. Real good but never great. I found this recipe and made some slight modifications. Everyone’s different but for personal taste it turned out perfect. I followed all steps with these changes: Increased the regular chili powder to 1 2/3 tablespoons and used 1 teaspoon of chipotle chili powder. Substituted a pinch of crushed red pepper for the cayenne. Reduced the cumin slightly to 3/4 teaspoon. Substituted a 4 ounce can of green chiles instead of the 7 ounce can of fire roasted. The beef broth I use is 1 1/4 cup of water with about a teaspoon of Better Than Bouillon beef base. And I added 8 ounces (Two 4 ounce cans of smooth tomato sauce – One Goya and one Happy Harvest). I cooked everything first and transferred to a crockpot. Started it on high for an hour and then low for 8 hours. Most was eaten and froze what was left. That was 5 days ago and I’m still thinking about it. Thank You.
Kelly
Does this freeze well?
Emily @ Sugar Spun Run
It does! Enjoy 😊
Sara
Has anyone tried pressure canning this recipe? Would I need to make any adjustments? ~ Thanks
Sam
I have not personally tried it so I can’t say for sure if any adjustments would be needed. If you do try it, I would love to know how it goes. 🙂
Katherine Ray
The. Best. Do yourself a favor, and make this.frequently. It’s my family’s fave now.