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.
Crystal King
I only gave 4 stars because Im sure it would of tasted great had I not added the brown surgar. If you want a sweet chili this is it. Otherwise I would omit it all together. Wish that was stated before I put that in, but to honest did think about it.
Sam
Hi Crystal, just confirming that only 1 Tablespoon of brown sugar was added? It shouldn’t make the chili sweet, it’s really for a rounded depth of flavor. Glad you enjoyed otherwise though! 🙂
Ashley R
Made this and doubled the recipe and entered my churches chili cook off. Sadly it didn’t place at all. It was good! But not award winning sadly!
Amy
I didn’t win the cook-off, but I am not a cook, and I didn’t have all of the ingredients prepped before I started, so it probably wasn’t as good as it could have been. There were also like 15 entries! Anyway, I absolutely LOVED it! I literally cook maybe 4-5 times per year, but I am considering making this again tomorrow so that we can have more since there was none left after the party – it’s that good! Great recipe!
Sam
I’m so glad you enjoyed it so much, Amy! 🙂
Jamie
Wow, this was a huge hit! I entered it in a chili cookoff today and took home second place! I made a few tweaks—I added green bell pepper and white beans. The flavor complexity really shone through, and it seemed to deepen even more by the next day. I got so many compliments! Thanks again for sharing such a great recipe!
Ann Hopkins
I made this last weekend for a chili cookoff and won!!! So delicious! Thanks for sharing
Paula
Always get compliments from this recipe! Sometimes I play around with it as it is such a great base recipe! If you cook exactly per recipe you will not be disappointed!
Lois
My husband won the chili cook off at our church last Saturday using this recipe. It did take longer to prep than estimated but everything else was spot-on. The judges voted unanimously! He followed the recipe and the only change was less pepper. It was still hot enough for me!
Matt
the yellow bell pepper says one cup, but how much “red pepper” should be in this recipe? and is that red bell pepper, or some type of red chili? thanks. planning to make it this week.
Sam
Hi Matt! There is no yellow bell pepper, I think you may be referring to the yellow onion. But for the red pepper it is a bell pepper. I hope that helps, and I hope that you love the chili!
Matt
I did misread! Thank you. Going shopping now…
Dayna
This really is the best chili! I won the cook off with this recipe! 🎉
Sam
Woohoo! Thank you so much for trying my recipe, Dayna, I’m so happy to hear this! I hope you find more recipes on the website that you love just as much!
Sara
I live in Texas and we as a norm don’t put beans in chili, is it good without beans?
Sam
Hi Sara! I haven’t personally tried omitting the beans, but a few commenters have said they have done so with success. 🙂
Sarah
Recipe is AMAZING. I have made this twice now. But the second time I made it I was in a hurry and so I checked the timing blurb at the top of the recipe – says 30 minutes TOTAL time; 10 min for prep and 20 min for cooking. The last step of the cooking process is to let the chili simmer for 30 minutes. Gaaahhhh. Please change the timing notes in the recipe to reflect the ACTUAL cooking time!
Four stars to the recipe because the timing written in the blurb is incorrect.
Someones Mom
I don’t know what kind of wizardry this is but my picky 15 year old LOVES this. Hands down the best recipe for chili I have ever tried!
Emily Benedict
I accidentally put hot green chilis and only noticed after it was finished. Way too hot! Is there any way to fix this? Otherwise I’m certain it would be great. Easy recipe too.
Sam
Hi Emily! Unfortunately, after it’s been made there isn’t an easy way to reverse it. 🙁
Tonya
Anytime chili is made too spicy, you can calm it down with sugar
Madison
1st place winner right here baby!! Thank you!
Mary Jo Rivera
i’m very sorry , but this recipe does not include the total time needed to make it , i started at 12:30 chopping everything , and getting the other stuff out of cans and rinsing , did steps 1-4 on the stove , that took me to 3:30 and now it’s in a instapot for the next 30 minutes , it might be a long while before i try to make this for a church function again LOL , i hope everyone eating it likes it , cause there’s nothing in there that i like besides the bacon so i’m not going to taste it LOL , i hope the tomato paste and worcestershire sauce can be omitted cause i forgot to put t
hem in , i’ll ask the others at church if i should add it there with the bacon pieces