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.
Isabella
This chili had me thanking Jesus! I couldn’t believe the depth of flavor. Never ever and mean EVER making any other kind of chili!!! Absolutely amazing!
tom stanton
I tried it again. Amazing. I always switched one or two little items but wow, best darn chili ever.
Sam
I’m so happy to hear this, Tom! Thank you so much for trying my recipe and letting me know how it turned out, I really appreciate it! I hope you find more recipes on the website that you love just as much!
Sarah
Delicious, I may add a green pepper next time.
Greg
The best chili the Wife & I have ever made together. Absolutely perfect. Thank you so very much for sharing.
Lauren W
great recipe! I made only a couple changes of my own….
double batched everything except…
1can red kidney, 1can black bean, 1can black eyed peas, 1can white kidney, 1 medium can corn.
I used Beef Bone Broth instead of traditional broth for a richer flavor.
John Tindel
Having a bowl full as I type this, really good! Garnished with Fritos, sour cream, shredded cheddar and chopped sweet onion. Will make again, a little hotter next time.
Emily @ Sugar Spun Run
We’re so happy you like it, John! Enjoy 😊
Collie
I’m made this yesterday and it has excellent flavor. I just wanna make sure that I’m cooking it right so I have a question. Are the beans supposed to have a little crunch in them? I’m not sure if that’s how it’s supposed to be or I need to simmer it longer? It’s just a little bit of a crunch. Thank you.
Emily @ Sugar Spun Run
Hi Collie! The beans should be soft. Are you using canned beans or dried beans?
Tom S
Tried it , only thing I changed was Swanson has a New “ Spicy Beef Broth “ I used instead & WOW !!! BANGIN !!
Emily @ Sugar Spun Run
Oh yum! We will definitely have to try that. Thanks for sharing, Tom!
johnny
Fantastic chili. Love that slightly sweet undertone with the fire roasted tomatoes. Best chili I’ve ever had. One of the best recipes I’ve ever made for that matter.
Marin
This is on my stove right now. It smells divine and I can’t wait to try it when my family gets home. My reason for commenting is that I absolutely love the way you write out your recipes with the ingredient amounts in the steps! You are awesome and I will now be looking through your whole site for more recipes.
Ashley
I totally agree about the way write out the ingredients with the recipe! I’ve never seen that before and would love that to be a new standard for recipes. It’s so considerate!
Erika
Made it… while I didn’t follow all measurements I used only what was mentioned. And wow! Best chili I have made! So good.
Della Hanks
I came here to say exactly what you said Erika Pleasantly surprised !
Lisa Sperry
Made this tonight. I really like this recipe! The fire roasted tomatoes, bacon and smoked flavor kick it off. Will definitely be saving this one and making again!
Lisa
Hi! do you know if this recipe does well frozen and reheated?
Sam
It does! I often make a big batch and freeze half of it to eat another day. I thaw it overnight in the fridge and then reheat on the stovetop when I’m ready to eat it.
Momma Mel
I didn’t have any leftovers, so I have no idea about freezing, but I did win a Chili Cookoff with this recipe and will be entering another one next week!
Emily @ Sugar Spun Run
Congrats!! Thanks for using our recipe 😊
Leah
Would this work in the crockpot ?
Sam
Hi Leah! There are many steps in this recipe so I’m not sure how making it in a crock pot would work. You could make it and then keep it warm in the crock pot. 🙂
Rob
I did it half and half in the crockpot. Soaked and slow cooked dried brand in the crockpot, did the rest on the stove top and then combined and simmer in the crockpot.
Tamara
Honestly the best chili I’ve ever made!! can’t wait to make it again! This will be in my families rotation for sure!! Thank you!!
Emily @ Sugar Spun Run
Thanks for giving it a try, Tamara! We are so happy this one was a hit for you 🩷
Michele
I was looking for a quick recipe that I could throw together when the mood struck, that wouldn’t take 4 hours and holy WOW. Nailed it with this one. I wouldn’t change a thing *chefs kiss*