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.
Stacy
Can this be made in a crock pot as well?
Sam
Hi Stacy! I’m not sure how it would work as you have a lot of different steps to do when making this chili. It could be kept warm in a crock pot though. 🙂
Devan
This is the best chili ever!!! I have had my go to award winning chili for years, decided to try this and it blew mine away! I love how fast and easy it was, compared to mine where I spent hours roasting peppers and chopping! This is a go to – best chili & my family agrees!!! Bacon is key here- don’t leave it out!
Rebecca
This was absolutely delicious! I will be making this over and over again.
Devan
This is the best
Andrea
Made it last night! Loved it! A little spicy for the kids so might leave out the cayenne next time!!! Thank you
Lacey
Has anyone ever made this with venison and beef?
Dan
Yes and it’s FANTASTIC! I double the bacon with or without the venison and leave almost all the bacon fat in there when I use venison
DeDe
Absolutely outstanding! Perfect blend of spices. I doubled the recipe except for the beans to avoid extra carbs & it didn’t seem out of proportion. This will be my new “go to” recipe for chili! Thank you!
Nanette
I have made a particular chili recipe for 20 years. I just made yours, Sam, and I will never go back! Your recipe yielded the richest, most flavorful chili! Not too spicy, either. YUMMY! More than 5 stars, but that’s the max I could give.
Emily @ Sugar Spun Run
We are so happy you loved our version, Nanette! Thanks so much for the review 🩷
Nanette
P.S. After serving the chili I made from your recipe, my husband declared you “The Flavor Queen”. I must say I agree! Thanks again.
Emily @ Sugar Spun Run
🤣 Love it!
Lynne Brewer
This is the best chili that I have ever made or tasted in my life! Yummy!!
Annastasia
I am making this today! With the hopes of entering it in a contest tomorrow (weather permitting.) I tweaked it a little for my purposes…….I used 2 lbs ground beef, 2 lbs ground pork (I’m feeding a large group.) I added 2 diced jalapenos, left out the green chilis. I used a quart of home-canned tomatoes in lieu of fire roasted diced tomatoes. I used a medium can of tomato sauce instead of tomato paste and one can of chili beans (undrained) instead of the can of black beans and the can of kidney beans. I may add another can of chili beans…..we’ll see. It’s slow cooking in my crockpot and my family can’t stay out of it!!!
Emily @ Sugar Spun Run
Good luck, Anastasia! 🍀
Heather Hodges
Made this today for my husband. I’m not really a big fan of chili, however, I must say that this is absolutely delicious! I had a great big bowl. Will definately make again. Thank you!
Leslie
Holy moly, this is goooood! I have a veggie-hater in the fam so I cooked the veggies according to the recipe and puréed them, then added it to the mixture. The creator is right on with the bacon and I never thought it would add another layer of flavor and texture but it absolutely does! And simmering it for 30 is crucial to the development of the flavors and making it thicker. So appreciative for this recipe! Thanks Sam!
Emily @ Sugar Spun Run
Thanks for the review, Leslie! We are so happy the chili was a hit 🩷
Carrie Hart
This is my favorite chili recipe by far. Please can you add instructions how to double the recipe, in particular the spices?
Sam
I’m so glad you enjoyed it so much, Carrie! You would want to double all of the spices as well. 🙂
Jenanne
As a super picky eater, I just made this chili tonight and I must say, WOW! What a hit! I tweaked it just a bit by adding Italian Sausage, Chipotle Chile Powder, used 1 jalapeno, and 2 serrano chillis instead of the canned green chili. I had to adjust the spice amounts to accommodate the extra pound of meat as well as added a small can of tomato sauce. With Fritos and shredded cheese, this will definitely be my go-to recipe!
Emily @ Sugar Spun Run
Yay! We are so happy it was a hit for you, Jenanne 🥰
Jennifer Pfister
always use my mother’s chili recipe but I can’t find the recipe card so I thought I’d try something new and came across this one. Going to try it tomorrow! I love the idea of Fritos!!
Frito Chili Pie baby!
Sandy Turpen
Wow! Best chili ever! My family loved it! My sister in law loved it! It was a hit!
Lyn
no.matter what recipe I make on here, THEY ARE PERFECT! The chili is one of the best I have made. Follow the recipe exact and you will love it