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.
Pamela Morse
Best chili ever
Kristi
Absolutely loved making this Chili recipe and most importantly, LOVED the flavor! I almost omitted the first part, 5 slices of bacon but didn’t because of notes at the end of the recipe. I did NOT add the bacon bits to the chili but truly feel the bacon fat helped to intensify the overall flavor!
I didn’t have the can of green chilies so I substituted 1 fresh jalapeño with the seeds.
We will definitely make this recipe again!
Emily @ Sugar Spun Run
We are so happy you enjoyed it, Kristi! 🥰
Kimberly Smith
This chili recipe won first place at our Church Chili Cook off! In 2025!
But, I did alter it. I added just a few more slices of bacon, and a few ounces of ground up Oberto Beef Jerky.
Thank you!
Emily @ Sugar Spun Run
Congrats, Kimberly! Thanks for using our recipe 🩷
Lisa
By far the best Chili I’ve ever made.
KW
Best chili I’ve ever made!!!! I will always use this recipe.
Emily @ Sugar Spun Run
Thanks so much for the review! We are so happy you love it 😊
Ann Christopher
This is truly award winning! Last night we were in a community chili cook-off for charity. The people who bought tickets to the event voted by tasting each chili and then putting a ticket in the jar of the one they liked best. We came within 1 vote of tying for 1st place! (And actually, we could have won because 2 people came to put their ticket in our jar for their vote, but the jars had already been collected). I just found this recipe last week and decided to try it and see if we should use it instead of the chili recipe I have been using for over 40 years which was my dad’s recipe. My husband and I both agreed this recipe was the one to use. So glad we did! People raved over it! We will be making this all winter!
Emily @ Sugar Spun Run
Ah, so close! We are so happy the recipe was a winner for you regardless, Ann. Thanks so much for the review 🩷
Barb
I’ll be trying this recipe tonight. But I’m curious about the spiciness with the green chilies and cayenne pepper. Will it be too spicy for kids?
Emily @ Sugar Spun Run
Hi Barb! If you use mild chiles, those should be fine. You can certainly omit the cayenne though! 😊
Joanna B
My family loved this recipe. And I do mean loved.
Cathy Thompson
I want to make this recipe using ground turkey in place of ground beef. Is there anything I need to do achieve the same great flavor? TY
Sam
Hi Cathy! You won’t have a flavor that’s quite as rich and deep if you use the turkey, but it will still taste pretty good. 🙂
Rhonna Robles
Truly the Best Chili. I’m making it for the 2nd time, my partner and father have both requested it feverently. Good directions, just make sure you have everything on hand prior to starting. Usually, I add and adjust recipes, but not this one. Just follow the directions and you will have a happy, much appreciated meal.
Amy
Can I use chicken broth insread of beef broth ?
Sam
Yes, the flavor won’t be as rich but it’ll still be good! If that’s all I had on hand I’d definitely be using it. I hope you love it, Amy!
John champigny
the flavors in this are off the chart. making again today and wouldn’t be afraid to enter this recipe in any chili cook off. Best I’ve had and I’m in Texas!
LouAnn Roth
Loved this chili recipe. Will make this again.
Collie
This was my first time ever making chili for a chili cook off at work. Needless to say, I won! This is definitely the best tasting chili I’ve ever ever had. I did not change a thing. Thank you so much!
Elizabeth Davies
Best chili ever omitted the beans since we are in Texas!
John A. Jarboe
This recipe is excellent. You are correct in adding the beans (I’m a native Texan and always added beans in chili). Your recipe is for chili not chili con carne, chili with meat.
The only comment is, there is a conspicuous absence of cilantro! A Texas and southwestern thing.But excellent as is.
Don’t you roll your eyes when someone comments on you recipe only to comment on all the thing they changed? A rather useless comment.
Cynthia Zatik
Can you use white beans (cannoli)for kidney beans ?
Sam
Hi Cynthia! The cannellini beans will change the flavor profile, but if you do like that flavor it will work just fine. 🙂
Debbie
can I make this in a crockpot?
Sam
Hi Debbie! There are a few steps involved here so I can’t say for sure how to do it in a crockpot. It can be kept warm in a crockpot after being made. 🙂