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.
Linda
My husband loved it!
Joyce Seely
My husband enjoyed making this recipe! Although my kids did not eat it, the adults all really liked it.
Mary Morrissey
Incredible. The whole family loved it!
Chelsea Thompson
The Smokey, bold but not overwhelming flavors. Honestly so so good!
K Best
Best chili I’ve eaten.
Bonnie H Glazier
I won a local bar’s annual chili cookoff todaywith this recipe. Great flavors, and balance! a great recipe. I added more kick by increasing cayenne to 1/4 tsp.
Denise Y., East Lyme, CT
I wish there was 5 stars and a bonus star for truly outstanding recipes. You’d def earn the bonus star! I couldn’t find Ancho Chili Powder in the stores so I just double the amount of regular chili powder. Also couldn’t find Fire Roasted Chili’s so I used regular. (I’ll be ordering these off of Amazon for next time)
I’m elated to have found this flavorful recipe for my first try making completely homemade chili! I’ll be making this forever!!!!!
Kristy D. Hess
This was a great base recipe for me. I’m sure many of us alter, but I had a happy accident with mine. I thought I had ground beef in my fridge and when I went to cook it, it was sweet smelling and I thought it wasn’t good. I then remember it was ground lamb. I had to pivot quickly and added 1 tbsp cocoa, 2 cinnamon sticks, braised with negro modelo (omit water for broth but used better than bullion), 1 tbsp New Mexican chili replacing regular chili powder, 1 can of ancho in adobo, omitted the paprika, cayenne and green chiles. Then slow-cooked for a couple of hours. It was so delicious. Definitely a winner. Thx for the inspiration!
Marilyn
One first place
Sylvia Rourke
As the 1941 commentor, I have to say this is the very best Chilli recipe I ever made, my family raved over it. Delish!!!!
Britni
I have never really liked chili and have never made it before. I decided to try my hand at this recipe for my work’s chili cook off. Only changes I made was substituting the beef/pork ingredients for turkey/chicken counterparts.
Let me tell you, I love this chili and it is so amazing and easy to make. I also won my work’s chili cook off by a landslide. So, not bad for my first ever time making chili.
Jason
Can this recipe be cooked in a slow cooker?
Sam
Hi Jason! Unfortunately there are a several steps that are important to the flavor of the chili that shouldn’t be skipped and can’t really be done in the slow cooker. You could make it and then keep it warm in the slow cooker.
Torey
Im not the author of this recipe but Ive made it for several years now. I do steps 1-4 and then drain and dump in slow cooker. I then add everything else to cooker except bacon, stir, and put on low for several hours. I then oven bake my bacon and stir in about 30 minutes before Im ready to serve. It turns out great and everyone Ive ever made it for loves it.
Wendy
I followed the recipe exactly EXCEPT I added an extra can of red beans (drained) and a whole can of beef both (14.5 oz) instead of the 1 1/4 cup in the instructions. I did this because I felt the cayenne made it just a tad spicy. Not overwhelming but more than my kids would like. If you have kiddos who don’t like spice I would leave out the cayenne. Otherwise this was PERFECT! My hubby doesn’t like beans and ate 2 bowls. Definitely saving this recipe! Best I’ve made!
QUEEN MAMMAH PORTIA
Shalom Unto You On This Beautiful Day I Seen Your Chili Recipe And I Definitely Wanted To See If You Can Give Me The Measurements For 30 People I Would Greatly Appreciate It So Very Kindly.
Sam
I don’t have the measurements written out, but you will want to multiply everything by 5. You will need a big pot to hold it all! Enjoy! 🙂
Rachel
Amazing recipe. Very consistent – never fails me! I add a tablespoon of coffee powder/instant coffee (like, a packet or two of Starbucks instant or a tablespoon from one of their instant coffee tins). I find it adds just a tiny bit of richness. I get raves every time I make this and it’s won me some cook offs at work!
Me
I have never willing eaten chili, let alone made it, but decided to give this one a try. O.M.G. A-MA-ZING. I will be making this again.
Due to some unpreparedness on my part, I had to make a few changes and I’m not sure if they may have increased the heat, which made it hard for my husband to eat. Maybe someone with more experience can weigh in here:
1) I thought I had ancho chile powder, but I was wrong. I substituted less than a teaspoon of crushed gochugaru and omitted the cayenne.
2) My diced green chiles were not smoked and came in four ounce cans, so I used two.
Would either of those things have made it spicier than normal? Or is this just generally a lil bit spicy?
I will be making this again and following the recipe exactly, but in the meantime maybe someone here has some insight?
Sam
While I am not familiar with the gochugaru, it may be a little bit more spicy. I wouldn’t say this chilli is hot in spice, but it can have a touch of spice to it.