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.
Harriet Kelly
My son and daugher-in-law have a “date night” every Wednesday and their two boys come to my house for dinner. One night, I made this chili with some cornbread. Now, this is what they want every time. I keep suggesting something different but they insist on this chili every Wednesday. So, I happily make it for them every week – as a matter of fact, I’m about to start cooking it right now!
Casey @ Sugar Spun Run
Hi Harriet! We’re so glad everyone loves it!
Harriet Kelly
Funny. My son and daughter-in-law are here with me and they have just requested “The Chili” for dinner tonight. As the boys just had it on Wednesday night, I didn’t think they would want it again. I was wrong. So, I’m going to make it again!!
Emily @ Sugar Spun Run
Love that, Harriet! We hope everyone enjoys 🥰
Kaelan
I won the chili cook off today at my work with this recipe! Had the most first place votes by far! Started making it 2 hours before the competition as well. Fantastic combination of ingredients and flavor! 5 Stars!
Linda Mac Ahan
I won Second place with your chili recipe at our church chili cook off. Very grateful!
Damo
Just an absolutely delicious recipe, family loved it! I doubled the recipe and it turned out just perfect, my new go to for chili!
Mike T
Very solid chili! Black beans and all the quick can things seem out but they work. Got our cornbread so it’s pretty solid
Rachel
I have never been a huge chili fan but on a diet so tried it..well this has changed me forever !! Hands down THE BEST CHILI EVER !!! I am so glad I tried this thank you so much for this recipe !!!! I have been making it every week !!! If you haven’t tried this recipe YOU MUST!!! I don’t add the bacon back in but defiently use it in the beginning for the grease !!!
Bri
This was the absolute chili! I made it for my office chili cookoff and I won. Definitely delicious and a show stopper! Thank you
Alexandria
THIS RECIPE IS ABSOLUTELY DELICIOUS!
Sarah
The best chili I’ve ever made!
I’ve been on the hunt for a great recipe that has lots of depth to the flavor and this is it.
I forgot to pick up the green chili’s at the store but substituted for a small amount of chipotle peppers in adobo sauce and oh my, the flavor was wonderful!
So so glad I found this recipe
Nate
I have won 2 chili cookoffs and placed third in another. Great recipe! I added rabbit to it one year.
Travis
If you have lard, which we filter, collect and refrigerate each time we cook bacon or sausage, then you can use a TBSP and a half of that and skip the bacon altogether. Recipe was delicious this way. We do not like bacon in our chili due to its consistency after simmering for an hour BUT the lard flavoring is absolutley a necessary prerequisite.
Elizabeth
INCREDIBLE. Picked this out for our meal prep this cold winter Michigan week, and the hubby says we won’t make any other chili ever again! 😆❤️
Josephine
This really is the best chili. The only change I make is I trim the bacon fat and because of that I use a few more pieces of bacon.
JD
Amazing chili recipe!
Laura G
Thank you for the recipe!
Typically I don’t measure ingredients, so I did vary a little on measurements and I substituted canned ingredients with fresh.
Won 1st place at my work’s chili cook-off.
Definitely saving the recipe. Thanks again!
Herbert
I just got done making another pot of your award winning chili recipe. It’s the best I ever had. I also love your ultimate creamy potato recipe which I make on a regular basis. thanks for all your great recipes.