The Best Chili Recipe (2024)

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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.

The Best Chili Recipe (1)

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.

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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

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  1. 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 thebest chili recipe.
  2. Cook your onion and pepper until soft, add garlic and cook until fragrant.
  3. Add your ground beef, cook until mostly browned (but not all the way cooked through).
  4. Add all your seasonings.
  5. Stir well, cooking beef through.
  6. 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!

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Frequently Asked Questions

Can I freeze this chili recipe?

Yes, leftovers can be frozen in an airtight container for at least 3 months.

Can I make this in a crockpot?

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.

Can I leave out the bacon?

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.

Can I use a different type of meat?

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!

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What Goes Well with Chili?

  • Buttermilk Cornbread (a must!)
  • Homemade Biscuits
  • Dinner Rolls
  • Homemade Bread

Obviously, breadis 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 outthe how-to VIDEO in the recipe card!

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The Best Chili Recipe (Award Winning!)

This is the BEST Chili Recipe! Made with bacon (and the option to omit if necessary) and ground beef and simmered on the stove for just 30 minutes, this is my family's go-to cold weather comfort food. It's even better when paired with a side of buttermilk cornbread!

4.98 from 1684 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings (this recipe makes 10 cups total, so one serving is approx 1 ⅔ cup)

Calories: 611kcal

Author: Sam Merritt

Ingredients

  • 5 strips uncooked bacon chopped¹
  • 1 large yellow onion diced (about 1 cup)
  • 1 red 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
  • 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.

  • Add onion and pepper and cook until softened, about 3-5 minutes.

  • Add garlic and cook until fragrant (about 30 seconds).

  • 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.

  • Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.

  • 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!)

Notes

¹For best flavor, DO NOT OMIT THE BACON. However, as someone who spent 23 years not eating bacon I wanted to include tips for those of you who might have the same restrictions. if you wish to make this recipe without bacon you *can* do so by skipping the first step, heating 1 ½ Tablespoons of oil over medium heat, and then beginning from step 2. On the other hand, if you want additional bacon for garnishing, cook it now and reserve.

²You can substitute one chili powder for the other and use just traditional chili powder or just ancho chili powder, but I personally like the blend of the two.

³This gives the chili a mild spice, if you like more heat increase to ¼ teaspoon for a moderate spice. Add additional cayenne pepper at your own risk!

Nutrition

Serving: 1serving (not including toppings) | Calories: 611kcal | Carbohydrates: 72g | Protein: 40g | Fat: 19g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 1315mg | Potassium: 758mg | Fiber: 11g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 72mg | Calcium: 9mg | Iron: 20mg

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.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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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.

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Reader Interactions

Comments

  1. Molly

    Is it really just 1 1/4 cup of broth??

    Reply

    • Sam

      Hi Molly! You will want 1 and 1/4 cup of broth. You get more liquid from other ingredients in the chili. 🙂

      Reply

  2. Christine Benakovich

    The Best Chili Recipe (8)
    I made this for my Bible study group and it was a big hit!! Making it again for a women’s group!

    Reply

  3. Lisa

    The Best Chili Recipe (9)
    My boyfriend said this is the best chili he has ever had and to make sure I save the recipe!!

    Reply

  4. Ruth

    Which brand of Worcestershire sauce do you use? Since Lea & Perrins ingredients has sardines in it & another brand don’t. Thanks!

    Reply

    • Sam

      Hi Ruth! I have use anything from Lea & Perrins to store brand to coconut aminos and it all works well. 🙂

      Reply

  5. David

    This IS an award winning recipe. I used this to enter the chili cookoff at work. I WON!!!! But, since I used someone else’s recipe, is this considered “food plagiarism”?

    Reply

    • Sam

      Not everyone has to create their own recipes. 🙂 I’m glad it was such a hit! 🙂

      Reply

  6. Petra V Holland

    The Best Chili Recipe (10)
    I’m about to enter a chili cook off. But, regardless, I love this chili. It’s really the best I’ve ever made or had.

    Reply

    • David

      I used this recipe for a chili cookoff and WON!!!!!!

      Reply

      • Mase

        The Best Chili Recipe (11)
        Same here man lol, only other addition was my buddy smoked some brisket and I added that in there as well.

  7. Kevin Anderson

    The Best Chili Recipe (12)
    I made this recipe and placed first in people’s choice and second in critics choice in a cook off in December 2023.

    Reply

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The Best Chili Recipe (2024)

FAQs

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

What secret ingredient will deepen the flavor of your chili? ›

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What is the magic ingredient for chili? ›

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

What makes can chili taste better? ›

Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.

Does chili need tomato paste? ›

Tomato paste may come in a small can (or tube), but it packs a powerful punch and is an essential flavor building block for dishes like chili and beef stew.

How do you make chili taste richer? ›

Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight. Warming spice blends, like Garam Masala, Ras el Hanout or Baharat are another simple and delicious way to add layered flavors to this simple one-pot meal.

What does paprika do for chili? ›

Think of paprika as the gentler, sweeter cousin of hot chili peppers. It enlivens your favorite dishes with fruity notes and a toasty red color without ever taking over the show.

What makes the best chili meat? ›

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

What is chili magic? ›

Bush's Chili Magic Campfire Style chili starter brings tender pinto beans together with smoky chipotle and green bell peppers for quick, unforgettable chili any night of the week. CANNED BEANS: Stock your pantry with this pack of 12, 15.5 ounce recyclable cans of Bush's Campfire Style Chili Magic Chili Starter.

Why do you put butter in chili? ›

Butter smooths out the bitterness and adds its unique richness, making you take another bite without quite knowing why. A dash of sugar and vinegar gives a sweet-sour flavor that also makes the sauce rounder and more satisfying.

Does Wendy's put sugar in their chili? ›

Chili Concentrate: Chili Sauce (Water, Tomato Juice, Tomatoes, Calcium Chloride, Seasoning (Sugar, Salt, Corn Starch, Dried Chilies, Spices, Flavor Enhancer [Dextrose, Salt, Yeast Extract, Silicon Dioxide, Modified Corn Starch], Citric Acid, Disodium Inosinate, Disodium Guanylate, Xanthan gum), Beans (Pink Beans, Red ...

What can I add to chili to make it amazing? ›

Spices: While cumin, chile powder, and cayenne pepper tend to be common additions to many chili recipes, there's a broad world of flavor out there to experiment with. Try a little fenugreek, turmeric, garam masala, or sumac to layer in more complex flavors. Smoky paprika is my own personal favorite.

What makes a good competition chili? ›

Chili must: LOOK GOOD, SMELL GOOD and TASTE GOOD. If in a competition, it must do so lukewarm in a styrofoam cup. It also must look good on as small plastic teaspoon used for judging and tasting. Chili that doesn't win violates one or more of the three basics.

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