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!
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.97 stars (2132 reviews)
Keywords
best chili recipe, chili, chili recipe, fall recipes
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))
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!)
Nutitrion
Serving Size: 1 serving (not including toppings)
Calories: 611 kcal
Carbohydrates: 72 g
Protein: 40 g
Fat: 19 g
Saturated Fat: 4 g
Cholesterol: 55 mg
Sodium: 1315 mg
Sugar: 14 g
Unsaturated Fat: 1 g
Reviews
Kerri on 2026-05-02 (5 stars): Absolutely delicious and easy to make
Jane on 2026-04-28 (5 stars): I made a double batch of this amazing chili and it's hands-down the BEST I've ever made or had! I literally threw away my other chili recipes!
Antoinette Williams on 2026-04-19 (5 stars): Love your recipes
Funluvingourmet on 2026-04-18 (5 stars): Great recipe. Had our dear friends stay for a spontaneous dinner last night, Friday the 17th. I made a double batch the night before as it is always better after marrying for 24 hours. Everyone loved it. These are friends that we have been in a chili cook-off with before as well, and have very fine tuned palates. Made the substitution on ancho chili powder for regular as I didn’t have any. Other than that, exactly as it. Perfect recipe. Definitely a must try. The only chili recipe I will ever use again.
Sam on 2026-04-16 (5 stars): Won my work's chili cookoff :) Best chili I have ever had!
Declan Michael Riordan on 2026-04-15 (5 stars): There is no real substitute for fire roasting. If you can't get them at the supermarket or Amazon, you can fire roast your own tomatoes on the grill. I don't use the fire roasted chilis myself because I haven't noticed a flavor difference.
Jennifer Skaggs on 2026-04-12 (5 stars): very much award winning chili. I entered this into a chili cook-off yesterday in Interlachen, FL. and won 1st place . hands down outstanding thanks for the recipe.
Brycen on 2026-03-27 (5 stars): fire
Lydia on 2026-03-26 (5 stars): Great recipe!! Thank you for sharing! My family loves this and asked for it today.
