Best Ever Chili Recipe
483 Comments
Sep 21, 2024
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This is seriously the best chili recipe (if I do say so myself). It’s a classic beef chili with a comforting blend of meaty richness simmered with hearty vegetables and warming spices that will have your family begging for seconds.
The Best Chili I’ve Ever Had — Here’s Why
Based on everyone’s reviews below, I think it’s safe to say that this is an award-winning chili recipe. It has the perfect hearty texture, the best blend of spices, and it’s a cinch to make. That’s why it’s one of my favorite one-pot meals to make when the temperature drops. Each spoonful instantly puts a smile on my face and reminds me of just how good simple comfort foods can be. Here’s what else you’ll love about my version:
- I added a secret ingredient. And that’s bacon! It’s no big surprise if you know how much I love bacon, but it does add a sweet, smoky, and umami-like depth of flavor that really sets this chili apart from others.
- It’s easy, simple, and budget-friendly. These are things I always try to prioritize with my recipes without compromising on quality or flavor. And it’s why it’s perfect for serving a crowd or for weekly dinner meal prep.
- It’s extremely adaptable. I have a few ways you can tweak this recipe in the recipe card notes below. But similar to my vegetarian chili, turkey chili, or white chicken chili, you can always tweak my chili recipes to your liking.
Chili Ingredients
- Ground beef: You can buy ground beef that’s anywhere between 80% and 90% lean. I prefer 90% so I don’t have to drain any excess fat. But you could purchase 80% and then drain off any residual fat, it’s up to you.
- Bacon: Bacon adds a wonderful smoky flavor to the chili. I’d consider it the secret (or not-so-secret) ingredient!
- Beef broth: I recommend purchasing a high-quality beef broth for the best flavor.
- Dried spices: Besides the usual suspects of chili powder and cumin, I add smoked paprika for a touch of campfire flavor. You could even add a sprinkle of cayenne pepper for a little more heat.
- Tomatoes: Almost any variety of canned tomatoes in their juices will work here. But I love fire-roasted tomatoes for extra flavor.
- Beans: I’m using a combination of black beans and red kidney beans which are classics in chili, but you can use any beans you like.
Find the complete recipe with measurements below
How to Make The Best Chili
Cook the bacon. I let my bacon cook until it’s perfectly browned and crispy.
Saute the vegetables. Saute the diced onion and bell pepper with the bacon for a few minutes. This will allow the veggies to cook in that delicious bacon fat.
Brown the ground beef. Add the ground beef to the pot, cook until browned, and drain off any excess fat. Then, stir in the spices and seasonings to bring out the best flavor of the meat and veggies.
Add the tomatoes, broth, and beans. This forms the bulk of the chili. Then, give everything a good stir, and simmer the chili for about 30 minutes. The key here is to cook this low and slow, giving the chili enough time to meld all those flavors together.
Tasty Chili Toppings
- Shredded cheese or sour cream: Anything from shredded cheddar cheese to crumbled cotija or feta works well. And for sour cream, the creamy coolness plays nicely with the warm spices.
- Onions: Sliced green onions or diced red onions go perfectly with chili. If the bite of red onion is a little strong for you, run the diced onion under running water and pat dry.
- Jalapeños: If you like spiciness, diced fresh or pickled jalapeños are delicious additions.
- Cilantro or parsley: A sprinkle of chopped herbs gives a nice pop of fresh flavor.
Storage Tips
To store leftovers, let the chili cool to room temperature before placing it in storage containers. It will stay good for 4 to 5 days in the fridge. For freezing, use a freezer-safe bag or airtight container and store it for up to 3 months.
When reheating, thaw frozen chili overnight in the fridge. Then, reheat it on the stovetop or in the microwave until warmed through. If the chili thickens too much for your taste, add a splash of water or beef broth.
Common Questions
Absolutely! You can get a headstart on your chili prep by chopping the vegetables and mixing your dried spices in a separate container the day before. Even better, mix your dried chili spices in a larger quantity so you can spoon out just what you need when you need it. This is a great tip for when you’re prepping for big party days like Halloween or the Super Bowl.
Yes, you sure can. I’d recommend cooking the beef, onion, bell pepper, and garlic, in a skillet on the stove first, then transferring that to your Crockpot along with the beans, diced tomatoes, spices, and broth. Cook on high for 3 to 4 hours or low for 6 to 8 hours.
Traditional chilis are made with beans. But a chili without beans is known as Texas-style chili or chili con carne. You can also use chickpeas, lentils, or other diced veggies and maintain the same flavor profile of this classic recipe.
More Comfort Food Recipes
- Classic Meatloaf: A family favorite around here.
- Slow Cooker Pot Roast: Another comfort food classic.
- Tuscan Chicken: A chicken dinner no one can resist.
- Braised Short Ribs: This fall-apart meat is so delicious.
- Beef Tenderloin Roast: A must-make for the holidays.
- Taco Soup: Another delicious way to enjoy ground beef.
If you make this chili recipe, especially for a chili cook-off, I’d love to know how it turns out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Best Ever Chili Recipe
Description
Video
Equipment
- Le Creuset Dutch Oven My favorite pot for making chili!
Ingredients
- 4 strips bacon, sliced ½-inch thick
- 1 ½ pounds ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon paprika, or smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoon tomato paste
- 1 (28-ounce can) fire-roasted diced tomatoes, you can use diced or crushed tomatoes
- 1 (15-ounce can) black beans, drained and rinsed
- 1 (15-ounce can) red kidney beans, drained and rinsed
- 2 cups beef broth
- 1 bay leaf
- Optional garnish: avocado, red onion, shredded cheese or sour cream
Instructions
- Cook the bacon. Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.
- Cook the veggies. Add the onion and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.
- Cook the beef. Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.
- Add the aromatics. Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
- Add the rest and simmer. Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf, and give it a stir. Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
- Serve. To serve, remove bay leaf and ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or other toppings (I've got ideas above).
Lisa’s Tips
- Serving Size: This recipe makes about 9 cups, enough for 6 good-sized servings.
- To store: Place cooled chili in an airtight container and store for 4 to 5 days in the fridge.
- To freeze: Use a freezer-safe bag or airtight container and store for up to 3 months in the freezer.
- To reheat: Thaw frozen chili overnight in the fridge. Then reheat on the stovetop or in the microwave, until warmed through. If the chili thickens too much for your taste, add a splash of water or beef broth.
- To control the amount of salt in your chili, choose low-sodium or unsalted beef broth, beans, canned tomatoes, and tomato paste.
- Add heat with diced jalapeno, hatch green chiles, or chipotle peppers in adobo, or 1¼ teaspoon of cayenne pepper.
- Play with other seasonings like coriander or this cajun seasoning that has a little bit of everything.
- Bacon can be tricky to slice. To make it easier, place your bacon in the freezer for at least 30 minutes to firm it up.
- You can also serve this over nachos or make chili dogs.
- Make sure to use a large pot, to accommodate all these ingredients. My favorite is the beautiful Le Creuset dutch oven you see pictured.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published September 2020, but updated to include new information and photos for your benefit!
This is EXCELLENT. The perfect chili recipe. We went a little rogue and added extra veggies (more peppers and celery) and poured some beer over the top to thin it out before simmering. I was nervous we overdid but the great flavors throughout still shined and it’s such a fun chili base to customize as mentioned! Will make this again and again.
Nothing wrong with more veggies! Glad this was such a great base recipe for you to use, TJ.
I made this according to the recipe except that I used one can of diced tomatoes and green chiles and one can of fire roasted diced tomatoes. Delicious! Wasn’t sure what to do with the crispy cooked bacon so we sprinkled it on individual servings along with grated cheese.
I’m so glad you love this chili recipe, Mary!
My family, including my picky niece, really enjoyed this recipe. I did steak instead of ground beef, and instead of cooking bacon in the beginning, I used leftover bacon and added it at the end. This is my first time visiting this site and it is great! Thank you, Lisa.
Amazing! I’m glad the whole family enjoyed this chili recipe.
So quick , easy and bursting with flavor! Love the addition of bacon. I added extra beef broth, I like my chili a little soupy. Don’t forget to add those toppings ! Perfect comfort food for chilly nights.
The bacon makes all the difference! And agreed on the chili toppings, as they also add great texture and flavor. Enjoy, Cindy!
Great easy recipe perfect for fall! The warming spices mix perfectly with the thick and meaty base. All my brother-in-laws got second helpings.
Happy to hear you’re loving this chili recipe, Mandy!
This was really good! I made it tonight and my wife and daughter liked it :-)
I added mushrooms because we like them and a tablespoon of marmite, which also adds a subtle savory taste (marmite or vegemite is great in stews as well!).
Definitely will be making this again, thanks for the great recipe.
Happy to hear this chili was such a hit!
Is it possible to reheat the whole batch in a crockpot? If so, for how long? Don’t have access to a stove to reheat.
Hi Trudy – yes, you could do that. I’m not sure exactly how long it would take to warm up, but I’d just keep checking on it after the first 30 minutes or so.
I don’t eat pork. Can I either leave out the bacon or substitute beef bacon?
Yes, you can do either. Turkey bacon works as well. Hope you enjoy it!
Another great recipe that is perfect as is, but adaptable to personal preferences. Easy to make and so flavorful. Love the addition of bacon, never knew that a great chili recipe needed this. Thanks again Lisa for my new chili recipe.
Happy to hear you’re loving this chili recipe, Alison!
Anything that begins with bacon has to be good and this recipe is. Very tasty.
Haha, I agree! Glad you enjoyed it, Karen.
I have my own chili recipe, but couldn’t find it the day I wanted to make chili, so I looked this one up and gave it a whirl. Turned out really good… I added a tbsp of mustard as I do in my recipe. I would highly recommend this recipe!
Thanks for giving it a try and I’m happy you loved it!
The title has it right on this one, it really is the best chili ever! Another family favorite.
Every recipe from you has been a hit! Thanks, Lisa!
Hi Grace – I’m so glad you’re loving this chili recipe!
Also be careful with too many ingredients, your tastebuds will not be able to distinguish them, so a lot of flavor just goes lost!!! Simplicity in design works because it doesn’t mess with the eyes, and food works with simplicity, because you can actually taste all ingredients, so always aim for 10 ingredients or LESS!!!
Please remember, Chili is not actual Mexican, it’s from San Antonio, Texas, and the rules are: NO BEANS, NO RICE, NO PASTA ;)
If one likes Beans, add them, just like what you should do with any recipe, adapt, that’s why there is an old saying:
Burn your recipes!!!
Cook with logics, taste, add, do not follow a recipe, just use it as guidance if you’re not creative enough your self to put it together, but never follow a recipe 100%, as we all like and enjoy different things, food is no different, and what one might like, doesn’t mean you like it :)
Merry Christmas and a happy New Year :) ♥
I make this regularly and always sub chickpeas for one of the beans. I love the meatiness of them. The recipe is amazing – and bacon makes everything better;-)
So happy you loved this chili recipe, Carole! And I agree with you on the bacon. ;)
I made this for a casual dinner party with gluten-free cornbread. There was contented munching around the table and a few glowing comments. It was a great combination of flavors.
Hi Michelle – Happy to hear this chili recipe was loved by all at your dinner party!
Just made this for our dinner. The aroma is amazing! Not sure I can wait until dinner for a bowl. I will serve it with some cheese and sour cream for toppings and corn bread on the side.
A keeper!
Hi Cyndi – Happy to hear you’re loving this chili recipe!
I do not think I’ve ever left a comment on a recipe though I cook a lot and try many different recipes. This chili recipe is the BEST!!!!! I thought it was too many ingredients when I first looked, but the flavor was astounding…delicious. When reheating I added a little more beef stock and red wine which provided the right enhancement while adding the extra liquid I felt was needed. Next time I will make for company because it can be made earlier and reheated without loosing flavor.
Hi Rhonna – Thanks so much for leaving a review and thrilled to hear you’re loving this chili recipe! Although there are quite a bit of ingredients, it’s all about the layering the flavors.
OMG….this chili is the bomb dot com!!! This will forever be my recipe I use. Thanks so much for sharing!!!!
Hi Bernice – Happy to hear you’re loving this chili recipe!
I added some chopped chipotle peppers in adobo sauce because I like heat, but I love all of Lisa’s recipes. It’s so great to know that we have tons of delicious recipes that we can learn from and add a little extra to fit the taste of everyone!
Hi Gary – Love the idea of adding chopped chipotle peppers into this!
Great recipe! I make these adjustments:
-cook the bacon, remove from pan & drain all the fat
-cook the meat, remove from pan & drain all the fat
-cook the veggies and add the bacon & meat back.
-add mushrooms
-use more chili powder
Thanks for sharing your tips, Kelli!
Good basic recipe, though I felt compelled to brown the beef separately and use ground sirloin over chuck or ground beef( much more flavorful and freer of adulteration). Following browning, I add one jigger of sourmash bourbon per pound of beef. Also, I triple the amount of tomato paste in order to preserve tanginess.
Slow cooking on stovetop for a minimum of two hours is required before taste has “matured”. My spouse enjoys the added texture of 14 oz. of corn.
Thanks for sharing your tweaks! Enjoy!
Girlfriend! This was exceptional. Your spice ratio is great. (I added a little chipotle in adobo to use up some stuff in the fridge.) Thank you!
Yay, thanks so much, Amanda! I always love to hear when a recipe is considered exceptional. ;) Enjoy!
This recipe was a huge hit! I realized last minute I didn’t have beef broth so I used what little vegetable broth I had left and half a beer. It turned out great!
Way to think on the spot, Melissa! So happy you loved this chili recipe. :)
Excellent.Very tasty
To beef I add a half pound of spicy Italian sausage. This adds tang to taste. For myself I like a little bite two or three Tablespoons of Frank’s Hot sauce.
Hi there – Thanks for sharing your variation! Sounds delicious.
Made a triple batch for a large crew, everyone loved it!! Quote a few said it’s the best chili they have ever had! I will continue to make this one! Thank you 😊
Hi Rebecca – I’m so glad this chili recipe was a such a hit!
Can I omit the bacon
Yes, you can omit. It will just change the flavor a bit.
Hi Lisa, we have made a few recipes of yours and all have been successful!
What are your thoughts on adding sweetness? Molasses, brown sugar, cocoa, etc? I’m making this now and am wondering about that. Thank you!!
Hi Renee – I find that you don’t need to add sugar to this! But if you want, you could add a smidge of molasses.
How would you go about cooking this in a crock all day?? Would you do the same steps but in the crock pot ?
Hi Erin – I’d recommend cooking the beef, onion, bell pepper, and garlic, in a skillet on the stove first, then transferring that to your Crockpot along with the beans, diced tomatoes, spices, and broth. Cook on high for 3 to 4 hours or low for 6 to 8 hours.
My family favorite chili! It’s delicious! Making it again for dinner tonight 😋 thank you Lisa!
Yay! So happy you keep coming back to this recipe. :)
Five stars all the way! I’ve made this chili at least a dozen times and it’s such a winner. My husband and I both love it with nachos. It’s also really good with potatoes. Sometimes I change up the spices to play around with the flavours. It’s such a versatile recipe, easy to follow, and consistently delicious. Thanks Lisa!
Hi Andrea – Happy to hear you and your husband love this chili recipe! I bet it tastes amazing over nachos.
How does this recipes pressure can?
When Lisa says a recipe is the “best ever”, take her word for it! Fall weather always calls for some chili in my family, but my husband has always been the one to make it. Well, I used this recipe for my very first time making chili, and my husband said I’ll be the one making it from now on :) I mean… if that’s not a testimony of its deliciousness, I don’t know what is. Thank you, Lisa, for truly the best chili recipe ever!
Hi Catalina – Incredible! Now you can always be the winning chili champion in your family.
Best Chili ive ever had! I never leave reviews on blogs but this recipe deserves all the praise!
Thanks so much for taking the time to leave a review, Heather! I really appreciate it, and I’m so glad you loved my chili recipe. :)
I had a glut of tomatoes from the garden, so I doubled the recipe and used fresh peeled tomatoes and like another commenter I used beer instead of beef broth, probably much less than four cups (double recipe remember) due to the extra liquid from the fresh tomatoes. It turned out great and I think the spicing is on point. I’m thinking of making more and pressure canning it in quart jars.
I’m glad you were able to tweak this chili recipe to your liking, Peter!
I am in love with this recipe! I use bacon fat instead of bacon and red bells instead of green. The aromatics make the dish-especially the cumin. I garnish with sour cream-perfection!
This is my “go-to” chili recipe forever more!
Thanks!
Thanks so much, Rhonda! I’m happy to hear it’s your “go-to” chili recipe. Yay!
I also make baked potatoes and make chili potatoes-so good-and chili dogs!
Sounds amazin, Jennifer! Thanks for sharing.
Close to my recipe. I don’t use bacon I use chorizo. And I don’t trust any chili recipe that doesn’t have fresh hot chilies. Without chilies it’s bean soup IMO.
Chorizo is a great alternative for the bacon. And you can definitely add fresh hot chilies to this! ;)
That looks a like a great chilli recipe, but being in the UK I was a bit surprised to be told I could add cayenne as well as chilli powder; here chilli powder is just ground chillies, so 2 tbs would be rather a lot But I followed the link and found that the ingredients of chilli powder are:-
Organic Chili Powder, Organic Cumin, Organic Oregano, Organic Coriander, Organic Garlic, Organic Rice Concentrate, Organic Allspice, Organic Cloves.
I’d use most of those, probably not clove
Our chili powder is a blend of a lot of spices, so if you’re already planning to use those, great! I hope you love this recipe, Sue.
Could I use chopped chicken instead and chicken broth to replace beef broth?
This seriously is the best ever chili recipe. Having always loved my tried and true chili recipe, I wanted to try something different. Lisa’s recipe knocked my old recipe out of the ball park. The bonus is the ingredients are common. Thank you Lisa! PS, your Greek Lemon chicken is another one and is a crowd pleaser! It’s another staple in my house.
Yay, I’m so happy you loved my chili recipe, Lynn! And my lemon chicken recipe as well. :) Thanks so much for taking the time to comment!
LOVE this quick and easy chili recipe! Easy to meal prep with the spice mix ahead of time and chopping the veggies and storing them in the freezer. The spice combo, especially with smoked paprika, has such a delicious depth of flavor. Thank you for this recipe!
Thrilled to hear you love this chili recipe, Tenisha!
YES!! This is the best-ever chili!! It’s been moved into regular rotation on our family’s schedule.
Amazing! Happy to hear your family is loving this chili recipe, Dona.
This recipe was easy to follow and turned out delicious, the fire roasted tomatoes are a new must for future recipes (every Downshiftology recipe we’ve tried has turned out great to be fair!). We added a few extra spices at the end to taste, so delicious, thanks Lisa!
Thrilled to hear you’re loving this chili recipe, Siobhan!
What a delicious recipe thank you. I realized I had no broth on hand so instead used a can of Guinness. It was terrific but next time I’ll follow to the tee as I like to do that on the first round. Not that everyone has Guinness in their fridges in did turn out to be a tasty sub. ;)
Thanks for the broth substitution idea, Deb!