This is seriously the best chili recipe (if I do say so myself). It’s meaty, hearty, loaded with veggies, and simmered with warming spices that make your whole home smell amazing.
Why You’ll Love This Classic Chili Recipe
When the weather starts to cool, this beef chili is always on repeat in my kitchen. It’s a one-pot, comfort food classic that’s right up there with beef stew, pot roast, braised short ribs, and shepherd’s pie. And I love that it’s great for meal prep, so I’ll often freeze extra batches of it! The hearty texture, blend of spices, and budget-friendly ingredients make it the perfect weeknight meal during the fall and winter months. So if you’re a chili lover like I am, this is a must-make recipe. Here’s what else makes this chili special:
- The secret ingredient is bacon. Yep, bacon. It adds a sweet, smoky depth that really sets this chili apart.
- It’s easy and affordable. I always try to keep my recipes approachable without sacrificing flavor. And this chili is proof that you don’t need fancy ingredients to make something incredible.
- It’s super adaptable. You can easily switch up the beans, protein, or spice level to make it your own. I’ve got some ideas in the recipe card below to help you tweak it!
Chili Ingredients
- Ground beef: I typically use 90% lean ground beef so that I don’t have to drain much fat, but 80% works too. Just be sure to drain any excess grease after browning.
- Bacon: Bacon adds a wonderful smoky flavor and depth to the chili. You’re going to love it!
- Beef broth: A good-quality broth really boosts the flavor.
- Dried spices: I’m using a bold combination of chili powder, cumin, smoked paprika, and a pinch of cayenne pepper for heat (though this is optional).
- Canned tomatoes: Fire-roasted tomatoes are my go-to for extra flavor, but any canned tomatoes will do.
- Beans: I like a mix of black beans and red kidney beans, but you can swap in pinto beans, white beans, or whatever beans are in your pantry.
Find the complete recipe with measurements below
How to Make The Best Chili
Step one: Start by cooking the bacon until it’s golden and crispy. This lays the foundation for that irresistible flavor. Then, add in the onion and bell pepper and sauté them in the rendered bacon fat.
Step two: Add the ground beef to the pot, cook until it’s 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.
Step three: Pour in the tomatoes, beef broth, and beans. This forms the bulk of the chili! Give everything a big stir, then let it simmer on low for about 30 minutes. This step is key! The longer it simmers, the better it tastes.
Tasty Chili Toppings
I love loading up a cozy bowl of chili with toppings. It’s like a build-your-own comfort food situation. Here are my favorites:
- Cheese or sour cream: Shredded cheddar, cotija, or a dollop of sour cream works well for a creamy contrast.
- Onions: Diced red onions or sliced green onions add a bit of zip.
- Jalapeños: Fresh or pickled jalapenos are great for that spicy kick.
- Cilantro or parsley: Just a little sprinkle adds a pop of freshness to balance the richness.
Storage Tips
Let any leftovers cool completely, then store them in an airtight container in the fridge for 4 to 5 days. For longer storage, freeze the chili in freezer-safe containers or bags for up to 3 months. I like to freeze individual portions for easy weeknight dinners.
When you’re ready to enjoy it again, thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave. If it’s a bit too thick, stir in a splash of broth or water to loosen it up.
Common Questions
Absolutely! You can get a head start by chopping the vegetables and mixing your dried spices a day in advance. In fact, I like to make a larger batch of the spice mix and store it in a jar. Then, I can scoop out what I need when I’m ready to enjoy. This is especially handy when prepping for party days like Halloween or as the best Super Bowl recipe.
Yes, you sure can. I recommend browning the beef, onion, bell pepper, and garlic in a skillet first to build flavor. Then transfer everything, including the beans, tomatoes, spices, and broth, into your Crockpot. Cook on high for 3 to 4 hours or low for 6 to 8 hours, until it’s rich and hearty.
Definitely. While traditional chili often includes beans, a no-bean version (also known as Texas-style chili or chili con carne) is just as delicious. You can also bulk it up with chickpeas, lentils, or diced vegetables if you’d like to switch things up while keeping the same bold flavor.
More Chili Recipes
- White Chicken Chili: A community favorite around here.
- Turkey Chili: Best way to use ground turkey!
- Vegetarian Chili: The best comforting vegetarian meal.
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.
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.
- Storage tip: Place cooled chili in an airtight container and store for 4 to 5 days in the fridge. For freezing, use a freezer-safe bag or an airtight container and store for up to 3 months in the freezer.
- Reheating tip: 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!
So easy and so delicious! Perfect chili. I was very pleasantly surprised as I don’t cook often. Thank you so much for sharing this.
Hi Mia – I’m so glad you love this chili recipe!
In all honesty I’ve never had or
made chili before. Following my boyfriend’s request, read multiple recipes online but decided to give Lisa’s a try. Success! Last time I made it my bf requested a double batch!
Yay, that’s definitely a winning endorsement!
Good. But too sweet. Would leave out tomato paste next time. Added corn.
Absolutely wonderful. Even better the next day. Just as good as your white chilli chicken Lisa.
I’m one who thinks most chili’s are better the next day, haha. Enjoy!
Great recipe for BBQ or week night dinner.
Everyone loved the chile over nachos.
Hi Carmen – I’m glad you love this chili recipe!
This was tasty but SO SPICY! My boyfriend and I are both gasping for air. Be careful with the spices.
I’m glad you both enjoyed it! But if you found it a bit too spicy, feel free to reduce the chili powder a bit. :)
Not spicy enough so I added jalapeños seeds and all :)
Hi Lisa just made your chili again last night and had lots of leftover. I saw some round storage that you use. Are those glass or plastic? I’ve never used glass for freezer. Please advise and let me know which ones those are? Thanks.
Hi Lindy – Glad you enjoyed this chili recipe! You can find all my glass storage containers in the Shop page on my website!
How big should the pot be?
Hi Maya – I’m using a 5.5-quart dutch oven for this recipe.
5 stars all the way!!! Been making your recipe for years. Absolutely foolproof. Thanks, Lisa!
Hi Maria – Happy to hear you love this chili recipe!
Made this as written but omitted the bacon which we don’t like. Was very tasty and easy. My husband thought it was a bit too tomatoey . Will def make again. Thanks so much
Hi Eileen – Happy to hear you enjoyed this chili! You can always tweak it to your liking.
This is MY FAVORITE CHILI! I made it with elk grind (it’s what we had). I tripled the batch and filled my freezer! Just had some more last night. You hit the mail on he head again Lisa! Thank you for another amazing recipe😁.
So happy you loved it, Megan!
This is the BEST chili recipe ever! I think it is additional bacon or the paprika or maybe both that sets this recipe apart from other chilies I have made in the past. I also love how meaty it is. I made a full batch and portioned it out for the week, and it was soooo delicious to eat throughout the week. I have made many of Lisa’s recipes and they all sit really well on the stomachs leaving me satisfied and feeling healthy. I highly recommend this recipe. Next time I make chili I plan to make a double batch of this recipe!
Hi Sarah – I’m so glad you’re loving this chili recipe! It’s such a great one to meal prep.
Very good chili. Better than my recipe. I only had 1# ground beef and added lentils to compensate and it has gone unnoticed by my family—a good way for more fiber. Will definitely make often!
Hi Jennifer – I’m so glad your whole family enjoyed this chili recipe!
Made it Sunday, took it to work Monday. Best chili they ever tasted. Great recipe Lisa. Best I have ever found
Hi Martin – Happy to hear you love this chili recipe!
Incredible. When Lisa says it’s the best chili recipe ever, you have to make it! Thank you!
Hi Jennifer – Glad you love this chili recipe!
This was hit with our family. It’s cheap, easy, and super tasteful and we had a ton of leftovers! Thank you!
Hi Tanya – This is definitely a great meal on a budget! Glad you love it.
So yummy! Love the bacon!
The bacon definitely adds delicious flavor!
This is a fantastic classic chili and the bacon was a nice addition.
Thrilled to hear you enjoyed this chili recipe!
Today I made your chili. It’s great. I never added paprika before. It is so good, thank you.
Hi Carole – I’m glad you love this chili recipe!
Love getting your recipes. Today I bought everything for your lemon chicken and I also am going to try the chili. As soon as I mentioned to my husband there was bacon in it he was ready to try it. I assume I can make the chili recipe in my crockpot also? My husband is a real meat and potatoes kinda guy so he’ll love this.
Hi Carole – I haven’t tried making this in a crockpot yet, but I’m sure it can be done!
Wonderful Chili recipie! I also added Cilantro, Lime, Mexican Cheese Blend, and sour cream to make a Mexican inspired chili and it turned out amazing. The whole family enjoyed. Thank you :)
Hi Olivia – I love the Mexican twist you did on this chili recipe!
I love this recipe. It’s straightforward, easy to follow and very flavorful. I’ve made it twice. The only thing I would delete is the bacon bits. I added perfectly cooked bacon to the chili as directed. It became too soft and frankly unappealing in the chili. The texture was the biggest issue. I love bacon as does my husband and we both drew the same conclusion independently. I’d add the bacon as you serve the chili, if you want it in your chili.
The other change I made was to add 1 jalapeño chopped up. I added it with the green pepper and onion. It added great flavor with subtle heat.
You have a great website, it’s become my go to for new ideas! Thanks so much
Hi Deborah – Keep in mind that the bacon also adds flavor to the chili. But, you can always remove it if you don’t like the texture.
This recipe earned it’s title. I’m not a fan of chili, but I enjoyed this and had to stop myself from overindulging. This will remain in rotation. I used dark chili and ancho chili powder. Fantastic. Thank you.
Hi Danielle – Happy to hear you love this chili recipe!
So delicious! Might be the best I have made! Thank you!
Yay, so happy to hear that!
This Chili recipe is EXCELLENT!!! I can’t say enough about it! I added a little cayenne for some heat, but regardless of that it’s Sooo Delicious!!!
Hi Christie – Happy to hear you love this chili recipe!!
Add a can of hot rotel
hi Lisa, I have no idea what I did when I made this chili, it’s too salty for my liking? why? I didn’t put as much salt as you said to put, am wondering, if the tomatoes had extra salt in them, ?
what can I do to counteract the amount of salt???
hi Lisa, I know this will be a great recipe, I want to make it tomorrow, I only have Turkey bacon, will this be ok??? please let me know, am making for a couple which the lady fell, and had surgery on her arm, now she cannot dice, cut, slice, her partner, doesn’t cook much… so asap, if you can send it my way the answer, I;d appreciate it, I have the onion diced, and pepper, etc… all the spices are out..tomorrow I start!
Hi Lisa – turkey bacon is completely fine! Hope you enjoy.
It’s cold and grey here so I decided to try this chili recipe. I don’t have large Dutch oven but was able to use my Instapot. It was delicious and the perfect meal for today.
Hi Crissa – I’m glad this chili recipe turned out great in your Instapot!
Great classic chili,
We really enjoyed this chili look no further this is the best classic chili. Didn’t have fire roasted tomatoes, just used diced tomatoes came out great thank you so much for the recipie.
Hi Ann – I’m glad you love this chili recipe!
This chili was DELICIOUS. Make it! I have not always been the biggest fan of fire roasted tomatoes, but I said, well, I will trust Lisa, and boy am I glad I did! My husband and I really enjoyed this. Grated my own Colby/jack cheese to put on top with some sour cream. Thank you, Lisa, for your wonderful recipes! You have inspired and helped me eat healthier and lose weight.
Hi Jean – I’m happy to hear you love this chili recipe!
Very good recipe. I added a couple pinches of cayenne for a kick. An hour on slow simmer in my Griswold Dutch oven and some cornbread, good eats
A little extra cayenne is always a great idea for more kick! Happy you enjoyed the recipe, Ron!
We love Chili and this is a winner… don’t skip the step of making the bacon crisp! I am glad that I doubled the recipe so that I can freeze some for later.
Yes, making the bacon crispy is key. So happy you loved this chili recipe, Sandi!
Delicious chili! That’s all I have to say about that!
Hi Alice – I’m happy to hear you love this chili recipe!
I was a little skeptical of the bacon in chili but this recipe was a HIT. My family loved it and this will be my new go to recipe when making chili. The flavors were amazing!
Woot! So happy you and your family loved it. I think the bacon definitely makes the chili the best! ;)
Made this chili as is as well as without the beans. One of my family members doesn’t like beans so I made everything together and separated it out before adding beans. Very good! Amazing comfort food!
Thanks, Shelli! Happy you love the recipe. And yes, it is flexible either with or without beans. Enjoy!
Made this a vegan chili and it is quite good. Made it twice now using my homemade chili powder (guajillo, ancho and Pasilla peppers) de-seeded, heated in a skillet then blended to a powder. Best ever. Great chili recipe.
I’m happy you loved it! And thanks for sharing your tweaks as well.
Love this Chili recipe. Family loves it. Thank you
Wonderful! Happy to hear it!
First time for chili Love it
Thanks, Bill!
This really is the best chili ever! Very hearty, very tasty! I like to add some rice when eating it. Yum!
Happy you love it, Kristy! And rice would be a great addition to make it a bit heartier. Enjoy!
Thank YOU! My family and I just love your recipes. Every one we’ve tried so far has been absolutely delicious. Always the perfect amount of flavor and healthy to boot! So, thank you!
Hi Kristy – Happy to hear you and your family have been enjoying this chili recipe!
I made this chili and loved it
Love your emails and recipes always look forward to them
Thank you
Aw, thanks so much, Barbara! I’m happy you loved this chili and are enjoying my other recipes as well. :)
This was my first time making chili , EVER! My family absolutely loved the unexpected ingredient of BACON. We made a double batch of this and ate it all week, we were sad when it was gone. Will definitely make this again.
The bacon really does that little something special to this chili recipe. So happy you all loved it!
This is THE BEST chili recipe I’ve ever tried. I make it every year as soon as the weather cools down and several times throughout the fall/winter season. Hearty, delicious, and perfect for the freezer! It’s a hit with everyone. Don’t use regular paprika, use smoked paprika (it really makes a difference). Also highly recommend using fire-roasted tomatoes instead of regular tomatoes for the extra smokiness.
So happy you love this chili recipe, Hasumi! And thanks for sharing your tips as well. :)
I’ve made this 3 times now, and it is so delicious every time. I will keep this as my go-to chili recipe. Thank you so much! 😊
You’re more than welcome, Cheryl! I’m so happy you loved it!
Fresh ingredients make the difference!
We truly enjoyed this on our first cool night. Topped it off with fresh cilantro, cheese and sour cream.
We are definitely into colder weather now, which makes this chili recipe taste all the better. Happy you loved it, Allison!
My husband and I found this to be both very filling and very delicious. The smoky notes are amazing. We did add the cayenne because we are spicy people. Thank you so much for the wonderful recipe.
I’m happy you both loved the recipe! And yes, feel free to add extra spice to your liking. :)
Definitely aptly named “the best ever chili”!! Did a family chili cook off & I won 1st place, of course giving Lisa all the credit! Doubled the the recipe, but didn’t have 2 bell peppers, so I substituted with 1 poblano pepper. Gave it a nice additional kick. Delicious!!! Thanks!
Yay!! Congrats on winning your family chili cook off with my chili recipe – woot! So happy you loved it Tracey. :)
The thick sauce along with the smoky flavor surpasses any chili I’ve ever had.
A winner!!
Woot! So happy you loved the flavor of this chili recipe, Nancy. :)
This was a family hit! I also made a smaller version (halved everything) and used fake ground ‘meat’ and better than bullion veg base to make it vegetarian for my daughter and she loved it!!! The spices are perfection! Recipe is perfect the way it is. Making it tonight for Halloween gathering and I’m sure it’ll be a hit there as well.
Yay, happy to hear the whole family loved it, Megan! Hope you enjoy it again for your Halloween gathering.
If I were to sauté the veggies and bacon first and then add the beans closer to when it’s ready to serve (like 30-45 minutes before eating) do you think this will turn out just as good making it in a slow cooker?
PS – Huge fan of your recipes! Your white chicken chili is a constant in our house hold. 🥰 Thank you!
I haven’t made this in a slow cooker myself yet, but others have had success with it. So, you should be fine!
I made this two years in a row for a chili cook-off with friends. I won first place one year and second place the next year. I love making extra and freezing it for easy dinners.
Yay, love to hear that it’s winning awards!