Best Ever Chili Recipe

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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.

A pot of beef chili. — *Photo: Gayle McLeod*

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.

Adding seasonings to a pot of beef chili.

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

Can I make this ahead of time?

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.

Can I make this in a Crockpot?

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.

Is there a way to make this with no beans?

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.

A white bowl of beef chili with toppings.

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.

Recipe originally published September 2020, but updated to include new information and photos for your benefit!

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.