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!
There’s a BIG football game on later and I have a double batch of your chili simmering away. First time using bacon in chili, and it smells wonderful. Thanks for a recipe that is sure to be a winner!
You’re more than welcome, Tracey! Hope you enjoy this chili for the Super Bowl!
Terrific chili! It has such a good flavor profile and can easily be customized for more heat if desired.
So happy you enjoy it, Mary! And yes, the seasonings can always be tweaked to personal preference.
Best recipe ever!
I wished I had seen this recipe before. Delicious ,tasty and filling.
Thank you very much.
Thanks so much, Charlotte! I’m happy you loved this chili recipe. :)
Best chili ever!
Hi Dennis, thrilled to hear you’ve found a winning chili recipe!
Won a chili cook off with this recipe and my own flair. Soooo good! The bacon adds such a good umami. Warning, my way is spicy!
I used Bison instead of beef and poblanos instead of bell peppers. Also subbed half the chili powder for chipotle powder. Also added a bit of green chili powder. Definitely use fire roasted tomatoes and smoked paprika too, and I use the better than bouillon veggie broth paste instead of beef broth. Also I add a whole small can of tomato paste if I’m doubling the recipe (so a half can for the regular recipe)
I’ve made it once just following the regular recipe and twice with my changes. I also don’t use quite as much bacon (6 strips for a double recipe).
Made this for Saturday dinner – a really hearty, warming chili! I followed the recipe exactly and wouldn’t change a thing. This will be a winter regular! Thanks Lisa!
Thrilled to hear this chili was the perfect winter dinner, Kim! Now you can always have a warming, comforting meal in a cinch.
Made this today. It really is a great chili recipe. Highly recommend. Spice profile is perfect and you can never go wrong with bacon :). It is a good base recipe too for those of you that want to play around with chili recipes as chili is probably one of the most customizable recipes. Ony tweaks were added a 2nd green pepper and instead of simmering on medium low for 30 minutes, just went to low and simmered all afternoon. It’s been my experience with chilis that they are better when you let the flavors come out by long slow cooking. I will at some point probably have to make this and eat it right after so I’m glad that it is a quick recipe if needed.
The bacon makes all the difference for depth of flavor! And great idea on letting this simmer for the best flavor. Enjoy, Tobey!
This one was by far the Best Chili Ever!!! I made it without beans because my husband can’t have beans. I just added more ground meat and it was a winner!!!
Wonderful! Glad your chili still turned out great without the ground beef, Vicky. Enjoy!
Do you think I can use Rotel instead of the fire roasted tomatoes? Trying to use what I have in hand.
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!