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!
Really great recipe for Chili. Our family enjoyed!!!
Happy to hear the whole family loved this one, Judy!
This is a great chili recipe!
Glad you’re loving this chili recipe, Renee!
Lisa, this truly is the best Chili! I usually make a turkey chili and we like it. Your recipe we absolutely love! I have tried many of your recipes and we always enjoyed them. Thank you for sharing. :)
Thrilled to hear you’ve found the perfect chili recipe, Andrea!
This chili got us thru the great freeze this winter. I’ve learned to trust your recipes, your pallet. My new go to chili recipe for sure.
Happy to hear this chili is doing all the things this winter, Mark!
Delicious! My family loved it.
Wonderful! I’m happy to hear it!
This was amazing!! I had all the ingredients and was trying to find something to feed a large crowd. THIS WAS PERFECT !! I served it with cheese nachos and hot dogs. Put all the fixings on the side so veryone cook make it the way THEY liked it. THANK YOU 1!
The perfect meal for feeding a crowd!! Enjoy, MJ.
Absolutely the best chili recipe I have ever made. In addition, it freezes beautifully! I will be making this again and again!
Thrilled to hear you’re loving this chili recipe, Denise!
THIS IS A KEEPER!!! I followed the recipe to a T and didn’t find the prep too difficult or timely at all. I’ve never cooked chili that wasn’t low and slow on a crock pot for like 2-4 hrs at least and wasn’t sure how it’d be like in my stainless steel pot. It was absolutely perfect. For the people saying it’s too soupy, the trick is boiling first then letting it come to barely a simmer for the 30 mins. It makes a big difference and really thickens it up. My fiance said to definitely save this recipe!
Hi Roxy – Thrilled to hear this chili recipe was a success!
Truly the best chili recipe I’ve ever made!! Love the bacon to start off with, everything came together very nicely! I only added a few shakes of red pepper flakes for a bit of spice!! I will be making this recipe again and again, it’ll be my “go to” chili!! Appreciated on these very cold winter days up here in Canada!! Love all your recipes that I’ve tried, so good and healthy at the same time!! Thanks Lisa!!
Glad this chili recipe is hitting the spot for a cold winter day, Carol!
So delicious!! The only thing I added was a dash of cayenne pepper. It was truly the best chili I have had and my whole family enjoyed it, even my young ones (1, 2, 5 & 9 year olds) which is always a win! Thank you for your recipes, they never fail :)
Happy to hear the whole family loved this one, Angela!
It’s a keeper. There are many items to prep. I usually get everything out, prep and measure all ingredients, which makes brining all these flavors together and watch it morph into something irresistible.
Yay! I’m so glad you enjoyed this chili recipe, Chrissy.
Way too much broth. More like soup than chili. Disapointing.
That said I am a big Downshiftolgy fan.
Simple way to thicken is to lower the heat and simmer uncovered until desired thickness.
It works!
This is the third year in a row that I made this chili recipe on Christmas Day. It’s so easy and totally stress free!! My family loves it and it has now become a tradition. Thank you Lisa!!
Aw, glad this chili recipe has become a tradition now, Amy!
This recipe is outstanding! I made it without the bacon and only 1lbs of meat. Next time I would add an extra can of beans. But it was truly FANTASTIC! Thank you!
Happy to hear this chili recipe was a success!
I made this recipe many times now and it always comes out wonderfully!
The most recent time I made it with ground bison, that I found in my local grocery store. It gave the recipe an interesting flavour. Will definitely make it again!
Happy to hear this comes out perfectly every time, Lucy!
I doubled the recipe because I made it once before & it was delish & vanished too quickly! One omission in the directions is whether to put the bacon back into the pot? I assumed it was, so I crumbled it up & added after the last step.
Hi Susan – Yes, you’ll add the bacon back in! Glad you love this recipe :)
This recipe looks amazing and I wanted to make a new chili recipe this weekend and can’t wait to try it! Love trying the recipes. I may add a little heat but it looks so delicious.
There’s plenty of room for customization! Enjoy, Ruth.
My daughter and I love the Best Ever Chili Recipe! We followed it last year and again this Thanksgiving. Especially in this chilly weather, it’s perfect for our family! Thank you, Lisa — we love it so much! ❤️ Hope I can post my photo to share with everyone :)
Hi Cheri – I’m happy you and your daughter love my chili recipe! And you can always post a photo on social media and tag me. :)
I’ve made this several times and it never disappoints! You can added additional heat to it, toppings or use it on a bed of dipping chips and it’s just as good in any form. Warm and yummy in the tummy!
Glad this recipe has been such a win every time, PB!
This is my go to chili recipe, delicious! It’s what for dinner tonight! Yum!
Thrilled to hear this has become your go-to recipe, Sherrie! :)
This is our new favorite chili – LOVE it! We tweak it each time depending on the ingredients we have on hand. We always add a tablespoon or two of adobo sauce and this takes it to the next level!
Love the addition of adobo sauce!! Glad you’re loving this recipe, Paula.
I love this recipe! Have been making it for the last few years! It turns out great every time
I’m so glad you found the perfect chili recipe to make every year, Zory!
i love love love this chili – it’s just like the one i’ve been making all my life, only problem is, i never measure so downshiftology’s has become the official one now.
Glad this has become your new go-to chili recipe, Janet!
Excellent recipe! I recommend simmering in pot longer. About an hour
The longer it sits, the better! Enjoy, Diana.
Made this last night and my picky teen had 2 servings and asked if we could have the leftovers the next day. Thank you Lisa for another great recipe!
Thrilled to hear this chili recipe was loved by everyone, Moraima!
I made this for a neighborhood Friendsgiving, last weekend. I’m from the South so used an entire Bacon package – couldn’t help myself lol. Everyone raved and asked for the recipe! Thank you for an easy and delicious recipe!
Thrilled to hear everyone loved this chili recipe, Meg!
Love this recipe. I don’t like beans so left those out. So delicious seasoned with out being spicy. I do add in a poblano pepper with a bell pepper because why not?
Nothing wrong with that! Glad you enjoyed this chili recipe, Gwyn.
My wife and I found the chili good but felt the the bacon was too dominant a flavor. My suggestion is to either omit the bacon or remove the bacon bits after cooking and before adding the onions and peppers.
I really love this recipe, especially the layers of flavor from the fire roasted tomatoes and the texture from two different beans. We don’t do pork and this still turns out delicious. I didn’t have enough chili powder one time I made this, so I added about a tablespoon of chipotle powder to substitute. Turned out unbelievable! Definitely my go-to chili recipe!
Hi Brittany – I’m so thrilled that this is your go-to chili recipe. And chipotle powder is a great sub for chili powder, with a smokier flavor. Yum!
Bacon !! mmmmmmm
Always the best addition. ;)
I’ve made this recipe 3 times so far, well, actually 2 times. The first time I made the healthy turkey chili, and then accidentally made the “best chili” recipe. We liked it so much we made it again and served it with corn bread. We still use the ground turkey, but the added spices and beans in the “best chili” take it to the next level! We use Spice House spices and they really make a difference. Thank you!
Hi Darcy – Glad you’re loving this chili recipe!
The title of this chili is 100% accurate! It was absolutely delicious 😋
Glad you loved this chili recipe, Kathy!
I made this for dinner last night and my family loved it! It is really flavorful but not spicy so my daughter was happy, and my boys added hot sauce to their preferred spicy level. This definitely replaces my bland recipe that I been using. It will be a regular in the menu rotation from now on!
Hi Tracy – I love that your boys added a little hot sauce to theirs! They know what they like. ;)
Made this recipe today!! Truly delicious and hubby agrees!! Thank you so very much!! Have a wonderful holiday season.
Hi Shirlee – I’m so glad you both loved it! Happy holidays to you as well. :)
Honestly the best chilli me and my family have ever had we first made it in lockdown and it totally changed the game! The cumin makes it so delicious. This has led us to make all of our foods with more spices!! I love this recipe so much and I’d make it again and again!! Thank you Lisa for your expertise in flavours!!!
Hi Anakin – I’m so glad you’ve been enjoying my chili recipe for several years now. And that it led you to my website and other recipes! I hope you continue to enjoy all of my recipes and videos. :)
Very tasty! My new chili recipe! Bacon sent it over the top.
That little bit of bacon really is sooo good! Happy you loved it, Robin!
I did a double batch with half ground and half stew meat. I also added a fresh jalapeño and some crushed pepper flakes. Added to the fall winter rotation for sure!!
Yum, those sound like some great tweaks, Isaac!
I have made this chili on several occasions and it is now the only one I make. It’s my family favorite on cold days.
Yay, I’m happy to hear this chili recipe is your favorite, Pamela!
Considering attempting this recipe with an over the top variation on a pellet smoker
I’m going to make this tonight. Do you add the bacon in the chili or use it as a topping?
Hi Deborah – the bacon is sauteed in step one, then kept in the pot. But if you’d like to omit and then add back in at the end as a topping, you could do that as well. Enjoy!
I doubled the bacon and then just took half of it out, to use as a topping after, leaving half of it IN the chili!
– This is a delicious recipe!! Thank you!! We have sliced jalapeño, bacon, chopped red onion, cheese and sour cream for toppings. I wish I had remembered the cilantro!!!
Nothing wrong with more bacon! Glad this recipe was a hit, Tina.
Delicious the way it’s written. Enjoyed it with corn bread.
Yum, what a great accompaniment!
Made this last night and we loved it! New favorite. Spice combo was perfect and the bacon melts into the background somehow but ties it all together
I’m happy to hear it’s your new favorite, Gerry!
Hi! Do you know the serving size for the macros?
Hi Casey – each serving is about 2 cups. Enjoy!
Delicious! Made it for neighbors to have tonight while we all give out candy to trick or treaters.
Only thing I changed was adding celery and carrots. Will make this again and again!
Wonderful! What a great meal to enjoy for a cozy evening in.
What size dutch oven do you need for this?
Hi Hannah – mine is 5.5 qt.
I’ve been making chili for over 40 years and love this recipe. We will make many times during fall/winter months. Also good with bison.
Thanks so much, Rita! I’m happy to hear you love my version of chili. And yes, it’s great with bison as well!
This is one of our favorite recipes! Healthy and full of protein! Thanks Lisa! All your recipes are such a hit in our house!
Yay, I love to hear that! :) Thanks, Kim!
No kidding! This is absolutely the best chilli recipe ever. Freezes as well and perfect for meal prep.
Yes, it’s one of my favorite meal prep recipes. Happy you love it as well, Jen!
We made this chili and it was so good! We substituted the bacon for ground pork which we cooked with the hamburger. Also, substituted pinto beans for the kidney beans.
I’m so glad you enjoyed it, Gayle!