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This recipe for My Best Chili is an award-winning chili recipe that is a major favorite around here! It’s a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.
On a low-carb, Keto, or Whole30 diet? Try the Paleo version of this recipe!
Want a vegan chili recipe? Try this White Bean Vegan Chili or this Classic Vegan Chili!
Chili is not usually the typical fare that you see around here. But, little known to most, I have delicious savory recipes lurking in the back of my recipe archives, just waiting to be discovered and devoured by you.
I posted the recipe for my “best chili” way back in December of 2010. I shared more savory recipes back then, and because I was a new blogger, my pictures could only be described as terrible.
I’ve made this recipe so many times over the years since then. So many of you have told me that it’s become a staple meal in your house as well. Since we’re heading firmly into cold soup season, it was time to finally update the photos to be reflective of how good this recipe is.
I named this the “best” chili, but I know how subjective that is based on the person. So I’m calling it my best chili because for me, it’s perfect…but we all have different tastes. For example, I’m a spice wimp, so be sure to increase the amount of chili powder if you want more kick.
HOWEVER, my best is apparently the same as the best for a lot of you, because this recipe gets RAVE reviews.
You guys have won chili cook-offs with it, had your chili-hating kids love it, and made XL batches to keep in the freezer all winter long. Just scroll through the comments to see how many people love this one!!
What makes this the best chili?!
I think (and many of you agree) that this is the best because…
- It has a rich and flavorful tomato base.
- The ground beef, Italian sausage, and BACON add so much flavor!
- We add bulk with pinto and black beans.
- It has a lot of spices—not too many to be overwhelming, but just enough to add a lot of flavor.
- It’s flavorful, warming, easy, and delicious.
The best kind of meal, right?
It’s thick and hearty, and seriously soul-warming. I always go for a sprinkle of cheese on top, too. You could add a little sour cream and/or avocado. Oooh…or serve it with cornbread, which makes pretty much the perfect meal for any chilly day, especially game day!
I always try to let this cook for as long as I can. Let it simmer for at least 2 hours. At 2 hours, you’ll have an awesome chili.
But with chili, I always think that low and slow is the way to go to get the thickest & most flavorful result.
It’s great the day of, and I think the leftovers are even better because it gives a little time for the flavors to meld and get even bolder.
How to store leftover chili
To store your chili, allow it to cool to room temperature. Then, place it into an airtight container (or divide it into multiple containers) and store it in the fridge for up to four days. You can also store it in the freezer for up to six months.
I hope you’ll love my favorite chili recipe and that it will help warm your soul a bit in this cooler weather! Enjoy :)
Need more chili recipes?
- Want the Paleo, Whole30 & Keto chili recipe? Click here for my BEST CHILI – made keto.
- Craving the vegan version of my best chili recipe? Click here for my BEST VEGAN CHILI.
- Interested in the white bean vegan version? Click here for my WHITE BEAN VEGAN CHILI.
My Best Chili
Ingredients
- 2 pounds ground beef, I used leaner beef with 5% fat
- 1 pound bulk Italian sausage, mild, casings removed
- ½ pound bacon
- 2 15 oz cans kidney beans, drained
- 1 15 oz can pinto beans, drained
- 1 15 oz can black beans, drained
- 2 28 oz cans diced tomatoes with juice
- 1 6 oz can tomato paste
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 cups beef stock, see Notes
- 3 tablespoons chili powder
- 1 tablespoon Worcestershire sauce, make sure to find gluten-free if necessary, or leave it out
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
- Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.2 pounds ground beef, 1 pound bulk Italian sausage
- In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.½ pound bacon, 1 large yellow onion, 1 red bell pepper
- To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.2 15 oz cans kidney beans, 1 15 oz can pinto beans, 1 15 oz can black beans, 2 28 oz cans diced tomatoes with juice, 1 6 oz can tomato paste, 2 cups beef stock, 3 tablespoons chili powder, 1 tablespoon Worcestershire sauce, 1 tablespoon minced garlic, 1 tablespoon dried oregano, 2 teaspoons ground cumin, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon paprika
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
- Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!
Is the minced garlic the dry minced garlic in the spice aisle or minced fresh garlic from the produce section of the grocery store?
Hi Betsey, I always use fresh garlic that I mince myself.
Thank you. I always use fresh items whenever I can, but I wanted to make sure. This smells fantastic. I can’t wait to“dig in”.
Amazing chili!!! Since I am of a certain age can no longer do heavy tomato sauce dishes. In the past my chili recipes were always heavy with tomato sauce. Really missed not being able to eat chili anymore. I came across your recipe which is heavy on the beef broth and boy is it good. Not only is it one of the best chili recipes I have had but I did not have any issues after eating it. Thank, thank you so much for posting this and giving me back my love of being able to eat chili.
So so glad you’re loving it, DW! Thank you SO much for the feedback :D
I just made this chili tonight for dinner. It was sooo good!!! I can’t wait to have it for lunch tomorrow since you said it’s even more flavorful the next day.
So glad you’re loving it, Judie!
Rachel, This is an amazing Chili. I’ve never served it without rave reviews. I diid add a extra can of tomato sauce. It’s not to spicy, specially when you’re serving many people. I alway put hot sauce on the table, so if there’s people who want to increase the heat they are welcome too.. It freezes well, so if you want to double or triple the recipe, don’t hesitate. Just freeze the leftover’s in glad freezer bag’s. This recipe never disappoints. I always read all the reviews before I make any recipe. Several people that made this recipe entered it into a Chili Bake Off and won which speaks volume.
This was sooooo good! My husband declared this is the best chili he has ever had in his whole life and I find it hard to argue with him. Not only was this recipe delicious but this was super easy to make, even with a rambunctious five year old requiring my constant attention. This chili will definitely be on rotation at our home, especially during the colder months!
So glad you loved it, Monique!!! Thanks for the feedback :)
Seriously – best chili I have ever had. Thanks for the great recipe!
So glad you’re loving it, Leigh!
I made your recipe yesterday subbed 1 lb of ground beef for 1 lb bison didn’t have dried basil so I subbed for Thyme. I had everything else but used plain sausage instead of Italian. Cooked it in my crockpot and cooked some more today. I didn’t like the flavors at all tasted like too much spices taste won’t make this again.
Hi Charlie, sorry you didn’t love the flavor of this. I wouldn’t imagine thyme works super well in chili but if you’re generally not super into spices, this recipe definitely isn’t for you!
This is better chili than the one I have been making. I’ve had to modify all my cooking to accommodate my husband’s new low sodium restrictions. I used about 1/4 cup of bacon , low sodium canned beans and tomatoes. I’m sure it is much less sodium but it still tastes good! Thanks for sharing this recipe.
So glad you’re loving it and were able to make it work for your family, Portia!
This is my go to recipe after trying and failing at trying to come up with something on my own. The spice combination is spot on. It’s super hearty. I take it to winter cattle shows when we need a hot hearty meal.
So glad you’re loving it, Robin!
Mine is on the stove, jalapeño cornbread in the oven, hubby’s mouth watering, lol! Thank you!
Hope you loved it!!