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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!
Easy and delicious. Will definitely make again. My guests all enjoyed it too.
So glad it was a hit, Randy!
I would sure like to know what are the calories in a serving size and how much is a serving size. Thanks.
for the beer stock, any preference on beer to use and do you prefer chicken or beef bouillon cubes?
Hi Elisa! I use any beer I happen to have around. Beef bouillon cubes are great but either work.
Can find ingredients but not directions..can you fix this? Made it before and was delicious..
Hi Shelley, click “jump to recipe” and you’ll see the full recipe card!
A little disappointed to see this recipe. I come to this site for gluten free vegan recipes. Was originally excited to see a chili recipe in the email. Imagine my disappointment..
Hi T! This recipe is from many years ago, before I was vegan – I’ve linked the vegan chili recipe a few times in this post if that’s what you’d prefer – it’s just as good!
Loving this recipe! Should the beans be rinsed also or only drained? And should the bacon grease be added into the chili with the onions and peppers or drained?
Hi Heidi, I usually rinse beans before using, but not essential. If it seems like a TON of bacon grease you can leave some out, but I generally just added it all to the stock pot.
I made this today for my chili cook off. I won with this recipe that I tweaked the recipe by substituting gr bison for one of the beefs and I used hot Italian sausage. I used center cut lower fat bacon and I used fire roasted tomatoes. I made it gluten free by leaving out the Worcestershire sauce. I highly recommend this recipe.
So glad it was a hit! Thanks for the feedback Sally :)
[Kitchen novice alert] I’m a chili LOVER, and have made this almost 20 times now. No changes to the recipe – except I tend to leave out the sausage from time to time as a nod to those who are not as committed as my son and I haha. I do use thick-cut maple smoked bacon which adds a very unique flavor. It’s a staple for SuperBowls and now a get-together with my buddies in the Fall. EVERYONE loves this – so I am not going to fix what ain’t broken (and I don’t have the kitchen chops to stray off the path). So THANK YOU for posting this and making me look far more accomplished than I deserve.
So glad you’re loving it, Dan!! Thank you so much for the feedback :D
Hi Rachel,
I’d like to make this chili, but am wondering about leaving out the sausage and bacon? Our family does not eat pork. I can substitute turkey bacon and chicken sausage, but they certainly don’t have the same punch of flavor as the pork variety. If these two ingredients really give the chili its wonderful flavor, this may not be the recipe for me. But it certainly does look delish!
Hi Tracy, many people have left them out or subbed them in with different meats – it’s still delicious!! The spices and other flavors add a lot of the flavor, so feel free to skip the pork if it’s not for you.
This is one of the best Chilli recipes I have tried.
So glad you enjoy it, Randy!