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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!
This recipe was a hit! We have a chili cook off every year at our church Halloween party, I only made the dish to be sure we had enough chili for all who came, I wasn’t really competing but I won the cook off! Well, your recipe won. There were about 20 entries, and some of the contestants have been competing for years! I told everyone I follow a recipe very well hehe. Thank you for sharing your talent! This is a recipe that will go into my regular cold weather rotation. And I’ll add your hashtag to my pic of the trophy on facebook.
Wow!!! That makes me so happy to hear, Jessica :) thanks so much for taking the time to let me know. It’s been a favorite of mine for years, so I’m happy to hear others appreciate it too. Can’t wait to see the trophy pic!
Made this last night! It was amazing! I usually used a chili mix but decided to try something new. My hubby loves my chili but he really love this recipe! Thanks for sharing I will use you recipe from now own!!!! This one is a keeper!!!
Thank you SO much for your feedback, Rosie! I’m so happy that you and your husband loved it. It’s a keeper in my house, too! :)
This looks delicious! Going to start it now and I can’t wait to taste it!
Hope you love it, Amy!
Is there a way to use this recipe but in a crackpot? Like browning the meat beforehand?
Good idea, Britt! I’ve never made it that way, but you definitely can. I would cook the bacon and brown all the meat and then add them into the slow cooker with all the rest of the ingredients. Cook on high for about 4 hours, or low for 6-8 hours. If you try making it in the slow cooker, I’d love to hear how it goes! Enjoy :)
I made this for a chili cook-off AND WON! Thank you. I would certainly recommend using “Better than bullion” for the beef stock. I also used red chili pepper from India which gave it quite a bit of heat, but not over bearing.
Woohoo! Congrats on your win, and thanks for stopping by to let me know :) I love this recipe, and I’m so glad you’re loving it too!
Oh…my…goodness. This chili is delicious! So many layers of amazing flavors. A few personal edits: I used hot sausage rather than mild, 1 can of IPA beer with the 1 cup of beef stock, and I added approx. 8oz of tomato sauce. I’ve always loathed making chili because I never succeeded in making it exciting, but I can’t wait to share with our guests were hosting tomorrow! You ROCK, Rachel!! THANK YOU THANK YOU THANK YOU
SO happy to hear you love it, Katie! Your changes sound delicious, and I’m so glad you’re excited to serve it. I hope all your guests love it as well! You are so very welcome.
YUM!!! made this last night and it was truly amazing! the meat combo makes it so flavorful. i served it with grated cheddar cheese and garlic toast. i didn’t have a good chili recipe in my box yet, so this one is here to stay!! hubby loved it too :)
I’m so happy to hear that you and your husband loved this chili recipe, Michelle! It’s my favorite :) sounds delicious with the cheddar and garlic toast, too. Thanks so much for taking the time to share your feedback!
This was the best chili I’ve ever had! It was my first time making any sort of chili, and it was delicious! My husband is a huge chili fan, and he said it was the best HE’D ever had!
I’m adding it to the meal list this week! Thanks for sharing!
That makes me so happy to hear, Bailey! You’re making me crave another batch :) thanks for the feedback!
This is the chili recipe I’ve been searching for! My husband is very particular about chili, so I’ve been trying to find a go-to recipe for the future. I made a variation of this last night (I had to sub / exclude a few ingredients based on what I had), and it definitely did not disappoint. I think your claim of “Best” chili is spot-on. ;) Thank you for sharing!
Yay I’m so happy to hear that it was a hit, Katie!! Thanks so much for sharing your feedback with me.
I think I may have just screwed this up. I just made it so it’s simmering. However, I was following the recipe for the beef cubes and added a cup of water per cube! So I put in 4 cups of that. Is there anything I could add or maybe pull out the water, so as not to destroy the recipe?
Hi Amy – sorry I’m just seeing this, I’ve been out of town without internet. I hope it turned out okay!