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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!
Made Best chili recipe today for the game, we enjoy more “heat” so added red pepper flakes, amped up the chili seasoning and added Pleasoning Bloody Mary seasoning!! Cornbread on the side of course!! Oh and crockpot for the game this afternoon, delish!!
So glad to hear you enjoyed it Tracy!! :) Thanks so much for sharing your feedback.
I love chili but mine never turns out very good. Tried this recipe Sunday. Really delicious! Definitely will be the only way I make it from now on! Thank you for sharing!
Awesome, I’m so thrilled to hear that Cynthia!! Thanks for sharing :)
Hi! The recipe seems pretty delicious, but I don’t know if I messed up :( so…. I used the chili powder but it was from India, full 3 TABLESPOONS, and wow! It waaaayyy spicy, delicious, but not eatable… My question Rachel… Do you use like ready made “chili” as for the stew ready made (like taco mix) product or raw chili? In the case I can use the raw chili, maybe it should have been 3 Teaspoon instead? Help please! :) thanks!
Hi Lau – I used a chili powder that’s from the bottle, not a packet, but it’s not pure powder from a chili pepper, it’s more of a spice blend. That’s what is generally referred to as chili powder here. A true chili powder (like cayenne powder, or what you used) would definitely make it much too spicy for my tastes at least. In my Paleo version, I only used 3/4 teaspoon of cayenne powder. That definitely seems to be the difference. Sorry for not specifying – I would start with about 3/4 teaspoon of your chili powder and add more to taste depending on how spicy you like it. Hope this helps! You also may want to refer to my Paleo Chili recipe and use the spices listed there instead, so you get all the flavor. Let me know if you have any other questions.
This is the best chili recipe I’ve tried. I will only make this one now, everyone loved it ! Must confess, I added 1 jalapeño
So glad you’re loving it, Shelley!
THIS chili! It’s one of the best recipes I have ever tried. Kids and adults alike rave about it. Thank you!!!
I’m SO happy to hear that, Molly! So glad it’s been a hit.
This is definitely a keeper recipe! I have made this several times now and it is the best chili our family has ever had!
So thrilled to hear your family is loving it, Lynn! Thanks for your feedback.
What type of beer did you use?
Hi Ashley, I just use whatever is in the fridge! Broth can also be subbed for the beer if you don’t have any on hand.
Oh my! I don’t do comments, but this time I can’t resist. This chili is going to haunt me in my dreams! I made it yesterday and made a point of following the recipe carefully (not my strong suit) and today we dived into this delicious meal. Loved it. Hubby to be went for seconds and well, I did too actually. I’m on a diet and you’re definitely not helping. O well, we all need to eat, right! I plan to make a huge batch for our family get-together next week, just to show off a bit.
Thanks for sharing your recipe! Greatings, all the way from the Netherlands :)
Thanks so much for your kind words, Sam! So thrilled to hear you’re loving it, and I hope your family all loves it next week :) thank you so very much for your feedback!!
They all went for seconds and thirds, some even fourths This is definitely going to be my go to party recipe!
So glad to hear it, Sam!!
Do I have to drain the diced tomatoes before adding them?
Nope, just add them as is!
This is probably going to sound like such a noob question, but where do you get bulk Italian sausage? Is this link sausage you have to cut up?
Hi Lacie, yes I just get a lb. pack of sausage from the meat section and then remove the casings for this recipe. Hope this helps!
Made this and it was excellent. I made some modifications based on ingredients on hand and added more cayenne to my taste, but great base recipe.
So glad you enjoyed it David! Thanks for your feedback.