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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!
Thanks for this recipe! It’s now MY best chilli, too! It has the perfect amount of kick! I made four batches of it for my birthday party and I fed about 60 people. I had a full-on chilli bar with a large selection of toppings to make it more fun and stretch the chilli even farther. And buns. I’ll be making this again en masse!
How fun to have a chili bar for your birthday – awesome idea! So thrilled to hear that you’re loving it, Heather :) thanks so much for your feedback!
Is 8 servings 8 one cup servings?
Thanks!
Hi Roxie, I don’t have the measurement amount per serving written down anywhere…that’s just how many servings we got out of it. Sorry!
There are gluten free beers Angry Orchard is just one of several choices have a sister in-law who has to have gluten free stuff, so she is not left out of being able to enjoy what everyone else is having I always turn things gluten free
I did this. Fresh basil and oregano instead of dried. Half jar of Arribiata from Trader Joe’s instead of fresh/canned tomatoes and paste. Extra cup water and extra chili powder. No bacon or italian sausage, so I used roast beef in addition to ground beef. Black instead of pinto. I DID add brown sugar AND the two squirts of Sriracha annndd it’s amazing.
So glad you made it work, Megan! Sounds delicious, so happy you enjoyed it. Thanks so much for sharing your feedback.
Just made this today and I’m eating now! This chili is amazing!! Thank you so much for this! Would you mind if I share it during one of my YouTube videos? I will give you full credit
Thanks so much, Malia! Glad you’re enjoying it. Sure, you can share the chili please just don’t repost the recipe or anything, and give a link back to my site in the description.
I would just like to say, that prep time is not accurate. Took me 2 hours to get everything together.
Good recipe though.
Hi Karina, sorry everything took so long for you – prep time can definitely vary person to person.
Can this be made in a crockpot?
Yes, definitely! I would just follow the first two steps according to the recipe, and then combine that and the rest of the ingredients in a crock pot to finish cooking for 6-8 hours (or quicker if you’re doing it on high). Enjoy!
I made this the other night and it was amazing. I had to change it a bit because I didn’t have some of the ingredients. I know it’s not fair to do a review when you change the recipe BUT I cannot imagine how it would have turned out if I had ALL the ingredients. Didn’t have any sausage or bacon and only had pinto and great northern beans. IT WAS STILL AWESOME! My husband loved it so much that he ate it like regular chili with corn bread and he put it into burritos and ate it mexican style and also tried it over noodles. He told me “I think I’ll try it over cereal tonight…no just kidding!” He said this was the best chili he’s had. Thank you for such a great recipe and I look forward to trying it with the sausage and bacon.
So thrilled to hear that you and your husband loved it, and I hope you guys love it even more with the sausage and bacon! :) Thanks so much for sharing your feedback, Lin.
This recipe sounds wonderful but i was just wondering if i could make the chili without all the beans. If I just use kidney beans, how many cans do i need? We are having a chili cook-off at work and i would really like to bring this in.
Hi Kristen, you would use an equal amount of beans no matter which kind you use. Using all of one kind is totally fine!
Loved, Loved, Loved this recipe!!! Its definitely my favorite! Because I’m such a smoked paprika fan, I added an equal amount (1 TB) to the recipe. My Dad said he needed a scraper for his bowl…definitely a compliment! Thanks for sharing!
So glad you guys enjoyed the recipe, Andrea! Thanks so much for your feedback.