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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 chili is SO. FREAKING. GOOD.
I added two jalapenos and some Tony Cacheres and Lord have mercy.
So thrilled you’re loving it, Kasie! Thanks so much for the feedback.
This is so amazing!
So glad you’re enjoying it, Amber!
This has become my family’s favorite chii! Ive won cook offs with it, and its just perfect for a chilly night (pun intended!).
So thrilled to hear you and your family are loving it! Thanks so much for the feedback, Breezy!
#1 at the church chili cook off! Thanks for the recipe!
So thrilled it was a hit! Thanks for sharing, Crystal.
Finally got some cooler weather here in the south and I am eager to try out this recipe tonight! Just curious if you have ever tried this in an Instant Pot? If so, how and did it taste any different?
Hi Christie, I haven’t tried it in the Instant Pot so I can’t comment on taste. As for how to do it though, you’d want to use the saute function and follow the first two steps, and then add everything in and set it to cook at high pressure. I’m not sure exactly how long it would be for, but I’m guessing around 20 minutes would do the trick! Hope this helps :)
Absolutely delicious recipe!! Followed it to the t and it was perfect. We had leftovers and for dinner the next day made chili cheese burgers definitely making again soon.
So thrilled you guys enjoyed it – sounds so good on burgers! Thanks for the feedback :)
Just made this chili and it came out great! I didn’t have black beans or bell pepper so left those out and opted for a can of Rotel instead of diced tomatoes. Also added a tablespoon of ACV for a little acid. Loved it!
So thrilled you enjoyed it, LauRelle! Thanks for your feedback :)
If I don’t use beer, how many beef bouillon cubes do I use in 2 cups of water?
Hi Mirza, the boullion package should say the amount per cup of water!
This is my first time making chili and I used your recipe….It was so good, my family loved it!! I made the chili and served it over rice with corn bread. It was delicious. Thank you for sharing your recipe with us!
So glad it was a hit with your family, April! Thanks for sharing your feedback with me!
i have never made chili ever and decided to try this recipe. I made it and won my church chili cook off!!! There were some really good chili’s too, and I won! Thank you!!!
That makes me so happy to hear!! So glad you’re loving it and that it helped you win :)