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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!
AMAZING! My husband has agreed that I can make this in lieu of his mother’s recipe! WHAT…shut the front door, it is that good and very flavorful!
That makes me so happy to hear! So glad it’s a hit over there :) thanks for the feedback, Becky.
All I can say is ….. WOW! I just made it yesterday for a family of 6 with 4 really picky kids. To a person it was well loved and some even had seconds! Great recipe and thank you for sharing!
So thrilled it was a hit with your family, Dave! Thanks for the feedback :)
Just tried this for New Years Eve!
Great recipe and ingredients. Admittedly I am a chili snob (think mine is the best). But I tried this and WOW!
This is great! I’ll be sharing it and using it moving forward. Great job!
So thrilled to hear it’s a hit! Thanks so much for the feedback, John.
Certainly was a winning recipe at our church’s chili cook-off. Made a few modifications:
– Sub chili peppers for red pepper. (about 4 small peppers)
– Add 2 tbsp molasses
– Add 1 teaspoon sugar
– Add 1 tbsp taco seasoning
So thrilled to hear that! Thanks for the tips :)
I just made this tonight, exactly as the recipe describes (including a cup of gluten-free beer) and it was DELICIOUS! I think this might be the best chili I’ve ever had, and certainly the best I’ve ever made! And we even get tons of leftovers out of it. I’ll definitely be making this one again!
So happy to hear that, Laurel! Thanks so much for your feedback :)
I am a bit of a chili “snob” and I have already made your chili twice, both times for guests and both times to stellar
reviews! It is so good, a definite keeper!!
Thank you,
Ellen
So thrilled to hear you’re loving the recipe Ellen! Thanks so much for the feedback.
Won Second place at a local chili cook-off last year with this recipe. This years chili cook-off is Saturday! I will be smoking all the meat this time and letting the whole mixture simmer in the smoker for an hour or two to give it a little smoke flavor. We will see what happens this year!
That sounds delicious, Michael!! Hope you win first prize this year :)
I made this for guests we had for the weekend – 3 wonderful couples! I had it with a charcuterie board and it was awesome! I did make a few edits such as adding a dark Modelo beer, using rotell tomatoes with green chili’s and 1 tablespoon of pure cocoa powder (like you use for baking). I served it with apple strudel for a savory sweet combo! It is amazing!! So much depth and very smooth…your recipe is my go to now and I am having fun making it “my own”! Thank you!!!
Served it for a group of 8 adults. Made it my own by adding a whole dark beer, only beef but used 3 and 1/2 pounds, 1 tablespoon of cocoa powder (like you use for baking) and used 2 cans rotell tomatoes as a substitute for one of the cans of diced tomatoes. Amazing! Thank you for this awesome recipe!!
So thrilled you loved it, Kathy! Thanks so much for sharing your feedback.
You were not joking when you said this recipe has helped others win awards. It was my first time making chili for a work contest and I won first place. Thanks for sharing your recipe.
This makes me so happy!! So glad it was a hit :)