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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 so delicious! Will be making it again!
So thrilled to hear you enjoyed it, Felicia!
I’m embarrassed to admit it but this is the first time I’ve ever made chili (and I’m not young!). But I was asked to bring some to a gathering in a couple of weeks so after googling chili recipes I decided to use yours because Of all the positive reviews. I made it tonight as written except that I used spicy sausage because that’s what I already had. Well, I have to agree with everyone…it is delicious! Five star delicious! There’s no need to search further for a better recipe…this is it. I’ll be making it again soon.
This makes me so happy to hear, Vivian! So thrilled you loved the recipe :) hope you make it again and again!
This is now my favorite chili recipe. Excellent! I even omitted the ground beef because I didn’t have any on hand. I also added fresh corn because I needed to use it up. It was so good.
So thrilled to hear you enjoyed it, Emily!! Thanks so much for the feedback. Corn sounds like a great addition!
Excellent Chili, I served it in 10 ounce ramakins and filled them with chili to the 8 oz line and spooned cornbread to the top/Jiffy Cornbread and baked them @ 400′ for 16 to 18 minutes. Took them out when the cornbread was golden brown. Beautiful presentation and so yummy accompanied with a big green salad. Thanks for the great recipe……
Sounds so great – love the cornbread idea! Thanks for sharing, Ellen!
Love this chili! The best I have ever had. I fix it every year.
I wanted to ask what size are your servings???
Thank you for the recipe!
Hi Georgianne, so glad you love the recipe! We never measure our servings out so I’m not sure exactly…everyone in my family eats a different amount!
what is the purpose of Italian sausage? I could use another type?
It adds a different, richer texture and flavor. You could definitely use your favorite kind of sausage instead, or leave it out!
The best chili ever! It won 1st place at my husbands work “chili cook off”. A deep hearty taste with the perfect amount of heat. Perfection. I don’t like bacon, so none of that, and it’s still yummy!!!! Thank you for sharing this gem!
So thrilled it was such a hit – congrats on the win!!! Thank you so much for letting me know :)
This is the best chili yet. I didn’t add sausage and it was still great. Mild but tasty and not overpowering. People could spice it up to their individual taste.
So glad you enjoyed it, Susan!
I’ve been looking for a really good, flavorful, hearty chili for years now and I never seem to like anything I’ve made before till today! Omg thank you for sharing your amazing recipe! The kids started eating before I had a chance to sit and all 3 (1 who’s extremely picky) yelled out mom it’s a keeper this is really good! I didn’t use the beer since I only had modelo beer, next time I make this I’ll buy an IPA and try it out. Thanks again!
I’m so thrilled it was a hit, and that you finally found a chili recipe that you and your family love! Thanks so much for the kind words and feedback, Nikki.
what is the purpose of Italian sausage? I could use another type?
It’s for flavor, you can use whatever type that you prefer!
Just made this chili recipe and didn’t have beef broth so used vegetable, it was outstanding!!! I’ll keep making this!!! Thank you!!!
So glad it was a hit! Thanks for the feedback, Louis.