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This recipe for My Best Chili 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.

My Best Chili

Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings
Author Rachel Conners

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

  1. 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. 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.
  3. 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.
  4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
  5. Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!

Recipe Notes

I used to use 1 cup of beer and 1 cup of concentrated beef stock (water + 4 boullion cubes), but now I use all beef stock to keep it gluten-free. Use the beer if gluten doesn't matter to you!