My Best Chili

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.

Course dinner, lunch, Main Course, Soup

Cuisine American, Southwestern, Tex-Mex

Keyword best chili, chili recipe, comfort food, hearty, one-pot, spicy

Prep Time 30

Cook Time 2

Total Time 2 30

Servings servings

Calories 522kcal

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

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!

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!

Nutrition