Best Ever Chili Recipe

This is the best chili recipe, if I do say so myself! This classic beef chili is the perfect blend of meaty richness simmered with hearty vegetables and warming spices. It’s a delicious, and comforting one-pot meal that will have the whole family begging for seconds.

If you’re looking for a new answer to that pesky what’s-for-dinner question, I’ve got you covered. This one-pot wonder is a cinch to put together, and fills your house with enticing aromas as it simmers.

It’s the perfect chunky mix of ground beef, bacon, vegetables, and beans with a touch of heat. But don’t forget to add your favorite shredded cheese, sour cream, and a sprinkle of green onions to amp it up.

And bonus, this recipe is light on your wallet since it relies mostly on pantry staples. Let’s dig in!

Chili Ingredients

A few pantry items and some fresh meat and vegetables are all you need to put together this best chili recipe.

• Bacon: Adds everyone’s favorite smoky flavor to the chili. Select uncured to avoid nitrites if you prefer.
• Ground beef: Buy a good quality freshly ground beef between 80% and 90% lean.
• Beef broth: You could add water to the chili but no one’s secret ingredient is water. Look for a good quality product beef broth that’s low in sodium.
• Dried spices: Besides the usual suspects of chili powder and cumin, I add smoked paprika for a touch of campfire flavor.
• Tomatoes: Almost any variety of canned tomatoes in their juices will work here, including fire-roasted.
• Beans: I used canned black and red kidney beans which are classics in chili but you can use any bean you like.

Find the complete recipe with measurements below

How to Make The Best Chili

This recipe is all about slowly adding in layers of flavors Here’s what you do.

1. Cook the bacon. I let my bacon cook until it’s perfectly browned and crisp.
2. Brown the ground beef. Cook the beef with the bacon and drain off the excess fat.
3. Add the vegetables. Let the vegetables soften and meld together with the beef.
4. Toast the spices. Add them to the vegetables and meat to bring out their full flavor.
5. Add tomatoes and beans. Then give everything a good mix.
6. Simmer the chili: Cook this low and slow for about 30 minutes for maximum deliciousness!

Can You Make Chili Ahead of Time?

You know it! Here are a couple of make-ahead tips.

• Get a jump on your chili prep by chopping the vegetables and mixing your dried spices together the day before.
• Mix your dried chili spices in larger quantities so you can spoon out just what you need, when you need it.
• Chili always tastes better the day after you make it. Whip up a pot on the weekend and enjoy it as a quick dinner during the week.

What Do You Put On Top of Chili?

Almost anything tastes great on top of this classic chili. Here are a few of my favorites.

• Cheese. Anything from shredded cheddar to cotija to feta works well.
• Onions: Sliced green onions, diced sweet or yellow onions, or red onions go perfectly with chili. If the bite of red onion is a little strong for you, run the diced onion under running water and pat dry.
• Jalapeños: If you like spice, diced fresh or pickled jalapeños are delicious here.
• Sour cream. The creamy coolness plays nice with the warm spices.
• Cilantro or Parsley: Whole leaves or chopped, they gives a nice herbal pop.

Ways To Serve

Typically, I’ll just eat it straight out the bowl with toppings. But here’s a few other ways to serve it.

• Pour it over rice, cauliflower rice, or quinoa for a much heartier meal.
• Ladle a spoonful into a small bowl as an appetizer or side. It’s great for parties, gatherings, and of course Super Bowl! 

Storing and Reheating Leftovers

Chili freezes incredibly well, which makes it great for meal prepping.

• To Store: Place cooled chili in an airtight container and store for up to 5 days in the fridge. 
• To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer. 
• Reheat This: Thaw the chili either overnight in the fridge or in the microwave. Reheat on the stovetop or in the microwave. If the chili thickens too much for your taste, add a bit of water or beef broth.

Chili Recipe Video

Watch how I make this recipe step-by-step. Click on the video below! 

More One-Pot Winter Recipes

Want more delicious dinner ideas? These one-pot or one-pan recipes sure come in hand during the busy weekdays. 

• White Chicken Chili
• Slow Cooker Pot Roast
• Vegetarian Chili
• Shakshuka (or Green Shakshuka)
• Stuffed Peppers
• Turkey Chili

This big pot of chili will surely satisfy all your comfort food cravings. So, if you make this, I’d love to hear what you think in a comment below!

Best Ever Chili Recipe

4.99 from 91 votes

Prep Time: 20 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 10 minutes mins

Servings: 6 servings

Author: Lisa Bryan

Print Pin Review

This is the best chili recipe that's a classic blend of meaty richness simmered with garden-fresh vegetables and warming spices. Watch the video above to see how I make it!

Recipe Video

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 4 strips bacon, sliced 1/2-inch thick
• ▢ 1 1/2 pounds ground beef
• ▢ 1 yellow onion, diced
• ▢ 1 green bell pepper, diced
• ▢ 3 garlic cloves, minced
• ▢ 2 tablespoon chili powder
• ▢ 1 tablespoon ground cumin
• ▢ 2 teaspoon paprika, or smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon salt
• ▢ 2 tablespoon tomato paste
• ▢ 28 ounces fire-roasted diced tomatoes, you can use diced or crushed tomatoes
• ▢ 15 ounces black beans, drained and rinsed
• ▢ 15 ounces red kidney beans, drained and rinsed
• ▢ 2 cups beef broth
• ▢ 1 bay leaf
• ▢ avocado, red onion, shredded cheese, for garnish

Instructions 

• Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.
  
• Add the onion, and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.
  
• Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.
  
• Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
  
• Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf. Give it a stir.
  
• Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
  
• To serve, remove bay leaf. Ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or any other toppings.
  

Lisa’s Tips

• Serving Size: This recipe makes 9 cups, enough for 6 good-sized servings.
• To Store: Place cooled chili in an airtight container and store for up to 5 days in the fridge. 
• To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer. 
• To Reheat: Thaw the chili either overnight in the fridge or in the microwave. Reheat on the stovetop or in the microwave. If the chili thickens too much for your taste, add a bit of water or beef broth.
• To control the amount of salt in your chili, choose unsalted beef broth, beans, canned tomatoes, and tomato paste.
• Bacon can be tricky to slice. To make it easier, place your bacon in the freezer for at least 30 minutes to firm it up.
• Want to spice this up even more? Add 1/4 teaspoon of cayenne pepper!
• Make sure to use a large pot, to accomodate all these ingredients. My favorite is the beautiful Le Creuset dutch oven you see pictured.

Nutrition

Calories: 512kcal, Carbohydrates: 46g, Protein: 40g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 83mg, Sodium: 1153mg, Potassium: 1180mg, Fiber: 15g, Sugar: 5g, Vitamin A: 1816IU, Vitamin C: 22mg, Calcium: 131mg, Iron: 9mg

Course: Main Course

Cuisine: American

Keyword: beef chili, best chili recipe, chili recipe

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