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Home » Soup + Stew » The Best Chili Recipe

The Best Chili Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 15, 2021
4.77 from 566 votes


Last Updated October 15, 2021 | 43 Comments

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This Chili Recipe is filled with lean ground beef, bacon, and red kidney beans simmered in a simple, spice-filled tomato broth. Hands down the best chili recipe ever, serve with gooey melted cheese, sour cream, and green onions.

White shallow bowl filled with the best chili recipe and topped with shredded cheddar cheese, sour cream, and green onions.

Chili Recipe

When it comes to chili, this recipe is the absolute best- and definitely my favorite. Just like how my mom used to make her chili, this one comes with all the classic beef and tomato flavors, but with one very important secret ingredient – BACON!

Thick, hearty, and delicious, it’s simple to make and only uses one pot. It’s easy enough to make during the week for dinner, and impressive enough to feed a large crowd – you can’t go wrong with a big pot of this amazing chili!

Looking for more chili recipes? Check out my easy steak chili, Instant Pot Coca-Cola chili, or these vegetarian versions including 3 bean miso chili and butternut squash chili. This chili, though? This one is the best and definitely my favorite.

White shallow bowl filled with the best chili recipe and topped with shredded cheddar cheese, sour cream, and green onions.

How to Make Chili

1. Cook the bacon

If you choose to add bacon to your chili recipe (which I hope you do!) then you’re going to want to do this first. Technically, there are a few different ways to do this,

  • Chop the bacon before frying
  • Fry the bacon in strips, cool, and chop
  • Or, cook your bacon in the oven

I find that it’s easiest to chop before frying and since I don’t want to lose any of the delicious bacon flavors and cook it directly in the pot I plan to cook my chili. Whichever method you do decide to go with, remember to reserve 2-3 tablespoons of bacon grease. Anything more than that can be tossed or saved for later use.

Diced bacon cooking in a large skillet.

2. Brown the beef

Remove the cooked bacon to a clean plate, leaving behind approximately 1 tablespoon of that reserved bacon grease (or olive oil if you’re not cooking with bacon). Add the ground meat and cook over medium-high heat. Brown the meat and season with salt and pepper then transfer to a clean plate and set aside.

Cook things separately for best flavor

Why is it that we cook the bacon, ground beef, and onions separately rather than all at the same time?

  • When cooked separately, the bacon and the ground beef can brown on their own, leaving behind a little layer of stuck-on brown caramelized bits that will ultimately result in more, and better, flavor.
  • It allows us to decide how much grease from the bacon and beef actually remains in the chili and how much is removed. 
  • Onions are really important to the flavor of this chili recipe and need to be cooked low and slow (read all about this cooking technique in my post about Mirepoix).
Ground beef cooking in a large Dutch oven.

3. Onions, seasoning, and tomatoes

Cook the onion in the remaining tablespoon of bacon grease until soft, tender, and translucent. If you start to see your onions brown or burn, reduce heat to medium-low.

Sprinkle with salt, cumin, garlic powder, chili powder, and sugar. Mix well to combine.

I choose not to go crazy with the spices (especially the cumin) on purpose. With the added smokiness from the bacon and a little balancing sweetness from the sugar, you don’t need a whole lot.

Collaged image of onions sauteed in a large pot.

4. Put it all together

Return the cooked bacon and ground beef to the pot. Stir in the tomato paste and cook for 1-2 minutes, stirring continuously – we don’t want it burning – then add the diced tomatoes and tomato sauce and bring it to a simmer.

Add in the kidney beans and add 2-3 cups of low-sodium broth (you pick- it can be beef, bone broth, chicken stock, or vegetable broth). Mix well to combine.

Three collages images slowing tomato paste and canned tomatoes being added to ground beef and onions.

5. Simmer

Allow your chili to simmer over low heat for at least 20-30 minutes or up to an hour. At this point, it’s not for food safety reasons as everything has been cooked. The flavors, however, need some time to mix and meld together. No, you don’t need to simmer it all day, but if you have a little extra time to let it cook, I highly recommend it.

How to make chili in a Crockpot?

After the bacon, ground beef, and onions have been browned and softened, transfer everything (including the remaining ingredients) to a slow cooker/crockpot and cook over high heat for 3-4 hours or low heat for 5-6 hours.

What to Serve with Chili?

Serve chili with homemade cornbread and all of your favorite toppings including:

  • Shredded cheese: cheddar cheese, Colby Jack, or even Monterey Jack 
  • Sour cream 
  • Fresh cilantro
  • Sliced green onions or chives
  • Avocado
  • Hot sauce – I’m particularly fond of Tabasco sauce
  • Corn chips or crushed tortilla chips
  • Sliced jalapeño (pickled or fresh)
Homemade chili recipe simmering in a large pot.

How to thicken chili?

There are several ways to thicken chili:

  1. Allow it to simmer, uncovered, until the desired consistency is reached. This allows it to thicken naturally without changing the flavors.
  2. Add an additional cup or two of beans. You could even use a potato masher to mash them up, allowing them to release their natural starches.
  3. Sprinkle with cornmeal or add some tortilla chips. Crush up some tortilla chips and allow them to simmer for 10-15 minutes. They will absorb excess liquid and dissolve in the chili.

Recipe Notes & Tips

  • You may substitute the ground beef for ground turkey to lower the total fat and calories. If you do use ground turkey, keep in mind that you may need to add additional seasoning since ground turkey is less flavorful than ground beef.
  • Turkey bacon will not be as tasty a pork bacon.
  • Optional veggies – red or green bell pepper, celery, carrots, or zucchini.
  • Optional seasonings – paprika, oregano, chipotle powder (approximately 1 teaspoon of each).
White shallow bowl filled with the best chili recipe and topped with shredded cheddar cheese, sour cream, and green onions.

FAQ

Is chili a soup?

Not exactly. Soups are made with some kind of broth or stock as a primary ingredient. Chili, on the other hand, is made from the juices of meat, vegetables, beans, and smaller amounts of broth or stock. Chili is thicker than soup.

How long does chili last in the fridge?

Stored properly, chili will last for 4-5 days in the refrigerator. Be sure to store in airtight containers and cool slightly before transferring to the refrigerator.

Can you freeze chili?

Yes. Allow your chili to cool at room temperature before transferring to freezer-safe ziplock bags or airtight containers. You may choose to freeze your leftovers as individual servings or all together in one gallon-sized ziplock bag- this is up to you. Remove as much air as possible and transfer it to the refrigerator to cool overnight. The next morning, transfer your chili to the freezer and store it for up to three months.

How to reheat chili?

To reheat frozen chili, allow it to thaw in the refrigerator overnight. Then transfer to a pot and gently heat over medium heat, adding more water or broth as needed. You may also heat in the microwave at high heat for 1-2 minutes.

What can I do with leftover chili?

Make extra chili and add it to chili cheese dogs, serve it over baked potatoes, baked sweet potatoes, or even french fries. Use it to make some chili spaghetti or chili soup.

How to make spicy chili?

Add a teaspoon of cayenne powder, red chili flakes, or 1-2 jalapeno peppers or serrano peppers.

White shallow bowl filled with the best chili recipe and topped with shredded cheddar cheese, sour cream, and green onions.

More Ground Beef Recipes and Cooking Resources

  • The Best Meatloaf Recipe; How to Make Meatloaf
  • Hamburger Stroganoff Recipe (Ground Beef Stroganoff)
  • Hamburger Soup Recipe (Beef and Macaroni Soup)
  • 20-Minute Ground Beef Tacos Recipe
  • American Goulash Recipe (One-Pot)
  • Grass-Fed vs. Grain-Fed Beef: What’s the Difference?
  • 15 Types of Beans – And How to Use Them

Have you tried making this chili recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

White shallow bowl filled with the best chili recipe and topped with shredded cheddar cheese, sour cream, and green onions.

The Best Chili Recipe

4.77 from 566 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to make the best chili recipe with this easy to follow recipe and enjoy year-round topped with gooey melted cheese, sour cream, and green onions.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 564 kcal

Ingredients
 
 

  • 1 pound bacon - chopped into small pieces
  • 2 pounds ground beef
  • 2 medium onions - diced
  • 1 teaspoon salt - plus more to taste
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 2 tablespoon sugar
  • 3-4 tablespoon tomato paste
  • 1 (28 ounce) can diced tomatoes
  • 1 (28 ounce) can tomato sauce
  • 2 (15 ounce) cans red kidney beans - drained (not rinsed)
  • 2 cups broth - (beef broth, bone broth, chicken, vegetable) plus more as needed
  • Optional Toppings - sour cream, shredded cheddar cheese, chopped green onions, Tabasco sauce
Prevent your screen from going dark

Instructions
 

  • Cook the bacon – Add the chopped bacon to a large Dutch oven set over medium-high heat. Once the bacon is hot and sizzling, reduce heat to medium-low and cover with a lid. Cook low and slow, stirring occasionally. Once the bacon pieces are golden, remove the lid and allow your bacon pieces to cook until the desired doneness is reached. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of leftover bacon grease.
  • Brown the ground beef – over medium-high heat, add 1 tablespoon of reserved bacon grease back to your Dutch oven, and add the ground beef. Brown the ground beef and season with salt and pepper. Transfer beef to a clean plate and set aside.
  • Cook the onions – Add the remaining tablespoon of bacon grease to your pot and set over medium heat. Add the onions and cook for 5-7 minutes, or until soft and translucent. Sprinkle with salt, cumin, garlic powder, chili powder, and sugar. Mix well to combine. Stir in the tomato paste and cook for 1-2 minutes over medium heat, stirring continuously. Add the diced tomatoes and tomato sauce and bring to a simmer.
  • Return the beef and add some beans – As soon as your onion and tomato mixture reaches a simmer, return the bacon and ground beef to the pot. Stir in the kidney beans and add 2-3 cups of low-sodium broth (beef, bone, chicken, or vegetable broth). Mix well to combine.
  • Simmer – Allow your chili to simmer for 15-20 minutes before serving. Add additional salt, pepper, or spices, if needed, and add additional broth if your chili is too thick.
  • Serve – Serve with all your favorite toppings including sour cream, shredded cheddar cheese, chopped green onions, and Tobasco sauce, if desired.

Jessica’s Notes

  • Beef: I recommend using 85-90% lean ground beef.
  • Bacon: Unless you don’t eat pork, don’t skip the bacon! Such a flavor game-changer. If you prefer not to include it as part of the chili, feel free to serve it on the side as a topping.
  • Beans: I added red kidney beans as they are (in my opinion) the classic chili bean. Black beans are another popular bean choice. You will also notice that I drained, but did not rinse my beans – this was intentional as that bean liquid does come with some great flavor. This is completely optional, so feel free to rinse those beans if preferred.
  • Seasonings: The chili powder used in this recipe is not spicy. If you want some heat, add 1-2 teaspoons of cayenne pepper. Also, start with just 1 tablespoon of cumin. Cumin easily overwhelms the other flavors. Finally, if preferred, swap the garlic powder for 5-6 cloves of fresh minced garlic.
  • Broth: add a low-sodium broth instead of water. Choose your favorite store-bought version or try my homemade chicken stock or bone broth recipe.
  • The longer you allow your chili to simmer, the more time the flavors will have to mix with each other. This is a good thing! So unless you’re in a hurry, let your chili simmer a while (note on this- cover your pot and reduce heat to the lowest possible setting).
  • As written, this recipe is gluten-free (although, you may want to double-check the packaging on the bacon to be extra safe)
This recipe was originally published on January 10, 2020

Nutritional Information

Calories: 564kcal | Carbohydrates: 10g | Protein: 28g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 1044mg | Potassium: 564mg | Fiber: 1g | Sugar: 6g | Vitamin A: 544IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Beef Chili Recipe, Best Chili Recipe, Chili Recipe, How to Make Chili
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

32.4K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Andrew Misiak says

    June 2, 2021 at 6:39 am

    5 stars
    Splendidly simple recipe that was prepared stovetop. I’ll be making another big batch with my client today. They love this recipe because the food is Home Cooked and delicious 😋!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 2, 2021 at 7:03 am

      Thank you for the splendid feedback Andrew 🙂

      Reply
  2. Melissa says

    February 16, 2021 at 2:00 pm

    4 stars
    Loved this chili! We aren’t huge fans of beans at our house so we cut it down to 1 can. We also added 1 green bell pepper, 1 seeded jalapeño, and about a teaspoon of cayenne and it was delicious! Will definitely make this again 🙂

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 16, 2021 at 3:15 pm

      Thank you for the kind feedback, Melissa, I am happy your pepper additions made it delicious 🙂

      Reply
  3. Donna says

    February 3, 2021 at 9:18 pm

    5 stars
    This is hands down the best chili I have ever had even better than my own recipe that I’ve made for years! I followed the recipe as is and it was perfect. Easy and quick to make, I had all ingredients on hand and it tasted as if it had simmered all day.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 3, 2021 at 9:58 pm

      Thank you very much, Donna, I really appreciate your generous feedback 🙂

      Reply
  4. Julie says

    January 23, 2021 at 4:12 am

    5 stars
    This really was the best chili I ever made. I used ground turkey so I had to triple the amount of seasons. My husband asked for the recipe and he is not the kind to follow recipes.
    Thanks so much for sharing!!
    5 stars in my book!!

    Reply
  5. Nicole says

    January 9, 2021 at 11:47 am

    If you were to use the optional seasonings “paprika, oregano, chipotle powder” how much of each would you recommend to use?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 9, 2021 at 2:39 pm

      Great question Nicole. I would start with one teaspoon each, and add more to taste as you like 🙂

      Reply
  6. Lindsay says

    January 9, 2021 at 9:23 am

    What type of broth do you typically put in it?(When you make it?)

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 9, 2021 at 10:54 am

      Great question Lindsay. If I have any on hand, I add my own bone broth. If I don’t have any on hand, I go with either a packaged low sodium bone broth, chicken stock, packaged low sodium chicken stock, or packaged low sodium beef broth in that order. Vegetable broth works as well :).

      Reply
  7. Madison says

    January 6, 2021 at 8:23 am

    5 stars
    My husband said this was his favorite chili I have made to date. He was intrigued by the bacon in it and asked to try it without but either way it was fabulous

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 6, 2021 at 10:31 am

      I am happy to hear your husband enjoyed it Madison – thanks 🙂

      Reply
  8. Krista says

    January 2, 2021 at 2:16 pm

    5 stars
    I made this in the middle of December for a cookie decorating day..everyone said how amazing it was. A friend said it was the best chili she has ever had. I let it simmer for like 3 or 4 hours. So so goood!

    Reply
  9. Pilar A says

    December 30, 2020 at 6:11 pm

    5 stars
    Made it today for my family and it was a hit!!! Everyone loved it!!!! Absolutely delicious!!!

    Reply
  10. Leslie says

    December 29, 2020 at 5:14 pm

    Great chili! I made it with a little kick by added red pepper flakes. Family loved it. I do have one question. . . What is the serving size?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 30, 2020 at 9:57 am

      The recipe as written has 8 servings or so 🙂

      Reply
  11. Michelle says

    December 27, 2020 at 1:57 pm

    Do you drain the ground beef or leave the grease in the Dutch oven

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 27, 2020 at 3:53 pm

      Great question, Michelle. This is largely a personal preference. I prefer to use lean ground beef as mentioned in the post, which doesn’t leave too much grease in the dutch oven. If I were to use non-lean ground beef, I probably would drain as I tend to be a bit more health-conscious, although I will admit leaving the grease would definitely make it taste better 🙂

      Reply
  12. Pat says

    December 17, 2020 at 5:10 pm

    5 stars
    Absolutely yummy! Not to spicy and everyone loved it as is.

    Reply
  13. Shelly says

    December 13, 2020 at 6:16 am

    5 stars
    Best chili ever!! Perfect balance and flavors – I’m so glad I found this recipe. No looking back – this is my chili recipe for life!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 13, 2020 at 8:15 am

      Thank you for the kind feedback Shelley 🙂

      Reply
  14. Anna says

    October 10, 2020 at 7:15 am

    Can you put this in the crockpot?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 10, 2020 at 10:12 am

      Yes Anna, you can put this in a crockpot 🙂

      Reply
  15. Carolyn L says

    February 24, 2020 at 4:37 pm

    5 stars
    Excellent recipe! Play around with the seasonings to get it to your taste. Wonderful flavors!

    Reply
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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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