The Best Chili Recipe
This hearty homemade chili is packed with ground beef, smoky bacon, tender kidney beans, and a rich tomato base. Bacon drippings are used to brown the beef and cook the onions, building smoky, savory flavor into every bite.
Servings: 8 servings
Calories: 608kcal
Ingredients
- 1 pound bacon - chopped
- 2 pounds lean ground beef
- 2 medium yellow onions - diced
- 1 teaspoon salt - plus more to taste
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 3 tablespoons tomato paste
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can tomato sauce
- 2 tablespoons granulated sugar
- 2 (15 ounce) cans red kidney beans - drained but not rinsed
- 2 cups low-sodium beef broth - plus more as needed
- Optional Toppings - sour cream, shredded cheddar cheese, chopped green onions, hot sauce
Instructions
- Cook the bacon. Add the chopped bacon to a large Dutch oven or heavy-bottomed pot over medium heat. Cook, stirring occasionally, until browned and crisp. Using a slotted spoon, transfer the bacon to a plate. Carefully drain the excess bacon grease, reserving about 2 tablespoons in the pot.1 pound bacon
- Brown the ground beef. Add the ground beef to the bacon drippings and cook over medium-high heat, breaking it apart with a wooden spoon, until browned and cooked through. Season with a little salt, then transfer the beef to a clean plate with the bacon. Drain any excess grease if needed.2 pounds lean ground beef
- Cook the onions. Add the diced onions to the same pot and cook over medium heat for 8-10 minutes, stirring occasionally, until soft and lightly golden. Scrape up any browned bits from the bottom of the pot as they cook.2 medium yellow onions
- Add the spices and tomato paste. Stir in the salt, chili powder, cumin, garlic powder, and tomato paste. Cook for 1-2 minutes, stirring frequently, until fragrant and deep red.1 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 3 tablespoons tomato paste, 1 teaspoon salt
- Build the chili. Add the diced tomatoes, tomato sauce, and sugar. Stir well and bring to a gentle simmer. Return the ground beef and most of the bacon to the pot, then stir in the kidney beans.1 (28 ounce) can diced tomatoes, 1 (28 ounce) can tomato sauce, 2 tablespoons granulated sugar, 2 (15 ounce) cans red kidney beans
- Add the broth and simmer. Stir in 2 cups of beef broth. Bring the chili to a gentle simmer, then reduce the heat and simmer uncovered for 30-45 minutes, stirring occasionally, until thick and rich. Add a splash more broth if the chili gets thicker than you like.2 cups low-sodium beef broth
- Season and serve. Taste and adjust the salt and black pepper as needed. Serve hot with your favorite toppings and any reserved crispy bacon.Optional Toppings
Notes
- Bacon: Thick-cut or regular-cut bacon both work. Thick-cut gives you meatier pieces, while regular bacon cooks faster and gets a little crispier. Save about 2 tablespoons of the rendered fat for cooking the beef and onions.
- Broth: Start with 2 cups. Add more only if needed since the chili will thicken as it simmers. Low-sodium beef broth is my first choice, but chicken or vegetable broth will also work.
- Beans: I drain but don't rinse the kidney beans. A little of the starchy liquid left clinging to them helps give the chili body. Rinsing them is completely fine if you prefer.
- Sugar: The sugar helps balance the acidity of the tomatoes and should not make the chili taste sweet. Feel free to reduce it or leave it out.
- Spice level: As written, this chili is flavorful but not especially spicy. Add cayenne, diced jalapeno, or your favorite hot sauce if you want more heat.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the chili has thickened.
Nutrition
Calories: 608kcal | Carbohydrates: 42g | Protein: 45g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 1532mg | Potassium: 1680mg | Fiber: 12g | Sugar: 11g | Vitamin A: 965IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 9mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
