This is literally the best chili recipe ever and the perfect comfort food for chilly nights! Packed with protein thanks to red kidney beans, black beans, pinto beans, lean ground beef, beef broth, and bacon. And plenty of rich tomato flavor. We love to top this beef chili with shredded cheddar cheese, sour cream, cilantro, and avocado.

Why this is the Best Chili Recipe: Let’s Talk Beef Chili!

With so many chili recipes already on the internet, you probably think I have some nerve sharing another one. Not to mention the fact that I’m proclaiming this recipe is better than all the other recipes out there. But hear me out… because this homemade chili recipe truly is special because it’s:

thick and hearty… but not dry! you can add more liquid for a “soupier” chili.
packed with the perfect bean to meat ratio.
spicy and flavorful, but well balanced. and you can adjust the spice by reducing the cayenne pepper and jalapeño.
freezes incredibly – and will keep for up to 2 months!
put the chili in the slow cooker to keep warm for parties or game day.
comes together in about 30 minutes, then it just simmers away for a few hours.

We love it on cold winter days, topped with gooey shredded cheddar, and served with honey jalapeño cornbread muffins! This hearty belly-warming meal is freezer friendly, and perfect for meal prepping.

How to Make Chili: Key Ingredients & Substitutions

Bacon: Can you leave the bacon out? Yes. Should you? No! Adding bacon to this chili gives it the most delicious smokey flavor.
Veggies: This chili is hiding peppers, onion, carrots, and garlic. Feel free to use less peppers for a medium heat chili – or omit completely. If you’re not a veggie lover, you can omit the carrots, too.
Ground Beef: I love using 90 lean/10 fat beef for this recipe, but use whatever your preferred ratio is. Want to use ground turkey? Go for it – I have notes and thoughts on this below.
Spices: Chili powder, cumin, oregano, garlic powder, and cayenne pepper pack this chili with flavor! Salt, black pepper, and just a touch of brown sugar add balance. Make sure your spices are fresh. Old spices won’t yield as much flavor and can even taste musty.
Tomatoes: Many recipes call for diced tomatoes with their juice, but I suggest crushed tomatoes instead. Personally I don’t like those large chunks of chewy tomato in my chili, but if you do, feel free to use them instead. Tomato paste thickens the chili and adds extra rich tomato flavor.
Beans: You can use any variety of beans in this beef chili, but I prefer red kidney beans, black beans, and pinto beans. Use canned beans or soak your beans well before use!
Broth: I use a combination of beef broth and beer, but you can use all broth if preferred. Beef broth ensures the chili is thick but not dry, and adds tons of flavor. I love using beef bone broth when I can find it!

Lean Ground Beef vs Ground Turkey

Ground beef is my go-to choice for making chili. I like to use a ground beef that’s 90 lean and 10 perfect fat. Ground beef has more flavor and fat than ground turkey, so using it will yield a more flavorful chili recipe. But if you’re looking to reduce saturated fat or just prefer ground turkey, feel free to use it!

How to Make the Best Chili Recipe: Step by Step

Fry the Bacon: Once it’s crispy, set it aside. Leave the flavor packed bacon grease in the pan! Bacon grease = flavor powerhouse!!!
Cook the Veggies: Add veggies to bacon grease and cook until soft and almost caramelized. Toss the garlic in for a minute or so, right at the end of this process. You don’t want the garlic to brown or burn.
Add the Ground Beef: You want to brown the beef without breaking it up too much. We want large chunks of beef! So stir softly and occasionally. But be sure to cook the beef until it’s deeply golden brown.
Spice and Season: Add in all spices and cook until fragrant. This recipe is highly spiced, so I don’t suggest adding more spices than called for. But you can always reduce the amount for a less flavorful chili. Then add the tomato paste and crushed tomatoes.
Add the Remaining Ingredients: Toss in the cooked bacon, beans, broth, and beer (if using), and mix well to combine. Bring to a boil and cook.
Simmer Simmer Simmer: For the best flavor, simmer for 2 hours, stirring occasionally. It’ll taste fine after 1 hour, but if you can, let it go the full 2 hours. If it starts getting too thick, add a little more beef broth or water.

Let’s Talk Toppings for Classic Chili

If you’re anything like me, the best part about chili is dressing it up! Here are my favorite chili topping ideas:

Fresh Cilantro
Avocado (chunks or slices)
Jalapeño Slices (fresh or pickled)
Red onion or White Onion (diced)
Scallions aka Green Onions, sliced
Shredded Cheddar Cheese or Crumbled Cotija Cheese
Fritos, Corn Chips, or Tortilla Chips
Sour Cream or Greek Yogurt
Hot Sauce

Did I miss anything? Feel free to let me know in the comment section below!

How to Freeze Homemade Chili: Always have Comfort Food on Hand!

Whether you’re having a baby, working on your winter meal prep, or just want a few meals in the freezer for nights you don’t want to cook? This chili recipe is here for you!

Cook your chili recipe as directed and cool completely!!! This can take a few hours, but be patient. You never want to freeze hot food.
Scrape the cooled chili into a freezer-safe container or freezer-bag. If you’re using a container, be sure there’s an inch of room from the top of the chili to the lid. If you’re using a freezer bag, squeeze out as much air as possible when sealing it.
Place the container flat, in the freezer, and forget about it until needed. When you’re ready to enjoy, thaw it in the fridge overnight.

Future you is going to be so happy you have this meal in your freezer!!! And it’ll keep fresh “frozen” for up to 2 months.

Can I make this Chili in my Instant Pot?

You sure can, but it’ll need to start on the stove! Once you reach the “simmer” phase, you can transfer this chili recipe to your instant pot. From there, pressure cook for 30 to 35 minutes. Or until the texture is to your liking.

Or make this chili as directed and then put the chili in the slow cooker and simmer on the “warm” setting until needed.

If you’re looking for a cozy soul-warming meal to fill your belly this winter, this hearty chili is here for you! So grab your ingredients, let it simmer away on your stovetop, and dream up your chili toppings line-up while you wait. This delightful recipe has never let me down!