This is the best chili recipe ever – and perfect comfort food for chilly nights! Packed with rich tomato flavor and protein like red kidney beans, black beans, pinto beans, lean ground beef, beef broth. And my secret ingredient: bacon. As for chili toppings, 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 Secret Ingredients
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, hearty, and packed with ground meat… but not dry! 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 this chili recipe in the slow cooker to keep warm for parties or game day.
- comes together in 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 My Famous Chili: Key Ingredients & Substitutions
- Bacon: Can you leave the bacon out? Yes. Should you? No! It chili gives it the most delicious smokey flavor.
- Veggies: This chili is hiding bell peppers, onion, carrots, and garlic. Use less peppers for a medium heat chili – or omit completely. Not a veggie lover? Omit the carrots, too.
- Ground Beef: I use 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 on this below. Instead of using 2 pounds of ground beef, you can use 1 pound beef and 1 pound sausage.
- 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. Add smoked paprika and onion powder for even more flavor. A 1/2 teaspoon of each is my suggested amount.
- Tomatoes: Many recipes call for diced tomatoes with their juice, but I suggest crushed tomatoes instead. I don’t like large chunks of chewy diced tomatoes in my chili, but if you do, use them instead. Tomato paste thickens the chili and adds extra rich tomato flavor.
- Beans: 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! If you love black beans, try my black bean and butternut squash chili recipe!
- Broth: I use beef broth and beer, but you can use all broth if preferred. Beef broth ensures the chili is thick but not dry, and adds flavor.
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 it yields a more flavorful chili recipe. But if you’re looking to reduce saturated fat or just prefer ground turkey, feel free to use it!
If you prefer ground turkey, try my turkey chili recipe! And ground chicken lovers, try my white bean chicken chili. Both are divine with my buttermilk biscuits on the side.
Let’s Make Chili, Baby!
- Fry the Bacon: Once it’s crispy, set aside. Leave the bacon grease in the pan, because bacon grease is a flavor powerhouse!!!
- Cook the Veggies: In the bacon grease until soft and almost caramelized. Toss the garlic in for a minute. 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! Stir softly and occasionally, but cook the beef until it’s deeply golden brown.
- Spice and Season: Add the spices and cook until fragrant. This recipe is highly spiced, so I don’t suggest adding more spices. You can always reduce the amount less flavorful chili recipe. 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. Bring to a boil and cook.
- Simmer Simmer Simmer: For 2 hours, stirring occasionally. It’ll taste fine after 1 hour, but if you can, let it go the full 2. If it starts getting too thick, add a little more beef broth or water.
Let’s Talk Chili Toppings: Sour Cream, Green Onions… and More!
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
Feel free to let me know your favorite chili topping in the comment section!
Can I Freeze this 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 this chili recipe as directed and cool completely!!! This can take a few hours, but be patient. You never want to freeze hot chili.
- Scrape this cooled chili recipe 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.
What about Making this Chili in my Instant Pot?
Yes, but it’ll need to start on the stove! Once you reach the “simmer” phase, 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 recipe as directed, 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 it! Grab your ingredients, let it simmer away on your stovetop, and dream up your chili toppings line-up while you wait. This delightful recipe defines comfort food and has never let me down!
The Best Homemade Chili Recipe
Ingredients
- 8 ounces bacon chopped
- 1 large yellow onion diced
- 1 red bell pepper seeds and core removed, diced
- 1 jalapeno pepper diced
- 2 carrots minced
- 5 cloves garlic minced
- 2 pounds lean ground beef
- 1 Tablespoon light brown sugar
- 2 and 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 6 ounce can tomato paste
- 1 28 ounce can crushed tomatoes with basil
- 3 15 ounce cans of beans 1 red kidney beans, 1 black beans, 1 pinto beans recommended, drained and rinsed
- 3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer
Instructions
- In a large Dutch oven over medium high heat, fry the bacon until crispy, stirring it frequently. Drain on a paper towel lined plate, then set aside until needed.
- Leave the bacon grease in the pan. Add the yellow onion, bell peppers, jalapeño peppers, and carrots and sauté until soft and almost caramelized, about 8 minutes, stirring occasionally. Add in the garlic and cook for 1 more minute.
- Add the ground beef and brown, stirring gently, trying not to break up the beef too much (larger chunks are our goal). Cook until the meat is deeply browned and cooked through, about 8 to 10 minutes.
- Add the brown sugar, salt, pepper, and all spices and cook until fragrant, about 1 minute.
- Add the tomato paste and stir well to break it up into the meat. Cook for about 2 minutes, then add in the crushed tomatoes. Cook for another 2 minutes.
- Stir in the cooked bacon, beans, and broth (and beer, if using) and mix well to combine. Bring to a boil, then lower the heat and simmer for 2 hours, stirring occasionally. If the chili appears to be getting too thick, add a little more broth as needed.
- Scoop into bowls and serve with garnishes (see post for garnish ideas).
Linda K says
My family can’t get enough of this! Super flavorful and freezes great. Thank you!
Renita says
The best recipe! My household loved it! Making it again tonight. I made it last month for dinner.
Brenda says
Delicious! Loved this recipe. The beef broth added a richness that I hadn’t used before and the entire family devoured it! Thank you!
Ashley Manila says
So happy this was a hit with your family 🙂 Thank you so much for letting me know, Brenda!
Patty says
This is truly the best chili recipe that I’ve tried and my husband’s favorite! Thank you so much for sharing this recipe!
Ashley Manila says
This comment made my day! Thank you so much for letting me know how much you and your husband enjoyed this chili recipe 🙂
Janet G says
This recipe is on point. Great flavor, perfect seasoning, and hit all the right notes. Definitely a keeper!
uno online says
I agree. It is so delicious
Dani says
We enjoyed this chili quite a bit! I removed the veggies from the pan as they took up a lot of space and I was worried about them burning while the beef was browning. Otherwise, I followed the recipe exactly! I might add another Tbsp of chili powder next time for a bit more chili flavour but otherwise the chili was very tasty!
noneyabiz says
how muh bacon u dont say?
Ashley Manila says
Hi there. It’s 8 ounces (the first ingredient listed).
Sheri Reeves says
So you don’t mention how many garlic cloves to use nor do you mention if the beans should be drained and rinsed. Could you please clarify? Thank you.
Ashley Manila says
Hi Sherri! It’s 5 cloves of garlic. And yes, the beans are drained and rinsed.
Sheri Reeves says
Thanks Ashley. Oils you please update the re Joe to include that information? Thank you
Sheri Reeves says
Thanks Ashley. Could you please update the re Joe to include that information? Thank you
Russ says
This was some great chili
Ashley Manila says
I’m so glad you enjoyed it, Russ!
Carmel says
Hello,
If I want to make this in the crockpot, do you have instructions on what setting and how long to cook? I really would like to make this.
Thank you!
Carmel
Ashley Manila says
Hi Carmel. I think that should work. I would cook as directed up to the simmer phase, then transfer to your crockpot and cook on low for 8 hours or medium/high for 4 hours.