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.

A dutch oven with homemade chili in it. Chili toppings on the table below.

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.

Bowl of chili topped with green onion, sour cream, and corn chips.

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.

Ingredients for homemade chili recipe on a table, including black beans, kidney beans, and diced tomatoes.

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.

Bowl of beef and bean chili recipe in a white bowl with a spoon.

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.

Bowl of chili topped with cheese, sour cream, avocado, and green onions.

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!

Bowl of chili with a spoon and topped with sour cream.

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!