Best Ever Chili Recipe

This classic beef chili lives up to its name. It’s rich, hearty, and packed with bold flavors—perfect for cozy nights when comfort food is calling. Ground beef and crispy bacon form the meaty base, while fire-roasted tomatoes, smoky spices, and two kinds of beans come together for a soul-warming one-pot meal. Every bite delivers deep, slow-simmered flavor that tastes like it’s been cooking all day (even though it hasn’t!).

Ingredients

• 6 slices bacon, chopped
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 pounds ground beef (80% or 90% lean)
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 (28-ounce) can fire-roasted diced tomatoes
• 1½ cups beef broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed

Instructions

Step 1: Cook the Bacon

• In a large pot or Dutch oven over medium heat, cook the chopped bacon until browned and crispy
• Remove and set aside, leaving the drippings in the pot.

Step 2: Sauté the Vegetables

• Add diced onion and bell pepper to the pot with bacon grease
• Cook for 4 to 5 minutes, stirring often, until softened and slightly golden.

Step 3: Brown the Ground Beef

• Add the ground beef to the pot. Cook until browned and no longer pink, breaking it up with a spoon. Drain excess fat if needed.

Step 4: Add Spices

• Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper
• Toast the spices for 1 to 2 minutes to release their aroma.

Step 5: Add Tomatoes, Broth, and Beans

• Pour in the fire-roasted tomatoes (with juices), beef broth, black beans, and kidney beans
• Add the cooked bacon back to the pot and stir to combine.

Step 6: Simmer

• Reduce heat to low and let the chili simmer uncovered for about 30 minutes, stirring occasionally. This allows all the flavors to meld beautifully.

Step 7: Serve

• Ladle the chili into bowls and top with your favorite garnishes—shredded cheese, sour cream, jalapeños, or green onions.

FAQs

1. Can I make this in a slow cooker?
   Yes! Cook the bacon, sauté the veggies, and brown the beef first. Then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
2. Can I freeze chili?
   Absolutely. Let the chili cool, portion into freezer containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
3. Can I use ground turkey instead of beef?
   Definitely! Just note that the flavor will be lighter. You may want to increase the spices slightly to balance it out.
4. Do I have to use both types of beans?
   Nope! Use whatever beans you love or have on hand—pinto, cannellini, or even chickpeas work.

Print Pin

Best Ever Chili Recipe

By: Alicia Thompson

This hearty beef chili is the ultimate comfort food for chilly nights. A savory combination of ground beef, crispy bacon, and a mix of beans is simmered with fire-roasted tomatoes and smoky spices to create a rich, flavorful dish. Every bite is packed with depth and warmth, making it the perfect one-pot meal.

Prep Time :15 minutes mins

Cook Time :45 minutes mins

Total Time :1 hour hr

Servings :6

Ingredients

• 6 slices bacon chopped
• 1 yellow onion diced
• 1 green bell pepper diced
• 2 pounds ground beef 80% or 90% lean
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper optional
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 28-ounce can fire-roasted diced tomatoes
• 1½ cups beef broth
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed

Instructions

• In a large pot or Dutch oven over medium heat, cook the chopped bacon until browned and crispy. Remove and set aside, leaving the drippings in the pot.
• Add the diced onion and bell pepper to the pot with the bacon grease. Cook for 4 to 5 minutes, stirring often, until softened and slightly golden.
• Add the ground beef to the pot. Cook until browned and no longer pink, breaking it up with a spoon. Drain excess fat if needed.
• Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Toast the spices for 1 to 2 minutes to release their aroma.
• Pour in the fire-roasted tomatoes (with juices), beef broth, black beans, and kidney beans. Add the cooked bacon back to the pot and stir to combine.
• Reduce heat to low and let the chili simmer uncovered for about 30 minutes, stirring occasionally. This allows all the flavors to meld beautifully.
• Ladle the chili into bowls and top with your favorite garnishes—shredded cheese, sour cream, jalapeños, or green onions.