by 
This recipe for My Best Chili is an award-winning chili recipe that is a major favorite around here! It’s a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.
On a low-carb, Keto, or Whole30 diet? Try the Paleo version of this recipe!
Want a vegan chili recipe? Try this White Bean Vegan Chili or this Classic Vegan Chili!
Chili is not usually the typical fare that you see around here. But, little known to most, I have delicious savory recipes lurking in the back of my recipe archives, just waiting to be discovered and devoured by you.
I posted the recipe for my “best chili” way back in December of 2010. I shared more savory recipes back then, and because I was a new blogger, my pictures could only be described as terrible.
I’ve made this recipe so many times over the years since then. So many of you have told me that it’s become a staple meal in your house as well. Since we’re heading firmly into cold soup season, it was time to finally update the photos to be reflective of how good this recipe is.
I named this the “best” chili, but I know how subjective that is based on the person. So I’m calling it my best chili because for me, it’s perfect…but we all have different tastes. For example, I’m a spice wimp, so be sure to increase the amount of chili powder if you want more kick.
HOWEVER, my best is apparently the same as the best for a lot of you, because this recipe gets RAVE reviews.
You guys have won chili cook-offs with it, had your chili-hating kids love it, and made XL batches to keep in the freezer all winter long. Just scroll through the comments to see how many people love this one!!
What makes this the best chili?!
I think (and many of you agree) that this is the best because…
- It has a rich and flavorful tomato base.
- The ground beef, Italian sausage, and BACON add so much flavor!
- We add bulk with pinto and black beans.
- It has a lot of spices—not too many to be overwhelming, but just enough to add a lot of flavor.
- It’s flavorful, warming, easy, and delicious.
The best kind of meal, right?
It’s thick and hearty, and seriously soul-warming. I always go for a sprinkle of cheese on top, too. You could add a little sour cream and/or avocado. Oooh…or serve it with cornbread, which makes pretty much the perfect meal for any chilly day, especially game day!
I always try to let this cook for as long as I can. Let it simmer for at least 2 hours. At 2 hours, you’ll have an awesome chili.
But with chili, I always think that low and slow is the way to go to get the thickest & most flavorful result.
It’s great the day of, and I think the leftovers are even better because it gives a little time for the flavors to meld and get even bolder.
How to store leftover chili
To store your chili, allow it to cool to room temperature. Then, place it into an airtight container (or divide it into multiple containers) and store it in the fridge for up to four days. You can also store it in the freezer for up to six months.
I hope you’ll love my favorite chili recipe and that it will help warm your soul a bit in this cooler weather! Enjoy :)
Need more chili recipes?
- Want the Paleo, Whole30 & Keto chili recipe? Click here for my BEST CHILI – made keto.
- Craving the vegan version of my best chili recipe? Click here for my BEST VEGAN CHILI.
- Interested in the white bean vegan version? Click here for my WHITE BEAN VEGAN CHILI.
My Best Chili
Ingredients
- 2 pounds ground beef, I used leaner beef with 5% fat
- 1 pound bulk Italian sausage, mild, casings removed
- ½ pound bacon
- 2 15 oz cans kidney beans, drained
- 1 15 oz can pinto beans, drained
- 1 15 oz can black beans, drained
- 2 28 oz cans diced tomatoes with juice
- 1 6 oz can tomato paste
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 cups beef stock, see Notes
- 3 tablespoons chili powder
- 1 tablespoon Worcestershire sauce, make sure to find gluten-free if necessary, or leave it out
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
- Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.2 pounds ground beef, 1 pound bulk Italian sausage
- In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.½ pound bacon, 1 large yellow onion, 1 red bell pepper
- To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.2 15 oz cans kidney beans, 1 15 oz can pinto beans, 1 15 oz can black beans, 2 28 oz cans diced tomatoes with juice, 1 6 oz can tomato paste, 2 cups beef stock, 3 tablespoons chili powder, 1 tablespoon Worcestershire sauce, 1 tablespoon minced garlic, 1 tablespoon dried oregano, 2 teaspoons ground cumin, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon paprika
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
- Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!
Oh isn’t chili just the best? The cornbread looks delish….nothing is more comforting than a nice bowl of chili, and southern corn bread.
This was really good. Thank you
So glad you enjoyed it! Thanks for the feedback :)
Came across this on Pinterest and wondering how many adults the recipe will serve? Will I need to double it for 10 adults? Thank you in advance!
Hi Katie, depends on the serving sizes. It goes make a pretty big batch, but if you have some big eaters, you maybe want to make 1.5x the recipe or even double it. The leftovers are delicious too, so a big batch isn’t a bad thing :)
Double the recipe! You won’t regret it because it freezes so well. I freeze it in freezer bags, enough for two people. While you have your kitchen all messed up have a little extra.
Are you able to put it in a crock pot?
Yes you can definitely make it in the crockpot, just cook the meat and veggies first before transferring to let it simmer and cook.
Which veggies do you cook first? Gonna make tonight and do it in my crock pot, also should I put it on high or medium o, my crock pot?
Hi Margie, I’ve actually never made it in the crock pot, but it depends on how long you want to cook it. It could probably be done in about 4 hours on high, or about 6-8 hours on medium/low. I would cook the meat, onion, and peppers before letting it finish cooking in the crockpot. Enjoy!
I made this Chil the way it was written down, it was the best Chili! I made white rice and put spoonfuls of Chili over the rice for leftovers the next day. Thank you for the recipe.
So thrilled you’re loving it! Love the idea of serving leftovers with rice, too. Thanks for sharing your feedback, Olive!
Hun can you tell me how many calories,protein, sugar,and saturated fat are in this.
Hi Breanna, you can calculate the macros for this recipe using https://happyforks.com/analyzer!
I’ve been making your chili for years now and it’s always a hit – whether we make a chili bar for a party or I bring to work. So flavorful & absolutely delicious! It’s a staple in our house.
The best compliment!! Thanks so much, Johanna.
This was so good that the family begged me to make it again right away. I suspect it will be our go to chili recipe from now on.
I’m so happy to hear that, Susan! Thanks for letting me know it was a hit with your family :)
I loved you on The Partridge Family!!
LOLOLOL ,.,.,.,.Who doesn’t love The Partridge Family!!! Great chili, too!!!!
Thanks so much, Scott!
I had been trying to perfect my chilli recipe for years and this one helped me accomplish that!! I didn’t use the sausage or bacon and substituted the beef for turkey and it still was the best chilli I ever made! Thank you for sharing!! My family loved it!
So thrilled to hear it’s the best you’ve had, even with the changes! Thanks for the feedback, Marissa.
Made this yesterday with my Dad! It was the best chili we’ve ever had. Thank you for sharing this recipe with us!
So thrilled you and your dad are enjoying it, Megan!! Thanks for the feedback :)
I’m making this for our not so traditional Christmas dinner!! It is tasting so good so far. I’m going to cook it low and slow all day and we’ll eat it tomorrow.
Thanks,
Lynn
Hi Lynn, I hope it was a Christmas dinner hit!
My husband and I love this recipe. It’s our “go-to” chili recipe. For the bacon we use double smoked bacon then we substitute fire roasted tomatoes and smoked paprika because we like a little smoke flavor. Your recipe is by far the best I’ve found!
Sounds so delicious!!! So glad you’re loving it, Cody.
Rachel, I made your chili today. It IS the best! We love it.
Your website is fabulous. I plan to try more recipes.
Sounds delish…
Hello! I’ve been making your delicious chili for years!!! My 6 children and 8 Grands love love love it! I need to reduce it though! Have measurements for chili for 4?
Hi Rebecca, so glad you love this chili recipe! Depends how much everyone eats, but cutting the recipe in half is probably easiest and you’ll likely have some leftovers.
I froze it in silicone soup cube trays. It freezes beautifully.
Chili is one of my favorite dishes to make when the weather get cooler. It’s such perfect comfort food. This looks SO good, Rachel! I love how hearty and full of flavor it is. Definitely my kind of meal!
Isn’t it amazing to see how far our photography has come over the years??? Crazy! It always blows my mind. ANYWAY! I love chili during the cooler weather and this sounds fantastic!
Haha it always makes me cringe to see my earliest photos, but I can’t delete them entirely because I’m nostalgic about them! So funny. Thanks so much, Ashley :)
I’ve got my scarf on and I’m ready for cold weather comfort food like this! I’ve never had bacon in chili before. This is something. I need to experience!
It is SO good, Amanda! You’ll never go back :) thanks so much!
Yum! So hearty and perfect for fall!
This chili looks perfect for a cool fall evening!
My husband would LOVE this. Believe it or not, I’ve never made chili. I really need to make him one hahaha. I guess it just never really appealed to me even though I am a total carnivore and like everything in it (love beans too!). I’m just weird, I guess. Anyway, yours looks fabulous. Sharing!
You need to make chili!! It’s so good and when you make it yourself, you can totally customize the spices to your preferences. Thanks so much, Natasha.
Where’s thr recipe who ever pit thisbon Pinterest only put the comments there’s no recipe
What do you mean? The recipe is in the post, about halfway down the page, above the comments. The recipe would not be on Pinterest.
I had the same problem. The Recipe IS on Pinterest, that’s where I found it. But when you click visit it takes you to the comments and you have to scroll ALL the way up to see the recipe. In case anyone else is having trouble that’s how I found it :)
Hi April – thanks for sharing this. Sometimes people will pin after they leave a comment, and when that happens the URL adds a little tag that will take people who use that URL (via pinterest) right to the comment. Glad you figured it out! :)
Chili is a regular staple at our house during the fall Rachel. Perfect for football season! Can’t wait to try your recipe!
I love making it during the fall, too Mary Ann! It’s the perfect leftover food :) Thanks so much.