When you need a hearty, flavor-packed meal that’s ready in just 30 minutes, this chili recipe delivers every time. Bursting with savory ground beef, tender beans, and a robust blend of spices, it’s a comforting dish that warms you from the first bite. The rich, smoky aroma fills your kitchen, teasing your taste buds with every simmer.
Each spoonful is a perfect balance of creamy, chunky textures and bold, zesty flavors, making it a crowd-pleaser for any occasion. Whether topped with melted cheese, cool sour cream, or fresh cilantro, this chili is as versatile as it is delicious. Plus, it’s packed with protein and fiber, leaving you satisfied and energized. It’s the ultimate quick fix for busy weeknights or lazy weekends.
Ingredients for The Best Chili
- 5 strips uncooked bacon, chopped (use thick-cut for extra flavor)
- 1 large yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 3 cloves garlic, minced (about 1 Tablespoon)
- 1 lb ground beef (455g, 90% lean recommended, but any works)
- 1 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 1 Tablespoon ancho chili powder (substitute with regular chili powder if unavailable)
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ¾ teaspoon ground black pepper
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper (adjust to taste for spiciness)
- 1 ¼ cup beef broth (295ml)
- 15 oz can dark red kidney beans, lightly rinsed and drained (425g)
- 15 oz can black beans, lightly rinsed and drained (425g)
- 14.5 oz can diced fire-roasted tomatoes, undrained (411g)
- 7 oz can fire-roasted green chilis (198g)
- ¼ cup tomato paste (66g)
- 1 Tablespoon Worcestershire sauce
- Preferred toppings: sour cream, shredded cheddar cheese, and corn chips (highly recommended!)
Step-by-Step Instructions
- Cook the bacon: Place chopped bacon in a large pot or Dutch oven over medium heat. Cook until crisp and fully cooked. Remove bacon to a paper towel-lined plate. Drain all but 1 ½ Tablespoons of bacon grease.
- Sauté vegetables: Add diced onion and red bell pepper to the pot. Cook until softened, about 3-5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Brown the beef: Add ground beef to the pot, breaking it apart with a spatula as it cooks. Once the meat is about 50% browned, add brown sugar and all spices (chili powders, smoked paprika, cumin, onion powder, black pepper, salt, and cayenne pepper). Stir well to combine.
- Add remaining ingredients: Pour in beef broth, kidney beans, black beans, diced fire-roasted tomatoes, fire-roasted green chilis, tomato paste, and Worcestershire sauce. Add the cooked bacon back to the pot. Stir everything together until well combined.
- Bring to a boil: Increase heat to bring the chili to a boil. Cook for 1-2 minutes, stirring frequently.
- Simmer: Reduce heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally. This allows the flavors to develop fully.
- Serve: Ladle the chili into bowls and top with your favorite toppings like sour cream, shredded cheddar cheese, and corn chips. Enjoy!
Perfect Pairings: Toppings and Sides
Take your chili to the next level with a variety of toppings and sides. Sour cream, shredded cheddar cheese, and corn chips are classic choices, but don’t stop there! Try adding diced avocado, fresh cilantro, or a squeeze of lime for a zesty twist. Serve with warm cornbread or a side salad for a complete meal.
Make It Ahead: Storage and Reheating Tips
This chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. Add a splash of beef broth if it thickens too much.
Spice It Up (or Down): Recipe Variations
Customize this chili to suit your taste! For a milder version, reduce or omit the cayenne pepper. If you love heat, add a diced jalapeño or extra chili powder. Swap ground beef for ground turkey or chicken for a lighter option, or add a can of corn for extra sweetness and texture.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-chopped onions, peppers, and garlic to cut down on prep. You can also brown the beef ahead of time and store it in the fridge until you’re ready to cook. For a quicker simmer, reduce the time to 15 minutes—though the longer it cooks, the deeper the flavor!
Essential Equipment for Chili Success
A large Dutch oven or heavy-bottomed pot is ideal for even cooking and preventing burns. A sturdy spatula or wooden spoon is perfect for breaking apart the beef, and a can opener will make quick work of those beans and tomatoes. Don’t forget a ladle for serving!
The Best Chili Recipe
Ingredients
- 5 strips uncooked bacon chopped
- 1 large yellow onion diced about 1 cup
- 1 red bell pepper diced
- 3 cloves garlic minced about 1 Tablespoon
- 1 lb ground beef 455g (I use 90% but any will work)
- 1 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 1 Tablespoon ancho chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ¾ teaspoons ground black pepper
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 ¼ cup beef broth 295ml
- 15 oz can dark red kidney beans lightly rinsed and drained (425g)
- 15 oz can black beans lightly rinsed and drained (425g)
- 14.5 oz can diced fire roasted tomatoes undrained (411g)
- 7 oz can fire roasted green chilis 198g
- ¼ cup tomato paste 66g
- 1 Tablespoon Worcestershire sauce
- Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips
Instructions
- Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
- Add onion and pepper and cook until softened, about 3-5 minutes.
- Add garlic and cook until fragrant (about 30 seconds).
- Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
- Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.
- Bring to a boil and cook 1-2 minutes, stirring frequently.
- Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
- Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!).