Print

Best Ever Chili Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

This Best Ever Chili Recipe is a hearty, flavorful chili made with crispy bacon, ground beef, a blend of aromatic spices, fire-roasted tomatoes, and a mix of black and kidney beans. Perfect for a comforting meal, it simmers to develop rich depth and is easily customizable with toppings like avocado, cheese, or sour cream. Ideal for weeknight dinners or gatherings, it offers satisfying warmth and robust flavor in every bowl.

Ingredients

Scale

Meat & Bacon

  • 4 strips bacon, sliced ½-inch thick
  • 1 ½ pounds ground beef

Vegetables & Aromatics

  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced

Spices & Seasonings

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika or smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt

Other Ingredients

  • 2 tablespoons tomato paste
  • 1 (28-ounce) can fire-roasted diced tomatoes (or diced/crushed tomatoes)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 2 cups beef broth
  • 1 bay leaf
  • Optional garnish: avocado, red onion, shredded cheese, sour cream, cilantro

Instructions

  1. Cook the bacon: Heat a large pot over medium heat and add the sliced bacon. Cook until crispy, stirring occasionally and scraping browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon browns too quickly.
  2. Cook the veggies: Add diced onion and green bell pepper to the pot. Stir frequently and cook for 4 to 5 minutes, until vegetables are softened. Add minced garlic and stir for an additional 30 seconds.
  3. Cook the beef: Add ground beef to the pot, breaking it into small pieces with a spatula. Cook until fully browned. Drain and strain off any accumulated liquid and fat from the pot for a leaner chili.
  4. Add the aromatics: Reduce heat to medium-low. Stir in tomato paste, chili powder, ground cumin, paprika, dried oregano, and salt. Cook and stir until spices become fragrant, about 2 minutes.
  5. Add the rest and simmer: Pour in the fire-roasted diced tomatoes with juices, drained black beans, drained kidney beans, beef broth, and add the bay leaf. Stir well. Increase heat to high to bring the chili to a boil. Then reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally to blend flavors and thicken.
  6. Serve: Remove the bay leaf. Ladle chili into individual bowls and garnish as desired with avocado, red onion, shredded cheese, sour cream, cilantro, or other favorite toppings.

Notes

  • Store cooled chili in an airtight container in the refrigerator for 4 to 5 days.
  • Freeze chili in a freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat on the stovetop or in the microwave until warmed through. Add a splash of water or beef broth if chili thickens too much when reheated.
  • Optional add-ins for extra heat or flavor include diced jalapeño, hatch green chiles, chipotle peppers in adobo, coriander, or Cajun seasoning.
  • Try serving chili over nachos or use it to make delicious chili dogs for variation.

Keywords: chili, beef chili, bacon chili, hearty chili recipe, fire-roasted tomatoes, easy chili, comfort food, ground beef chili

Find it online: https://busyrecipe.com/best-ever-chili-recipe/