Best Chili Recipe

This hearty and flavorful chili is packed with ground beef, crispy bacon, and three kinds of beans, all simmered in a rich blend of spices for incredible depth of flavor. The addition of fire-roasted tomatoes and a touch of cocoa powder enhances the taste, creating a smoky, slightly sweet balance that makes this truly the best chili recipe.

Perfect for cozy family dinners, game day gatherings, or meal prep, this chili is thick, rich, and incredibly satisfying. Whether you enjoy it as is or with your favorite toppings like sour cream, shredded cheese, and extra crispy bacon, this dish will become a go-to comfort meal.

SAVE THIS!SAVE THIS!

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Why You’ll Love This Chili

• Deep, rich flavor – The mix of spices, fire-roasted tomatoes, and cocoa powder creates a bold, complex taste.
• Thick and hearty – The perfect balance of ground beef, beans, and tomatoes ensures the ideal consistency.
• Versatile and customizable – Adjust the spice level or swap ingredients to suit your taste.
• Perfect for meal prep – Tastes even better the next day and freezes well for up to six months.

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Preparation Phase & Tools to Use

Before starting, gather all necessary ingredients and equipment to make the cooking process smooth and efficient.

Essential Tools and Equipment

• Large Dutch oven or heavy-bottomed pot – Ensures even cooking and retains heat well.
• Wooden spoon or spatula – Ideal for stirring and breaking up the ground beef.
• Slotted spoon – Helps remove the bacon while leaving the flavorful drippings in the pot.
• Chef’s knife and cutting board – For chopping onions, bell peppers, and jalapeños.
• Measuring spoons and cups – Ensures accurate spice measurements for consistent flavor.

Preparation Tips

• Pre-measure ingredients – This makes it easier to add them at the right time without rushing.
• Drain and rinse beans – This helps remove excess sodium and prevents the chili from becoming too thick.
• Use fresh spices – The fresher the spices, the more intense the flavor.

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Ingredients

For the Chili:

• 6 strips bacon, chopped
• 1 red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 ½ pounds ground beef
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) pinto beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) fire-roasted tomatoes, with juice
• 1 can (6 oz) tomato paste
• 1 jalapeño, seeded and minced (optional)
• 2 cups beef stock
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon cocoa powder
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 ½ teaspoons smoked paprika
• ½ teaspoon ground coriander
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic, minced

For Garnish:

• Sour cream
• Chopped cilantro
• Shredded cheese
• Remaining crispy bacon

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Step-by-Step Directions

1. Cook the Bacon

In a large Dutch oven or heavy-bottomed pot, cook chopped bacon over medium heat until crispy, stirring occasionally. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate.

2. Sauté the Vegetables

Add the chopped onion and bell pepper to the pot with the bacon drippings. Cook for about 5 minutes until softened and fragrant.

3. Brown the Ground Beef

Add the ground beef to the pot and cook until browned, breaking it up as it cooks. Drain any excess grease to keep the chili from becoming too oily.

4. Add the Remaining Ingredients

Stir in the kidney beans, pinto beans, black beans, fire-roasted tomatoes, tomato paste, jalapeño, beef stock, oregano, cumin, cocoa powder, salt, black pepper, smoked paprika, coriander, chili powder, Worcestershire sauce, and garlic.

Add ¾ of the cooked bacon back into the pot and stir to combine.

5. Simmer the Chili

Reduce the heat to medium-low and let the chili simmer for at least 45 minutes, stirring occasionally. For a deeper, more developed flavor, let it cook for 1–2 hours, adding more beef stock or water if needed to maintain the desired consistency.

6. Serve and Garnish

Ladle the chili into bowls and top with sour cream, shredded cheese, chopped cilantro, and the remaining crispy bacon. Serve hot and enjoy.

Best Side Dishes for Chili

Pairing chili with complementary sides enhances its bold flavors and adds variety to your meal. Here are eight delicious options:

1. Cornbread

A classic pairing, cornbread adds a slightly sweet contrast to the smoky, spicy chili. Serve it buttered, honey-drizzled, or with jalapeños baked in for extra heat.

2. Tortilla Chips

Crispy tortilla chips make an excellent side for scooping up thick chili. Use them as a crunchy topping or serve alongside a bowl of queso or guacamole for variety.

3. Rice

For a heartier meal, serve chili over fluffy white or brown rice. The rice absorbs the flavors and balances the richness of the dish.

4. Baked Potatoes

Spoon chili over a baked potato for a satisfying, filling meal. Top with cheese, sour cream, and green onions for extra flavor.

5. Garlic Bread

Thick slices of buttery, garlicky bread pair well with chili, making it perfect for dipping. The crispy edges and soft center complement the dish’s rich texture.

6. Coleslaw

A fresh, crunchy coleslaw provides a cool contrast to the warm, spicy chili. Try a tangy vinegar-based slaw to cut through the richness.

7. Grilled Cheese Sandwich

Pair chili with a gooey, melted grilled cheese sandwich for the ultimate comfort meal. Use cheddar, pepper jack, or Swiss cheese for added flavor.

8. Avocado Slices

Fresh avocado or guacamole adds a creamy texture and mild flavor, balancing the bold spices in the chili.

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Common Mistakes to Avoid & How to Perfect the Recipe

Even a simple dish like chili has key techniques that can make or break the final result. Avoid these common mistakes to ensure a rich, well-balanced, and perfectly thick chili.

1. Overcooking the Beans

The Mistake: Adding beans too early can cause them to break down and become mushy.

How to Fix It: If simmering the chili for several hours, add the beans in the last 30 minutes to maintain their texture.

2. Not Simmering Long Enough

The Mistake: Rushing the cooking process results in a chili that lacks depth of flavor.

How to Fix It: Let the chili simmer for at least 45 minutes, but if time allows, cook it for 1–2 hours to deepen the flavors.

3. Skipping the Cocoa Powder

The Mistake: Many people overlook the role of cocoa powder in chili, assuming it’s unnecessary.

How to Fix It: A small amount of unsweetened cocoa powder enhances the smoky, savory flavors and adds subtle depth.

4. Using Lean Ground Beef Without Fat Balance

The Mistake: Extra-lean ground beef can result in dry chili.

How to Fix It: Use an 80/20 blend of ground beef for the best balance of flavor and texture. If using lean beef, incorporate an additional fat source, such as bacon or a splash of olive oil.

5. Overloading with Liquid

The Mistake: Adding too much beef stock or tomatoes can make the chili too thin.

How to Fix It: Start with the recommended amount of liquid and add more gradually if needed. If chili becomes too thin, simmer uncovered to allow excess moisture to evaporate.

6. Forgetting to Taste and Adjust Seasonings

The Mistake: Chili needs time for flavors to develop, but spices may need adjusting as it cooks.

How to Fix It: Taste the chili before serving and adjust salt, chili powder, or cumin as needed. If it’s too spicy, add a little sugar or a splash of heavy cream to balance the heat.

7. Not Draining Excess Grease

The Mistake: Ground beef releases fat when cooked, which can result in a greasy chili.

How to Fix It: After browning the beef, tilt the pot and use a spoon to remove excess grease before adding other ingredients.

8. Only Using One Type of Bean

The Mistake: Sticking to just one type of bean can limit the complexity of the chili.

How to Fix It: Use a mix of kidney beans, pinto beans, and black beans for varied texture and flavor.

Recipe Tips for the Best Chili

1. Simmer Longer for Deeper Flavor

Chili gets better the longer it cooks. A minimum of 45 minutes is required, but if time allows, let it simmer for 1 to 2 hours. This allows the spices to meld, the meat to tenderize, and the overall flavor to intensify.

2. Use Fire-Roasted Tomatoes for Extra Depth

Regular canned tomatoes work fine, but fire-roasted tomatoes add a subtle smoky flavor that enhances the richness of the chili. If fire-roasted tomatoes aren’t available, try adding a teaspoon of smoked paprika to achieve a similar effect.

3. Balance the Spice Level

If the chili turns out too spicy, balance the heat by adding a small amount of sugar, a splash of heavy cream, or a little extra beef stock. If you prefer extra heat, increase the jalapeños, chili powder, or add cayenne pepper.

4. Add a Secret Ingredient for Complexity

Small additions can make a big difference. A teaspoon of apple cider vinegar, a square of dark chocolate, or a dash of cinnamon can elevate the chili’s depth of flavor without overpowering the dish.

5. Stir Occasionally to Prevent Burning

As the chili thickens, the ingredients may settle at the bottom of the pot. Stir occasionally to prevent scorching and sticking, especially when using a Dutch oven or stainless-steel pot.

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Storage and Reheating Instructions

How to Store Chili

• Refrigerator: Allow chili to cool to room temperature before transferring it to an airtight container. It stays fresh in the refrigerator for up to 5 days.
• Freezer: Chili freezes exceptionally well. Store it in freezer-safe containers or zip-top bags for up to 4 to 6 months. For easy portioning, freeze in individual servings.

How to Reheat Chili

• Stovetop: Heat chili over medium-low heat, stirring occasionally until warmed through. If it has thickened too much, add a splash of beef stock or water.
• Microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each until hot.
• Slow Cooker: If reheating a large batch, use a slow cooker on low heat for 1 to 2 hours.

Pro Tip: Chili tastes even better the next day as the flavors continue to develop.

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Frequently Asked Questions (FAQs)

1. Can I Make This Chili in a Slow Cooker?

Yes. To adapt this recipe for a slow cooker, follow these steps:

1. Cook the bacon, onions, and ground beef in a skillet before adding them to the slow cooker.
2. Add all remaining ingredients and stir to combine.
3. Cook on low for 6–8 hours or high for 3–4 hours.

2. How Can I Make This Chili Thicker?

If the chili is too thin, try these methods:

• Simmer uncovered for an additional 15 to 20 minutes to allow excess moisture to evaporate.
• Add a tablespoon of cornmeal or masa harina and stir well. This will thicken the chili while adding a slight corn flavor.
• Mash some of the beans with a spoon and stir them back into the pot.

3. Can I Make It Without Beans?

Yes. If you prefer no-bean chili, simply omit the beans and increase the amount of ground beef to 2 pounds. You can also add extra vegetables, such as diced zucchini or bell peppers, for more texture.

4. What’s the Best Way to Adjust the Spice Level?

• For more heat: Add an extra jalapeño, cayenne pepper, or a few dashes of hot sauce.
• To reduce heat: Use mild chili powder, remove jalapeño seeds, or add a splash of heavy cream to mellow the spice.

5. Can I Use Ground Turkey Instead of Beef?

Yes. Ground turkey works well as a leaner alternative. If using turkey, consider adding an extra tablespoon of olive oil since turkey is lower in fat than beef.

6. How Do I Prevent Chili from Being Too Acidic?

If the chili tastes too acidic, try one of these fixes:

• Add a teaspoon of sugar to balance the acidity.
• Stir in a small pinch of baking soda to neutralize excess acid.
• Mix in a splash of heavy cream or butter to mellow out the flavor.

7. What’s the Best Meat for Chili?

Ground beef is the most common choice, but you can also use:

• Ground turkey or chicken for a leaner version.
• Chopped brisket or short ribs for a richer, more indulgent chili.
• Ground pork or sausage for added flavor complexity.

8. Can I Make This Chili Vegan or Vegetarian?

Yes. To make a vegetarian version:

• Replace the beef with lentils, quinoa, or a meat substitute.
• Use vegetable broth instead of beef stock.
• Omit the bacon or use a plant-based alternative.

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Conclusion

This chili recipe is thick, rich, and full of bold flavors, making it perfect for any occasion. Whether you serve it fresh, reheat leftovers, or freeze it for meal prep, the flavors only get better with time. With customizable spice levels, easy ingredient swaps, and simple reheating options, this chili is a versatile and satisfying dish for any season.

Take the time to simmer, adjust seasonings, and pair it with the right toppings and sides for the best results. Whether you enjoy it mild or extra spicy, this hearty chili will quickly become a go-to favorite.