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Best Chili Recipe
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Best Chili Recipe

This hearty and flavorful chili is packed with ground beef, crispy bacon, and three kinds of beans, all simmered together with a rich blend of spices for the perfect depth of flavor. The addition of fire-roasted tomatoes and a touch of cocoa powder enhances the taste, making it truly the best chili recipe! Top it off with sour cream, shredded cheese, and crispy bacon for a comforting and satisfying meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 10
Calories: 350kcal

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
  • 1/2 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic minced

For Garnish:

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

Instructions

  • In a large pot, cook the chopped bacon over medium heat until crispy, stirring occasionally. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Set aside.
  • Add the chopped onion and bell pepper to the pot with the bacon drippings. Cook until softened, about 5 minutes, stirring occasionally.
  • Add the ground beef to the pot and cook until browned. Drain excess grease by tilting the pot and using a spoon to remove it.
  • Stir in the kidney beans, pinto beans, black beans, fire-roasted tomatoes, tomato paste, jalapeño, beef stock, oregano, cumin, cocoa powder, kosher salt, black pepper, smoked paprika, ground coriander, chili powder, Worcestershire sauce, and garlic.
  • Add ¾ of the cooked bacon back into the pot and stir everything to combine.
  • Simmer over medium-low heat for at least 45 minutes, stirring occasionally. For enhanced flavor, let it cook longer (up to several hours), adding extra beef stock or water if needed to maintain the desired consistency.
  • Serve hot, garnished with sour cream, shredded cheese, chopped cilantro, and the remaining crispy bacon.

Notes

This chili can be frozen for 4–6 months. Use a food vacuum sealer or airtight containers for the best results.
Want it spicier? Add ¼ to 1 teaspoon of cayenne pepper.
Letting the chili simmer longer enhances its flavor—cook for several hours if possible.