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The Best Homemade Chili Recipe
This is literally the best chili recipe ever and the perfect comfort food for chilly nights! Packed with protein thanks to red kidney beans, black beans, pinto beans, lean ground beef, beef broth, and bacon. We love to top with shredded cheddar cheese, sour cream, cilantro, and avocado.
Prep
30 min
Cook
2h 20m
Total
2h 50m
Serves
8
Instructions
- 01
In a large Dutch oven over medium high heat, fry the bacon until crispy, stirring it frequently. Drain on a paper towel lined plate, then set aside until needed.
- 02
Leave the bacon grease in the pan. Add the yellow onion, bell peppers, jalapeño peppers, and carrots and sauté until soft and almost caramelized, about 8 minutes, stirring occasionally. Add in the garlic and cook for 1 more minute.
- 03
Add the ground beef and brown, stirring gently, trying not to break up the beef too much (larger chunks are our goal). Cook until the meat is deeply browned and cooked through, about 8 to 10 minutes.
- 04
Add the brown sugar, salt, pepper, and all spices and cook until fragrant, about 1 minute.
- 05
Add the tomato paste and stir well to break it up into the meat. Cook for about 2 minutes, then add in the crushed tomatoes. Cook for another 2 minutes.
- 06
Stir in the cooked bacon, beans, and broth (and beer, if using) and mix well to combine. Bring to a boil, then lower the heat and simmer for 2 hours, stirring occasionally. If the chili appears to be getting too thick, add a little more broth as needed.
- 07
Scoop into bowls and serve with garnishes (see post for garnish ideas).
Variations & swaps
My Chili Recipe: Key Ingredients & Substitutions
- Bacon: Can you leave the bacon out? Yes. But it adds the most delicious smokey flavor.
- Veggies: This chili is hiding bell peppers, onion, carrots, and garlic. Use less peppers for a medium heat chili – or omit completely to completely reduce the heat.
- Ground Beef: I use 90 lean/10 fat beef, but use whatever preferred ground meat fat ratio is. Want to use ground turkey? Go for it – I have notes on this below. Instead of using 2 pounds of ground beef, you can use 1 pound beef and 1 pound sausage.
- Spices: Warm spices like chili powder, cumin, oregano, garlic powder, and cayenne pepper pack this chili with flavor! Salt, black pepper, and just a touch of brown sugar add balance. Add smoked paprika, dried oregano, and onion powder for even more flavor. A 1/2 teaspoon of each is my suggested amount.
- Tomatoes: Many recipes call for diced tomatoes with their juice, but I suggest crushed tomatoes instead. I don’t like large chunks of chewy diced tomatoes in my chili, but if you do, use them instead. Tomato paste thickens the chili and adds extra rich tomato flavor.
- Beans: Use any variety of beans in this beef chili, but I prefer red kidney beans, black beans, and pinto beans. Use canned beans or soak your beans well before use! If you love black beans, try my black bean and butternut squash chili recipe!
- Broth: I use beef broth and beer, but you can use all broth if preferred. Beef broth ensures the chili is thick but not dry, and adds flavor.
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