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The Best Chili Recipe on the Internet (Bold, Hearty & Slow-Simmered)

By Matt Price

Sep 07, 2024, Updated Mar 26, 2026

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Chili Recipe

Matt Price

Welcome to your new favorite chili recipe! Whether you’re preparing for a cozy night in, hosting a game day gathering, or simply craving a hearty meal, this chili is sure to hit the spot. It’s packed with rich flavors, a touch of smokiness, and just the right amount of spice. Let’s dive into this delicious recipe that combines beef, bacon, and a medley of spices to create the ultimate chili experience.

4.17 from 6 votes

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course BBQ & Grilling, Comfort Food, Favorites, Main Course, Side Dish

Cuisine American

Servings 10 servings

Calories 352 kcal

Ingredients

  

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For the Chili:

• ▢ 2 lbs 80/20 Ground Beef
• ▢ ½ pack Thick Cut Bacon optional, for added flavor
• ▢ All Purpose Seasoning or salt, pepper, onion, and garlic
• ▢ 1-2 teaspoon Beef Bouillon Powder
• ▢ 1 Onion chopped
• ▢ 1 Bell Pepper chopped (any color)
• ▢ 1-2 Jalapeños finely chopped (adjust to taste)
• ▢ 1 can Chipotle Peppers in Adobo Sauce chopped
• ▢ 1 tablespoon Cumin
• ▢ 1 tablespoon Smoked Paprika
• ▢ 1 tablespoon Chili Powder
• ▢ 2 teaspoon Cinnamon
• ▢ 2 tablespoon Brown Sugar optional, for a touch of sweetness
• ▢ 28 oz Crushed Tomatoes
• ▢ 1 can Tomato Soup
• ▢ ¼ cup Tomato Paste
• ▢ 1 can Light and Dark Red Kidney Beans or 1 Can Black Beans drained and rinsed
• ▢ 1 tablespoon Roasted Garlic or 2 tablespoon Garlic Paste or Fresh Garlic minced

For Serving:

• ▢ Rice or Cornbread
• ▢ Optional Fritos for added crunch
• ▢ Garnish: Sour Cream Cheddar Cheese, Green Onion or Chives

Instructions

 

Veggie Prep

• Begin by dicing your veggies. The peppers are optional here but this is how I’ve always done it.

Prepare the Bacon (Optional):

• If you’re using bacon, chop it into small pieces and cook it in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. If skipping the bacon, proceed directly to browning the beef.

Brown the Beef:

• Add the ground beef to the pot with the bacon fat (or in a fresh pot if not using bacon). Break it up with a spoon and cook over medium-high heat until browned. Drain any excess fat if necessary, but leave a little for flavor.

Add Vegetables:

• Add the chopped onion, bell pepper, and jalapeños to the pot. Cook until the vegetables are softened, about 5 minutes. Stir in the roasted garlic or garlic paste and cook for another minute until fragrant.

Incorporate Spices:

• Add the cumin, smoked paprika, chili powder, cinnamon, and beef bouillon powder to the pot. Stir well to coat the meat and vegetables with the spices.
• Stir in the chopped chipotle peppers in adobo sauce, crushed tomatoes, tomato soup, and tomato paste. Mix until well combined. If you’re using brown sugar, add it now for a touch of sweetness.
• Bring the mixture to a simmer. Reduce the heat to low and cover. Let it cook for at least 30 minutes, stirring occasionally. For a richer flavor, let it simmer for up to 2 hours if you have the time. This allows the flavors to meld together beautifully.

Add Beans:

• In the last 10-15 minutes of cooking, add the drained and rinsed beans. Stir to combine and heat through.
• Taste the chili and adjust seasoning as needed. Add salt, pepper, or additional spices according to your preference.
• When it comes to garnish and final plating, I like to use cheddar cheese, sour cream, and either rice or cornbread. The usual garnish is either chives or green onion.
• You really can’t go wrong with some Fritos Scoops alongside a big bowl of Chili. This is about the only time I buy these chips honestly, lol.
• Serve the chili hot over rice or with cornbread on the side. For a crunchy twist, top with Fritos. Garnish with a dollop of sour cream, shredded cheddar cheese, and chopped green onions or chives.

Nutrition

Calories: 352kcalCarbohydrates: 26gProtein: 20gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 423mgPotassium: 905mgFiber: 7gSugar: 12gVitamin A: 1376IUVitamin C: 29mgCalcium: 78mgIron: 5mg

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Why You’ll Love This Chili Recipe

This chili is bold, layered, and deeply satisfying. It builds flavor from the ground up with toasted spices, caramelized onions, and a slow simmer that lets everything meld together. Unlike quick-cook chili recipes, this one rewards patience with a rich, thick consistency and a depth of flavor that gets better with every bowl. It is the kind of chili that wins cookoffs.

Ingredients for the Best Chili

You will need ground beef (or a mix of ground beef and chuck), kidney beans, diced tomatoes, tomato paste, onion, garlic, jalapeño, and a robust spice blend of chili powder, cumin, smoked paprika, oregano, and cayenne. A splash of beer or beef broth adds another layer of complexity to the base. Dark chocolate or cocoa powder is the secret ingredient that deepens the richness without making it sweet.

How to Make the Best Chili

Step 1: Brown the Meat

Season the ground beef generously and cook in a large Dutch oven over high heat until deeply browned and caramelized. Do not stir it constantly. Let it develop a real crust on the bottom of the pot because that fond is pure concentrated flavor. Drain excess fat but leave enough to sauté the aromatics.

Step 2: Build the Flavor Base

Add diced onions, garlic, and jalapeño to the pot and cook until softened. Stir in the spice blend and toast for about 60 seconds until fragrant. This blooms the spices and releases their essential oils, which is what gives the chili that deep, complex flavor profile you cannot get from just dumping everything in cold.

Step 3: Simmer Low and Slow

Add the tomatoes, tomato paste, beans, broth, and any secret ingredients like cocoa powder or dark beer. Bring everything to a boil, then reduce to a low simmer and cook uncovered for at least 45 minutes to an hour. The longer it simmers, the thicker and more flavorful it becomes. Stir occasionally to prevent sticking.

Pro Tips for the Best Chili

Toast your spices in the pot before adding liquid to unlock maximum flavor. Use a combination of chili powder and whole dried chiles if you want to take it to the next level. Always taste and adjust seasoning at the end since flavors concentrate as the chili reduces. A squeeze of fresh lime juice right before serving brightens everything up and balances the richness.

What to Serve With Chili

Cornbread is the classic companion, whether it is a skillet cornbread or honey butter corn muffins. You can also serve chili over rice, baked potatoes, or Fritos for a walking taco setup. Load up the toppings with shredded cheddar, sour cream, diced red onion, sliced jalapeños, and fresh cilantro. A cold beer or sweet iced tea rounds out the meal perfectly.

Final Thoughts

Great chili is not complicated, but it does require building layers of flavor and giving it time to come together. This recipe delivers a bowl that is hearty, bold, and warming from the first spoonful to the last. Make a big batch because chili always tastes even better the next day after the flavors have had time to deepen overnight.

Frequently Asked Questions

What makes this the best chili recipe?

This chili recipe is hands down the best I have ever made. It is packed with bold spices, tender ground beef, hearty beans, and a rich tomato base that simmers into something truly special. Whether you are cooking for game day, meal prepping for the week, or just craving a big bowl of comfort, this homemade chili recipe delivers every single time.

This homemade chili recipe combines ground beef with a rich blend of spices, tomatoes, and beans to create a deeply flavorful bowl. The secret is layering your seasonings and letting the chili simmer low and slow so every bite is packed with bold, comforting flavor.

How long should you simmer chili for the best flavor?

For the best chili, simmer for at least 45 minutes to 1 hour on low heat. This allows the spices to meld together and the flavors to deepen. If you have more time, letting your chili recipe cook for up to 2 hours will make it even better.

Can you freeze homemade chili?

Yes, this chili recipe freezes beautifully. Let the chili cool completely, then transfer it to airtight freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Should you cook chili with the lid on or off?

Start with the lid on to bring your chili recipe to a simmer, then remove the lid for the last 20-30 minutes of cooking. This allows excess liquid to evaporate and thickens the chili to the perfect consistency.

What toppings go best with homemade chili?

The best toppings for this chili recipe include shredded cheddar cheese, sour cream, diced onions, sliced jalapeños, and fresh cilantro. Cornbread on the side is also a must for the ultimate comfort meal.