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Best Chili Recipe
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Best Chili Recipe

This hearty chili is packed with ground beef, crispy bacon, and three types of beans, all simmered in a rich and flavorful sauce. With just the right blend of spices, a hint of smokiness, and a touch of cocoa powder for depth, this chili is sure to become a family favorite. Top it with sour cream, shredded cheese, and fresh cilantro for the perfect bowl of comfort food!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: dinner
Cuisine: American
Keyword: beef chili, easy chili recipe, homemade chili, three bean chili
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

Instructions

  • In a large pot, cook the chopped bacon over medium heat until crisp, stirring often. Remove the bacon to a paper towel-lined plate and set aside.
  • Add the chopped onion and bell pepper to the same pot. Cook until tender, stirring occasionally.
  • Add the ground beef and cook until browned. Drain excess grease.
  • Stir in the kidney beans, pinto beans, black beans, fire-roasted tomatoes, tomato paste, jalapeño (if using), beef stock, oregano, cumin, cocoa powder, salt, black pepper, smoked paprika, coriander, chili powder, Worcestershire sauce, and garlic. Add 3/4 of the cooked bacon and stir to combine.
  • Simmer over medium-low heat for at least 45 minutes, stirring occasionally. For the best flavor, let it simmer longer, adding more beef stock or water if needed.
  • Serve hot, garnished with sour cream, shredded cheese, chopped cilantro, and the remaining bacon.

Notes

This chili can be frozen for 4-6 months—store in an airtight container or use a vacuum sealer for best results.
For extra heat, add 1/4 to 1 teaspoon of cayenne pepper.
The longer it simmers, the better the flavor! If possible, let it cook for a few hours.