Best Beef Chili Recipe

Are you on the hunt for the best beef chili recipe? Look no further! This hearty, flavorful chili is my go-to comfort food, and I’m sure it’ll quickly become yours too. There’s nothing quite like a warm bowl of chili on a chilly night (I couldn’t resist). Packed with tender beef, my secret ingredient smoky bacon, beans, and a special blend of spices with a hint of brown sugar, it’s the perfect combo of rich flavors. In our home, we find it hard to stop eating—I’ve even had to explain to my husband that we can’t have this for dinner every night! If he had to pick just one dinner for the rest of his life, this would be it. My brother and sister-in-law have added it to their weekly meal rotation too—they pour it over potato wedges, top it with cheese, and it’s so good!

This easy chili is quick to whip together and freezes perfectly, so making a double batch for meals later is always a great idea. Whether you’re cooking for a cozy night in or feeding a crowd, it’ll hit the spot every time. Let’s dive into this easy-to-make recipe—I hope you love this chili as much as we do—it’s truly become a Morris family favorite! 

What Is The Secret To The Best Beef Chili Recipe?

The secret to the best beef chili recipe is layering flavors and using quality ingredients that meld together as they simmer. I add a twist to traditional chili with bacon for smoky richness and corn for a touch of sweetness that contrasts beautifully with the spices. Instead of regular tomatoes, I opt for fire-roasted tomatoes, which add a slightly caramelized flavor that takes the chili to the next level. Fresh ingredients like garlic and onion, along with a hint of brown sugar, balance out the heat and deepen the flavor. And don’t forget to make your own chili spice mix—it really makes a difference. Let it simmer, and all those flavors come together, creating the best, mouthwatering chili.

Recipe Ingredients

• Bacon: Because everything’s better with bacon! It’s crispy, smoky, and adds just the right amount of surprise. Trust me, you just need it—it takes your chili to the next level.
• Yellow onion & garlic: The dynamic duo of flavor. They form the savory base that ties everything together.
• Ground beef: The hearty, savory star of the show. Opt for 80–85% lean as the fat enriches the meat, enhancing the chili’s overall flavor and texture.
• Brown sugar: The secret ingredient to balancing the spices, adding a slight sweetness that makes all the flavors pop. Some recipes might call for cocoa powder, molasses, or maple syrup, but after testing many different variations, I’ve found that brown sugar is the best option—it melts in perfectly and adds depth without overpowering the chili.
• Dried Spices: The key to great chili is a balanced mix of spices that give it that layered, irresistible flavor. For this recipe, I use a combo of chili powder, ground cumin, smoked paprika, dried oregano, onion powder, salt, pepper, and just a hint of cinnamon and cayenne.
• Beef Broth: I recommend opting for a high-quality beef broth—it really makes a difference in bringing depth to the chili.
• Beans: I’m using a mix of black beans and red kidney beans, classic choices for chili, but feel free to swap them out for any beans you prefer.
• Fire-roasted tomatoes: These babies bring a smoky sweetness and just the right amount of acidity to balance out all the richness.
• Tomato paste: Think of it as the thickener that adds deep tomato flavor and helps give your chili the perfect consistency.
• Worcestershire sauce: A dash of this secret weapon adds umami goodness and makes everything taste better.
• Frozen corn: Adds a sweet burst of flavor and texture, and now I can never have chili without corn in it. So good!

Step-by-Step Instructions

Step One: Cook the Bacon – In a large Dutch oven or pot, add the chopped uncooked bacon. Cook over medium heat until crispy and fully cooked. Once done, remove the bacon and place it on a paper towel-lined plate to drain excess grease. Keep about 2 tablespoons of bacon grease in the pot.

Step Two: Sauté Onions & Garlic – Add the finely diced yellow onion to the pot with the bacon grease. Sauté for 3-5 minutes, or until softened. Stir to scrape up any tasty brown bits from the bacon. Add minced garlic and cook for an additional 30 seconds to 1 minute, until fragrant.

Step Three: Brown the Beef & Season – Add the ground beef to the pot, breaking it apart as it cooks. Once the beef is about halfway browned (around 50%), stir in the brown sugar, tomato paste, and all the spices: chili powder, smoked paprika, cumin, onion powder, black pepper, salt, cinnamon, and cayenne pepper. Stir well to coat the beef evenly in the spices.

Step Four: Combine Remaining Ingredients – Add the beef broth, drained kidney and black beans, fire-roasted tomatoes (with their juices), Worcestershire sauce, thawed corn, and the cooked bacon. Stir everything together until it’s well combined.

Step Five: Simmer & Develop Flavors – Bring the chili to a boil over high heat for about 1 minute. Add a bay leaf on top, reduce the heat to low, and let it simmer uncovered for at least 45 minutes to 2 hours. Stir occasionally to prevent burning, and let the flavors meld together and the chili thicken.

Step Six: Remove Bay Leaf & Serve – Once the chili has simmered and thickened, discard the bay leaf. Serve the chili in bowls with a dollop of sour cream, freshly shredded sharp cheddar cheese, and a side of crusty toasted baguette for dipping.

Best Beef Chili Toppings

I’m all about a simple dollop of sour cream on my chili, but when it comes to toppings, the options are endless. Set out bowls of different choices so everyone can pick their favorites. Here are a few of my top picks:

• Shredded cheese or sour cream: Shredded cheddar is a classic, but crumbled cotija or feta are great alternatives. The creamy sour cream balances the warm spices perfectly, adding a cool contrast.
  
• Onions and Jalapeños: Green onions bring a nice crunch, but if you’re craving a kick, diced fresh or pickled jalapeños are a delicious way to spice things up.
  
• Cilantro or parsley: A sprinkle of fresh herbs adds a burst of flavor and a pop of color to top off your chili.

Frequently Asked Questions

Expert Tips & Tricks

Use lean ground beef – Go with ground beef that’s 80–85% lean to keep the chili rich without being too greasy.

Make your own chili powder – Making your own chili powder gives you total control over the flavors, and it really takes the chili to the next level. Plus, it’s super easy to whip up!

Stir frequently while it simmers – Stirring the chili occasionally helps prevent the beans from sticking to the bottom of the pot. It also ensures that all those amazing flavors are evenly distributed as they meld together.

Variations & Pairings

• Sneak in extra veggies: Want to sneak in a few extra vegetables? You can add diced zucchini, squash, or even carrots and celery. But personally, I love this chili just as it is.
• Make it vegetarian: Swap the beef for lentils or a plant-based meat alternative. You’ll still get all the hearty texture and flavor without the meat!
• Spice it up: If you like things spicy, feel free to amp up the cayenne pepper or toss in some chopped jalapeños. Hot chili powder is another great way to turn up the heat.
• Wine pairing: Pair this chili with a full-bodied red wine like Cabernet Sauvignon or Zinfandel. The bold flavors of the wine will complement the chili’s richness.
• Side dishes: My favorite combo is dunking toasted baguettes in my chili. But you can also serve it with cornbread, my super simple no-yeast bread or crispy tortilla chips for extra crunch.

Making Ahead, Storing & Freezing

Make-Ahead Instructions: You can make this chili up to 3 days ahead and store it in the fridge.

Freezing Instructions: Chili freezes and reheats beautifully—the perfect freezer-friendly meal for quick dinners on busy nights. Let the chili cool completely, then transfer it to a freezer-safe container. We like to freeze it in single-serving portions for easy meals. It will keep in the freezer for up to 3 months.

Reheat Instructions: To reheat, simply defrost it overnight in the fridge and heat it in a saucepan or the microwave when you’re ready to serve.

So, grab your ingredients and let’s get cooking! I hope this best beef chili recipe warms both your heart and your stomach, and that you get to share it with your loved ones for the ultimate cozy meal.

This recipe was featured as the Recipe of the Week in my Winnipeg Sun column, and it was loved by so many readers. Looking for another way to use this chili? Try my Three-Ingredient Chili Cheese Dip—a quick and delicious appetizer that you can throw together in 5 minutes.

Looking for more cozy meal ideas? Check out these hearty one-pot recipes:

• Lasagna Soup for a comforting twist on a classic.
  
• Pasta alla Vodka if you’re craving something creamy and indulgent.
  
• Old-Fashioned Beef Stew for a hearty, filling option.
  

If you make this recipe (or any of mine!), I’d love it if you could leave a review below. Hearing from you truly makes my day! And if you’re on Instagram, tag me @cookwithcassandra—seeing your kitchen creations always puts a big smile on my face. Thank you so much for being here, and happy cooking! Cheers, friends!