Best Chili Recipe (Hearty, One-Pot Classic)

Alright, this best chili recipe? It’s hearty, flavorful, and just the right mix of spicy and smoky. Perfect for cozy nights, game days, or whenever you want a big bowl of comfort.

I made it on a weekend with a mix of ground beef, beans, tomatoes, and a blend of spices. Let it simmer low and slow so the flavors really come together—and wow, the smell alone was amazing. Every bite is rich, filling, and packed with that classic chili kick.

It’s easy to make, feeds a crowd, and tastes even better the next day. If you want a chili that hits all the right notes every time, this one’s a winner. Let’s get cooking—you’ll be coming back for seconds.

Why You’ll Love This Recipe

• Layered Flavor Profile: Smoky bacon, seared beef, umami-packed tomato paste, and a spice mix with cumin, smoked paprika, and cocoa powder build a deep and savory base that lingers.
• Complete One-Pot Meal: With beans, meat, and vegetables all cooked together, this chili requires no sides—though cornbread or rice makes it even better.
• Adaptable Heat Levels: The recipe includes a jalapeño for a mild kick, but it’s optional. You can adjust the chili powder or add hot sauce for spicier versions.
• Perfect for Meal Prep: Chili holds up beautifully in the fridge for up to 4 days and freezes well for up to 3 months. Flavors develop even more after resting.
• Foolproof & Forgiving: Even if you don’t follow the order of ingredients perfectly, this chili still turns out rich and flavorful—making it great for both beginner cooks and pros.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes – Includes chopping vegetables and opening cans.
• Cook Time: 1 hour – The chili simmers gently to allow the flavors to marry.
• Total Time: 1 hour 20 minutes – No pressure, just a relaxing cook with time to clean as you go.

Servings:
This chili serves 6 to 8 large bowls, depending on how generously it’s served. If used as a side or topping (on nachos or baked potatoes), it could stretch to 10–12 portions.

Difficulty Level:
Easy. This is a simple stovetop recipe that doesn’t rely on tricky techniques or fancy tools. If you can brown meat and stir a pot, you can make this chili.

Required Kitchen Tools

• Large Dutch Oven or Heavy-Bottomed Pot: A 6–8 quart size is ideal to hold everything and prevent scorching.
• Cutting Board + Knife: For chopping onion, pepper, bacon, jalapeño, and garlic.
• Wooden Spoon or Silicone Spatula: For stirring while browning and simmering.
• Can Opener: Essential for opening the beans and tomato cans.
• Ladle: For serving the chili without splashing.

Ingredients for the Best Chili Recipe

Here’s a breakdown of each ingredient’s role in building the perfect pot of chili. The full ingredient amounts are listed in the recipe card at the end.

Meats & Aromatics:

• 6 strips bacon, chopped: This starts the flavor base. As it renders, it releases fat that’s used to cook the vegetables and beef. It also adds a smoky backbone to the chili.
• 1 red onion, chopped: Offers sweetness and depth. Red onions mellow as they cook, blending into the chili without overpowering it.
• 1 red bell pepper, seeded and chopped: Balances the acidity of the tomatoes with mild sweetness and color.
• 1 ½ lbs ground beef (80/20): Adds richness and protein. Searing it in bacon fat ensures flavor throughout.
• 1 jalapeño, seeded and minced (optional): Gives a gentle, fresh heat that builds over time.

Canned Items:

• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) pinto beans, drained
• 1 can (15 oz) black beans, drained
  These three beans offer a mix of textures and flavors—hearty, creamy, and earthy. Draining them keeps the chili thick.
• 1 can (15 oz) fire-roasted tomatoes with juice: Adds smoky acidity. Fire-roasted tomatoes are preferred for their charred edge.
• 1 can (6 oz) tomato paste: Intensifies the tomato flavor and thickens the chili.

Liquids & Seasonings:

• 2 cups beef stock: Adds moisture and depth. Look for low-sodium to control salt levels.
• 1 tablespoon Worcestershire sauce: A key ingredient that quietly boosts the umami without making the dish taste fishy or sour.

Spices:

• 1 tablespoon chili powder: The core of any chili. This blend usually includes mild chili peppers, cumin, and garlic.
• 1 tablespoon garlic, minced: Use fresh if possible. It adds aromatic sharpness.
• 1 tablespoon dried oregano: Balances the richness with herbal notes.
• 2 teaspoons ground cumin: Adds a nutty, warm flavor that works especially well with beans.
• 1 ½ teaspoons smoked paprika: Brings a smoky aroma that deepens as the chili simmers.
• 1 tablespoon cocoa powder (unsweetened): This unexpected addition gives the chili a richer body and subtle bitterness to balance acidity.
• 2 teaspoons kosher salt: Enhances every element in the pot. Taste and adjust as needed.
• 1 teaspoon ground black pepper: Adds mild spice.
• ½ teaspoon ground coriander: Provides citrusy balance without being obvious.

Variations for the Best Chili Recipe

This chili recipe is rich, filling, and flavorful on its own—but it’s also easy to adjust based on your taste, ingredients on hand, or dietary needs.

How to Make the Best Chili Step-by-Step Instructions

1. Render the Bacon

Place a large, heavy-bottomed pot (like a Dutch oven) over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat is rendered and the bacon is golden and slightly crisp, about 5–7 minutes.

Tip: Don’t rush this step—the bacon fat forms the flavor foundation of the dish.

2. Sauté the Vegetables

Add the chopped red onion, red bell pepper, and optional jalapeño to the pot with the bacon and bacon fat. Cook, stirring often, for 5–6 minutes, or until softened and fragrant.

3. Brown the Beef

Push the vegetables to the edges of the pot. Add the ground beef to the center and break it up with a wooden spoon. Let it brown without moving for 3–4 minutes, then stir and continue cooking until fully browned. Drain off excess fat if needed (but leave a little for flavor).

4. Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste. Cook for 2–3 minutes to caramelize the paste slightly—this boosts the flavor significantly.

5. Stir in the Spices

Add chili powder, cumin, oregano, smoked paprika, cocoa powder, coriander, salt, and black pepper. Stir well to coat the meat and vegetables. Cook the spices for 1 minute to bloom them—this deepens their flavor.

6. Pour in the Liquids

Add the fire-roasted tomatoes (with juice), drained beans, beef stock, and Worcestershire sauce. Stir everything together until well combined.

7. Simmer Slowly

Bring the pot to a gentle boil, then reduce the heat to low and cover loosely. Simmer for 30–45 minutes, stirring occasionally to prevent sticking. This gives the flavors time to meld and the chili to thicken.

8. Taste and Adjust

Remove the lid during the last 10 minutes of cooking to allow the chili to reduce further if desired. Taste the chili and adjust salt, pepper, or chili powder as needed.

Optional: If you like a smoother chili, use an immersion blender to blend a small portion (just 2–3 pulses), then stir everything together again.

Serving and Decoration

How to Serve This Chili

This chili is incredibly versatile. Here are a few ways to enjoy it:

• Classic Bowl: Serve hot in a deep bowl with your favorite toppings.
• With Cornbread: A slice of buttery cornbread makes the perfect pairing.
• Over Rice or Pasta: Great for stretching the dish into more servings.
• On a Baked Potato: Spoon chili over a hot baked potato and top with shredded cheese.
• In a Bread Bowl: For a fun, cozy presentation.
• Nacho Style: Pour over tortilla chips and broil with cheese for a hearty nacho plate.

Favorite Toppings

• Sour cream
• Chopped cilantro
• Sliced green onions
• Shredded cheddar or Monterey Jack cheese
• Extra cooked bacon
• Sliced avocado
• Crushed tortilla chips or cornbread croutons

Storing the Best Chili

Fridge:

Let the chili cool completely, then transfer it to airtight containers. It will keep well in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezer:

This chili freezes beautifully. Portion into freezer-safe bags or containers, label with the date, and store for up to 3 months. Thaw overnight in the fridge before reheating.

Tips and Tricks for Success

• Use a heavy pot: A Dutch oven or thick-bottomed pot prevents burning and holds heat evenly during simmering.
• Bloom your spices: Don’t skip this step—it brings out the full depth of each spice.
• Simmer low and slow: Even 20 minutes of simmering gives good flavor, but 45 minutes makes it exceptional.
• Taste near the end: Chili gets saltier as it reduces, so adjust seasoning at the end, not earlier.
• Double it for a crowd: This recipe easily scales up—just use a larger pot.

Nutrition

Nutrient	Amount per Serving (approx.)
Calories	410
Total Fat	21g
Saturated Fat	7g
Cholesterol	65mg
Sodium	690mg
Carbohydrates	32g
Fiber	9g
Sugars	6g
Protein	28g
Vitamin A	18% DV
Vitamin C	35% DV
Iron	20% DV
Calcium	10% DV

Note: Nutrition values are estimates based on standard ingredients.

Chili Recipe FAQs

Can I make this in a slow cooker?

Yes. After browning the bacon, beef, and aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

How do I thicken chili?

Let it simmer uncovered for the last 15–20 minutes, or mash a few beans into the chili to release starches that naturally thicken it.

Is this chili spicy?

It’s mild by default, with balanced warmth. For more spice, leave jalapeño seeds in or add hot sauce or cayenne.

Can I use different beans?

Yes. Navy beans, cannellini, or even chickpeas can work in place of any bean listed.

Can I make it ahead?

Absolutely. Chili tastes even better after sitting overnight. Make it a day ahead and reheat gently.

Conclusion

This Best Chili Recipe is a hearty, reliable dish built for flavor, comfort, and convenience. With layers of spice, tender meat, and creamy beans, it satisfies every time—whether served on its own or ladled over rice, nachos, or a baked potato. And because it stores and freezes well, it’s the perfect make-ahead meal for busy weeks or casual gatherings.