This has been Olivia’s absolute favorite chili recipe for a couple years now. She calls it the BEST chili, and I agree! It’s rich and wonderfully savory, with so many layers of flavor that build together in the pot. And, since she doesn’t like spicy food, it has just a tiny bit of heat.
We really, really love chili around here. It’s the meal I default to when I want easy comfort food (and leftovers). When I was in the Air Force, we did a lot of chili cook offs. And, I’m proud of this chili recipe. It definitely earns it’s spot at the top. Our beef and three bean chili is a little easier to make, but this one is worth the extra effort!
It Really Is The BEST Chili!
I never do this. TEN out of ten! It’s so rare, but it really does deserve it. If you only make one recipe on our blog, it would have to be this one. The texture is perfect. It’s chunky and smooth and thick.
It has a lot of really bold flavors and you can taste all the different ones. The meat and beans are so good. We squeeze lime at the table, and I like a little sour cream and a LOT of cheese. And, I like to use Fritos chips as scoops to eat it.
I felt like I knew this dish pretty well because we make it so much. But, I learned about how adding the cocoa and other things add extra flavor, this time.
Ingredients & Substitutions
The Meats – We use 80/20 ground beef because the extra fat gives the chili richness and helps the spices to bloom. And, adding bacon lends it a smoky backbone. It tastes like it simmered all day.
The Vegetables – We love the combination of onion, garlic, and red bell pepper. And, Olivia lets me use exactly one jalapeno, even though she doesn’t like spicy food.
The Spices – You’ll find the same spice combination in a lot of chili recipes. Chili powder is obvious, but we like to add chipotle chili powder for smoke and heat. Cumin and oregano round the savory flavors out. And, we add kosher salt toward the end.
The Saucy Stuff – We include tomato paste and fire roasted tomatoes for depth and to help thicken the chili. And, we use just enough beef broth to help it simmer.
The Beans – We love pretty much every kind of bean at our house. But, this recipe always gets pinto beans and kidney beans.
The Flavor Boosters – Cocoa powder and brown sugar deepen the flavors. And, we love the almost unidentifiable richness that soy sace and Worcestershire sauce add in. You’re going to love the way that the squeeze of lime at the end brightens everything.
Equipment
- Large pot
- Sharp knife
- Wooden spoon
- Small bowl
- Measuring cups and spoons
- Colander
- Ladle
How to Make the BEST Chili
Cooking the Bacon: We start by cutting the bacon into 1/4 inch strips, and cooking it until crisp in a large pot on medium-high heat.
Prepping the Vegetables: While that cooks, we dice the onion and bell pepper, and mince the garlic and jalapeno.
Browning the Beef: We set the bacon aside, then we drain all but 1 tablespoon of the grease. The ground beef goes into the same pot over medium heat.
Mixing the Spices: While it’s going, we measure the chili powders, cumin, and oregano into a small bowl and mix them together.
Blooming the Spices: We crumble the beef and add the spices while there is still some pink remaining.
Adding Onions and Bell Pepper: Once the beef is browned, we add the onion and bell pepper to cook until soft.
Opening Cans: While they’re cooking, we open the cans. Then, we drain and rinse the beans.
Adding the Garlic and Jalapeno: We stir in the minced garlic and jalapeno and continue cooking for another minute.
Building the Chili: We stir in the bacon, diced tomatoes, tomato paste, beans, Worcestershire sauce, cocoa powder and brown sugar. Then, we add the beef broth.
Managing the Heat: We increase the heat to high, to bring the pot to a boil. Then, we reduce the heat to low for a simmer.
Waiting and Stirring: For 30 minutes, we let the chili simmer uncovered, stirring occasionally. It will thicken to a hearty, spoonable consistency.
Final Seasoning Check: About 10 minutes before the end, we add the soy sauce. Then, we add salt in 1/2 teaspoon increments, until it reaches our preference.
Serving: We turn off the heat and prep the toppings for serving. This lets the chili cool enough to not be burning hot.
Dad’s Tip
Don’t be fooled by the people who ratchet up the heat and call it good. Spicy or not, the BEST chilis are always built with multiple layers of savory flavor. Bloom the spices, let them simmer with the sauces, and then adjust at the end with salt, acidity, or umami.
The Final Seasoning – Adding soy sauce and salt at the end enhances the flavors that have been developed in the chili while simmering. Don’t make the mistake of adding more spices without plenty of time to simmer them.
Slow Heat – This chili is ready to eat after 30 minutes. But, you can let it keep simmering if you want to let the flavors continue to develop.
Manage Thickness – If the chili gets too thick, you can thin it with some more beef broth. Or, if you prefer it thicker, just whisk some cornstarch and water into a slurry and pour it in.
Make Ahead & Storage
Make Ahead: Olly’s favorite chili is awesome for meal prep and leftovers. We love it after it spends time in the fridge, because the flavors get to know one another a little better.
How to Store: Leftovers keep well in an airtight container in the fridge for 3 to 5 days. It also freezes beautifully, making it a great option for future dinners or easy lunches.
How to Reheat: For a single portion, I reheat this chili in the microwave at 30 second intervals. But, for a full meal, I prefer to warm it on the stovetop over medium-low heat.
Frequently Asked Questions
Yes. While I love the smoky depth that the bacon adds, you can make this chili without it.
When you add the spices early, they get time to deepen their flavor while cooking in the fat. This is called “blooming” the spices. And, you’ll find that it makes a noticeable improvement over just dumping them into the chili with everything else.
This small step makes a big difference. Chili is rich and can feel heavy. But, if you add lime juice, it cuts through the richness and helps to sharpen up all of the individual flavors. You’ll never make chili without it again.
The BEST Chili
Ingredients
Method
- Place a large pot over medium-high heat on the stove. Cut the bacon into ¼" strips, then add it to the pot. Cook until crispy.
- Dice the vegetables and mince the garlic while the bacon cooks. Then, set the bacon aside and drain all but 1 tbsp of grease.
- Add the beef to the same pot, cook and crumble. Sprinkle in the chili powders, oregano, and cumin while it is still slightly pink. Add the diced onion and bell pepper when the beef is fully brown. Then, add the garlic and jalapeno and cook for one more minute.
- While finishing the ground beef, open the cans and drain and rinse the beans. Then, add the bacon and all of the remaining ingredients except for the soy sauce, salt, and lime juice. Bring to a boil, then reduce to a simmer.
- Simmer for 20 minutes, stirring occasionally. Then, add the soy sauce and salt to taste before simmering the final 10 minutes. Prep the toppings while it finishes cooking and cools for serving. Finish with a squeeze of lime in each bowl and add desired toppings!
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