Best Chili Recipe (Ground Beef and Beans)

Looking for the perfect bowl of homemade chili that’s rich, meaty, and packed with bold flavors? This ultimate hearty chili recipe is a comforting, protein-packed meal made with lean ground beef, three types of beans, smoky bacon, and a perfectly spiced tomato-based broth. Whether you’re cooking for a family dinner, game day, or meal prepping for the week, this chili will warm you up and leave you craving more.

Why You’ll Love This Hearty Chili Recipe

Packed with Protein: Loaded with lean ground beef, bacon, and three types of beans.
Rich & Flavorful: A perfect balance of smoky, spicy, and savory flavors with a touch of sweetness.
Easy to Customize: Adjust the spice level, swap beans, or add extra toppings for a personalized dish.
Perfect for Meal Prep: Tastes even better the next day and freezes beautifully.

Ingredients You’ll Need

For the Chili Base:

8 ounces bacon, chopped
1 large yellow onion, diced
1 red bell pepper, seeds and core removed, diced
1 jalapeño pepper, finely diced
2 carrots, minced
5 cloves garlic, minced
2 pounds lean ground beef
2 teaspoons light brown sugar
2 ½ teaspoons salt
½ teaspoon black pepper
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper

For the Tomato & Bean Mixture:

1 (6-ounce) can tomato paste
1 (28-ounce) can crushed tomatoes with basil
3 (15-ounce) cans of beans (1 red kidney beans, 1 black beans, 1 pinto beans, drained and rinsed)
3 cups beef broth (or 2 cups beef broth and 1 cup pilsner beer for added depth of flavor)

How To Make

1. Cook the Bacon for Smoky Flavor

In a large Dutch oven over medium-high heat, cook the chopped bacon until crispy, stirring frequently. Once done, transfer the bacon to a paper towel-lined plate and set aside. Keep the bacon grease in the pot to infuse rich smoky flavor into the chili.

2. Sauté the Vegetables

Add the diced yellow onion, red bell pepper, jalapeño, and minced carrots to the Dutch oven. Sauté for about 8 minutes, stirring occasionally, until softened and slightly caramelized. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Brown the Ground Beef

Add the lean ground beef to the pot, breaking it up slightly but keeping some larger chunks for texture. Cook until the beef is fully browned, about 8–10 minutes.

4. Season & Build Flavor

Stir in the brown sugar, salt, black pepper, chili powder, cumin, garlic powder, and cayenne pepper. Let the spices bloom by cooking for about 1 minute until fragrant.

5. Add the Tomato Base & Simmer

Mix in the tomato paste, stirring to evenly distribute. Cook for 2 minutes, then pour in the crushed tomatoes and cook for another 2 minutes.

6. Combine the Beans & Broth

Return the crispy bacon to the pot and add the drained beans. Pour in the beef broth (or beer if using), stirring well to combine all the ingredients.

7. Let it Simmer & Thicken

Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 2 hours. Stir occasionally, adding extra broth if it thickens too much.

8. Serve & Garnish

Ladle the chili into bowls and top with your favorite garnishes!

Topping Ideas for the Best Chili Experience

Cheese: Shredded cheddar, Monterey Jack, or crumbled Cotija.
Creamy Additions: Sour cream or Greek yogurt.
Crunch: Crushed tortilla chips, corn chips, or Fritos.
Freshness: Diced avocado, sliced jalapeños, chopped cilantro, or green onions.
Spicy Kick: Hot sauce or extra cayenne.

Frequently Asked Questions (FAQs)

1. Can I Make This Chili in a Slow Cooker?

Yes! Brown the bacon, sauté the veggies, and cook the ground beef on the stovetop first. Then, transfer everything to a slow cooker, add the remaining ingredients, and cook on low for 6–8 hours or high for 3–4 hours.

2. How Can I Make This Chili Spicier?

For extra heat, add more jalapeños, cayenne pepper, or a dash of hot sauce. You can also stir in chipotle peppers in adobo sauce for a smoky kick.

3. Can I Make This Chili Without Beans?

Absolutely! If you prefer a bean-free chili, increase the amount of ground beef to 3 pounds and add an extra cup of beef broth for a thicker, meaty chili.

4. How Long Does Chili Last in the Fridge?

This chili stays fresh for 4–5 days in an airtight container in the refrigerator. The flavors deepen over time, making it even better the next day!

5. Can I Freeze This Chili?

Yes! Allow the chili to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.