This hearty chili recipe is packed with ground beef, crispy bacon, and three types of beans, creating a rich and deeply satisfying dish. A perfect blend of spices, fire-roasted tomatoes, and a touch of cocoa powder adds complexity and depth to the flavor. Whether you’re making it for a cozy family dinner, meal prep, or game day, this easy one-pot chili is a guaranteed crowd-pleaser.
Why You’ll Love This Chili
- Rich and Flavorful – The smoky bacon, fire-roasted tomatoes, and blend of spices create an intense, savory taste.
- Easy to Make – Simple ingredients come together in one pot for a hassle-free meal.
- Customizable – Adjust the spice level, swap beans, or make it vegetarian.
- Great for Meal Prep – Freezes well and tastes even better the next day.
Preparation Phase & Essential Tools
Kitchen Tools You’ll Need:
- Large Pot or Dutch Oven – Provides even heat distribution for proper simmering.
- Slotted Spoon – Helps drain grease when cooking bacon and beef.
- Cutting Board & Sharp Knife – Essential for chopping onions, peppers, and garlic.
- Wooden Spoon – Perfect for stirring without scratching the pot.
- Can Opener – Necessary for opening canned beans and tomatoes.
Preparation Tips:
- Chop all vegetables beforehand to make cooking smoother.
- Drain and rinse canned beans to remove excess sodium.
- Use high-quality beef stock for a richer taste.
- Adjust the spice level by adding or reducing jalapeños or chili powder.
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
- ½ teaspoon ground coriander
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic, minced
For Garnish:
- Sour cream
- Chopped cilantro
- Shredded cheese
Step-by-Step Cooking Instructions
1. Cook the Bacon
- Heat a large pot or Dutch oven over medium heat.
- Add chopped bacon and cook until crispy, stirring occasionally.
- Remove bacon using a slotted spoon and set aside.
2. Sauté the Vegetables
- In the same pot, add chopped onion and red bell pepper.
- Cook for 3–4 minutes until softened.
3. Brown the Ground Beef
- Add ground beef to the pot. Cook until browned, breaking it up with a wooden spoon.
- Drain excess grease if necessary.
4. Combine Ingredients
- Stir in kidney beans, pinto beans, black beans, fire-roasted tomatoes, tomato paste, jalapeño, beef stock, and all seasonings.
- Add ¾ of the cooked bacon and mix well.
5. Simmer the Chili
- Reduce heat to medium-low and let simmer for at least 45 minutes, stirring occasionally.
- For deeper flavor, cook for 1–2 hours, adding extra beef stock or water if needed.
6. Serve & Garnish
- Ladle into bowls and top with sour cream, shredded cheese, chopped cilantro, and remaining bacon.
Serving Suggestions
This hearty chili is a complete meal on its own, but pairing it with the right sides can enhance the experience. Whether you prefer something crunchy, creamy, or starchy, these side dishes complement the rich and smoky flavors of the chili.
Best Side Dishes for Chili
- Cornbread – The slightly sweet and buttery flavor of cornbread balances the spiciness of the chili. Serve it warm with a drizzle of honey or a pat of butter.
- Garlic Bread – Crispy and full of flavor, garlic bread is great for scooping up chili or sopping up extra sauce.
- Tortilla Chips – A crunchy contrast to the hearty chili. Use them as edible spoons or crumble them on top for extra texture.
- Coleslaw – A refreshing and tangy side that lightens up the richness of the chili. The crisp cabbage and creamy dressing add a nice contrast.
- Baked Potatoes – A fluffy baked potato topped with chili and cheese makes for a filling and comforting meal.
- Steamed Rice – White or brown rice helps mellow the bold flavors and makes the dish even more satisfying.
- Grilled Cheese Sandwich – The crispy, buttery bread and gooey cheese pair perfectly with the deep flavors of the chili.
- Avocado Slices – A fresh, creamy topping that balances the spice and adds a touch of coolness.
Each of these sides can be tailored to your preference, whether you want to keep it simple or add extra toppings for more flavor.
Common Mistakes and How to Perfect Your Chili
Even though chili is a straightforward dish, a few mistakes can affect the final result. Avoid these pitfalls to ensure a perfectly balanced and flavorful chili.
1. Skipping the Simmering Time
Chili needs time for the flavors to meld. Let it simmer for at least 45 minutes, but for the best results, allow it to cook for 1 to 2 hours. This deepens the flavors and creates a richer taste.
2. Not Draining the Grease
After browning the ground beef, excess grease can make the chili too oily. Tilt the pot and remove the extra grease with a spoon before adding the other ingredients.
3. Overloading with Liquid
Chili should have a thick consistency, not be too watery. If the chili is too thin, let it simmer uncovered for a while to reduce excess liquid. If necessary, stir in a small amount of cornstarch mixed with water to thicken it.
4. Underseasoning
A good chili has a balance of smoky, spicy, and savory flavors. Taste as you cook and adjust the seasoning as needed. If the chili lacks depth, try adding a pinch more salt, chili powder, or even a dash of Worcestershire sauce.
5. Using Canned Beans Without Rinsing
Rinsing canned beans removes excess sodium and starch, which can otherwise make the chili overly salty or affect the texture. Always drain and rinse beans before adding them to the pot.
6. Forgetting the Garnishes
Toppings like sour cream, shredded cheese, and chopped cilantro add extra layers of flavor and texture. They enhance the overall experience and balance the spice.
7. Adding Too Much Heat Without Balance
Spicy chili is great, but without balance, it can be overwhelming. If the chili turns out too spicy, add a spoonful of sour cream, a splash of lime juice, or a bit of sugar to mellow the heat.
8. Using the Wrong Pot
A heavy-bottomed pot, like a Dutch oven, distributes heat evenly and prevents scorching. Using a thin pot can lead to uneven cooking and burnt chili at the bottom.
By avoiding these common mistakes, you can make a perfectly balanced chili every time.
This chili is a great option for meal prep, a cozy family dinner, or serving at gatherings. With the right sides and a few key techniques, you can elevate the dish and impress your guests.
Tips for the Best Chili
- Let It Rest Before Serving – Chili tastes even better after sitting for a while. If possible, let it rest for 10–15 minutes after cooking to allow the flavors to fully develop.
- Use Fire-Roasted Tomatoes – These add a slightly smoky and rich depth to the chili that regular canned tomatoes don’t provide.
- Adjust the Thickness – If the chili is too thick, add a bit of beef stock or water. If it’s too thin, let it simmer uncovered until it thickens.
- Make It Ahead of Time – Chili tastes even better the next day as the flavors continue to blend. Prepare it a day in advance for deeper flavor.
- Try Different Proteins – While ground beef is classic, ground turkey, chicken, or even plant-based meat alternatives work well.
Storage Instructions
Chili is a great meal for leftovers, and it stores well in both the refrigerator and freezer.
- Refrigeration – Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5 days.
- Freezing – For longer storage, place cooled chili in freezer-safe containers or heavy-duty resealable bags. Freeze for up to 4–6 months.
For best results, freeze chili in individual portions so you can thaw only what you need.
Reheating Instructions
- Stovetop – Pour the chili into a pot and reheat over medium-low heat, stirring occasionally. Add a splash of beef stock or water if needed.
- Microwave – Place in a microwave-safe bowl and heat in 60-second intervals, stirring in between, until warmed through.
- Slow Cooker – If reheating a large batch, place it in a slow cooker on low heat for a couple of hours.
Avoid overheating to prevent drying out the chili. Adding a little liquid while reheating helps maintain its texture.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes. Brown the bacon, onion, and ground beef in a skillet first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
How can I make it spicier?
For extra heat, add ¼ to 1 teaspoon of cayenne pepper, additional jalapeños, or chipotle powder. Adjust the spice level based on your preference.
Can I use ground turkey instead of beef?
Yes. Ground turkey is a leaner option and works well, but you may need to add a little extra seasoning to boost the flavor.
What’s the best way to thicken chili?
Let the chili simmer uncovered until it reaches the desired consistency. If needed, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the chili.
Can I make this chili vegetarian?
Absolutely. Omit the bacon and ground beef, and replace them with extra beans, lentils, or a plant-based meat substitute. Use vegetable broth instead of beef stock.
Does chili taste better the next day?
Yes. The flavors continue to develop overnight, making the chili even richer and more flavorful when reheated the next day.
Conclusion
This hearty chili recipe is a perfect combination of savory, smoky, and slightly spicy flavors. Whether you’re making it for a family dinner, meal prep, or a gathering, it’s a reliable and satisfying dish. Pair it with cornbread, tortilla chips, or a baked potato for a complete meal.
With easy storage and reheating options, you can enjoy this chili anytime. Make a big batch, freeze leftovers, and have a warm, comforting meal ready whenever you need it.
Best Chili Recipe
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.
- In the same pot, add the chopped onion and bell pepper. Cook until softened, stirring occasionally.
- Add the ground beef and cook until browned. Drain excess grease by tilting the pot and using a large spoon.
- Stir in the kidney beans, pinto beans, black beans, fire-roasted tomatoes, tomato paste, jalapeño, beef stock, oregano, cumin, cocoa powder, kosher salt, black pepper, smoked paprika, ground coriander, chili powder, Worcestershire sauce, and garlic. Add ¾ of the cooked bacon and stir to combine.
- Simmer over medium-low heat for at least 45 minutes, stirring occasionally. For enhanced flavor, allow the chili to cook longer, adding extra beef stock or water if needed.
- Serve hot, garnished with sour cream, shredded cheese, chopped cilantro, and the remaining bacon.
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