This hearty homemade chili recipe makes a big batch loaded with lean ground beef, Italian sausage, savory beans, and a rich tomato flavor that’s out of this world. Perfect for any occasion, it delivers comfort food at its best with layers of spice and a depth of flavor that will have everyone asking for seconds!
Table of Contents
Chili’s history is as bold as its flavor! From Aztec stews spiced with chili peppers in Tenochtitlan to Rancheros in northern Mexico cooking tasajo (dried beef) with chili, it’s been a fiery favorite for centuries. Thanks to Texas “chili queens” and their irresistible chili con carne, this meaty masterpiece took America by storm, earning its place as the official state dish of Texas!
Without a doubt, this is the chili recipe that will make you the hero of every potluck, tailgate, or cozy dinner at home. It’s a perfect balance of savory, spicy, and smoky, with just the right amount of little spice to keep things exciting. What’s more, it’s loaded with favorite toppings like cheddar cheese, green onions, and a dollop of sour cream, turning every bowl into a masterpiece.
The best part? It’s easy to customize! You can swap out ground beef for ground turkey, adjust the spice level with extra cayenne pepper or ancho chili powder, or make a double batch to freeze for those next-day cravings. Whether it’s your first time making chili or you’re a seasoned pro, this recipe is sure to earn rave reviews.
Craving more winter warm-ups? Check out my Homemade Hamburger Helper Cheeseburger Pasta Skillet, Slow Cooker Beef and Noodles, Cheeseburger Soup with Bacon, Traditional Beef Stew Recipe, and Creamy Sausage Gnocchi for ultimate comfort!
Why We Love This Recipe
- The combination of lean ground beef, bacon, and Italian sausage creates a hearty chili that’s bursting with flavor in every bite.
- The slow simmer process allows the ingredients to meld together, building a complex flavor that only gets better the next day.
- With its rich tomato base, variety of beans, and perfect spice level, this chili delivers a winning mix of meaty, smoky, and spicy goodness.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Bacon – Smoky and savory, it kicks off the flavor party.
- Onion, Bell Pepper, Anaheim Pepper, Jalapeño, and Garlic – A powerhouse mix of sweet, smoky, spicy, and aromatic veggies.
- Lean Ground Beef and Italian Sausage – The hearty, meaty base that gives the chili its satisfying bite.
- Worcestershire Sauce and Beef Broth – Boosters of umami and juiciness in every spoonful.
- San Marzano Tomatoes, Fire-Roasted Diced Tomatoes, and Tomato Paste – A trio of rich, bold tomato flavors that define the sauce.
- Chili Powder, Chipotle Chili Powder, Smoked Paprika, and Ground Cumin – The spices which add warmth, depth, and a touch of heat.
- Brown Sugar, Salt, Black Pepper, and Oregano – A balanced blend of sweet, savory, and herbal seasonings.
- Kidney Beans and Pinto Beans – Hearty and creamy additions that complete the chili’s texture.
Step-by-Step Overview
These images are intended to help you visualize the process. Keep scrolling to the printable recipe card below for exact ingredient amounts and instructions.
- Cook bacon. In a large Dutch oven or heavy-bottom pot, cook the bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and let it rest on a paper towel-lined plate. Meanwhile, keep 1–2 tablespoons of the rendered bacon fat in the pot to pack in extra flavor.
- Sauté veggies. Secondly, add the yellow onion, red bell pepper, Anaheim chili, and jalapeño to the pot. Cook over medium heat for 4–5 minutes until softened and fragrant, then toss in the minced garlic for the last 30 seconds.
- Brown meat. Now add the lean ground beef and mild Italian sausage to the pot. Break up the meat with a wooden spoon and cook until browned and fully cooked, about 5–7 minutes. Drain any excess fat for a cleaner, meaty chili.
- Build flavor base. Return the crispy bacon to the pot and mix in Worcestershire sauce, beef broth, San Marzano tomatoes, fire-roasted diced tomatoes, and tomato paste. Then, sprinkle in the chili powder, brown sugar, ground cumin, dried basil, smoked paprika, kosher salt, oregano, black pepper, and chipotle chili powder. After that, give it all a good stir to create a rich, spicy base bursting with flavor!
- Simmer. Bring the chili to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 90 minutes, stirring occasionally to let the flavors meld.
- Add beans. Stir in the dark red kidney beans and pinto beans. Simmer uncovered for another 30 minutes, ensuring the beans soak up all that rich tomato flavor.
- Optional Sour Cream Cilantro Topping. In a small bowl, mix together the sour cream, chopped fresh cilantro, ground cumin, and a pinch of kosher salt. Stir until smooth and creamy. This tangy, herby topping is the perfect cool contrast to your hearty chili—don’t skip it!
- Serve. Finally, ladle the chili into bowls and top with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, or crunchy tortilla chips. Don’t forget some homemade cornbread for the ultimate chili experience!
Recipe FAQ’s
Absolutely! After browning the bacon, veggies, and meat on the stove top, transfer everything to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6–8 hours or high for 3–4 hours. Stir in the beans for the last hour of cooking.
Red kidney beans and pinto beans are classics, but black beans, navy beans, or even a mix can work well. Just be sure to rinse and drain them before adding to the chili.
For a milder chili, skip the jalapeño and chipotle chili powder. Prefer it hot chili style? Add extra cayenne pepper, more jalapeños, or a splash of your favorite hot sauce!
Leftover chili is the ultimate make-ahead meal! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors actually get better over time, making it the perfect next-day dinner. Reheat on the stove over medium-low heat or give it a quick spin in the microwave, and you’re all set for a second (or third) helping of hearty, comforting goodness!
Let the chili cool to room temperature, then portion it into airtight containers or freezer bags. Label and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in a crockpot for a flavor-packed meal.
Tips for Success
- To ensure the perfect texture, use a sturdy wooden spoon or meat chopper to break up the ground meat as it cooks.
- For the best results, let the chili simmer low and slow so the rich tomato flavors and spices can shine.
- As you cook, taste and adjust the spice level—just a pinch of cayenne or a splash of hot sauce can bring the perfect kick!
- Above all, don’t skip the bacon, as it’s one of those secret ingredients that takes this chili to a whole new level of smoky goodness.
What to Serve with Chili
Chili is undeniably the ultimate team player, pairing beautifully with all kinds of sides!
For instance, a slice of homemade cornbread slathered in butter and honey is a no-brainer for soaking up all that rich tomato goodness. Homemade french bread is pretty darn delicious with chili too.
In some parts of the country, especially Kansas, South Dakota, and other parts of the midwest, chili is often served with cinnamon rolls as the two are pretty inseparable.
If you’re feeling extra indulgent, load up tortilla chips or corn chips with chili and cheese for a crowd-pleasing nacho situation.
Additionally, for a classic twist, serve it over baked potatoes, or use it to top a hot dog for a chili dog feast.
What’s more, don’t forget the favorite toppings—sour cream, green onions, and shredded cheddar cheese—to turn each bowl into a masterpiece!
Substitutions and Variations
- Swap lean ground beef for ground turkey to lighten things up while keeping that meaty chili vibe.
- Replace pinto beans with black beans or white navy beans for a twist in both texture and flavor; additionally, it keeps things fun and fresh.
- Prefer a spicier kick? Then toss in extra jalapeños or even some ancho chili powder for complex, smoky heat.
More Cozy Soup Recipes to Warm You Up
- Crockpot Ham and Bean Soup
- Cheesy Chicken Tortilla Soup
- Old-Fashioned Vegetable Beef Soup
- Lentils and Sweet Potato Soup
- Creamy Chicken Tortellini Soup
- The Best Loaded Baked Potato Soup
- Tortellini Soup with Italian Sausage
- The Best Taco Soup Recipe
My Best Classic Chili Recipe
Ingredients
Chili
- ½ pound bacon
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 Anaheim chili pepper chopped
- 1 jalapeno pepper stem and seeds removed, the finely chopped
- 4 garlic cloves minced
- 2 pounds lean ground beef
- 1 pound mild Italian sausage
- 2 Tablespoons Worcestershire sauce
- 2 cups beef broth
- 28 ounces crushed San Marzano tomatoes
- 14.5 ounces fire-roasted diced tomatoes
- 12 ounces tomato paste
- 2 Tablespoons chili powder
- 1 Tablespoon brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons dried basil
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon chipotle chili powder
- 2 (15-ounce) cans dark red kidney beans rinsed and drained
- 1 (15-ounce) can pinto beans rinsed and drained
Sour Cream Cilantro Sauce
- 1 cup sour cream
- 3 Tablespoons chopped fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
Instructions
- In a large heavy-bottom pot or dutch oven, cook the bacon over medium-high heat until crispy and the fat is rendered. Remove the bacon to a paper towel-lined plate using a slotted spoon and drain all about 1-2 tablespoons of the bacon grease.½ pound bacon
- Add the onion, bell pepper, Anaheim pepper, and jalapeno pepper. Cook for 4-5 minutes until softened. Add the garlic during the last 30 seconds.1 yellow onion, 1 red bell pepper, 1 Anaheim chili pepper, 1 jalapeno pepper, 4 garlic cloves
- Add the ground beef and Italian sausage (remove casings, if needed), and cook until browned, about 5-7 minutes, breaking the meat up with a wooden spoon.2 pounds lean ground beef, 1 pound mild Italian sausage
- Return the bacon to the pot and add the Worcestershire sauce, beef broth, crushed tomatoes, diced tomatoes, tomato paste, chili powder, brown sugar, cumin, basil, smoked paprika, salt, oregano, pepper, and chipotle chili powder. Stir well and bring to a boil, then reduce heat to medium-low and cover.2 Tablespoons Worcestershire sauce, 2 cups beef broth, 28 ounces crushed San Marzano tomatoes, 14.5 ounces fire-roasted diced tomatoes, 12 ounces tomato paste, 2 Tablespoons chili powder, 1 Tablespoon brown sugar, 2 teaspoons ground cumin, 2 teaspoons dried basil, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, 1 teaspoon dried oregano, ½ teaspoon black pepper, ½ teaspoon chipotle chili powder
- Let the chili simmer for 90 minutes, stirring occasionally.
- Add the beans to the chili and continue to simmer for another 30 minutes until the chili is hot.2 (15-ounce) cans dark red kidney beans, 1 (15-ounce) can pinto beans
- In a small bowl, combine the sour cream, cilantro, cumin, and salt.1 cup sour cream, 3 Tablespoons chopped fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon kosher salt
- Serve the chili with the cilantro sour cream, shredded cheddar cheese, and tortilla chips.
Notes
Storage & Make Ahead
- Store: Transfer leftover chili to an airtight container and keep it in the fridge for up to 4 days. It tastes even better the next day!
- Freeze: Let chili cool completely, then portion it into freezer-friendly containers or bags. Label and freeze for up to 3 months—perfect for meal prep or those last-minute dinner dilemmas.
- Reheat: Warm your chili on the stove over medium-low heat, stirring occasionally, or pop it in the microwave in short bursts until piping hot. For frozen chili, use a crockpot on low heat for a fuss-free reheat.
- Make Ahead: This chili was made for make-ahead magic! Cook it the day before, let it cool, and refrigerate overnight. The flavors deepen beautifully, making it a next-day superstar.
Nutrition
Adapted from All Recipes.
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
More States I Have Visited in my American Eats Series
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The chili looks good, and i intend to make it but i am curious about the bacon, do you add it back into the chili at any point?
Thank you for the heads up on that omission! Yes, you add it back to the pot after the other meat has been cooked with all the rest of the chili ingredients. I edited the instructions to fix that typo.
Just made this chili! I’ve been looking for a chili I love and I love this flavor! So good! I actually didn’t add bacon, but I love it without!
Exceptionally tasty!! I’ve tried a lot of different chili recipes, and this one is the best! I also added some red wine! I’ll definitely make this again!
Enter this chili in the next chili cook off and you’ll definitely blow the judges minds. Those are chili snobs lands – no beans allowed.