My Best Chili

This recipe for My Best Chili is a major favorite around here! It’s a hearty, warming chili made with ground beef, bacon, sausage, and just the right amount of kick.

Talk about a throw back, you guys. I bet you’re guessing you’re on the wrong website right now…right?? 😁 Chili is not usually my typically fare…but, little known to most, lurking in the back of my recipe archives, are a couple savory recipes lurking around.

I posted the recipe for my “best chili” way back in December of 2010, only a couple of months after Bakerita was founded. I shared more savory recipes back then, and because I was a new blogger, my pictures could only be described as terrible.

Case in point, this is the original picture attached to this recipe:

This is The Best Chili - it's my favorite, most delicious melt-in-your-mouth chili with just the right amount of kick!

I’ve made this recipe so many times over the years, and I’ve heard from some of you who it’s become a staple for as well. Since we’re heading firmly into cold soup territory where the weather is concerned, I decided to was time to finally update the photos, and give you a taste of one of my savory favorites.

Chili is one of my favorite cold weather foods – it’s thick and hearty, and seriously soul-warming. I always go for a sprinkle of cheese on top, too. Served with cornbread? It’s pretty much the perfect meal for any chilly day, especially game day! Pssst – I’ve been working on a gluten-free cornbread recipe…it’s coming soon! :)

My overzealous, newly blogging self named this the “best” chili, but I know how subjective that is based on the person. So I’m calling it my best chili, because for me it’s perfect…but we all have different tastes. Like…I’m a bit of a spice wimp, so be sure to jack up the amount of chili powder if you want a lot of kick.

This chili is tomato-based with ground beef, crumbled Italian sausage, and BACON! It’s got pinto and black beans, and a whole load of spices. It’s flavorful, warming, easy, and delicious. The best kind of meal, right?

I always try to let this cook for as long as I can. It can be done in about 2 hours, but with chili, I always think that low and slow is the way to go to get a thick, flavorful chili. It’s great day of, and the leftovers are even better.

I hope my favorite, best chili recipe will be loved by you and help warm your soul a bit in this cooler weather! Enjoy :)

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Remember to #bakerita if you try the recipe!

My Best Chili

Save Print Prep time 10 mins Cook time 2 hours Total time 2 hours 10 mins Author: Rachel Conners Serves: 8 servings Ingredients

2 pounds ground beef (I used leaner beef with 5% fat)
1 pound bulk Italian sausage, mild, casings removed
½ pound bacon
2 (15 oz) cans kidney beans, drained
1 (15 oz) can pinto beans, drained
1 (15 oz) can black beans, drained
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
2 cups beef stock (see Notes)
3 tablespoons chili powder
1 tablespoon Worcestershire sauce (make sure to find gluten-free if necessary, or leave it out)
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika

Directions

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!

Notes I used to use 1 cup of beer and 1 cup of concentrated beef stock (water + 4 boullion cubes), but now I use all beef stock to keep it gluten-free. Use the beer if gluten doesn't matter to you! 3.5.3208