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.
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:
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.
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.
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.
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Remember to #bakerita if you try the recipe!
My Best Chili- 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
- 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!
There's more where that came from!
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