Award Winning Chili Recipe

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This chili recipe has won NUMEROUS chili cook-off competitions. I have viewers routinely tell me it’s the best they’ve ever had. What do you think?
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5 strips uncooked bacon chopped*
1 large yellow onion diced (about 1 cup)
1 red pepper diced
3 cloves garlic minced (about 1 Tablespoon)
1 lb ground beef 455g
1 Tablespoon brown sugar
1 Tablespoon chili powder**
1 Tablespoon ancho chili powder**
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
3/4 teaspoons ground black pepper
½ teaspoon salt
1/8 teaspoon cayenne pepper***
1 1/4 cup beef broth 295ml
15 oz dark red kidney beans lightly rinsed and drained (425g)
15 oz black beans lightly rinsed and drained (425)
14.5 oz diced fire roasted tomatoes undrained (411g)
1 7- oz can fire roasted green chilis 198g
1/4 cup tomato paste 66g
1 Tablespoon Worcestershire sauce
Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips

Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 1/2 Tablespoons of grease.
Add onion and pepper and cook until softened, about 3-5 minutes.
Add garlic and cook until fragrant (about 30 seconds).
Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.
Bring to a boil and cook 1-2 minutes, stirring frequently.
Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

*For best flavor, DO NOT OMIT THE BACON. However, as someone who spent 23 years not eating bacon I wanted to include tips for those of you who might have the same restrictions. if you wish to make this recipe without bacon you *can* do so by skipping the first step, heating 1 1/2 Tablespoons of oil over medium heat, and then beginning from step 2. On the other hand, if you want additional bacon for garnishing, cook it now and reserve.
**You can substitute one chili powder for the other and use just traditional chili powder or just ancho chili powder, but I personally like the blend of the two.
*** This gives the chili a mild spice, if you like more heat increase to 1/4 teaspoon for a moderate spice. Add additional cayenne pepper at your own risk!

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northontgirl says:

I've made this twice now and it is definitely the best chili I've ever tasted. Its easy to modify depending on what I have on hand and the first time I made it I used whatever beans I had in the pantry including chickpeas. I leave out the green chilis because I'm not a fan, but the level of heat and intensity of flavour is amazing. It has now become a go to recipe and I've already shared it with friends.

gp1 says:

Worcestershire WUUS-tər-shər Say it with me! LOL :) Fantastic recipe! Thank you!

Tee Eff says:

Off topic, but U look like the woman from the show, Love after Lock up…..Marcelino's wife

Alex Blaze says:

Can anyone answer this please?

Why do so many chefs (including Guy Fieri and Laura Vitale just to name two I’ve seen do this) add:

smoked paprika
garlic powder
cayenne pepper
onion powder
dried oregano
ground cumin

To their dishes (mainly chili but other dishes as well)

And then add Chili Powder which is simply a mix of the same:

smoked paprika
garlic powder
cayenne pepper
onion powder
dried oregano
ground cumin


It’s an honest question that I, as an aspiring great cook, truly want to know.

It seems odd and just doesn’t make any sense that I can surmise.

Monus Brewer says:

Just for clarification, I was always taught to put the tomato paste in before the liquids so it can bloom the flavors…. Per my mom lol.

Her recipe is very similar, my wife and kids love it. So this would be one to try.


Haag Signs says:

I just made this chili yesterday for football. This is one of the best chilies that I have ever made. Thank you so much!

Dajia Star says:

Is it okay to transfer to a crockpot? Or Can I prepare in a crockpot?

Angie Luna says:

Can I prep meat then let it cook in a crockpot on low when it’s time to put tomatoes?

Polly says:

What size Dutch oven do you use?

Cecily Wynn says:

Jus made your chili recipe and it was very delicious!!!!! My husband LOVED it!!! He said it is the best he has had yet. He ask me to make some more this month for a repast after a meeting he is attending. It is pretty amazing…..thx u soooo much for sharing!!!

Paula Hilton says:

Omg I love chilli such a smart and good looking recipe 10/10 with bacon👌👌👌

Bob Dole says:

Looks great! Def on the list for something hot and hearty this fall.

Colin Van Nurden says:

That looks pretty darn good. I like the variety of ingredients goin on there, thanks for the recipe!!

MGTOW La’ Monk says:

That’s commie chili ! Real chili doesn’t have all of that garbage in it.

BF Turnerwell says:

Wow. Looks great, Sam.

Patter Hill says:


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