The Best Beef Chili Recipe (That Started With a Disagreement)
This hearty beef chili starts with bacon-rendered fat for incredible depth of flavor, uses two types of meat for the perfect texture, and simmers to perfection in about 90 minutes. Beans are optional—make it your way!
Introduction
There are recipes you make once. And then there are recipes that become part of your story. This beef chili? This started as a disagreement in a Trader Joe's aisle.
We'd just started dating. My husband wanted to make chili cheese hot dogs — which, honestly, is very him. Sweet. Straightforward. We walked into Trader Joe's and he reached for a can of chili. I stopped him. "Let's make beef chili from scratch," I said. He looked at me like I'd suggested we build the can from scratch too. But we did it. We made beef chili. Real, from-scratch beef chili. And when we got home and he tasted it over those hot dogs, he said, "Okay. This is better. Way better."
That was years ago in his tiny kitchen in Montrose, California. We've been making this beef chili ever since, and I can report: a can of chili has never been looked at again in this house.
Why You'll Love This Beef Chili
- Big, Smoky Flavor From the Start. Starting with bacon creates a rendered fat base that makes everything else taste better. It's a simple step that transforms the entire pot.
- Two Meats, Two Textures. Ground beef creates the classic hearty base while stew meat adds tender, melt-in-your-mouth bites. Together, they make this beef chili feel extra substantial.
- Weeknight-Friendly. While it tastes like it simmered all day, this comes together in about 90 minutes. Most of that is hands-off simmering time while you fold laundry or help with homework.
- Freezer-Friendly. This recipe makes enough to feed a crowd or stock your freezer. Future you will be so grateful when you pull out a container on a busy Tuesday.
- Balanced Heat. This isn't blow-your-head-off spicy. It's warming and flavorful with just enough heat to keep things interesting. Perfect for feeding a range of palates.
- Flexible & Forgiving. Beans or no beans? Both work. Can't find stew meat? Use all ground beef. This recipe adapts to what you have and what your people like.
What Makes This Beef Chili Different
This isn't throw-everything-in-a-pot chili. It's building flavor deliberately, one layer at a time. The secret starts with bacon. Instead of starting with plain oil, we render bacon to create a smoky, flavorful fat that coats everything that follows—the onions, the garlic, the peppers. That bacon fat is where the magic begins.
Using two meats gives you the best of both worlds. Ground beef melts into the beef chili and creates body. Stew meat, cut small, adds tender pieces that make every bite feel special. Together, they create a texture you just can't get from one meat alone.
Fresh tomatoes matter here too. Vine-ripened tomatoes bring brightness and a clean, sweet flavor that balances all that rich, savory meat. Their natural juices help form the base of the chili's liquid, and the flavor is just better than what you get from a can.
And then there's the deglazing step. After you sauté the aromatics, adding a little water and scraping up all those browned bits from the bottom of the pot captures pure, concentrated flavor that would otherwise be wasted. It's a simple step that makes a real difference.
Beef Chili Ingredient Notes
Here's what you need to know about the key ingredients that make this beef chili work.
Bacon. We use uncured, sugar-free bacon in this household when we can, but if that's not an option, thick-cut bacon is a great second choice. But I promise any bacon will do. Either way, that rendered bacon fat is liquid gold.
Onions & Garlic. Yellow onions provide that balanced, slightly sweet base that's classic in chili. Sweet Vidalia onions work beautifully too. And about the garlic—don't hold back. If you think you've added enough, add one more clove. My husband's Italian aunt taught him that, and she was right.
85/15 Ground Beef. Don't use lean ground beef for this. That 15% fat adds flavor and moisture that keeps the chili from being dry. Paired with the leaner stew meat, you get richness without it being greasy.
Stew Meat. Look for lean beef stew meat and dice it into small, bite-sized pieces. These little chunks become incredibly tender during the simmer and add a satisfying texture that makes this chili feel special.
Red Bell Peppers. I know bell peppers aren't traditional in every chili. But they add a subtle sweetness that balances the spices, and honestly, if you're trying to sneak a veggie in for picky eaters, they blend right in. Plus, it makes me feel better about serving this with a big square of buttery cornbread and calling it a balanced meal.
Tomatoes on the Vine. Fresh, ripe tomatoes bring a brightness you can't replicate with canned. If you're making this in winter and tomatoes aren't great, one 28-ounce can of fire-roasted diced tomatoes is a solid substitute.
About the Beans. As a Texan, I know I'm supposed to have strong opinions about beans in chili. Here's mine: do what makes you happy. I use dark red kidney beans because they hold their shape well and I like the texture. But if you want Texas-style no-bean chili, just leave them out. The recipe works perfectly either way. All versions of chili are welcome here.
Seasoning Note. I have to be honest—I don't measure my spices exactly every single time I make this. This is a raw, honest, unapologetic recipe that doesn't always come out exactly the same, and that's okay. That's the beauty of cooking versus baking. Not everything needs to be exact to work. When I say "add seasoning," I mean season to your taste or follow my rough estimates.
By the way, if there are any inventors out there, I would love for you to make an app or device that will automatically measure and document things. Us food bloggers have a lot on our plate. Pun intended.
Instructions
This beef chili recipe is all about building flavor in layers. Here's how it comes together, and why each step matters.
- Render the Bacon. Start by placing your chopped bacon in a cold Dutch oven over medium heat. This lets the fat render out slowly and evenly without burning the bacon. You're looking for the bacon to get crisp and for a good amount of liquid fat to collect in the pot—usually about 8-10 minutes. This smoky, rendered fat is the foundation of everything that follows. Don't skip it.
- Sauté the Aromatics. Once the bacon is crisp, add your diced onions and sliced garlic directly into the pot with the bacon and its fat. Cook them until the onions turn soft and translucent, about 5 minutes. This isn't just about cooking them—it's about letting them soak up all that smoky bacon flavor. The kitchen will start smelling incredible right about now. Next, add the diced bell peppers and cook until they soften, another 3-4 minutes. Season with a good pinch of salt, black pepper, smoked paprika, and chili powder. This blooms the spices and wakes up their flavor.
- Deglaze and Set Aside. Here's a crucial step that makes a real difference: deglazing. Pour in your filtered water and use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pot. Those bits are pure concentrated flavor—you don't want to leave them behind. Once everything has dissolved into the liquid, use a slotted spoon to remove the bacon and vegetable mixture, leaving that flavorful fat behind in the pot. Set the mixture aside. This prevents everything from overcooking while you brown the meat.
- Brown and Season the Meats. If your pot looks dry, add a touch of avocado oil. Add the ground beef, breaking it up with your spoon, and let it brown. Once it has some good color, add the diced stew meat. Now season generously with salt, pepper, all your powders, and taco seasoning. I know, I know—taco seasoning in chili. Trust me on this one. Cook until the ground beef is no longer pink and the stew meat has browned on all sides, about 8-10 minutes.
- Bring It All Together. Return your reserved bacon and vegetable mixture to the pot. Give everything a good stir, making sure all those flavors are mixing and getting to know each other. Add your chopped fresh tomatoes with all their juices, stirring well. If you're using beans, add them now. This is the moment it starts to look and smell like chili.
- Simmer to Perfection. Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for at least 20 minutes. This covered simmer time is when all those individual flavors you built—the bacon, the aromatics, the browned meat, the tomatoes—start to meld together into one cohesive, delicious pot of comfort. After 20 minutes, remove the lid and continue simmering, stirring occasionally, until the chili has thickened to your liking. I usually let mine go for another 30-40 minutes uncovered. The longer it simmers, the better it gets.
You'll know it's ready when it's thick enough to coat the back of your spoon, the meat is tender, and your whole house smells like you've been cooking all day.
Tips for Perfect Beef Chili Every Time
- Render Bacon Low & Slow. Cook the bacon over medium heat, not high. This gently pulls the fat out without burning, creating a better-tasting base for your beef chili.
- Don't Skip the Deglazing. Those browned bits stuck to the bottom of the pot after sautéing? They're pure concentrated flavor. Scraping them up with a little water adds depth you can't get any other way.
- Frozen Garlic is Your Friend. I keep a bag of frozen crushed garlic from Costco in my freezer. It's a time-saver and works just as well as fresh for this recipe. Pro tip: Take it out a few minutes before chopping because it can get tricky cutting into a frozen clove of garlic. Safety first!
- Beef Fat Matters. Don't use extra-lean ground beef. The 15% fat in 85/15 ground beef adds necessary flavor and moisture that keeps the chili from being dry.
- Make It Ahead. Chili is one of those magical dishes that tastes even better the next day. Honestly, it tastes better each day that passes. The flavors continue to deepen and meld in the refrigerator. Make it a day in advance and reheat gently on the stovetop before serving.
- Control the Heat. This recipe is gently warming, not blow-your-head-off spicy. For more heat, add a finely diced jalapeño with the bell peppers or a pinch of cayenne with the other spices.
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Slotted spoon
- Sharp knife and cutting board
- Wooden spoon for deglazing
- Love ❤️
Recipe Variation Ideas
- Texas-Style (No Beans): Simply omit the kidney beans. The recipe works perfectly without them and some people swear it's the only way.
- Spicier Chili: Add a diced jalapeño or serrano pepper with the onions. You can also add a teaspoon of adobo sauce from a can of chipotles for smoky heat. Sometimes I add Tabasco sauce as well for extra kick.
- Different Beans: Pinto beans or black beans should work beautifully if you don't have kidney beans, though I've never tried them myself. If you make this with different beans, I'd love to hear if it works! Tag @homeandfed with your final results.
- Turkey or Chicken Chili: Substitute ground turkey or chicken for the beef. Because they're leaner, you'll need to add an extra tablespoon of oil when browning to prevent sticking.
- White Bean Chicken Chili: Use chicken, white beans, and add green chilies and cumin for a completely different but equally delicious chili.
Storage, Freezing & Reheating
This chili is a gift to your future self. It stores and reheats beautifully.
Refrigerator Storage. Store leftover chili in an airtight container in the refrigerator for up to 4 days. Honestly, it's even better on day two after the flavors have had time to meld together overnight.
Freezer Storage. This is where batch cooking really pays off. Let the chili cool completely, then transfer it to freezer-safe bags or containers, leaving a little headspace for expansion. It will keep for up to 3 months. For easy portions, freeze it in individual or family-sized servings so you can thaw just what you need.
Reheating Instructions. To reheat, thaw frozen chili in the refrigerator overnight.
- Stovetop (Best Method). Reheat gently in a pot over medium-low heat, stirring occasionally, until warmed through. I use my Hearth & Hand Mini Dutch Oven for this. This gives you the best texture and lets you control the consistency.
- Microwave. Reheat in a microwave-safe bowl in 1-minute increments, stirring in between, until hot. Or use the reheat option if your microwave has one.
- Oven. For a large batch, reheat in an oven-safe dish covered with foil at 350°F for 20-30 minutes, or until heated through.
Pro Tip. Chili thickens as it sits. If it seems too thick after reheating, stir in a splash of water or beef broth to loosen it to your desired consistency.
Serving Suggestions
This chili is a meal in itself, but it's always fun to set out a toppings bar and let everyone build their perfect bowl:
- Shredded sharp cheddar or Monterey Jack cheese
- A dollop of sour cream or plain Greek yogurt
- Freshly chopped cilantro or green onions
- Sliced fresh jalapeños or pickled jalapeños
- Diced red onions
- Crushed tortilla chips or Fritos for scooping
- Fresh lime wedges
- Hot sauce for those who want extra heat
And of course, in honor of its origin story, this chili is absolutely perfect spooned generously over hot dogs in a toasted bun. Don't judge it until you try it.
Serve it alongside:
- Buttery cornbread (warm, with honey butter)
- Mexican street corn
- Simple green salad with lime vinaigrette
- Flour tortillas or tortilla chips
- Mexican rice
- Coleslaw
FAQ
Did you make this recipe?
I hope this chili warms your home and brings your favorite people to the table. If you make it, I'd love to hear what you think! Leave a comment below and let me know—did you add any fun toppings? Was it a hit with your family? Did you make it over hot dogs like we did that first time?
Tag me on social media! Share your chili creations on Instagram @homeandfed. I love seeing your versions and hearing your stories.
Save this recipe for later by pinning it to your favorite Pinterest board, and share it with anyone who needs a good chili recipe in their life.
Looking for more comfort food? Check out these reader favorites:
- The Best Homemade Chicken Alfredo Recipe
- Italian Roasted Vegetables
- Homemade Bruschetta
You know the temperature's dropping when I bring the dutch oven out and the house smells like chili and comfort.
Pull up a chair. You're home now. You're fed.
