The World’s Best Chili Recipe (aka Bill’s Chili)
This easy chili recipe is so good it’s earned the title of the World’s Best Chili. A hearty homemade chili fully loaded with ground beef, stew meat and bacon! Let it simmer all day on the stove then get ready to enjoy a bowl of this homemade chili.
Originally published on May 16, 2012. Updated on January 19, 2016.
The World’s Best Chili Recipe
Years ago I was part of a Facebook group where every day we answered one question – “What’s for dinner?” The answers ranged from fabulous steak dinners to super healthy salads to chicken nuggets to pizza night. Basically, when life gets crazy, you gotta do what you gotta do and just get the family fed.
However, everyone in the group got excited when someone said they were making “Bill’s Chili,” a now-famous recipe that was passed around the group. I have no idea who Bill is, other than that he is someone that one of the group members knew. But I can tell you one thing – I will be making his amazing chili for the rest of my life. It is so good! In our house we call it “the worlds best chili,” and I really believe it is.
Many people agree! This hearty chili recipe has been pinned over 140,000 times. The video has been viewed on Facebook nearly 4 million times. It is even award-winning at several chili cook-offs.
Have you tried it yet? If not, what are you waiting for?
What Makes this the Best Beef Chili?
Easy with incredible flavor: This recipe is so much more than just a basic chili. It is simple, yet hearty. By letting the ingredients cook together as long as possible, all of the flavors develop and blend together. Each ingredient adds something to the overall flavor and texture that really makes it the World’s Best.
Uses ground beef, stew meat and bacon: There is always the debate of whether you use just ground beef, just stew beef cubes, or a combination of both. This recipe uses both to get the depth of flavor and the different textures. Plus there is bacon for that salty, smoky goodness.
Includes beans, but they are optional: The bigger debate with chili is beans or no beans. This is a chili with beans, but leave them out or swap kidney beans for black beans, if you like. It’ll still be delicious. The beans are definitely an inexpensive option to be able to feed more people with this one recipe.
Makes enough chili for days: This recipe makes a ton. Whether you are having leftovers the next day or pulling the extra chili out of the freezer, it reheats well, and in fact might taste even better the second time around.
How to Make the Best Chili
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
Ingredients
- Meat – This recipe uses both ground beef and stew beef cubes. Plus there is bacon for that salty, smoky goodness.
- Vegetables and aromatics – Onion, red bell pepper, and garlic are sauteed with the meat to add layers of flavor. Canned chopped green chiles give it a bit of heat, and the saucy stew base is a mixture of canned whole tomatoes and tomato paste.
- Herbs and spices – The (no longer) secret blend of spices includes chili powder, dried mustard, crushed red pepper flakes, cumin, dried oregano, salt, and pepper.
- Beans (or no beans?) – This chilli has kidney beans. You can always leave them out or swap them for black beans. However, adding beans is a budget-friendly option to be able to feed more people with this one recipe. But a no bean chili is a great low carb option.
Directions overview – scroll to the recipe card for the full set of instructions
- Saute the two kinds of beef and bacon with chopped onion, pepper, and garlic in a large Dutch oven.
- Add the seasonings, including chili powder, cumin, salt, pepper, and a few more items.
- Pour in the tomatoes and tomato paste, water, and canned green chiles.
- Add kidney beans.
- Stir everything together.
- Reduce heat and simmer as long as possible, stirring occasionally.
Let it simmer all day in one big heavy-bottomed pot on the stove for dinner. Or make it ahead and keep it warm in a crockpot for a party or as one of your favorite potluck dishes. It tastes even better reheated the next day!
BRIANNE’S PRO TIP: if you don’t want to worry about tending to it on the stove, transfer to a crockpot for the simmering time. But use about half the water to start, and add more if needed.
Chili Toppings
Wondering what toppings to add to your homemade chili? Here are few ideas to get you started:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped raw onion
- Sliced avocado
- Crushed tortilla chips. Buy a bag or make your own Baked Tortilla Chips with flour or corn tortillas.
Make it a Meal: What Goes with Beef Chili?
- Have some corn bread like this Apple Butter Gluten Free Cornbread or even some corn pudding casserole or Hushpuppies.
- Instead of a bowl, you can serve it as stuffed acorn squash.
- Need some veggies? Try a slaw, like Maple Dijon Apple Cole Slaw.
- Another option is to toss a simple salad and set out Greek Yogurt Ranch Dressing or Creamy Greek Yogurt Maple Dijon Salad Dressing.
Can You Make Chili Ahead?
This homemade chili recipe makes a lot. So you can definitely make it ahead to feed a crowd at a party, or heat up your leftovers the next day. In fact, it tastes better the second time around.
If cooking on the stove, just keep it on low and let it simmer.
Or transfer it all to a crockpot (make sure you get a large one, like this 6-quart slow cooker) after it is cooked just to keep it warm or to reheat it. This is especially helpful for a party. If you allow it to simmer in the slow cooker, I’d recommend starting with about half the water and add more if needed.
How to Freeze Chili
Yes, you can freeze it all, or have it for dinner one night and freeze the rest. Transfer the cooled chili to an airtight container and wrap it tightly in plastic wrap. Or for even more compact storage, fill plastic freezer storage bags and lay them flat. And it always reheats well. If it has thickened up, just add a little more water.
Is Chili Gluten Free?
This homemade chili recipe is gluten free, but not all are. A few things to look out for when looking for in a recipe is whether it contains flour to thicken it, if beer is added, or if the recipe uses a powdered seasoning mix that might not be gluten free. However, there are plenty of options out there to find your favorite gluten free recipe.
For more yumminess from me and my foodie friends, keep up with me on…
Facebook | Twitter | Pinterest | Instagram
Or sign up to have Cupcakes & Kale Chips delivered straight to your Inbox!
Don’t have time or need quite this much?
More Chili Recipes to Try:
- Quick and Easy Chipotle Turkey Chili
- Slow Cooker Aloha Chili
- Cauliflower and Quinoa Vegan White Chili
- Pineapple Black Bean Crockpot Turkey Chili
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on Pinterest!
The World’s Best Chili Recipe
Ingredients
- 2 lbs lean ground beef
- 1 lb stew beef, cut into about one inch chunks
- 1/4 lb bacon, diced in small pieces
- 1 small red bell pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic minced (or 1 Tablespoon chopped garlic from a jar)
- 2 Tablespoons chili powder, or to taste
- 1 teaspoon dried mustard
- 1/2 Tablespoon crushed red pepper
- 1 1/2 Tablespoons cumin
- 1 Tablespoon dried oregano
- 2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 4.5 oz chopped green chilies
- 28 oz whole canned tomatoes (I used Tuttorosso Peeled Plum Tomatoes)
- 12 oz Tomato Paste (I used two 6 oz cans Tuttorosso Tomato Paste)
- 48 oz canned kidney beans, drained and rinsed
- 3 cups water (add more if needed)
Optional Toppings:
- shredded cheese
- sour cream
- diced onion
- tortilla chips
Instructions
- Heat a large pot over medium heat. Add the meats, pepper, and onion, and cook until the meat is browned and the vegetables are tender. Drain any collected grease and liquid, if desired.
- Add the garlic and cook for another minute or two.
- Stir in the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper.
- Add the chilies, tomatoes, tomato paste, kidney beans, and about two cups of water, and simmer on low for at least 2 hours, or put into a crockpot on low for at least 4 hours. Add additional water, as needed to achieve desired consistency.
- Serve with desired optional toppings.
Notes
Nutrition
More of my most popular recipes made with ground beef:
- Lasagna is always a family favorite, and this one is the best.
- Shepards Pie or Shepherd’s Pie or Cottage Pie, whatever you call it, it’s delicious.
- Beefaroni also has a million different names, but it’s a family favorite ready in a flash.
- Beef Egg Roll Bowl is a one-pan dinner ready in less than 20 minutes.
Enjoy!
DON’T MISS OUT! MAKE SURE TO FOLLOW ME FOR YUMMY RECIPES!
Roger says
best ever, can regulate thickness you prefer by how much water added. Great chili . will feed several, or freeze for later. I use a little more garlic than called for!!!
Julie says
How can you make this in an instant pot?
Brianne @ Cupcakes & Kale Chips says
I have not done it that way, but I imagine you could, following the basic idea from this recipe – https://cupcakesandkalechips.com/low-carb-chili-recipe/
My only concern might be that the Instant Pot would be too full because this makes a lot of chili. But thanks for bringing this up. Next time I make it, I will test it that way.
Hannah Flack says
I’m going to finally try this recipe next week! So excited ?
Regards Hannah Flack
Matt says
Do you drain the whole tomatoes or green chiles?
Brianne @ Cupcakes & Kale Chips says
Nope, just toss it all in!
Ashley says
Making this as we speak 🙂 just curious, i added the tomatoes whole. Will they become smaller as it cooks? I’ve never made Chile with tomatoes this big so just curious. Followed the directions to a T 🙂 can’t wait to try!!!
Brianne @ Cupcakes & Kale Chips says
If you simmer for awhile they do tend to break down.
Paul says
Made this using chipotle peppers with terrific results
Fae says
Made this last night. Only changes was I didn’t use water I used an IPA beer and some beef broth and used 3 smaller cans of beans (Bushs spicy, pinto and black chili beans).
Easy and fantastic!
Brianne @ Cupcakes & Kale Chips says
Sounds like some great additions to the recipe!
Cori says
Do you simmer the chilli with the pot covered or uncovered?
Brianne @ Cupcakes & Kale Chips says
I usually leave it uncovered to thicken up, but if I’m going to leave it on the stove for a while, I’ll cover it once it is as thick as I’d like it.
Kelly says
After reading all of the fabulous reviews, my husband and I made this for a Halloween party/Chili cook off. We added a tiny bit of Cholula hot sauce for some extra heat. We won 1st place out of 14! Thanks for sharing this award winning recipe!
Allen Abrams says
I going to try this tonight. I think I’m going to sub out the stew beef for short ribs. I’ll let you know how it goes! Thanks for the recipe, it looks delicious!
Brianne @ Cupcakes & Kale Chips says
Let me know! I LOVE short ribs!
Allen Abrams says
It was wonderful! We are eating the leftovers tonight! Thanks again for the wonderful recipe!
Maureen says
Can you do this recipe without beans?
Brianne @ Cupcakes & Kale Chips says
You can, but you might want to reduce the liquid a bit.
Eva Francis says
Ive heard of putting peanut butter and unsweetened chocolate. im going to try this one. I’ll let you know.
Brianne @ Cupcakes & Kale Chips says
Interesting!
Debbie says
I’m so excited to try this recipe. Could you use diced canned tomatoes instead of whole? Do the whole tomatoes break apart or stay whole?
Brianne @ Cupcakes & Kale Chips says
The whole tomatoes do break down a bit because it simmers for so long. But I would expect the diced, canned tomatoes would work. I don’t have experience with it, though. If you try it, let me know how it goes.
Amanda says
How much is in a serving?
Brianne Cupcakes & Kale Chips says
Hi Amanda,
The recipe makes enough for 12 people, with each serving being about 1 cup of chili.
Katie says
This truly is the worlds best chili!! Absolutely delicious thank you!
Brianne Cupcakes & Kale Chips says
I’m so happy to hear that you enjoyed the chili, Katie. Thank you for your comment and for rating the recipe!
Kaytee says
Wonderful chili! This will be my go to! My husband loved this chili I dont think he ever stopped raving about it. Also I went into labor the night I made it…
Brianne Cupcakes & Kale Chips says
Kaytee, I am thrilled to hear that the chili recipe was loved, but your baby news is the best news of all! Congratulations!
Gail says
My go to chili since the 1990s was a recipe from Bon Apetite magazine. One day last year I ran across this recipe. I’ve not made the Bon Apetite recipe since. I love this chili recipe. In fact it’s simmering on my stove right now. Thanks for the great recipe!
Brianne Cupcakes & Kale Chips says
I am so glad you’re enjoying the recipe and I’m humbled that it beats out a great source like Bon Appetit. Thank you so much for your comment and rating!
Kaytee says
Just made this chili again. This time no chance of going into labor. House smells delicious. I no longer enjoy going to bonfires that have other people’s chili. This is the best!
Brianne @ Cupcakes & Kale Chips says
I love hearing this!
Ken Mosher says
I just wanted to thank you for this recipe; I entered a cook-off hosted by a friend tonight, using this recipe as a base (I doubled the bacon, added more/hotter peppers, more garlic, peanut butter, and used beer instead of water) … it was a HUGE success: I got nothing but compliments from everyone who tried it, and I ended up winning “#1 Judge’s Choice” out of the 13 entries!
Brianne Cupcakes & Kale Chips says
I’m so happy to hear that everyone enjoyed the chili, Ken. Congratulations on winning the cook-off!
Ginny says
Peanut Butter?
Michael Meyer says
What a great recipe! I just made it for a neighborhood chili competition, and I won! I followed the recipe almost exactly, except I cut the stew beef (chuck) into slightly smaller pieces than 1” I used only 1 tsp of crushed red pepper, and I added 1 tsp smoked paprika, 2 T brown sugar, and 2 T molasses. I was careful to remove all of the liquid and grease after browning the meat and vegetables, which separated my chili from the others in the competition, several of which were greasy and soupy. I simmered the chili for 2-1/2 hours, which softened the beef nicely. 2 cups of water were enough. I will make this recipe again and again.
Brianne Cupcakes & Kale Chips says
I’m so glad you liked the recipe, Michael. Congratulations on winning the chili cook-off!
Sherri says
This is the second time I’ve made this recipe , my new favorite chili ! Taking this to work for my coworkers to enjoy .
Brianne Cupcakes & Kale Chips says
I’m so happy you like the recipe, Sherri. Thank you for rating the recipe!
Lynn Hults says
This chili was pretty good.I would not say this is the best chili in the world.But it was ok.I entered it in a small competition and the judges did not give it 1st, 2nd, or 3rd place.Also it did not get the favorite from the group of people that tried it.I guess i was disappointed about that.
Brianne Cupcakes & Kale Chips says
I’m sorry to hear that the chili recipe didn’t win you any prizes, Lynn. I think chili is the type of dish that is great because it’s so versatile to adapt the flavors of, but the downside is that people have very specific tastes for the type they prefer.
Bailey says
It’s funny since yours was the only review that didn’t rave about it. Kind of a strange review. I thought it was delicious! Maybe it didn’t come out just right. . .
Tammy says
Amazing chili recipe. Definitely a keeper!!!
Brianne Cupcakes & Kale Chips says
Thank you, Tammy. I’m glad you enjoyed the recipe!
Linda says
Delicious
Brianne Cupcakes & Kale Chips says
I’m so glad you enjoyed it!
Vicky says
When I make chili, I call it “clean out the fridge” chili! Never is the same twice and I never measure! It’s 100 degrees down here today and yup, I sat in there he air conditioning and made chili !!?? think I’m soon to be committed! All your ingredients are terrific. I’d use all of the ingredients that you mentioned but I always put Worcestershire sauce in my chili. Just seems to give it a great depth of flavor and body! Thanks for sharing ?
Brianne Cupcakes & Kale Chips says
Haha! Vicky, you sound like a truly passionate chili fan. 😀 Thanks for your great comment and for rating my recipe.
Beth says
Might be a silly question but if I do this in the crockpot should I just add all ingredients at once? How long would you suggest cooking?
Brianne Cupcakes & Kale Chips says
Not a silly question at all, Beth! Before you add the ingredients to the crock pot, I suggest that you first brown the ground beef and at least sear the pieces of beef in some oil on the stove top, otherwise I’m afraid that the chili will be very greasy. After that, you can place all of the ingredients (except for the toppings) into a slow cooker and cook on low heat for 3-4 hours or high heat for 2-3 hours. Just long enough for the peppers and onions to soften up a bit and for the flavors of the chili to combine together.
Lawrence M Chonoles says
I was looking for the video and could not find it. Also wanted to know if the 2 hr simmer was covered or uncovered?
Brianne Cupcakes & Kale Chips says
The chili recipe video is embedded right into the middle of the blog post. The chili should simmer with the pot covered, but uncover and stir occasionally.
Tracey says
I made this, it was wonderful. My stewed beef was a little tough. Ant tips how i could get a little tender.
Brianne Cupcakes & Kale Chips says
Hi Tracey!
I’m happy to hear that you enjoyed the chili recipe. If your beef was a bit tough, next time, you can buy a leaner cut (something with less marbling) or tenderize your meat before you make the recipe.
David S Scott says
Great recipe! Are you getting you chili from New Mexico, though? Real New Mexican chile makes all the difference in the world. I get mine from the CHIMAYO CHILE BROS.; here is a link to their site: http://www.chimayochilebros.com
I always buy American chile, the stuff they import from Mexico, China and India, are just not as good ;-(
Brianne @ Cupcakes & Kale Chips says
Thanks for the info.
Deguello says
You had me until the kidney bean part.
Brianne Cupcakes & Kale Chips says
The good news is that you can always leave out the kidney beans if you don’t care for them! 🙂
Karen says
Bill’s Chili recipe is the best chili I have ever eaten! And the best news is I froze over half of it and thawed it out 3 months later for dinner one night. I cooked up a pound of thin spaghetti and topped it with the chili and plenty of grated Sardo cheese-SO WONDERFUL❤️????????
Brianne Cupcakes & Kale Chips says
Oh my goodness, Karen, I am thrilled to hear that you enjoyed the chili recipe! Thank you so much for the great feedback.
S. McFarland says
I fixed this last night and was loved by all! It was a little costly, but worth it! Thank you for sharing Bill’s recipe!!
Brianne Cupcakes & Kale Chips says
I’m so glad that you enjoyed the chili recipe. Thank you for the great feedback!
Shelley says
Hi came across your chili recipes and looks great I was wondering if I could make it in a crock pot as my stove in my apartment does not go low enough for me to cook on the stove Thanks in advance for your time
Brianne @ Cupcakes & Kale Chips says
It is best to cook the veggies and meats on the stove, but once you get everything browned, you can definitely put it in a slow cooker to simmer. I’d just cot down the water and add a little more if needed.
Bettye Marks says
Made this for a large function and it was a hit. I love it. Will try it with venison next time for my kids. I personally do not eat Bambi. Thanks for sharing it.
Brianne Cupcakes & Kale Chips says
I’m so happy to hear that you enjoyed the chili recipe, Bettye! I’m not much into venison either, but I hear that it tastes wonderful. 😉
Mike says
This was sounding a lot like one I make, with few exceptions. I use sirloin steak instead of stew beef. I also cook the full pound of bacon, not just a few strips. Using water is such a missed opportunity. I generally use coffee and beer to add liquid, but if I need more liquid I’ll add beef or chicken stock (or broth). If I need less liquid, I’ll throw in a cup of rice. Chili is easy to make taste good as long as you know your seasonings. Cumin is my jam. Lots of cumin. Also, season your meat when you cook it beforehand. I use Famous Dave’s steak and burger seasoning.
Brianne Cupcakes & Kale Chips says
Great tips, Mike! Cumin is a winner in my book, too.
Stephanie says
Will be making this tomorrow for a Harvest Festival which includes a chili cook-off 🙂 Can’t wait to try it and yes, I love the addition of bacon.
Thanks for the recipe!
Brianne Cupcakes & Kale Chips says
Good luck in the chili cook-off, Stephanie! I hope everyone enjoys the chili. 🙂
Stephanie says
I just had to write and say THANK YOU for such an amazing chili! I am happy to report that your chili recipe was the first-place winner of the cook-off. This will definitely be my “go-to” recipe for chili as the flavor is ever so delicious and the consistency is perfect. The only thing I “changed” was I used only two cans of beans rather than three 🙂
Thanks a million!
Brianne Cupcakes & Kale Chips says
Thank you for your wonderful review and congratulations on that win in the chili cook-off, Stephanie!
megan bennett says
Do you chop the plum tomatoes before adding them in?
Brianne @ Cupcakes & Kale Chips says
You can, but as it simmers they tend to break down pretty well on their own.
Jenna says
I know everyone is mentioning this recipe makes a lot of chili… does this fit into a normal sized slow cooker?! 🙂 I’m suuuuper excited to make this!
Brianne @ Cupcakes & Kale Chips says
I typically put it in my 6 quart slow cooker and it’s pretty full.
Judy says
This says it’s 10 servings but calls for 26 POUNDS of meat???!!! Maybe that should say 100 servings
Brianne Cupcakes & Kale Chips says
Judy, I thought perhaps there was a typo in the recipe, but I looked at the recipe and it says 2lb of meat, which is 2 pounds.
Stacy says
I’ve been meaning to get over here to look at Bill’s Chili since you mentioned it. I love the addition of bacon to pretty much everything! Delicious chili!
Brianne @ Cupcakes & Kale Chips says
The bacon adds a perfect hint of smoky flavor to the spice!
Ruth Cobb says
I know that there is nitrate and nitrite free sandwich meats but how about badon. Nitrates and nitrites can cause migraines in some people. This really looks good. I might have to leave out the bacon though. darn
Brianne Cupcakes & Kale Chips says
Hi Ruth! Actually, there are several brands of nitrate free bacon. If you’re looking on the packages, it’s called “uncured bacon”. I hope you are able to find some!
Paula says
I love chili! Just a quick question…you mentioned that Bill put honey in his chili! I’m definitely not a purist when it comes to chili, and honey sounds intriguing…how much did he put in? Many many thanks!
Brianne @ Cupcakes & Kale Chips says
It was a couple tablespoons, as I recall.
Nina says
This was an awesome recipe. I did doctor it a little by using a dry red wine for part of the water. Im not a green chili fan, so used a can of rotelle instead. It was amazing. Thanks for sharing Bill!
Brianne Cupcakes & Kale Chips says
I’m glad to hear that you enjoyed Bill’s chili recipe, Nina! Using Rotel tomatoes is a great idea!
Katherine says
Mmmm… I love chili. I think I collect chili recipes.
Brianne Cupcakes & Kale Chips says
Haha! I feel the same way about chili, Katherine. I hope you enjoy this recipe.
Melinda says
Just exactly my recipe! And my Mom’s! I dont use three cans of beans…whew! Waaay too many beans for our chili but the rest is spot on! Sour cream, cheese, and dipperz!
Brianne Cupcakes & Kale Chips says
I’m so happy to hear that you like the chili recipe, Melinda! Thanks for your comment. 🙂
ann says
how long do i have to leave it in slow cooker?
Brianne Cupcakes & Kale Chips says
Ann, for best results, I recommend cooking the chili on low heat in the slow cooker for 4 hours. I hope you enjoy it!
Jack Madden says
I have tried so many recipes , over the years, looking for this flavor. The very best chili i have ever tasted . Really Five Star. Thank You!
Brianne Cupcakes & Kale Chips says
I’m so glad you enjoyed the chili recipe, Jack. Thank you for letting me know!
ROBERT says
Draining kidney beans. Brianna’s answer ~ If you use plain kidney beans you should drain them first.
Robert’s question ~ I am assuming the kidney beans to be drained are caned in water?
Brianne’s answer ~ Some people use beans in chili sauce which don’t get drained first.
Robert’s question ~ If the beans in chili sauce are not drained first, are they ever drained even partially?
Brianne ~ Please excuse my questions I didn’t want to goof up your wonderful recipe which deserves to be followed as written.
Thank you so much.
Brianne Cupcakes & Kale Chips says
Hi Robert –
I’m sorry for the confusion regarding the beans. You are correct. If someone is using traditional canned plain kidney beans (or any other type, other than those in a flavored sauce), they should be drained. If you’re using flavored beans, they can be added without draining. 🙂
Linda says
when I make taco soup I used canned kidney, and pinto beans and do not drain them they are fantastic.
Karly says
Looks delicious! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Sara @ finditfixitorbuildit.com says
This looks SO good. I’m living in Alaska right now and it’s cold (obviously)…I could really use a bowl of this! Thanks for sharing it with us at the Home Matters Link Party. Hope to see you there again next week! Following you on Pinterest:)
Betsy @ Desserts Required says
I understand why Bill’s Chili is the best around! Thank you Bill…..whoever you are! 😉
Sharing on Desserts Required’s FB page this weekend.
Brianne Cupcakes & Kale Chips says
Thank you for sharing, Betsy!
Kirsty Hijacked By Twins says
Chilli is a family favourite here, it is such a versatile meal and can be used in so many ways. This one looks so good! Popping over from #MeltinyourMouthMonday x
Dani says
This looks great but I’m also intrigued that the recipe originally called for honey!! How much honey was it? I do like a little sweet with my savoury and I may try it with the honey added.
Brianne Cupcakes & Kale Chips says
Hi Dani! The original recipe called for 2 Tablespoons of honey. I hope you enjoy it!
Dani says
Thanks! I’m making it today!!
Brianne Cupcakes & Kale Chips says
I hope you enjoyed the chili, Dani!
Deborah says
Oh we love a good chili. Thanks for linking up to #homemattersparty
Jocelyn @BruCrew Life says
I love how hearty and delicious this chili looks! Perfect dinner for these cold winter nights!
Patti says
Do you drain the beans?
Brianne Cupcakes & Kale Chips says
Hi Patti! If you use plain kidney beans then yes, you should drain them first. Some people like to use beans in chili sauce, which don’t get drained first. I hope you enjoy the recipe!
Amanda @ The Kolb Corner says
Wow! I have to try this chili recipe. Adding bacon sounds genius!! Thank you for sharing at Merry Monday!
Jean | DelightfulRepast.com says
That really does look like some special chili! Next time I’m in the mood for chili, I want to give Bill’s a go!
Nicole says
This is exactly what I need on this chilly snow day!
Heather Kinnaird says
just in time for the superbowl, this looks AMAZING!!
shelly (cookies and cups) says
Any chili that includes bacon is a winner in my book!
Liz @ The Lemon Bowl says
My aunt always adds bacon to her chili and I need to get on that band wagon!!
Brianne @ Cupcakes & Kale Chips says
You don’t need a lot to add a great salty, smoky flavor!
Molly says
I love this chili recipe. I’ve used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don’t want to steal your credit)!
http://bushbeans.thedailymeal.com/
Brianne @ Cupcakes & Kale Chips says
Aww, thanks! I actually got this recipe from someone else, so I probably shouldn’t enter it either 🙁
Laurie says
Super weird question; do you think this recipe will work if I leave out the beans? Maybe add some more beef? I really can’t handle the texture of beans but love chili!
Brianne @ Cupcakes & Kale Chips says
I bet it will be fine. And is more meat ever a bad idea 😉
Donna says
I just have to say that for more than 30 years I have been trying to make chili that my husband would rate better than “it was okay”. Well, I don’t know who Bill is but THANK YOU BILL! I made this for Superbowl Sunday and it is the first time he made sure the leftovers came home with us.
I followed the recipe as written, following the advice of reducing the chili powder, and the only addition I made was about a tablespoon of brown sugar. It says the recipe freezes well, but I won’t know if that’s true until next time since it is all gone!
Brianne Izzo says
Haha, that is awesome!! It is a fabulous recipe!
Lauren says
Just made this. I put it in the crockpot on low and I’m letting it cook all night. I added 8 shakes of worsteshier and 1 tbsp of lime juice and also added 8 cloves of garlic instead of 2. This seriously is the BEST chili recipe I’ve EVER made. Thanks Bill. ❤
Brianne Cupcakes & Kale Chips says
I’m so glad to hear that you enjoyed the chili recipe, Lauren! Thank you for your comment and for rating the recipe.
Joanne T Ferguson says
G’day! Your chili looks great, true!
Your photo make me want to try it right away today too!
Cheers! Joanne
Viewed as part of Food Friends Friday Chili Party
Rachel @ I Love My Disorganized Life says
This looks really great! We love chili in the fall and winter
Brianne Izzo says
Yes, definitely getting to be chili season.
Martha says
Big YUM happening here and love your gorgeous photography! Stopping over from the Super Bowl and Chili party. Hope you’ll stop by to link up over at my Tailgating Time Super Bowl party too 🙂
Brianne @ Cupcakes & Kale Chips says
Thank you! It really is an amazing chili recipe!
The Contessa (Linda) says
Thanks for bringing this chili by the Super Bowl/Chili Party at Tumbleweed Contessa. I can tell you have done a lot of testing on this reciipe. That’s what makes chili good. I’ll have mine out there on Sunday for the big game. Drop by to get a taste of it.
One thing about chili I have been told. You don’t know beans about chili if you put beans IN your chili.
That’s from a chili cookoff friend of mine!
Have a SUPER week.
Linda
Brianne @ Cupcakes & Kale Chips says
To be honest, this is a chili recipe that I got from someone, but they really put in some work, because it is awesome!
Linda says
PS. I featured this in my Weekly Rays of Sunshine: http://www.tumbleweedcontessa.com/blog/weekly-rays-of-sunshine-14/
Brianne @ Cupcakes & Kale Chips says
Aww, thanks so much!!
Michelle says
Brianne, this is the best looking Chili ever! I can’t wait to try it. I just read all the ingredients and it sounds amazing! We are chili lovers so I’m sure it will be a hit! Sharing on FB and Pinning 🙂
Thanks for sharing!
Michelle
Brianne @ Cupcakes & Kale Chips says
Thanks! It truly is an incredible recipe. Thanks for sharing!
[email protected] says
I don’t make chili often enough – this looks so hearty and perfect for this freezing cold weather!
Brianne @ Cupcakes & Kale Chips says
The best thing about this recipe is that you can make one batch and freeze the extra so you can have it all winter.
Curt says
Looks Great! Nice touch with the Corona 🙂
Brianne @ Cupcakes & Kale Chips says
Sorry for the super-late reply. Blog went on hold unexpectedly for awhile! What goes better with chili?! Well, if you like beer, unlike me 😉
Carole says
Hi there. Just to let you know that this lovely post has been featured today in my Need Some Inspiration? series. You originally linked in to Food on Friday: Beef. Have a great week.
Ps It would be super if you followed Carole’s Chatter. I will follow back.
Brianne @ Cupcakes & Kale Chips says
Sorry for the super-late reply. Blog went on hold unexpectedly for awhile! Thanks for the honor! I am flattered!
Trish - Mom On Timeout says
It sure looks delicious to me! Thank for sharing!
Brianne @ Cupcakes & Kale Chips says
Thanks!
Carole says
I was wondering if you would like to put up a link to this beef recipe in my Food on Friday Series.
Brianne @ Cupcakes & Kale Chips says
I would be happy to share. Thanks for stopping by.
Carole says
Hey, it’s great that you linked up. We are now getting a nice collection of “beefy” things.
Debi says
I want this…now! Please and thank you very much! ~smile~ I love chili and now I have to make it today. One of my twins even requested it earlier. Thank you for sharing on Thursday’s Treasures Week 34. See you soon! <3 and hugs! http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-34.html open all week
Brianne @ Cupcakes & Kale Chips says
So happy I could help you meet his request 😉
[email protected] says
OK, I’m going to have to turn the air down, usually Chili is a winter meal but I can’t wait 6 months to give this a try. Ground beef, stew beef and Bacon! Oh yeah, this is getting made soon. Thanks for sharing, pinned!
Brianne @ Cupcakes & Kale Chips says
I can eat chili any time of year 🙂
Ann Fulton says
Cheers to Bill AND you! Looks delicious and I will happily sign up for the delivery service: )
Brianne @ Cupcakes & Kale Chips says
Thanks! I wish I could meet him and thank him for this recipe! 🙂
Kim @ Treats & Trinkets says
Okay, I was really good and brought myself a salad for lunch, but now I don’t want it. I want chili. With bacon. I love chili- it’s one of the two ways I will actually eat red meat, the other being my mother’s beef stew.
Do you deliver? I’m a good tipper.
Brianne @ Cupcakes & Kale Chips says
This makes so much I totally could start a delivery service 🙂