World’s Best Chili (aka Bill’s Chili)
You’ve just discovered the world’s best chili ever! This is a mouthwatering and hearty homemade beef chili recipe with stew meat and ground beef, plus bacon, beans, and just the right blend of spices.
Don’t take my word for it! This recipe has been pinned over 140,000 times, has tons of 5-Star ratings, and the video has been viewed on Facebook over 4 million times. It is even award-winning at several chili cook-offs. Let it simmer on the stovetop, then get ready to enjoy a bowl with all of your favorite toppings and fixings.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
I used to belong to a recipe group on Facebook simply called, “What’s for Dinner?” Every day, everyone would say what they were having for dinner. It inspired lots of ideas, and one of the most common responses was “Bill’s Chili”. This recipe made its way around the group, and as a lover of all things chili, I needed to try it. Ever since I first made it all those years ago, I knew I would be making this amazing beef and bean chili for the rest of my life. It is so good! In our house, we call it “the world’s best chili,” and I really believe it is.
What Makes This the Best Beef Chili Recipe
Luckily, the person who first shared Bill’s Chili (I’ll be honest, I still have no idea who Bill is) allowed me to share it! So, what makes this beef chili recipe just SO spectacular? Let me tell you a few reasons…
- Easy with incredible flavor. By letting the ingredients cook together as long as possible, all of the flavors develop and meld 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. The recipe uses both ground meat and cubes of stew beef (like you’ll find in beef stew) for depth of flavor and texture, plus bacon for salty, smoky goodness.
- Includes beans, but they are optional. This is chili with beans, but leave them out if you prefer no bean chili or swap kidney beans for black beans, if you like. It’ll still be delicious. I like that the beans are an affordable way to stretch a pot of chili further.
- Makes enough chili for days. This recipe makes A LOT of chili! Whether you are having leftovers the next day or pulling the extra chili out of the freezer, it reheats well. In fact, I think it tastes even better the second time around.
“This is by far the best chili ever!!! I’ve made it several times already and everyone that’s had it says how incredible it is.” – Agostino
“I’ve made it so many times! Never disappoints!” – Kristina
“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!” – Kelly
“My go to chili since the 1990s was a recipe from Bon Apetit magazine. One day last year I ran across this recipe. I’ve not made the Bon Appetit recipe since. I love this chili recipe. In fact it’s simmering on my stove right now. Thanks for the great recipe!” – Gail
Chili Ingredients
I wouldn’t say there is one secret ingredient. It seems like a long list, but each ingredient is essential to developing the flavors. The exact measurements can be found in the recipe card at the end of the post.
- Meat – This recipe uses lean ground beef and cubes of stew meat. You’ll find stewing beef in most grocery stores. I also add bacon for extra flavor, but pancetta would also be good here.
- Vegetables – Onion, red bell pepper, and garlic are sautéed with the meat to add layers of flavor.
- Aromatics – Canned chopped green chiles give the chili a bit of heat.
- Tomatoes – The saucy stew base is a mixture of canned whole tomatoes and tomato paste.
- Herbs and spices – The (not so secret) blend of spices includes chili powder, dried mustard, crushed red pepper flakes, cumin, dried oregano, salt, and pepper.
- Beans (or no beans?) – This beef chili has kidney beans. You can always leave them out or swap them for black beans or pinto beans. However, adding beans is a budget-friendly option to be able to feed more people with this one recipe.
How to Make the Best Chili Ever
While the cooking time seems long, it’s only because you want to let it simmer for a while so the flavors can fully develop. The time you actually spend at the stove really isn’t that long. All the details are in the recipe card, but here’s the overview.
- Cook the meat and vegetables: Heat a heavy-bottomed pot over medium heat. Add all of the meats, along with the pepper and onion. Cook until the meat is browned and the veggies are tender. Drain and grease, then add the garlic and cook for another minute.
- Add the seasonings: Sprinkle the chili powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper over the top and give everything another stir.
- Add the remaining ingredients: Stir in the canned tomatoes (do not drain them), tomato paste, kidney beans (after they have been drained and rinsed), and about two cups of water. Bring it to a simmer.
- Let it simmer on the stove: Reduce the heat to low and let it simmer for at least 2 hours, stirring occasionally and adding more water, as needed, to achieve your desired consistency
Tips and Easy Variations
The wonderful thing about this beef chili recipe is that it’s very flexible and forgiving. I’ve never made any significant changes to the recipe, but I’ve cooked it so many times that I’ve learned some tips and tricks along the way, as well as ways to customize it.
- Use the right pot: When letting something simmer for a long time, you really want a heavy-bottomed pot, such as an enameled cast-iron stock pot or large Dutch oven. This will ensure it heats evenly but doesn’t scorch.
- Control the spiciness: If you don’t want it too spicy, use less chili powder. But if you love the heat, you can add more, try some cayenne pepper, or toss in chopped jalapenos when you cook the onions and peppers with the meat.
- Simmer in a crockpot: If you don’t want to worry about tending to it on the stove, transfer it to a crockpot for the simmering time. But use about half the water to start, and add more if needed. You can also make it ahead and just 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! You will need at least a 6-quart slow cooker.
- Cook longer: 2 hours is the minimum amount of time I’d recommend for simmering this chili. However, the longer you let it simmer, the more the flavors will meld together. Just keep an eye on the water level and add more as needed.
Serve With Toppings
Wondering what toppings to add to your homemade chili? Here are a few ideas to get you started:
- Shredded cheddar cheese. Or choose your favorite cheese.
- Sour cream or Greek yogurt. Helps balance out the spice.
- Chopped raw onion. You can also use sliced green onions or scallions if you like a little bite.
- Sliced avocado. Or try my favorite avocado crema. Either one adds a nice richness.
- Crushed tortilla chips. Buy a bag or make your own Air Fryer Tortilla Chips.
Can You Make This Beef Chili Recipe Ahead?
This ground beef chili recipe makes a lot. So you can definitely make it ahead to feed a crowd at a party, or heat your leftovers the next day. In fact, it tastes better the second time around.
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 adding more if needed.
How to Store and Reheat Leftovers
- Fridge. Let your chili cool and then transfer it to an airtight container and store it in the fridge. It will keep for up to 4 days.
- Freezer. To freeze your beef chili, allow it to cool completely, then transfer it to an airtight container or freezer ziploc bag. Freeze for up to 3 months. Thaw in the fridge.
- Reheat in the microwave. To reheat, place the chili in a bowl and cover it with another plate. Heat for a few minutes until warmed. I recommend pausing the microwave halfway through to stir the chili and make sure the food in the middle of the bowl gets warm too.
- Reheat on the stovetop. You can also reheat this chili on the stovetop. To do this, ladle the desired amount into a pot and heat over medium-low until warmed through. You may want to add a splash more water if it has thickened.
Make it a Meal
Wondering what to serve with your bowl of homemade chili? These easy ideas will make a super satisfying meal!
- Have some corn bread like this Gluten Free Cornbread or even some corn pudding casserole.
- Instead of a bowl, you can serve it as stuffed acorn squash or stuff it in a baked potato. You can also try gluten-free bread bowls.
- Need some veggies? Try a slaw, like Maple Dijon Apple Cole Slaw.
- Toss a simple salad and set out Greek Yogurt Ranch Dressing or Creamy Greek Yogurt Maple Dijon Salad Dressing.
The Best Beef Chili Recipe
Ingredients
- 2 pounds lean ground beef
- 1 pound stew beef, cut into about one inch chunks
- 1/4 pound 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 (use more or less, as needed)
Optional Toppings:
- shredded cheese
- sour cream
- diced onion
- tortilla chips
Instructions
- Heat a large pot over medium heat. Add the ground beef, stew meat, bacon, 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
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I love this recipe, I do tweak it a little bit and it’s still so dang good. First off I typically double the recipe because it doesn’t last more than a day.
I add:
A couple Jalapeños
A couple Serrano peppers
1 poblano pepper
I don’t like whole tomatoes so I get san marzano crushed..
I also deglaze the pan after the veggies and meat are brown with a nice beer.
Lastly, I add a generous amount of hot sauce, and a few generous scoops of brown sugar.
Love the sweet heat as well as how rich this turns out.
I’ve made it so many times! Never disappoints!
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!!!
How can you make this in an instant pot?
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.
Use 1 beer and then fill the beer can up with water and pour in. Gives it a great flavor.
I bet it does. Unfortunately I am gluten free and can’t have been so I will have to take your word for it 🙂
I’m going to finally try this recipe next week! So excited ?
Regards Hannah Flack
Do you drain the whole tomatoes or green chiles?
Nope, just toss it all in!
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!!!
If you simmer for awhile they do tend to break down.
Made this using chipotle peppers with terrific results
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!
Sounds like some great additions to the recipe!
Do you simmer the chilli with the pot covered or uncovered?
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.