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World’s Best Chili Recipe (aka Bill’s Chili)

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This truly is the World's Best Chili, and it's perfect for feeding a crowd.
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The World’s Best Chili Recipe ever can be found right here. This beef chili is fully loaded with both ground beef and stew beef, plus bacon and plenty of “secret spices”. Plus it makes enough to feed a crowd. Let it simmer all day on the stove, or get it ready and keep it warm in a crockpot for a tailgate party. Then get ready to enjoy a bowl of comfort food because your new family favorite homemade chili will be what we know as Bill’s Chili.

Disclaimer: I’m partnering with Tuttorosso to bring you this updated recipe. As always, all opinions are my own.

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World's Best Chili Recipe

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Originally published on May 16, 2012. Updated on January 19, 2016.

Years ago I was part of a Facebook group where the main question everyday was “WFD?”, or “What’s for dinner?” It was a great camaraderie amongst moms trying to feed their families. Each of us had our days where we were making a fabulous healthy meal, like Jambalaya Stuffed Sweet Potatoes. I think we all had a bit of a tendency to pat ourselves on the back a little for those “good days”. And we were definitely excited to elicit virtual pats on the pack from fellow group members.

At times, though, everyone had days of takeout, drive-throughs, or chicken nuggets. Basically, when life gets crazy, you gotta do what you gotta do, and just get the family fed. And on those days we all supported each other, chiming in with words of encouragement, like “it was a rough day, it’s all good” or “cereal for dinner happens sometimes”. But it was always fun to share me ideas and menus and recipes, and to get some from other people.

One of the best things to come out of being part of this group is discovering Bill’s Chili.  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.

This recipe truly is, at least in mine and many others’ opinions, the World’s Best Chili.

The World's Best Chili Recipe topped with cheese, chips, and sour cream

How to Make Chili

I suppose you could call this a basic chili, but really, it’s so much more. It’s simple and hearty, but by combining flavorful ingredients and letting them simmer as long as possible, all of those flavors truly develop and blend together and it makes a ton so you can feed a crowd, or just have it for dinner one night and freeze the rest. 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.

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.

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 do you make the World’s Best Chili?

  • In a large Dutch oven, saute the two kinds of beef and bacon with onions, pepper, and garlic.
  • Add the seasoning, including chili powder, cumin, salt, pepper, and a few more items.
  • Then pour in the tomatoes and tomato paste, water, and green chiles.
  • Finally you’ll just let it simmer as long as possible.
  • You can even toss it in the crockpot, which is especially helpful for a party. In that case, I’d recommend starting with about half the water and add more if needed.

What do you serve with the World’s Best Chili?

Is chili gluten free?

This and all of the chili recipes on my site are gluten free. A few things to look out for when looking for in the recipe are whether it contains flour to thicken it, if beer is added, or if the recipe uses a powdered chili seasoning mix that might not be gluten free. However, there are plenty of options for there to find your favorite gluten free chili recipe.

The World's Best Chili is a chili with beans and beef overflowing a bowl

Of course I always use my favorite brand, Tuttorosso, for the whole tomatoes and tomato paste in this homemade chili. Tuttorosso is not only my favorite, it’s the best-selling Italian inspired canned tomato product in America. When you cook with Tuttorosso whole tomatoes, diced tomatoes, tomato sauce, or any of their other products, you can taste the difference, and this amazing flavor and freshness is then locked in with special non-BPA can liners.

You can use the Store Locator to find Tuttorosso near you, or their products can also show up on your doorstep if you purchase from Amazon. Learn more and get recipe ideas and inspiration by following Tuttorosso on Facebook, Twitter, Pinterest, and Instagram.

World's Best Chili Recipe Ever made with Tuttorosso tomatoes

Don’t have time or need quite this much? Here are some crockpot chili and quick chili recipes you can make in about 30 minutes…

Quick-Easy-Chipotle-Turkey-Chili-5-title.jpgSlow-Cooker-Aloha-Chili-4-title.jpgCaulifower Quinoa White Chili recipe-3808 titlePineapple Black Bean Slow Cooker Turkey Chili

Bill's Chili is the World's Best Chili recipe ever

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Bill’s Chili {aka the World’s Best Chili Recipe}

Loaded with beef, bacon, and more, this spicy comfort food is truly the best chili ever. It’s my go-to for feeding a crowd or if I want to stock up my freezer with leftovers. Once you make it, you’ll never make another.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

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4.71 from 17 votes

Bill's Chili (The World's Best Chili Recipe)

This truly is the World's Best Chili, and it's perfect for feeding a crowd.
Prep Time15 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 35 mins
Course: Dinner, Main Dish
Cuisine: American
Keyword: chili, easy, gluten free, world's best chili
Servings: 12
Calories: 420kcal
Author: Brianne @ Cupcakes & Kale Chips

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

This chili freezes well, or can be made the day before and reheated.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 40g | Protein: 40g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 895mg | Potassium: 1384mg | Fiber: 12g | Sugar: 8g | Vitamin A: 25.6% | Vitamin C: 29% | Calcium: 9.8% | Iron: 48.8%

Enjoy!
The old photos…
Bill's Chili -the World's Best Chili recipe with beef, bacon, and just the right amount of spiceBill's Chili - aka the World's Best Chili recipe ever! Gluten free, low carb.Bill's Chili -the World's Best Chili recipe with beef, bacon, and just the right amount of spiceBill's Chili - aka the World's Best Chili recipe ever! Gluten free, low carb.

Bill's Chili -the World's Best Chili recipe with beef, bacon, and just the right amount of spice

Bill's Chili - aka the World's Best Chili recipe ever! Gluten free, low carb.

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Comments

  1. 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?

    Reply

    • Hi Amanda,
      The recipe makes enough for 12 people, with each serving being about 1 cup of chili.

      Reply

    • I’m so happy to hear that you enjoyed the chili, Katie. Thank you for your comment and for rating the recipe!

      Reply

  4. 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…

    Reply

    • Kaytee, I am thrilled to hear that the chili recipe was loved, but your baby news is the best news of all! Congratulations!

      Reply

  5. 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!

    Reply

    • 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!

      Reply

  6. 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!

    Reply

  7. 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.

    Reply

  8. This is the second time I’ve made this recipe , my new favorite chili ! Taking this to work for my coworkers to enjoy .

    Reply

  9. 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.

    Reply

    • 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.

      Reply

    • 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. . .

      Reply

  12. 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 😊

    Reply

    • Haha! Vicky, you sound like a truly passionate chili fan. 😀 Thanks for your great comment and for rating my recipe.

      Reply

  13. 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?

    Reply

    • 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.

      Reply

  14. I was looking for the video and could not find it. Also wanted to know if the 2 hr simmer was covered or uncovered?

    Reply

    • 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.

      Reply

    • 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.

      Reply

  16. 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 ;-(

    Reply

    • The good news is that you can always leave out the kidney beans if you don’t care for them! 🙂

      Reply

  18. 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❤️????????

    Reply

    • Oh my goodness, Karen, I am thrilled to hear that you enjoyed the chili recipe! Thank you so much for the great feedback.

      Reply

  19. 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!!

    Reply

  20. 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

    Reply

    • 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. 😉

      Reply

  22. 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.

    Reply

  23. 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!

    Reply

      • 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!

        Reply

        • Thank you for your wonderful review and congratulations on that win in the chili cook-off, Stephanie!

          Reply

  25. 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!

    Reply

    • 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.

      Reply

  27. 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!

    Reply

  28. 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

    Reply

    • 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!

      Reply

  29. 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!

    Reply

  30. 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!

    Reply

    • I’m glad to hear that you enjoyed Bill’s chili recipe, Nina! Using Rotel tomatoes is a great idea!

      Reply

    • Haha! I feel the same way about chili, Katherine. I hope you enjoy this recipe.

      Reply

  32. 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!

    Reply

    • I’m so happy to hear that you like the chili recipe, Melinda! Thanks for your comment. 🙂

      Reply

    • Ann, for best results, I recommend cooking the chili on low heat in the slow cooker for 4 hours. I hope you enjoy it!

      Reply

  34. 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!

    Reply

  35. 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.

    Reply

    • 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. 🙂

      Reply

  37. 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:)

    Reply

  40. 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.

    Reply

    • 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!

      Reply

  51. 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!

    Reply

  52. 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!

    Reply

      • 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. ❤

        Reply

        • I’m so glad to hear that you enjoyed the chili recipe, Lauren! Thank you for your comment and for rating the recipe.

          Reply

  55. 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 🙂

    Reply

  56. 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

    Reply

  57. 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

    Reply

  60. 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.

    Reply

  64. 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!

    Reply

  66. 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.

    Reply

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