The World’s Best Chili can be found right here. Loaded with beef, bacon, and plenty of “secret spices”, enjoy a bowl of comfort food because your new family favorite chili recipe will be Bill’s Chili (aka the World’s Best Chili).
Disclaimer: I’m partnering with Tuttorosso to bring you this updated recipe. As always, all opinions are my own.
Bill’s Chili (aka the World’s Best Chili) -> CLICK HERE TO PIN THIS RECIPE
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 were 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, because 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 chili for the rest of my life…
This recipe truly is, at least in mine and many others’ opinions, the World’s Best Chili.
It’s simple, hearty, and it makes a ton so you can feed a crowd, or just have it for dinner one night and freeze the rest. Saute some meats and veggies, add the seasonings, tomatoes, and a few other ingredients, and simmer. You can even toss it in the crockpot, which is especially helpful for a party. 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.
I’ve made a couple minor modifications to the original recipe, adjusting the amount of salt and chili powder to our preference and leaving out the honey. And of course I always use my favorite brand, Tuttorosso, for the whole tomatoes and tomato paste.
Tuttorosso is not only my favorite, it’s the best-selling Italian inspired canned tomato product in America. Just take a look at the results of the Tuttorosso Challenge compared to Hunt’s Whole Peeled Plum Tomatoes. The Tuttorosso tomatoes are all whole and vibrant red without bits of tomato and skin, they are uniform size, and when you cut into them just look fresher. Not only can you see the difference, but when you cook with Tuttorosso tomatoes, you can taste the difference, and this amazing flavor and freshness is then locked in with special non-BPA can liners.
Now that you see the quality, make sure you pick up Tuttorosso Peeled Plum Tomatoes for any recipe that calls for canned whole tomatoes. 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.
Don’t have time or need quite this much? Here are some more chili recipes to try…
- Quick and Easy Chipotle Turkey Chili
- Slow Cooker Aloha Chili
- Cauliflower and Quinoa Vegan White Chili
You can also check out these 30+ Chili Recipes!
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Here’s the recipe for Bill’s Chili {aka the World’s Best Chili}…
Bill's Chili
This truly is the World's Best Chili, and it's perfect for feeding a crowd.
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 of 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
- 1 (4.5 oz) can chopped green chilies
- 1 (28 oz) can Tuttorosso Peeled Plum Tomatoes
- 2 (6 oz) cans Tuttorosso Tomato Paste
- three (16 oz) cans kidney beans
- 2-4 cups water
- Shredded cheese, sour cream, onions, crushed tortilla chips, etc. for topping
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 toppings.
Enjoy Bill’s Chili!
The old photos…
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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.
Kim @ Treats & Trinkets recently posted…Cookie Dough Truffles
This makes so much I totally could start a delivery service 🙂
Cheers to Bill AND you! Looks delicious and I will happily sign up for the delivery service: )
Ann Fulton recently posted…Ginger Almond Rhubarb Bars with Coconut Crust
Thanks! I wish I could meet him and thank him for this recipe! 🙂
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!
I can eat chili any time of year 🙂
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
So happy I could help you meet his request 😉
I was wondering if you would like to put up a link to this beef recipe in my Food on Friday Series.
I would be happy to share. Thanks for stopping by.
Hey, it’s great that you linked up. We are now getting a nice collection of “beefy” things.
It sure looks delicious to me! Thank for sharing!
Trish – Mom On Timeout recently posted…Dr. Seuss Ice Cream Party! #IceCreamTreat
Thanks!
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.
Sorry for the super-late reply. Blog went on hold unexpectedly for awhile! Thanks for the honor! I am flattered!
Looks Great! Nice touch with the Corona 🙂
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 😉
I don’t make chili often enough – this looks so hearty and perfect for this freezing cold weather!
The best thing about this recipe is that you can make one batch and freeze the extra so you can have it all winter.
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
Thanks! It truly is an incredible recipe. Thanks for sharing!
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
To be honest, this is a chili recipe that I got from someone, but they really put in some work, because it is awesome!
PS. I featured this in my Weekly Rays of Sunshine: http://www.tumbleweedcontessa.com/blog/weekly-rays-of-sunshine-14/
Aww, thanks so much!!
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 🙂
Thank you! It really is an amazing chili recipe!
This looks really great! We love chili in the fall and winter
Yes, definitely getting to be chili season.
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
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!
Haha, that is awesome!! It is a fabulous recipe!
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!
I bet it will be fine. And is more meat ever a bad idea 😉
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/
Aww, thanks! I actually got this recipe from someone else, so I probably shouldn’t enter it either 🙁
My aunt always adds bacon to her chili and I need to get on that band wagon!!
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You don’t need a lot to add a great salty, smoky flavor!
Any chili that includes bacon is a winner in my book!
just in time for the superbowl, this looks AMAZING!!
Heather Kinnaird recently posted…red velvet crinkle cookies
This is exactly what I need on this chilly snow day!
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!
Wow! I have to try this chili recipe. Adding bacon sounds genius!! Thank you for sharing at Merry Monday!
Do you drain the beans?
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!
I love how hearty and delicious this chili looks! Perfect dinner for these cold winter nights!
Oh we love a good chili. Thanks for linking up to #homemattersparty
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.
Hi Dani! The original recipe called for 2 Tablespoons of honey. I hope you enjoy it!
Thanks! I’m making it today!!
I hope you enjoyed the chili, Dani!
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
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.
Thank you for sharing, Betsy!
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:)
Looks delicious! Thanks for linkin’ up with What’s Cookin’ Wednesday!
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.
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. 🙂
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!
I’m so glad you enjoyed the chili recipe, Jack. Thank you for letting me know!
how long do i have to leave it in slow cooker?
Ann, for best results, I recommend cooking the chili on low heat in the slow cooker for 4 hours. I hope you enjoy it!
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!
I’m so happy to hear that you like the chili recipe, Melinda! Thanks for your comment. 🙂
Mmmm… I love chili. I think I collect chili recipes.
Haha! I feel the same way about chili, Katherine. I hope you enjoy this recipe.
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!
I’m glad to hear that you enjoyed Bill’s chili recipe, Nina! Using Rotel tomatoes is a great idea!