I have always loved making chili, but over the years, I realized that the secret to the best chili isn’t just the spices—it’s the love and care you put into every step. I remember the first time I tried experimenting with Turkey Bacon and ground beef together. It was a chilly evening, and the aroma that filled my kitchen made everyone gather around, eager to taste. That night, I discovered how combining savory Turkey Bacon with hearty ground beef could create a rich, comforting flavor that warms your soul. From that day on, this chili became my go-to recipe for family dinners, friendly gatherings, or even a cozy night alone with a bowl and a good book.
Why you’ll love this recipe is simple. First, the flavors are bold and balanced. The cumin, chili powder, and garlic powder infuse the meat and beans, creating a complex yet familiar taste. The touch of sugar softens the acidity of the tomato paste and sauce, giving the chili a subtle sweetness that keeps you coming back for more. Additionally, the recipe is extremely versatile. You can adjust the spiciness to suit your preferences, swap beans, or even make it vegetarian if you like. Whether you serve it over rice, with cornbread, or just enjoy it by itself, this chili is always satisfying.
Another reason you’ll love this recipe is how budget-friendly it is. With pantry staples like canned tomatoes, tomato paste, beans, and a mix of ground beef and Turkey Bacon, you get a hearty meal that can feed a crowd without breaking the bank. Plus, leftovers are just as good the next day, which makes meal planning easier and more efficient.
Here are the ingredients that make this chili shine: 1 pound of chopped Turkey Bacon, 2 pounds of ground beef, 2 medium diced onions, 1 teaspoon salt, 1 tablespoon each of cumin, chili powder, and garlic powder, 2 tablespoons sugar, 3–4 tablespoons tomato paste, 1 can (28 ounces) diced tomatoes, 1 can (28 ounces) tomato sauce, 2 cans (15 ounces each) red kidney beans (drained, not rinsed), and 2 cups of your preferred broth. Optional toppings like sour cream, shredded cheddar cheese, chopped green onions, and Tabasco sauce add a personal touch that makes every bowl feel special.
This recipe has everything I love about a great chili: flavor, warmth, and the ability to bring people together. Every ingredient plays its part, and every step contributes to a bowl of chili that feels like a hug in a bowl.
Making the best chili starts with a few simple steps, but the magic is in how you combine flavors and take your time. I always begin by cooking the Turkey Bacon. First, I add the chopped Turkey Bacon to a large Dutch oven over medium-high heat. You’ll notice the sizzling sound almost instantly—it’s the first sign that flavor is building. Once the Turkey Bacon is hot, I reduce the heat to medium-low and cover the pot with a lid. This allows the bacon to cook gently, releasing its savory aroma into the kitchen. Stir occasionally to ensure it cooks evenly. When the pieces are golden, I remove the lid and let them crisp to perfection. Using a slotted spoon, I transfer the cooked Turkey Bacon to a plate lined with paper towels and set it aside. Don’t forget to reserve about 2 tablespoons of the flavorful bacon grease; it will be important later.
Next, it’s time to brown the ground beef. I add a tablespoon of the reserved Turkey Bacon grease back into the Dutch oven over medium-high heat. Then, I add the ground beef, seasoning it lightly with salt and pepper. Browning the beef properly is crucial—it develops the rich, meaty flavor that forms the base of the chili. Make sure to stir occasionally and break up the meat so it cooks evenly. Once browned, transfer the beef to a clean plate and set it aside.
The onions come next. Add the remaining tablespoon of Turkey Bacon grease to the pot and cook the diced onions over medium heat. Stir them for about 5–7 minutes until they become soft and translucent. At this point, I sprinkle in salt, cumin, chili powder, garlic powder, and sugar, mixing thoroughly to coat the onions evenly. The combination of spices and sugar balances the chili, enhancing both the savory and slightly sweet notes. Then, I stir in the tomato paste and let it cook for 1–2 minutes, allowing the paste to deepen in flavor. Following this, I add the diced tomatoes and tomato sauce, bringing the mixture to a gentle simmer.
Once the onion and tomato mixture is simmering, it’s time to return the cooked Turkey Bacon and ground beef to the pot. I stir in the drained red kidney beans and pour in 2–3 cups of your preferred broth, whether beef, bone, chicken, or vegetable. The broth adds the perfect amount of moisture, ensuring the chili doesn’t become too thick while allowing flavors to meld beautifully. Mix everything well, making sure the beans and meat are evenly distributed.
Now comes the crucial part: simmering. I let the chili simmer for 15–20 minutes, occasionally stirring. During this time, the flavors combine, creating a rich, hearty dish. Taste periodically and adjust seasoning with additional salt, pepper, or spices if necessary. If the chili seems too thick, add more broth gradually until you reach the perfect consistency.
Finally, it’s time to serve. I like to offer a variety of optional toppings to make each bowl personal and indulgent. Sour cream adds a creamy tang, shredded cheddar cheese contributes gooey richness, chopped green onions bring freshness, and Tabasco sauce provides an optional kick for spice lovers. The chili is now ready to enjoy, either on its own or with sides like cornbread or rice.
This recipe is quick and easy, yet it’s customizable to suit your taste. You can make it spicier by adding more chili powder or milder by reducing the spices. It’s crowd-pleasing, perfect for family dinners, potlucks, or casual gatherings. Even first-time cooks will find it approachable because each step is straightforward and rewarding. The combination of Turkey Bacon, ground beef, beans, and rich spices creates a dish that is comforting, flavorful, and memorable.
FAQs About the Best Chili Recipe
1. Can I make this chili ahead of time?
Absolutely! In fact, chili often tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator for up to 3–4 days. You can also freeze portions for up to 3 months.
2. Can I use a different type of meat?
Yes, you can substitute the ground beef with ground turkey or chicken if you prefer a lighter option. The Turkey Bacon can remain the same to maintain that smoky flavor.
3. How can I make it spicier or milder?
Adjust the chili powder according to your preference. You can also add diced jalapeños or a pinch of cayenne pepper for extra heat. For a milder chili, reduce the chili powder slightly and omit any spicy toppings.
4. Can I make this chili vegetarian?
Certainly! Replace the ground beef and Turkey Bacon with plant-based meat alternatives or additional beans and vegetables. Use vegetable broth to keep it fully vegetarian.
5. What toppings work best?
Classic options include sour cream, shredded cheddar cheese, chopped green onions, and a dash of Tabasco sauce. You can also add avocado slices or crushed tortilla chips for extra texture.
6. How thick should my chili be?
It should be thick but still spoonable. If it’s too thick, add a little more broth. If too thin, let it simmer uncovered until it reaches your desired consistency.
The Best Chili Recipe
This chili recipe combines the smoky flavor of Turkey Bacon with hearty ground beef, beans, and a blend of spices to create a rich, comforting meal. Perfect for family dinners, gatherings, or cozy nights, it’s versatile, easy to make, and crowd-pleasing.
- Total Time: 75 minutes
- Yield: 8 servings 1x
Ingredients
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1 pound Turkey Bacon, chopped into small pieces
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2 pounds ground beef
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2 medium onions, diced
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1 teaspoon salt (plus more to taste)
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1 tablespoon cumin
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1 tablespoon chili powder
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1 tablespoon garlic powder
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2 tablespoons sugar
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3–4 tablespoons tomato paste
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1 (28-ounce) can diced tomatoes
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1 (28-ounce) can tomato sauce
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2 (15-ounce) cans red kidney beans, drained (not rinsed)
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2 cups broth (beef, bone, chicken, or vegetable) plus more as needed
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Optional toppings: sour cream, shredded cheddar cheese, chopped green onions, Tabasco sauce
Instructions
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Cook the Turkey Bacon: Add chopped Turkey Bacon to a large Dutch oven over medium-high heat. Once sizzling, reduce to medium-low, cover, and cook, stirring occasionally. Remove lid when pieces are golden and desired crispness is reached. Transfer to a paper-towel-lined plate. Reserve 2 tablespoons of bacon grease.
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Brown the ground beef: Add 1 tablespoon of reserved bacon grease back to the pot over medium-high heat. Add ground beef, season with salt and pepper, and brown. Transfer to a plate.
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Cook the onions: Add remaining bacon grease to the pot. Cook onions over medium heat until soft and translucent (5–7 minutes). Sprinkle with salt, cumin, garlic powder, chili powder, and sugar. Stir in tomato paste and cook 1–2 minutes. Add diced tomatoes and tomato sauce; bring to a simmer.
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Combine ingredients: Return Turkey Bacon and ground beef to the pot. Stir in kidney beans and 2–3 cups of broth. Mix well.
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Simmer: Allow chili to simmer for 15–20 minutes, stirring occasionally. Adjust seasoning and broth as needed.
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Serve: Top with sour cream, shredded cheddar cheese, green onions, and Tabasco sauce if desired.
Notes
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Adjust spices to your taste.
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Leftovers store well in the fridge or freezer.
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Optional: Serve with rice, cornbread, or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes