This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
When it comes to cold-weather comfort food or hearty meals that bring people together, there’s nothing quite like a rich, meaty bowl of chili. This chili recipe from Best of Both Worlds, our collaborative cookbook, is everything you want in a pot: savory, smoky, a little spicy, and layered with bold, deep flavors.
Perfect for game days, cozy weeknights, or feeding a hungry crowd, this chili delivers on both tradition and creativity. Ground beef, jalapeños, bacon (if you’re feeling indulgent), and just the right blend of spices make it unforgettable. Whether you’re new to cooking or a seasoned home chef, this recipe walks you through building flavor from the bottom up—one spoonful at a time.
Let’s get into this bowl of comfort.
Why You’ll Love This Chili
- Versatile and customizable: Add more spice, go heavier on the smoke, or swap ingredients based on what’s in your pantry.
- Feeds a crowd: With over two pounds of meat and two types of beans, this chili is perfect for family dinners, potlucks, or meal prep.
- Bold, layered flavor: Thanks to fire-roasted tomatoes, a hint of liquid smoke, and a balanced mix of spices, every bite is rich and complex.
Ingredients
- 2.25 lbs ground beef (80/20 or 85/15 for the right balance of fat and flavor)
- 4 cloves garlic, minced
- 1 onion, diced
- 2 large jalapeños, chopped
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3–4 slices thick-cut bacon (optional, diced)
- 4 oz black beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 6–8 oz Mexican beer or chicken stock
- 1 tbsp Better Than Bouillon (chicken or beef)
- 2 tbsp tomato paste
- 14 oz can crushed tomatoes
- 8 oz can tomato soup
- 14 oz fire-roasted diced tomatoes
- 3 dashes liquid smoke
- 2–3 tbsp brown sugar (optional, to balance flavor)
- Smoked paprika, ancho chile powder, chipotle chile powder (to taste)
- Cinnamon sugar (to taste)
- Salt, black pepper, garlic powder, onion powder (to taste)
- Worcestershire sauce and hot sauce (to taste)
Step-by-Step Instructions
Cook the Meat and Vegetables
- In a large Dutch oven or heavy-bottomed pot, heat a small amount of oil over medium heat.
- If using bacon, add it first and cook until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the garlic, onion, jalapeños, and bell peppers. Sauté until the vegetables are softened, about 5–7 minutes.
Build the Flavor Base
- Stir in the tomato paste and allow it to cook for 1–2 minutes.
- Add the Better Than Bouillon, crushed tomatoes, fire-roasted diced tomatoes, and tomato soup. Stir well.
- Pour in the beer or chicken stock and bring to a simmer.
Add the Beans
- Stir in the black beans and kidney beans.
- Reduce the heat to low, cover the pot, and let it simmer for 30–60 minutes, stirring occasionally to prevent sticking or burning.
Season and Balance the Flavor
- Stir in Worcestershire sauce, a few dashes of hot sauce, and the liquid smoke.
- Taste, then begin seasoning with:
- Smoked paprika
- Ancho chile powder
- Chipotle chile powder
- Cinnamon sugar (a little goes a long way)
- Brown sugar (if needed to balance heat or acidity)
- Salt, pepper, garlic powder, and onion powder to taste
Final Simmer
- Let the chili simmer uncovered for an additional 15–20 minutes, or until it reaches your desired consistency.
- Just before serving, stir in the crispy bacon for added flavor and texture.
Tips for the Best Chili
- Go low and slow: Letting the chili simmer longer enhances flavor. It’s even better the next day.
- Balance your seasoning: Taste often and adjust as you go. The chili should hit a balance between spicy, smoky, and slightly sweet.
- Customize your heat: Want it hotter? Add more jalapeños or a pinch of cayenne. Too spicy? A touch of sugar or more tomatoes can help mellow the heat.
What to Serve with Chili
Chili is incredibly versatile when it comes to sides and toppings. Here are some of the best pairings:
Toppings:
- Shredded sharp cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Diced red onion or green onion
- Sliced avocado
- Crushed tortilla chips
- Fresh cilantro
- Pickled jalapeños
Sides:
- Cornbread – Sweet or savory, it’s the classic pairing
- White rice – A great way to stretch chili into more servings
- Baked potatoes – Pour chili right over the top
- Tortilla chips – For scooping or dipping
- Mac and cheese – A rich base that complements chili well
- Coleslaw – A cool, crunchy contrast
- Grilled cheese sandwiches – Because soup and sandwiches just work
- Garlic bread – Perfect for soaking up every drop
- Fritos – A crunchy chili topping or base for Frito pie
- Salad – Keep it light with a crisp, green salad on the side
Make-Ahead, Storage, and Leftovers
- Make-Ahead: Chili is a great make-ahead meal. Store it in the fridge and reheat the next day for even better flavor.
- Storage: Let the chili cool completely before transferring to airtight containers. Refrigerate for up to 4–5 days.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Best of Both Worlds Chili
A hearty and flavorful chili combining ground beef, black and kidney beans, fire-roasted tomatoes, and smoky spices. Simmered with jalapeños and bell peppers for a perfect balance of heat and depth. Optional bacon adds extra richness. Ideal for game day, fall, or any comfort food craving. Serve with cheese, sour cream, cornbread, or over rice.
Ingredients
- 2.25 lbs ground beef 80/20 or 85/15
- 4 cloves garlic minced
- 1 onion diced
- 2 large jalapeños chopped
- ½ red bell pepper diced
- ½ green bell pepper diced
- 3 –4 slices thick-cut bacon optional, diced
- 4 oz black beans drained and rinsed
- 15 oz kidney beans drained and rinsed
- 6 –8 oz Mexican beer or chicken stock
- 1 tbsp Better Than Bouillon chicken or beef base
- 2 tbsp tomato paste
- 14 oz can crushed tomatoes
- 8 oz can tomato soup
- 14 oz can fire-roasted diced tomatoes
- 3 dashes liquid smoke
- 2 –3 tbsp brown sugar optional
- Smoked paprika ancho chile powder, chipotle chile powder (to taste)
- Cinnamon sugar to taste
- Salt black pepper, garlic powder, onion powder (to taste)
- Worcestershire sauce & hot sauce to taste
Instructions
- In a large pot or Dutch oven, cook bacon (if using) over medium heat until crispy. Remove and set aside.
- Add ground beef to the same pot. Brown the meat and drain excess grease if needed.
- Stir in garlic, onion, jalapeños, and bell peppers. Cook until softened, about 5–7 minutes.
- Mix in the tomato paste and cook for 1–2 minutes.
- Add the Better Than Bouillon, crushed tomatoes, fire-roasted diced tomatoes, and tomato soup. Stir to combine.
- Pour in the beer or chicken stock. Stir in the black and kidney beans.
- Reduce heat to low. Cover and simmer for 30–60 minutes, stirring occasionally to avoid burning.
- Stir in liquid smoke, Worcestershire sauce, and hot sauce. Begin seasoning with smoked paprika, chile powders, cinnamon sugar, brown sugar (if needed), and additional salt, pepper, garlic powder, and onion powder to taste.
- Simmer uncovered for an additional 15–20 minutes to thicken. Stir in reserved bacon before serving, if using.
- Serve hot with your favorite toppings.
Like This? Leave a comment below!
