Award Winning Chili Recipe: The Ultimate Cook-Off Champion
The Story Behind This Award Winning Chili Recipe
This recipe was born in my grandfather’s kitchen over 30 years ago and has evolved through three generations of family cook-offs. What started as a simple weekend meal became a serious contender when my father entered it in his workplace chili competition in 1998—and won by a landslide. Since then, this recipe has been refined through countless tastings and has claimed first place in seven community cook-offs.
The secret? A careful balance of three different meats, a blend of chili powders, and a slow cooking method that allows the flavors to meld perfectly. We’ve learned that great chili isn’t rushed—it’s built layer by layer with patience and attention to detail.
Ingredients You’ll Need
For the Meat Base:
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- 1 lb (450g) ground Italian sausage
- 6 slices bacon, chopped
Vegetables and Aromatics:
- 2 medium onions, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (optional for heat)
Beans and Tomatoes:
- 1 can (15 oz/425g) dark red kidney beans, drained and rinsed
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) pinto beans, drained and rinsed
- 1 can (28 oz/800g) fire-roasted diced tomatoes
- 1 can (6 oz/170g) tomato paste
Spices and Liquids:
- 3 Tbsp chili powder (blend of different types recommended)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (adjust to taste)
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 cups beef broth
- 1 bottle (12 oz/355ml) dark beer (optional)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp brown sugar
Step-by-Step Cooking Instructions
- Prepare the bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Cook the aromatics: Add the diced onions, bell peppers, and jalapeños (if using) to the bacon fat. Sauté for 5-7 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
- Brown the meat: Add the ground beef and Italian sausage to the pot. Break up the meat with a wooden spoon and cook until browned, about 8-10 minutes. Drain excess fat if desired, but leaving some adds flavor.
- Add the spices: Stir in the chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, salt, and black pepper. Cook for 1-2 minutes until fragrant, allowing the spices to bloom in the fat.
- Build the base: Add the tomato paste and cook for 2 minutes, stirring constantly. This caramelizes the paste and adds depth of flavor.
- Add liquids and tomatoes: Pour in the beef broth, beer (if using), and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. Add the diced tomatoes and bring to a simmer.
- Slow simmer: Reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally.
- Add beans and finish: Add the kidney beans, black beans, pinto beans, brown sugar, and reserved bacon. Stir well and continue to simmer uncovered for another 30-45 minutes until the chili has thickened to your desired consistency.
- Rest and serve: Remove from heat and let stand for 10 minutes before serving. This allows the flavors to settle and intensify.
Secret Tips That Make This Chili Award-Winning
“The secret to championship chili isn’t just in the ingredients—it’s in the technique and patience. Let those flavors build slowly and you’ll taste the difference.”
The Three-Meat Method
Using a combination of ground beef, Italian sausage, and bacon creates layers of flavor that single-meat chilis can’t match. The beef provides the hearty base, the sausage adds fat and spice, and the bacon contributes smokiness and depth.
Spice Blooming Technique
Always add your dry spices to the hot fat after browning the meat, not directly into the liquid. This “blooms” the spices, releasing essential oils and dramatically enhancing their flavor. Give them 1-2 minutes in the fat before adding liquids.
The Overnight Rest
While this chili is delicious the day it’s made, it’s truly championship-worthy the next day. If entering a competition, make it the day before, refrigerate overnight, and reheat slowly. This allows the flavors to fully develop and meld together.
Serving Suggestions and Toppings
A great chili deserves great toppings. Set up a toppings bar and let everyone customize their bowl to perfection. Here are our favorite accompaniments:
Classic Toppings:
- Shredded sharp cheddar cheese
- Sour cream
- Sliced green onions
- Diced red onion
- Fresh cilantro leaves
- Sliced jalapeños (fresh or pickled)
- Diced avocado
- Lime wedges
Perfect Pairings:
- Warm cornbread with honey butter
- Buttery saltine crackers
- Corn chips or tortilla chips
- Baked potatoes (for chili topping)
- Simple green salad with vinaigrette
- Cold beer or a robust red wine
Recipe Variations for Different Dietary Needs
Turkey Chili Variation
- Replace beef and sausage with 2 lbs ground turkey
- Add 2 Tbsp olive oil when browning (turkey is leaner)
- Increase smoked paprika to 2 tsp for more depth
- Consider adding 1 Tbsp tomato paste for richness
- Reduce simmer time to 1 hour total
Vegetarian Adaptation
- Replace all meat with 2 cups each of diced mushrooms and bell peppers
- Add 1 cup of bulgur wheat or quinoa for texture
- Use vegetable broth instead of beef broth
- Add 1 Tbsp soy sauce or liquid smoke for umami
- Include an extra can of beans for protein
Low-Carb Option
- Omit all beans
- Add an extra pound of ground beef
- Include 2 cups of diced zucchini
- Use sugar-free tomato products
- Skip the brown sugar or use a sugar substitute
Storage and Reheating Instructions
Refrigerating:
This chili keeps exceptionally well in the refrigerator, with flavors actually improving over 1-3 days. Allow the chili to cool completely before transferring to airtight containers. It will keep for up to 5 days refrigerated.
Freezing:
For longer storage, this chili freezes beautifully for up to 3 months. Portion into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space for expansion. Label with the date and contents.
Reheating Tips:
- Stovetop: The preferred method. Thaw overnight in the refrigerator if frozen, then reheat in a pot over medium-low heat, stirring occasionally and adding a splash of broth if needed to reach desired consistency.
- Microwave: For single servings, microwave on 70% power for 2-3 minutes, stirring halfway through. This prevents the beans from becoming tough.
- Slow Cooker: For serving at parties, reheat on low for 2-3 hours, stirring occasionally.
Frequently Asked Questions
Can I make this chili in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, follow steps 1-5 on the stovetop, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours, adding the beans during the last hour. For Instant Pot, use the sauté function for steps 1-5, then pressure cook on high for 20 minutes with a 10-minute natural release before adding the beans and simmering for 10 minutes on sauté mode.
What’s the best type of beer to use in this recipe?
A dark beer like a porter or stout works best as it adds richness and depth. Mexican dark lagers or amber ales are also excellent choices. If you prefer not to use alcohol, substitute with an additional cup of beef broth and 1 tablespoon of molasses for complexity.
How can I adjust the heat level?
The heat in this recipe comes primarily from the jalapeños and cayenne pepper. For milder chili, remove the seeds and membranes from the jalapeños or omit them entirely, and reduce or eliminate the cayenne. For extra heat, keep the jalapeño seeds and membranes, increase the cayenne, or add a diced chipotle pepper in adobo sauce.
What’s the secret to winning a chili cook-off with this recipe?
Three key factors have helped this recipe win competitions: 1) Make it the day before to allow flavors to develop fully, 2) Use a blend of different chili powders rather than just one type, and 3) Serve it at the perfect temperature—hot but not scalding, which allows judges to taste all the flavor nuances.
Award Winning Chili Recipe Card
Prep Time: 30 minutes | Cook Time: 2 hours | Total Time: 2 hours 30 minutes
Servings: 8-10 | Calories: 425 per serving
Ingredients:
- 1 lb (450g) ground beef (80/20)
- 1 lb (450g) Italian sausage
- 6 slices bacon, chopped
- 2 medium onions, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (optional)
- 3 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 can (28 oz/800g) fire-roasted diced tomatoes
- 1 can (6 oz/170g) tomato paste
- 2 cups beef broth
- 1 bottle (12 oz/355ml) dark beer (optional)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp brown sugar
- 1 can (15 oz/425g) dark red kidney beans, drained and rinsed
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (15 oz/425g) pinto beans, drained and rinsed
Instructions:
- Cook bacon in a large Dutch oven until crisp. Remove and set aside, leaving fat in pot.
- Sauté onions, bell peppers, and jalapeños in bacon fat for 5-7 minutes. Add garlic and cook 30 seconds more.
- Add ground beef and sausage, breaking up with a spoon. Cook until browned (8-10 minutes).
- Stir in all spices and cook 1-2 minutes until fragrant.
- Add tomato paste and cook 2 minutes, stirring constantly.
- Pour in broth, beer, Worcestershire sauce, and diced tomatoes. Bring to a simmer.
- Reduce heat to low and simmer partially covered for 1 hour, stirring occasionally.
- Add beans, brown sugar, and reserved bacon. Simmer uncovered 30-45 minutes until thickened.
- Remove from heat and let stand 10 minutes before serving.
Why This Chili Recipe Keeps Winning Awards
What makes this chili recipe a consistent winner isn’t just one element—it’s the perfect harmony of flavors, textures, and techniques. The three-meat combination provides a robust foundation, while the carefully selected spices create complexity without overwhelming heat. The slow simmer allows everything to meld together into something greater than the sum of its parts.
But perhaps the most important ingredient is patience. Great chili can’t be rushed, and this recipe respects that tradition while adding modern touches that elevate it to championship status. Whether you’re cooking for a competition or simply for your family dinner table, this award winning chili recipe delivers consistent, crowd-pleasing results every time.
Ready to Make Your Own Award-Winning Chili?
Try this recipe and let us know how it turns out! Tag us in your social media posts or come back and leave a comment about your experience. We’d love to hear if this recipe brings home a win at your next chili cook-off!