award winning chili recipe
The Best award winning chili recipe
This chili has won awards at local cook-offs, and I think the secret is in the balance of flavors—just the right amount of heat, a deep richness from the spices, and a hearty texture that makes it satisfying without being heavy. It’s also incredibly versatile. You can serve it over rice, with cornbread, or even as a topping for baked potatoes. Leftovers freeze beautifully, so I always make a big batch and stash some in the freezer for busy nights. Plus, it’s loaded with veggies, which is a win in my book. If you’re looking for a chili that’s both crowd-pleasing and wholesome, this is the one.
Award-Winning Texas-Style Chili
This rich, meaty chili is packed with deep flavors from slow-cooked beef, smoky spices, and a touch of dark chocolate for complexity. Perfect for chili cook-offs or cozy family dinners, it’s hearty, bold, and guaranteed to impress.
🥘Ingredients
- 3 lbs beef chuck, cut into 1/2-inch cubes
- 2 tbsp olive oil
- 2 large onions, diced
- 6 garlic cloves, minced
- 2 jalapeños, seeded and finely diced (optional for heat)
- 3 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp black pepper
- 2 tsp kosher salt (plus more to taste)
- 2 cups beef broth (low-sodium preferred)
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans kidney beans, drained and rinsed (optional)
- 2 tbsp tomato paste
- 1 oz dark chocolate (70% cocoa) or 1 tbsp cocoa powder
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Diced avocado
- Sliced green onions
👨🍳Directions
-
1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper. -
2
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 5 minutes per batch). Avoid overcrowding the pot. Transfer beef to a plate and set aside. -
3
In the same pot, add onions and jalapeños (if using). Cook for 5 minutes, stirring often, until softened. Add garlic and cook for 1 minute until fragrant. -
4
Stir in the chili powder, cumin, smoked paprika, cayenne, oregano, coriander, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices. -
5
Add the tomato paste and cook for 2 minutes, stirring frequently, until it darkens slightly. -
6
Pour in the crushed tomatoes, beef broth, and browned beef (along with any accumulated juices). Stir well to combine, scraping up any browned bits from the bottom of the pot. -
7
Bring the chili to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the beef is tender. If the chili becomes too thick, add a splash of water or broth. -
8
Stir in the kidney beans (if using), dark chocolate, apple cider vinegar, and brown sugar. Simmer uncovered for an additional 15 minutes to thicken slightly. -
9
Taste and adjust seasoning with salt, pepper, or additional spices as needed. Remove from heat and let rest for 10 minutes before serving. -
10
Ladle the chili into bowls and garnish with shredded cheese, sour cream, cilantro, avocado, or green onions.
🔧Equipment
- Large Dutch oven or heavy pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring spoons
- Ladle
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Award-Winning Texas-Style Chili Works
❓ Frequently Asked Questions About Award-Winning Texas-Style Chili
1. What makes this award-winning chili recipe stand out from others?
This chili recipe stands out due to its perfect balance of flavors—rich, smoky, and slightly spicy—combined with a unique blend of spices like ground cumin, smoked paprika, and a touch of cocoa powder for depth. The secret ingredient, a splash of coffee, enhances the meaty richness, while slow simmering allows the flavors to meld beautifully. It’s also versatile, working well with different proteins (beef, turkey, or even plant-based alternatives) while maintaining its signature taste.
2. Can I make this chili recipe in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, brown the meat and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function to brown the meat and onions, then pressure cook on high for 20 minutes with a natural release. Both methods yield tender, flavorful chili with minimal effort.
3. How can I adjust the spice level to suit my taste?
The spice level can be easily customized:
– Milder: Reduce or omit the cayenne pepper and use mild chili powder. Add a diced bell pepper for sweetness.
– Medium: Stick to the original recipe’s 1–2 teaspoons of cayenne or a diced jalapeño.
– Hotter: Increase the cayenne, add chopped serrano or habanero peppers, or stir in a spoonful of hot sauce at the end. A pinch of chipotle powder also adds smoky heat.
4. What are the best toppings to serve with this chili?
Toppings elevate the chili experience! Try these:
– Classic: Shredded cheddar, sour cream, diced avocado, and chopped cilantro.
– Crunchy: Tortilla chips, pickled jalapeños, or crispy fried onions.
– Fresh: Diced red onion, lime wedges, or a scoop of pico de gallo.
– Creamy: Guacamole, Greek yogurt (instead of sour cream), or queso fresco.
– Sweet: A drizzle of honey or a sprinkle of brown sugar to balance the heat.
5. Can I freeze leftovers, and how long will they last?
Yes! This chili freezes beautifully. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat, stirring occasionally. For a quick fix, microwave individual portions in 1-minute intervals. The flavors often deepen after freezing, making it even more delicious the second time around.
