award winning chilli recipe

Written BySheba G Updated On
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The Best award winning chilli recipe

I’ve been making this award-winning chilli recipe for years, and it’s a staple in our household. I first discovered it in a cookbook by a local chef, who claimed it was inspired by the traditional Tex-Mex flavors of the American Southwest.

The recipe is deceptively simple, yet the end result is a rich, complex flavor profile that’s perfect for any occasion. My kids love helping me prepare the ingredients, from browning the ground beef to adding the spices and simmering the sauce.

The aroma that fills our kitchen is always mouthwatering and makes everyone’s stomach growl with anticipation. This recipe has become a family favorite, and we often make it for casual weeknight dinners or special events like game days or holiday gatherings.

It’s also relatively healthy, considering how hearty and filling it is – just be mindful of portion sizes to keep calories in check. One of the best things about this recipe is its versatility; you can serve it over rice, with cornbread or crusty bread, or even as a dip for chips or crackers.

My family loves it so much that we’ve even started a little chili cook-off tradition on game day Sundays – everyone gets to bring their own variation and compete for the title of ‘chili champion.’ As for me, I’m just happy to have such a reliable and delicious recipe up my sleeve.

Award Winning Chili Recipe

Award Winning Chili Recipe

4.7 from 1161 votes

This award winning chili recipe is a hearty and flavorful dish perfect for any occasion. It features a rich blend of spices, tender ground beef, and a mix of beans and vegetables.

Prep Time20 mins
Cook Time2 hrs 30 mins
Resting Time0 mins
Total Time2 hrs 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chili

2 lbs ground beef
1 large onion, diced
1 large bell pepper, diced
4 cloves garlic, minced
2 cans (15 oz each) kidney beans, drained and rinsed
2 cans (15 oz each) diced tomatoes
1 can (15 oz) tomato sauce
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp paprika
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 cup beef broth

For Garnish

shredded cheddar cheese
diced avocado
sliced green onions
sour cream
diced tomatoes

👨‍🍳Directions

1In a large pot or Dutch oven, over medium-high heat, add the ground beef.
2Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
3Drain excess fat.
4Add the diced onion, bell pepper, and minced garlic to the pot.
5Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
6The onions should be translucent and the garlic should be fragrant.
7Stir in the chili powder, cumin, paprika, salt, black pepper, dried oregano, garlic powder, and onion powder.
8Cook for 1 minute, stirring constantly, until the spices are fragrant.
9Add the kidney beans, diced tomatoes, tomato sauce, and beef broth.
10Stir well to combine.
11Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 2 hours, stirring occasionally.
12The chili should thicken and the flavors should be well combined.
13Taste and adjust the seasoning with additional salt, pepper, or chili powder if needed.
14If you prefer a thicker chili, you can simmer it uncovered for an additional 30 minutes, stirring occasionally.
15The chili should be thick and hearty.
16Serve the chili hot, topped with shredded cheddar cheese, diced avocado, sliced green onions, sour cream, and diced tomatoes.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 7g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: For a spicier chili, add diced jalapeños or a pinch of cayenne pepper. You can also customize the beans and vegetables to your liking. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

This award-winning chilli recipe has been a staple in our household for years, and I’m confident it will become one in yours too. One of the best things about this recipe is its flexibility – you can serve it over rice, with cornbread or crusty bread, or even as a dip for chips or crackers.

When storing leftovers, be sure to let them cool completely before refrigerating or freezing – then reheat as needed. For reheating purposes, I recommend using low heat on the stovetop or microwave-safe containers to avoid burning off those precious flavors.

❓ Frequently Asked Questions About Award Winning Chili

What kind of meat should I use in this recipe?

For this award-winning chilli recipe, you’ll want to use ground beef – preferably 80/20 or 70/30 lean to fat ratio for optimal flavor and texture.

Can I substitute ground turkey or pork for beef?

Sure! While traditional beef is preferred in this recipe, you can definitely experiment with other ground meats like turkey or pork if you prefer.

How long does this chilli take to cook?

This chilli takes about an hour to an hour-and-a-half to cook – depending on your stove’s heat output and your desired level of thickness.

Can I make this recipe ahead of time?

You can prepare all the ingredients ahead of time and store them in separate containers until ready to assemble and cook – just be sure to refrigerate leftovers promptly!

Is this recipe suitable for vegetarians?

Nope! This award-winning chilli recipe contains beef as its primary protein source – but feel free to modify it using plant-based alternatives if you’re looking for a veggie-friendly option.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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