chili recipe award winning

The Best chili recipe award winning

Award-Winning Beef & Bean Chili with Smoky Tomato Base

4.5 from 1071 votes

A rich, hearty chili featuring tender beef, kidney beans, and a deep, smoky tomato sauce, topped with fresh cilantro and avocado. Perfect for game days or weeknight dinners.

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Prep Time20 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 35 mins

Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Beef

• 2 lbs (900g) flank steak or chuck roast, trimmed
• 2 tbsp olive oil
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 bay leaf
• 1 cup beef broth

For the Tomato Sauce

• 2 large onions, diced
• 8 cloves garlic, minced
• 4 (28 oz) cans crushed tomatoes
• 2 (15 oz) cans tomato sauce
• 1 (6 oz) can tomato paste
• 3 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tsp ground cayenne (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth

For the Beans & Toppings

• 2 (15 oz) cans kidney beans, drained and rinsed
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (optional)
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced red onion
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1 tbsp hot sauce (optional)

👨‍🍳Directions

1. 1
   Preheat oven to 400°F (200°C). In a large oven-safe skillet, heat olive oil over medium-high heat. Season the beef with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and bay leaf. Brown the beef on all sides (about 5-7 mins per side), then transfer to a plate.
2. 2
   In the same skillet, sauté onions until soft (5 mins). Add garlic and cook for 30 seconds until fragrant. Pour in beef broth and scrape up any browned bits from the bottom. Simmer for 5 mins, then remove from heat.
3. 3
   In a large pot, combine crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, balsamic vinegar, cayenne, salt, and pepper. Stir in the beef broth and simmer for 10 mins.
4. 4
   Return the browned beef to the pot. Add the diced onions from the skillet and simmer for another 10 mins. Stir in the kidney beans, black beans, pinto beans, and corn. Simmer uncovered for 30-40 mins, stirring occasionally, until the beef is tender and flavors meld.
5. 5
   Adjust seasoning with salt and pepper if needed. Remove the bay leaf. Serve hot with shredded cheese, cilantro, diced red onion, avocado, lime wedges, and hot sauce.

🔧Equipment

• Large Dutch oven or heavy pot
• Cutting board and knives
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• Oven-safe skillet (for browning meat)
• Slotted spoon
• Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 70🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 12🍬Sugars: 10🥩Protein: 35

📝Notes

Tips

• For extra depth, add 1/2 cup of chopped jalapeños or serranos.
• Use a mix of beans for texture variety (e.g., black beans + pinto beans).
• Let the chili rest for 10 mins before serving to allow flavors to blend.
• For a vegetarian version, replace beef with 1.5 lbs of mushrooms or lentils.
• Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Variations

• Add 1/2 cup of diced bell peppers for extra sweetness.
• Top with a dollop of Greek yogurt or sour cream for creaminess.
• Include 1/2 cup of diced sweet potatoes for added fiber and sweetness.

❓ Frequently Asked Questions About Award-Winning Beef & Bean Chili with Smoky Tomato Base

1. What makes an award-winning chili recipe truly exceptional compared to a basic chili?
An award-winning chili recipe stands out due to a perfect balance of rich, smoky depth, bold flavors, texture contrast, and presentation. Key elements include high-quality ingredients like premium ground beef, slow-cooked for hours to develop deep caramelization, a well-seasoned chili base with spices like cumin, chili powder, and smoked paprika, and a harmonious blend of acidic (tomato sauce or vinegar), sweet (corn or raisins), and savory (onion, garlic, and broth) components. Additionally, the use of fresh or high-quality vegetables (like bell peppers, celery, and onions) and a touch of heat (jalapeños or cayenne) elevates it beyond a simple dish. Some winners also incorporate unique techniques like layering chili with beans, cheese, or broth for depth, or using traditional methods like slow cooking or pressure cooking to enhance flavor.

2. How can I ensure my chili has a perfect texture—creamy or hearty—without it becoming too watery or dry?
Achieving the ideal texture in chili depends on balancing liquid and solids. For a creamy chili, use a mix of ground beef (or turkey) and beans (black, pinto, or kidney) to thicken naturally. Slow-cooking the meat and beans together breaks down fibers, creating a silky consistency. Adding a roux (butter and flour) at the start can also help thicken it. For a hearty chili, prioritize a high-protein base (extra meat, sausage, or beans) and reduce cooking time slightly to retain moisture. Stirring in cornstarch slurry or a cornmeal paste can further thicken without altering flavor. Avoid overcooking, as it can dry out the chili. Adjusting with broth or water at the end helps control liquid levels, and using a blender for a smoother texture is a pro trick.

3. What are the best ingredients to use for an award-winning chili, and where can I find the best sources?
The foundation of an award-winning chili lies in high-quality ingredients:
– Meat: Use 80/20 ground beef (for fat and flavor) or lean ground turkey/chicken (for a lighter option). For extra richness, add bacon, sausage, or smoked pork shoulder (slow-cooked for depth).
– Beans: A mix of black beans, pinto beans, and kidney beans adds creaminess and protein. For texture, include dried beans (soaked overnight) or canned beans (rinsed to remove excess salt).
– Tomatoes: Fresh San Marzano tomatoes or high-quality tomato sauce (like San Marzano or Rao’s) provide sweetness and acidity. Avoid canned tomatoes with added salt or preservatives.
– Vegetables: Fresh celery, onions, and bell peppers (yellow, red, or green) add freshness. For depth, use garlic, ginger, and a splash of apple cider vinegar or lime juice.
– Spices: Chili powder, cumin, smoked paprika, coriander, and cayenne are essential. For a smoky twist, use liquid smoke or smoked salt. Fresh chili peppers (like jalapeños or serranos) add heat.
– Broth: Low-sodium chicken or beef broth (homemade or high-quality brands like Knorr or Bonanza) enhances flavor without overpowering salt.
– Extras: Corn kernels, raisins, jalapeños, cheddar cheese, and sour cream can elevate the dish. For a Mexican-inspired chili, add diced tomatoes, diced onions, and a touch of oregano.

For the best ingredients, shop at specialty grocery stores (like Trader Joe’s, Whole Foods, or local markets), farmers’ markets, or online retailers (like Amazon Fresh, Williams Sonoma, or local butchers). Avoid pre-made spice blends with excessive salt or fillers.

4. What are some common mistakes that turn a great chili into a mediocre one, and how can I avoid them?
– Overcooking the meat: This can make chili dry and flavorless. Cook meat until fully browned but remove it before the chili simmers to avoid toughening.
– Skipping the browning step: A well-browned meat (seared in batches) develops deep, caramelized flavors. Never rush this—use high heat and a bit of oil.
– Using too much salt: Chili can taste salty if the seasoning is off. Taste as you go and adjust gradually (salt is more forgiving than sugar or spice).
– Ignoring the balance of flavors: A chili needs sweet (tomatoes, corn), savory (meat, broth), acidic (vinegar, tomatoes), and heat (peppers, spices). Too much of one component ruins the dish.
– Not letting it rest: Chili benefits from at least 30 minutes of resting before serving to let flavors meld. Stirring too much during cooking can release starches, making it watery.
– Using pre-mixed spice blends: Store-bought chili powder can be bland or overly salty. Make your own or use a mix of cumin, chili powder, smoked paprika, garlic powder, and cayenne.
– Forgetting the acid: Without a touch of acid (vinegar, lime, or tomato juice), chili can taste flat. A splash at the end brightens flavors.
– Overloading on toppings: While toppings are great, too many can overwhelm the chili. Stick to cheese, sour cream, avocado, cilantro, and jalapeños for a balanced presentation.

5. How do I present an award-winning chili in a way that makes it look as impressive as it tastes?
Presentation is key to winning over judges or impressing guests. Here’s how to elevate your chili visually:
– Serve in a rustic bowl: Use hearty bowls (like ceramic or stoneware) to add warmth. Avoid plastic or thin dishes.
– Layer the chili: For a 3D effect, spoon chili into the bowl first, then add beans or cheese on top, and finally drizzle with sour cream, green onions, or hot sauce.
– Top with fresh garnishes: Sprinkle fresh cilantro, diced red onions, jalapeños, or avocado slices for color and freshness.
– Add a drizzle: Use a small spoon or squeeze bottle to drizzle sour cream, hot sauce, or a balsamic glaze for contrast.
– Use a chili bowl with a lid: Some bowls have lids (like chili bowls) that can be placed on the table for a professional look.
– Serve with sides: Pair chili with crusty bread, cornbread, or a simple salad to enhance the meal.
– Plate creatively: For a restaurant-style presentation, spoon chili into the bowl, then place toasted tortilla strips or cheese cubes on top before serving.
– Label it: If serving at a competition, label the dish with ingredients and a fun name (e.g., “Smoky Mountain Smash” or “Black Bean Bliss”).
– Use a chili strainer: For a smoother texture, strain the chili before serving (optional but visually appealing).
– Serve in a group: If serving multiple bowls, arrange them in a cluster with a shared side dish (like a bowl of corn or a bread basket) for a cohesive look.