First-Place Award-Winning Chili
This Award-Winning Chili is rich, hearty, and loaded with flavor. Featuring two types of beef, beans, and a perfectly balanced spice blend, it’s the kind of chili that wins cook-offs and warms the soul. A proven family favorite and a true showstopper!
Equipment
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Cutting board and knife
Ingredients
- 1 lb lean ground beef
- 1 lb beef chuck roast, cut into ½-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) dark red kidney beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 cup beef broth
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1-2 tbsp brown sugar, to balance acidity
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro or parsley
- Tortilla chips or cornbread
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add beef chuck cubes and sear until browned on all sides. Remove and set aside.
- Add ground beef, onion, and bell pepper to the pot. Cook until beef is browned and vegetables are softened. Drain excess grease.
- Add garlic and all spices. Stir constantly for 1 minute until fragrant.
- Return seared beef chuck to the pot. Add crushed tomatoes, tomato sauce, beef broth, and optional brown sugar. Stir well.
- Bring to a boil, reduce heat to low, cover, and simmer for 2 hours, stirring every 30 minutes.
- Stir in kidney beans and pinto beans. Simmer uncovered for another 30–45 minutes until chili thickens.
- Remove from heat. Serve hot with toppings like cheese, sour cream, cilantro, or cornbread.
Notes
This chili only gets better as it sits, making it the perfect make-ahead meal for game day or family gatherings.