There’s nothing quite like the taste of Award-Winning Chili — a rich, hearty bowl bursting with bold spices, tender beef, and savory beans. This recipe captures the essence of classic chili with a flavour that’s been perfected to win hearts (and contests). Each bite delivers the perfect balance of smoky, spicy, and sweet, making it a crowd-pleaser for any gathering.
Award Winning Chili:
Perfect for game nights, cook-offs, or cozy winter dinners, this chili stands above the rest. It’s slow-simmered to perfection, allowing all the ingredients to meld beautifully. Whether you’re a first-time cook or a seasoned chili competitor, this dish guarantees a winning flavor every single time.
History of Winning Chili:
The origins of chili can be traced back to Texas in the 1800s, where cowboys and settlers crafted a filling meal with beef, peppers, and spices. Over time, chili cook-offs became popular in America, and recipes began evolving with beans, tomatoes, and unique seasonings. Award-Winning Chili emerged as the pinnacle of competition-style chili—carefully balanced in taste, texture, and aroma. It’s the kind of recipe that reflects years of culinary passion and a deep love for this hearty dish.
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Award Winning Chili
Ingredients
- 2 pounds lean ground beef
- 1 large onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
Instructions
- Cook the beef: In a large pot, brown the ground beef over medium heat until no longer pink. Drain excess fat.
- Sauté vegetables: Add onion, bell pepper, and garlic. Cook for 5 minutes until soft and aromatic.
- Add spices: Stir in chili powder, cumin, paprika, cayenne, oregano, salt, and pepper. Mix to coat the beef.
- Add liquids: Pour in diced tomatoes, tomato sauce, tomato paste, beef broth, and Worcestershire sauce. Stir well.
- Add beans and sugar: Mix in beans and brown sugar for a balanced taste.
- Simmer: Reduce heat and simmer uncovered for 1½ hours, stirring occasionally, until thick and flavorful.
- Serve: Top with cheese, sour cream, or green onions for a perfect finish.
Notes
- Let the chili rest overnight for deeper flavour.
- Substitute beef with ground turkey or venison for variety.
- A splash of beer adds depth and richness.
- Adjust cayenne for more or less heat.
- Freeze leftovers for up to 3 months.
Tips for Award Winning:
- Simmer low and slow: The longer it cooks, the richer it tastes.
- Layer spices: Add them in stages to build complex flavour.
- Use quality meat: Lean beef gives the best texture.
- Balance sweetness: A bit of brown sugar smooths out acidity.
- Top it right: Try shredded cheddar, tortilla strips, or jalapeños.
FAQ’s for Award Winning Chili:
Q: What makes this chili “award-winning”?
Its perfectly balanced flavor—rich, spicy, smoky, and slightly sweet—crafted through careful seasoning and long simmering.
Q: Can I make it in a slow cooker?
Yes, cook on low for 6–8 hours or on high for 3–4 hours after browning the meat.
Q: Can I make it vegetarian?
Replace beef with plant-based crumbles or lentils and use vegetable broth instead.
Q: How can I thicken my chili?
Simmer uncovered or add a spoonful of cornmeal or masa harina.
Q: What can I serve with chili?
Serve it with cornbread, rice, or tortilla chips for a complete meal.
Conclusion:
Award-Winning Chili is a celebration of rich, bold flavor and slow-cooked perfection. It’s a dish that unites family, friends, and chili enthusiasts with every spoonful. Whether you’re aiming for a competition trophy or just a comforting dinner, this recipe delivers unbeatable taste and texture. Every bite proves why it truly deserves the “award-winning” title.