Your trophy shelf just cleared a spot. This award-winning chili is bold, smoky, and layered like a boss—ready to dominate cook-offs or your dinner table. Grab your pot; we’re about to make legends.
Why This Recipe is Awesome
Because “second place” isn’t in our vocabulary. This chili took 1st place at my local cook-off (true story), and it’s stupidly easy to nail at home. One pot, 45 minutes active, and flavors that build like a hype track. It’s hearty, not heartburn-y, and customizable without losing its crown.
Ingredients You’ll Need
Assemble the dream team—no weird stuff:
- 2 lbs ground beef (80/20 = flavor king; sub turkey if you must)
- 1 lb bulk Italian sausage (mild or hot—your call, champ)
- 1 large onion, diced (yellow = classic)
- 1 bell pepper, diced (red for sweetness, green for bite)
- 4 garlic cloves, minced (fresh = non-negotiable)
- 2 cans (15 oz) kidney beans, drained (dark red = pretty)
- 1 can (15 oz) pinto beans, drained (variety = texture win)
- 1 can (28 oz) crushed tomatoes (fire-roasted = secret weapon)
- 1 can (15 oz) tomato sauce (smooth operator)
- 1 cup beef broth (low-sodium = control)
- 2 tbsp chili powder (the backbone)
- 1 tbsp cumin (smoky soul)
- 1 tsp smoked paprika (because regular paprika is basic)
- 1 tsp oregano (dried, not optional)
- 1–2 chipotle peppers in adobo, minced (heat + smoke = chef’s kiss)
- Salt & pepper (taste, adjust, repeat)
- Toppings: shredded cheddar, sour cream, green onions, Fritos (yes, Fritos)
Step-by-Step Instructions
- Brown beef and sausage in a large pot over medium-high. Break it up like you’re smashing stress. Drain excess fat—keep 2 tbsp for flavor.
- Toss in onion, bell pepper, garlic. Cook 5 minutes until soft and your kitchen smells like victory.
- Sprinkle in chili powder, cumin, paprika, oregano. Stir 1 minute—toast those spices, baby.
- Dump in crushed tomatoes, tomato sauce, broth, beans, chipotle. Stir, bring to a bubble, then drop to low simmer.
- Simmer 30–45 minutes uncovered. Stir occasionally. Thicker = better; taste at 30 and adjust.
- Ladle into bowls. Hit with toppings like you’re styling a champion. Serve proud.
Common Mistakes to Avoid
- Rushing the simmer: Flavors need time to mingle. Patience = prize.
- Skipping chipotle: Heat without smoke = flat. Don’t be vanilla.
- Over-salting early: Beans + broth sneak salt. Wait till the end.
- No toppings: Naked chili = missed opportunity. Dress to impress.
Alternatives & Substitutions
Vegetarian? Beyond meat + extra beans. Still slays. No sausage? Double beef or add chorizo. FYI: masa harina slurry (1 tbsp + water) thickens like magic. Gluten-free? Naturally. Mild version? Skip chipotle, add later if brave.
FAQs
1. What makes this chili “award-winning”?
The balance of flavors — smoky, spicy, and slightly sweet — and the long simmer time that melds everything together. Plus, the secret touch: a bit of dark chocolate or beer for depth.
2. Can I make it in a slow cooker?
Yes! Brown the meat first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
3. Can I make it without beans?
Of course — “Texas-style” chili skips the beans entirely. Just add extra meat or diced veggies like peppers or zucchini to keep it hearty.
4. How spicy is it?
Medium spice by default. You can make it milder by using less cayenne or hotter by adding jalapeños, chipotle, or hot sauce.
5. Can I freeze it?
Absolutely! This chili freezes beautifully for up to 3 months. Thaw overnight and reheat with a splash of broth or water.
6. How do I thicken my chili?
Simmer uncovered for 10–15 minutes to let liquid reduce, or stir in a spoonful of masa harina (corn flour) for classic chili texture.
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- Irresistible Perfect Strawberry Shortcake: Summer Bliss
Final Thoughts
You’re now armed with award-winning chili that’ll crush cook-offs and cozy nights alike. Make it, own it, watch jaws drop. Your trophy (or empty pot) awaits. Now go claim your chili crown—you’ve totally earned it. 🏆
Unbeatable Award-Winning Chili
This unbeatable award-winning chili is a flavor-packed, cook-off champion featuring a blend of ground turkey meats, bold spices, and a secret ingredient that sets it apart. It’s hearty, savory, and perfect for chili lovers looking for depth and warmth in every bite.Ingredients
- 1 lb ground turkey thighs or chicken thighs
- 1 lb ground turkey breast or chicken breast
- 2 cans 14 oz each diced tomatoes
- 1 can 14 oz kidney beans
- 1 can 14 oz white beans
- 6 oz tomato paste
- 32 oz chicken broth
- 1 large onion finely minced
- 1 jalapeño pepper chopped
- 1 green bell pepper chopped
- 8 cloves garlic finely minced
- 4 tbsp chili powder
- 1½ tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp brown sugar
- 2 tsp cocoa powder
- ½ tsp salt
- 4 tbsp olive oil
- 2 cups shredded sharp cheddar cheese for serving
- 8 tbsp sour cream for serving
Instructions
- Heat 2 tbsp olive oil in a large Dutch oven; sauté onion and bell pepper over medium-high heat for 5 minutes.
- In a separate pan, heat 2 tbsp olive oil; cook ground turkey meats until browned.
- Add cooked meat to the pot with the onion and pepper mixture.
- Dilute tomato paste with 1 cup chicken broth and add to pot.
- Stir in chili powder, cayenne, smoked paprika, oregano, cumin, brown sugar, cocoa powder, remaining chicken broth, and salt.
- Add garlic, jalapeño, tomatoes, and beans; bring to a boil.
- Cover, reduce heat, and simmer for 1 hour, stirring occasionally; add broth if too thick.
- Adjust seasoning, serve topped with shredded cheddar and sour cream.
Notes
The cocoa powder adds a rich depth and subtle sweetness that rounds out the chili. Use ground chicken if preferred. For a spicier version, add more jalapeño or cayenne.DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:
