There’s something truly magical about a pot of award-winning chili simmering on the stove, filling your home with the most incredible aromas of cumin, chili powder, and rich tomatoes. This isn’t just any chili recipe—this is the real deal, the kind that wins competitions and has people begging you for the secret ingredients. After years of perfecting this recipe, I’m thrilled to share exactly what makes this chili stand out from the rest.
The key to exceptional chili lies in building layers of flavor. We start by properly browning the meat to develop deep, caramelized notes, then we add a carefully balanced blend of spices that work in harmony rather than competing with each other. The addition of both tomato paste and crushed tomatoes creates incredible depth, while a touch of cocoa powder adds complexity that nobody can quite identify but everyone loves. This is the kind of chili that tastes even better the next day, making it perfect for meal prep or feeding a crowd.
What sets award-winning chili apart from ordinary versions is the attention to detail in every single step. We’re talking about the way you brown your meat, the order in which you add your ingredients, and the patience you have while letting everything meld together. This recipe has earned blue ribbons at local cook-offs, and it will absolutely impress your family and friends. Whether you’re serving this at a casual weeknight dinner, a tailgate party, or a chili competition, this recipe delivers consistent, restaurant-quality results every single time.
For serving suggestions and complementary sides, check out our Best Pickled Red Onion Recipe for a bright topping, or our Best Chickpea Salad Recipe for a lighter side dish. The contrast of fresh, tangy flavors against the rich chili is absolutely divine. I also love serving this with cornbread or over rice—there are truly so many delicious ways to enjoy it!
For more inspiration on building complex flavors in your cooking, explore our collection of Quick Tasty Bacon Carbonara Recipe and Delicious Heavy Cream Pasta Recipe. And if you’re looking to master the art of rich, savory sauces, our Best Heavy Cream Alfredo Sauce Recipe offers similar techniques in sauce building.
This chili recipe is incredibly versatile. You can make it vegetarian by substituting the ground beef with mushrooms and extra beans. You can make it spicier by adding more jalapeños and cayenne pepper, or milder by reducing the chili powder. You can even make it in a slow cooker—just brown your meat on the stove first, then transfer everything to your slow cooker and let it cook on low for 6-8 hours. The beauty of this recipe is that it’s a foundation you can build upon based on your personal preferences and dietary needs. However, I do recommend following the recipe exactly as written the first time to understand what makes it award-winning, then adjust from there based on your preferences.
Ingredients
- 3 tablespoons olive oil
- 3 pounds ground beef (80/20 blend)
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed San Marzano tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, diced jalapeños, fresh cilantro, diced onion, cornbread
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef in batches, being careful not to overcrowd the pan. This is crucial for developing a proper sear and building deep, complex flavors. Brown the meat for 5-7 minutes per batch, breaking it apart with a wooden spoon as it cooks. Transfer each batch to a plate and set aside.
- Once all the beef is browned, add the diced onion to the pot and sauté for 3-4 minutes until softened and beginning to turn golden. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Return the browned beef to the pot along with any accumulated juices from the plate. Stir to combine with the onions and garlic.
- In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, coriander, and cayenne pepper. Add this spice mixture to the pot and stir constantly for 2-3 minutes. This blooming process is essential for releasing the essential oils in the spices and developing the full, complex flavor profile that makes award-winning chili so special.
- Add the tomato paste and stir thoroughly, coating all the meat and spices. Cook for 2 minutes to allow the tomato paste to caramelize slightly and deepen in flavor.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well, making sure to scrape up any browned bits from the bottom of the pot—these are liquid gold for flavor. Bring the mixture to a gentle simmer.
- Stir in the kidney beans, black beans, cocoa powder, apple cider vinegar, Worcestershire sauce, and sugar. The cocoa powder adds depth and richness without making the chili taste like chocolate—it’s a secret weapon used by competition chili cooks everywhere.
- Reduce the heat to low and let the chili simmer uncovered for 2 hours, stirring occasionally to prevent sticking and ensure even cooking. The longer cooking time allows all the flavors to meld together beautifully and the sauce to thicken and intensify.
- After 2 hours, taste the chili and season with salt and black pepper to your preference. Remember that it’s easier to add more seasoning than to remove it, so start conservatively and adjust as needed.
- If the chili seems too thin, continue simmering for another 15-30 minutes to allow more liquid to evaporate and the flavors to concentrate further. If it seems too thick, add more beef broth a quarter cup at a time.
- Serve the chili hot in bowls, topped with your choice of shredded cheddar cheese, a dollop of sour cream, diced jalapeños, fresh cilantro, diced onion, or any other preferred toppings. Serve alongside cornbread, over rice, or with oyster crackers for the best experience.
Pro Tips
Freezer Friendly: This recipe freezes beautifully for up to 3 months. Cool the chili completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Meat Selection: The 80/20 ground beef blend is important here because the fat content adds flavor and richness to the broth. Don’t use extra-lean beef, as it will result in a less flavorful chili.
Bean Variations: While this recipe uses kidney beans and black beans, you can substitute with pinto beans, white beans, or a combination of your favorites. Some people prefer to use whole beans from dried varieties for a more authentic competition chili.
Spice Adjustments: If you prefer a milder chili, reduce the chili powder to 2 tablespoons and the cayenne to a half teaspoon. For a spicier version, add up to 2 more teaspoons of cayenne or include diced fresh jalapeños and habaneros.
Broth Consistency: Award-winning chili should have a thick, hearty consistency with some broth but not watery. If yours is too thin after cooking, simmer uncovered for longer. If it’s too thick, stir in additional beef broth gradually.
Tomato Quality: San Marzano tomatoes are worth seeking out because they have fewer seeds and a sweeter, less acidic flavor than regular crushed tomatoes. They make a noticeable difference in the final product.
Cocoa Powder: Use unsweetened cocoa powder, not hot chocolate mix. The cocoa adds complexity and depth without sweetness. It’s a competition cook secret that elevates chili from good to extraordinary.
Worcestershire Sauce: This adds an umami depth that enhances all the other flavors without being detectable on its own. Don’t skip it.
Vinegar: The apple cider vinegar brightens the flavors and balances the richness of the meat and beans. You can substitute with red wine vinegar or white vinegar if preferred.
Stirring: Stir the chili occasionally during cooking to ensure even cooking and prevent sticking on the bottom of the pot. However, don’t stir constantly, as this can break down the beans too much.
Garlic: Fresh minced garlic is essential here. Garlic powder doesn’t provide the same depth and complexity. If you prefer milder garlic flavor, reduce the amount to 4 cloves.
Serving Temperature: Chili is best served piping hot. If it cools down, reheat gently on the stove rather than in the microwave, which can create hot spots and uneven heating.