Description
This Award-Winning Chili delivers pro-level flavor with deep, rich spices, tender meat, and a perfectly balanced heat. Ideal for chili competitions or impressing your family and friends.
Ingredients
Scale
- 2 lbs (900g) ground beef chuck or short ribs, cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cans (15 oz each) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 3 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- Optional garnishes: shredded cheese, sour cream, chopped green onions, cilantro
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the meat in batches for deep flavor. Remove and set aside.
- Add onion, garlic, and bell peppers to the pot. Sauté until softened.
- Return the meat to the pot. Stir in chili powder, smoked paprika, cumin, oregano, cayenne, salt, and pepper. Cook 2–3 minutes to toast the spices.
- Add crushed tomatoes and beans. Bring to a boil, then reduce heat and simmer for 1–1.5 hours, stirring occasionally, until meat is tender and flavors are blended.
- Adjust seasoning as needed. Serve hot with optional garnishes.
Notes
For even richer flavor, let chili rest for a few hours or overnight in the fridge. You can also add a splash of beer or coffee for extra depth.
- Prep Time: 20 minutes
- Cook Time: 1–1.5 hours
- Category: Soup/Stew
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg
Keywords: award-winning chili, best chili, pro-level chili, competition chili, hearty chili