Award-Winning Championship Chili Recipe

🖋️ Written by Emma

why make this recipe

This Award-Winning Championship Chili is perfect for gatherings, game days, or cozy nights at home. It’s packed with rich flavors and hearty ingredients that will satisfy anyone’s appetite. It’s not only easy to make but also allows you to impress your friends and family with a dish that boasts authentic taste and aroma.

how to make Award-Winning Championship Chili

Ingredients :

• 3 lbs chuck roast, cut into 1/2-inch cubes
• 1 lb ground beef (80/20)
• 3 tablespoons vegetable oil
• 2 large yellow onions, diced
• 6 cloves garlic, minced
• 3 tablespoons chili powder
• 2 tablespoons ancho chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 2 cups beef broth
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 2 bay leaves
• Salt and black pepper to taste
• Optional toppings: shredded cheddar, sour cream, green onions, cilantro

Directions :

1. Pat the cubed chuck roast dry with paper towels. Season generously with salt and pepper.
2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the chuck roast cubes on all sides (about 3-4 minutes per batch) and transfer to a plate.
3. In the same pot, add ground beef and cook until browned (about 5-6 minutes).
4. Add remaining 1 tablespoon oil and cook onions until softened (about 5 minutes), then add garlic and cook for 1 minute.
5. Stir in chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander for 1-2 minutes.
6. Pour in beef broth, add tomatoes, tomato paste, vinegar, brown sugar, bay leaves, and browned meat. Stir to combine.
7. Bring to a boil, reduce heat, cover, and simmer for 2-2.5 hours, stirring occasionally.
8. Remove bay leaves, adjust seasoning, and let rest for 10 minutes before serving.

how to serve Award-Winning Championship Chili

This chili is best served hot. Ladle it into bowls and add your favorite toppings like shredded cheddar, sour cream, green onions, or cilantro. Enjoy it with cornbread or tortilla chips for a complete meal.

how to store Award-Winning Championship Chili

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw if frozen, then heat it on the stove or microwave until hot.

tips to make Award-Winning Championship Chili

• For extra depth of flavor, let the chili sit for a day in the fridge before reheating and serving.
• Adjust the spice levels by adding more or less cayenne pepper according to your taste.
• If you prefer a thicker chili, let it simmer uncovered for the last 30 minutes.

variation

You can easily adapt this chili by adding beans or using ground turkey instead of beef for a lighter option. Feel free to experiment with different spices and toppings to suit your taste.

FAQs

1. Can I use a different type of meat?
   Yes! Ground turkey or chicken are great alternatives if you’re looking for a lighter chili.

2. How spicy is this chili?
   The spice level can be adjusted. If you like it milder, reduce the cayenne pepper or skip it altogether.

3. Can I add beans to this chili?
   Absolutely! You can add kidney beans or black beans for added texture and flavor. Just drain and rinse the beans before adding them during the last 30 minutes of cooking.

Award-Winning Championship Chili

A hearty and flavorful chili that's perfect for gatherings, packed with robust ingredients and easy to make.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Meat

• 3 lbs chuck roast, cut into 1/2-inch cubes Pat dry before cooking.
• 1 lb ground beef (80/20)

Vegetables

• 2 large yellow onions, diced
• 6 cloves garlic, minced

Spices and Seasonings

• 3 tablespoons chili powder
• 2 tablespoons ancho chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper Adjust based on heat preference.
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander

Liquids

• 2 cups beef broth
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar

Optional Toppings

• shredded cheddar
• sour cream
• green onions
• cilantro

Method

 

Preparation

1. Pat the cubed chuck roast dry with paper towels and season generously with salt and pepper.
2. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
3. Brown the chuck roast cubes on all sides (about 3-4 minutes per batch) and transfer to a plate.

Cooking

1. In the same pot, add ground beef and cook until browned (about 5-6 minutes).
2. Add remaining 1 tablespoon of oil and cook onions until softened (about 5 minutes).
3. Add garlic and cook for 1 minute.
4. Stir in chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander for 1-2 minutes.
5. Pour in beef broth, add tomatoes, tomato paste, vinegar, brown sugar, bay leaves, and the browned meat.
6. Stir to combine, bring to a boil, reduce heat, cover, and simmer for 2-2.5 hours, stirring occasionally.

Final Steps

1. Remove bay leaves, adjust seasoning, and let rest for 10 minutes before serving.

Notes

For extra depth of flavor, let the chili sit for a day in the fridge before reheating and serving. Adjust the spice levels to your taste. For a thicker chili, let it simmer uncovered for the last 30 minutes.