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Best Award-Winning Chili Recipe

This award-winning chili recipe combines rich flavors, tender meat, and a perfect balance of spices to create a hearty dish that will impress any crowd.
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Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Keyword: Award-Winning, Chili, spicy
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 servings
Calories: 550kcal

Ingredients

For the Chili Base

  • 2 tablespoons olive oil for sautéing
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 pound ground beef or ground turkey for a lighter option
  • 1 pound chorizo sausage casings removed
  • 2 tablespoons chili powder adjust to taste
  • 1 tablespoon cumin ground
  • 1 tablespoon smoked paprika for a smoky flavor
  • 1 teaspoon cayenne pepper optional for extra heat
  • 1 can diced tomatoes 28 oz, with juices
  • 2 cups beef broth or chicken broth
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can corn 15 oz, drained
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste

For Garnish

  • 1 cup shredded cheddar cheese for topping
  • 1 cup sour cream for topping
  • 1 bunch green onions sliced, for garnish
  • 1 bunch cilantro chopped, for garnish

Instructions

Prepare the Base

  • Heat the olive oil in a large Dutch oven over medium heat. This will help to sauté the onions and garlic evenly.
  • Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion is translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the ground beef and chorizo to the pot. Use a wooden spoon to break up the meat as it cooks. Cook until browned, about 8-10 minutes.

Add Spices and Tomatoes

  • Sprinkle the chili powder, cumin, smoked paprika, and cayenne pepper over the meat mixture. Stir well to coat the meat with the spices.
  • Pour in the diced tomatoes with their juices and the beef broth. Stir to combine all ingredients.

Simmer the Chili

  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 1 hour, stirring occasionally. This allows the flavors to meld together.
  • After 1 hour, add the kidney beans, black beans, and corn. Stir well and continue to simmer for another 30 minutes.

Season and Serve

  • Taste the chili and adjust seasoning with salt and black pepper as needed.
  • Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and chopped cilantro.

Notes

For a thicker chili, let it simmer uncovered for the last 30 minutes. You can also make this chili a day ahead; it tastes even better the next day as the flavors develop.

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 40g | Protein: 35g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 800mg | Fiber: 12g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 4mg