Award-Winning Championship Chili Recipe – First Place Winner
If you’re on the hunt for a comfort food that bursts with flavor and truly satisfies, then this Award-Winning Championship Chili Recipe is just what you need! This first-place winner isn’t just an accolade; it tells you that you’re about to embark on a warm journey, filled with delicious and hearty ingredients. With my background as a nutrition coach and wellness enthusiast, I assure you that healthy eating can be simple, joyful, and incredibly tasty.
Why You’ll Love It
This chili isn’t your average bowl of beans and meat. It’s a robust blend of flavor, texture, and warmth that will have everyone asking for seconds. Whether you’re hosting a game-day watch party or simply looking for a cozy family dinner, this recipe checks all the boxes. Its well-rounded spices and tender meat create a depth of flavor that can transport your taste buds straight to the heart of Texas. Plus, it’s easy to customize — top it off with your favorite garnishes to make it your own!
Ingredients
To whip up this delectable chili, you will need the following 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; and salt and black pepper to taste. For optional toppings, consider adding shredded cheddar, sour cream, green onions, or cilantro.
How to Make Award-Winning Championship Chili
To begin, pat the cubed chuck roast dry with paper towels and generously season it with salt and pepper. This step ensures proper browning. Next, heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Working in batches, brown the chuck roast cubes on all sides for about 3-4 minutes. Avoid overcrowding the pan and transfer the browned meat to a plate. In the same pot, add the ground beef and cook until browned, breaking it apart with a wooden spoon for about 5-6 minutes before also transferring it to the plate with the chuck roast.
Add the remaining tablespoon of oil to the pot and toss in the diced onions, cooking until soft for about 5 minutes. Afterward, add the minced garlic and let it cook for about a minute, letting the fragrant aroma fill your kitchen. It’s time to add your beautiful array of spices — chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander. Stir constantly for 1-2 minutes to bloom the spices and release their essential oils.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add in the crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return all the browned meat to the pot, stirring to combine everything well. Bring this mixture to a boil, then lower the heat to simmer while covering the pot. Allow it to cook for 2-2.5 hours, stirring every 30 minutes until the chuck roast is fork-tender and the sauce thickens beautifully. Should it get too thick, you can always add a little extra beef broth.
Before serving, remember to remove the bay leaves. Taste and adjust seasoning with salt, pepper, or additional spices as needed. Finally, let it rest for 10 minutes before serving it in warmed bowls topped with shredded cheddar cheese, sour cream, diced green onions, and fresh cilantro. Pair with cornbread or tortilla chips for the perfect meal!
Storage & Reheating Tips
If you’re lucky enough to have leftovers (though that’s unlikely!), store your chili in an airtight container in the fridge for up to 4 days. You can easily reheat it on the stove over medium heat or in the microwave until warmed through. The flavors tend to deepen after a day, making it even more irresistible.
FAQs
Can I use turkey or chicken instead of beef?
Absolutely! Feel free to substitute with ground turkey or chicken to reduce fat content while still enjoying a hearty dish.
Can I make this chili in a slow cooker?
Yes! Sear the meats as directed in a skillet, then transfer everything to a slow cooker. Let it cook on low for 6-8 hours for super tender results.
Is it gluten-free?
Yes, all the original ingredients are naturally gluten-free. Just be sure to check any canned goods and spices for hidden gluten.
Conclusion
This Award-Winning Championship Chili Recipe is more than just a meal; it’s a testament to the joy of cooking and sharing with loved ones. Perfect for any occasion, you’ll find it to be a crowd-pleaser that resonates with your family and friends. Give it a try and watch it disappear faster than you can say “seconds, please!” Don’t forget to explore the beauty of healthy eating while enjoying delightful recipes.
Award-Winning Championship Chili
Ingredients
Method
- Pat the cubed chuck roast dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- Brown the chuck roast cubes on all sides for about 3-4 minutes in batches, then transfer to a plate.
- In the same pot, cook the ground beef until browned, breaking it apart, about 5-6 minutes.
- Transfer the browned ground beef to the plate with the chuck roast.
- Add the remaining tablespoon of oil to the pot and cook diced onions until soft, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in the spices: chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander for 1-2 minutes.
- Pour in beef broth and scrape up any browned bits from the pot bottom.
- Add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves.
- Return all browned meat to the pot and stir to combine.
- Bring to a boil, reduce heat to a simmer, and cover. Cook for 2-2.5 hours, stirring every 30 minutes.
- Remove bay leaves and season to taste before serving.
- Let the chili rest for 10 minutes before serving topped with shredded cheddar, sour cream, green onions, and cilantro.
