Name: Award-Winning Championship Chili
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
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

Jump to Recipe·Print Recipe

why make this recipe

This Award-Winning Championship Chili Recipe stands out for its rich flavors and heartwarming qualities. Winning first place in competitions, it combines two types of beef for depth, while a blend of spices creates a perfect balance of heat and flavor. Whether you’re cooking for a game day gathering or a cozy family dinner, this chili is sure to satisfy everyone at the table.

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:

Pat the cubed chuck roast dry with paper towels and season generously with salt and pepper to ensure proper browning.
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Brown the chuck roast cubes on all sides, working in batches, which takes about 3-4 minutes per batch. Don’t overcrowd the pan. 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 (about 5-6 minutes). Transfer to the plate with the chuck roast.
Add the remaining 1 tablespoon of oil to the pot. Add the diced onions and cook until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
Stir in the chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander. Cook for 1-2 minutes until fragrant.
Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return all the browned meat to the pot and stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring every 30 minutes, until the chuck roast is fork-tender and the sauce has thickened. If it gets too thick, add more beef broth.
Remove the bay leaves and taste. Adjust seasoning with salt, pepper, or additional spices as needed. Let rest for 10 minutes before serving.
Ladle into warmed bowls and top with shredded cheddar cheese, sour cream, diced green onions, and fresh cilantro. Serve with cornbread or tortilla chips.

how to serve Award-Winning Championship Chili

Serve your chili in warm bowls with your favorite toppings. Shredded cheddar cheese, sour cream, green onions, and cilantro make great additions. Pair it with cornbread or crunchy tortilla chips for a complete meal that everyone will love.

how to store Award-Winning Championship Chili

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze chili for up to 3 months. Just make sure to cool it completely before transferring it to freezer-safe containers.

tips to make Award-Winning Championship Chili

Make sure to brown the meat well for maximum flavor.
Adjust the spice levels to suit your taste. Feel free to add more cayenne for extra heat.
Let the chili sit for a little while after cooking. It tastes even better the next day as the flavors meld together.

variation (if any)

You can easily customize this chili recipe by adding beans, such as kidney beans or black beans, or by using ground turkey instead of beef for a leaner option. You might also consider adding bell peppers for extra flavor and texture.

FAQs

Can I use canned tomatoes instead of fresh?
Yes, canned crushed tomatoes work perfectly and save preparation time.

How can I thicken the chili?
If your chili is too thin, let it simmer uncovered for a while. This will help reduce the liquid. You can also add crushed tortilla chips for thickness.

Can I make this chili ahead of time?
Absolutely! This chili tastes even better the next day, so feel free to make it ahead of time and store it in the fridge. Just reheat it before serving.

Award-Winning Championship Chili Recipe – First Place Winner