Why Make This Recipe
This Award-Winning Championship Chili Recipe is not just any chili; it has earned first place in competitive cook-offs and for good reasons. It boasts rich flavors, a perfect balance of spices, and tender chunks of beef that melt in your mouth. Whether you’re serving it at a family gathering, a game day party, or simply wanting a hearty meal, this chili stands out. With a blend of spices that awaken your taste buds and the comforting warmth of beef broth and tomatoes, it’s sure to impress friends and family alike.
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. Season generously with salt and pepper. This ensures proper browning.
- 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 (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 minced garlic and cook for 1 minute until fragrant.
- Add chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander to the pot. Stir constantly for 1-2 minutes until fragrant. This blooms the spices and releases their oils.
- 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 bay leaves. Taste and 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 this chili in large bowls, topped with shredded cheddar cheese, a dollop of sour cream, and scattered green onions and cilantro for an added burst of flavor. It pairs well with cornbread or tortilla chips, making for a comforting and satisfying meal.
How to Store Award-Winning Championship Chili
Allow the chili to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze the chili in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Tips to Make Award-Winning Championship Chili
- Browning Meat: Take your time to brown the meat properly; this builds deep flavors.
- Spice Adjustments: Feel free to tweak the spices based on your preference. If you like it spicier, add more cayenne or chili powder.
- Let it Rest: Allowing the chili to sit for a few minutes before serving helps the flavors meld together beautifully.
Variation
For a vegetarian version, substitute the beef with a variety of beans (like kidney beans, black beans, and pinto beans) and make sure to use vegetable broth instead of beef broth.
FAQs
Q: Can I make this chili in a slow cooker?
A: Yes! Brown the meat and sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Q: Is there a way to make this chili ahead of time?
A: Absolutely! Making the chili a day in advance enhances the flavors. Just store it in the refrigerator and reheat before serving.
Q: Can I use canned beans in the recipe?
A: Yes, you can add canned beans towards the end of cooking for additional texture and fiber. Just be sure to drain and rinse them before adding.
Award-Winning Championship Chili
- Total Time: 165 minutes
- Yield: 6 servings 1x
- Diet: None
Description
This Award-Winning Championship Chili features melt-in-your-mouth beef, rich flavors, and a perfect balance of spices, making it ideal for gatherings or a hearty meal.
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
Instructions
- Pat the cubed chuck roast dry with paper towels. 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 in batches for 3-4 minutes each. Transfer to a plate.
- In the same pot, add ground beef and cook until browned, about 5-6 minutes. Transfer to the plate with the chuck roast.
- Add 1 tablespoon of oil to the pot. Cook the diced onions until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
- Add spices (chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, coriander) and stir for 1-2 minutes.
- Pour in beef broth and scrape up browned bits. Add tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return all browned meat to the pot and stir.
- Bring to a boil, reduce heat to low, cover, and simmer for 2-2.5 hours, stirring every 30 minutes.
- Remove bay leaves and adjust seasoning as needed. Let rest for 10 minutes before serving.
- Ladle into bowls and top with shredded cheddar, sour cream, green onions, and cilantro.
Notes
Tip: Browning the meat properly builds deep flavors. Letting the chili rest before serving helps flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg
