Award Winning Chili Recipe (Cook-Off Winner Since 2012)
This award winning chili recipe is my husband’s pride and joy. He won a chili cook-off in back in 2012 with it, and more than ten years later, he still makes it a few times a month. That’s how you know a recipe is a keeper!
It’s a thick, spicy beef chili made with jalapeños, a generous blend of spices, and a rich tomato base. No beer, no broth, no fancy ingredients. Once everything is in the pot, it simmers for just 15 minutes, or up to 35 minutes if you want it extra thick.
The Cook-Off That Started this Beef chili Recipe
Several years ago, my husband entered a chili cook-off in Nebraska with the recipe he’d been perfecting at home, and he walked away the winner. He’s been making it ever since.
Getting him to actually write it down was another story. He kept telling me he knew it by heart. I finally promised him tacos if he’d make it one more time and measure everything as he went. That did it!
The first time I tasted it, I went back for three bowls. Small bowls, okay? Over the years, more than 100 of you have made it too, and your reviews have been the best judges’ scorecards we could ask for. One reader said it was his first chili from scratch and it came out perfect. Another said she’ll never go back to the spice packet.
Now you can make the same chili that won in Nebraska, right in your own kitchen.
What Makes This Chili So Good?
There are no skimpy spices in my husbands beef chili. Cumin, chili powder, oregano, garlic, and cayenne season the beef, while jalapeños and diced tomatoes with green chilies give it a noticeable kick.
Tomato paste adds richness and helps create a thick base without beef broth, beer, or tomato sauce. It’s made with straightforward ingredients, and you can adjust the heat to suit your family.
Ingredient Tips
Find the full ingredient amounts in the recipe card below.
- Ground beef: I recommend 80/20 ground beef for its rich flavor. Drain the excess grease after browning.
- Onion and green bell pepper: These add flavor and texture to the chili.
- Jalapeños: The recipe uses three. For less heat, use one or two and remove the seeds and inner membranes. Jalapeño heat varies, so adjust to your preference.
- Garlic: Fresh garlic and garlic powder both contribute to the seasoning.
- Chili powder: Use an American-style chili powder blend, not pure ground chile pepper.
- Cumin, oregano, and cayenne: These add earthy flavor and heat. Reduce the cayenne for a milder chili.
- Tomato paste: Use one 6-ounce can for a concentrated tomato base.
- Diced tomatoes with green chilies: Add the tomatoes with their juices. Choose a mild variety if you want less heat.
- Beans: Use canned chili beans or pinto beans, drained and rinsed.
How to Make Beef Chili
- Soften the vegetables. Heat the oil in a large Dutch oven over medium-high heat. Add the onion, green bell pepper, and jalapeños. Cook for about 6 minutes, stirring occasionally, until softened.
- Brown the beef. Add the ground beef and break it apart as it cooks. Once it is no longer pink, carefully drain the excess grease.
- Add the garlic and seasonings. Reduce the heat to medium. Stir in the minced garlic and cook for about 30 seconds. Add the remaining seasonings, salt, and black pepper.
- Stir everything together. Add the tomato paste, water, diced tomatoes with green chilies and their juices, and drained beans. Stir until the tomato paste is fully incorporated.
- Simmer. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally. For thicker chili, continue simmering for up to 35 minutes total. Add a little water if it becomes too thick.
- Taste and serve. Adjust the salt and black pepper as needed, then serve with your favorite toppings.
Award Winning Chili FAQ
What makes this an award winning chili?
It won a chili cook-off in Nebraska in 2012! The secret is not skimping on the spices. Chili powder, cumin, oregano, garlic and cayenne season the beef, while jalapeños and diced tomatoes with green chilies bring the heat. Tomato paste makes it thick and rich without needing broth or beer.
Why do you drain the beans?
Draining and rinsing canned beans gets rid of the extra starch and sodium, so the chili tastes cleaner and you have better control over the salt.
Can I make this chili in a slow cooker?
Unfortunately, I haven’t tried this recipe in a slow cooker.
Can I make it in an Instant Pot?
I haven’t tried this recipe in the Instant Pot yet.
Can I double the recipe?
Absolutely. Just use a bigger pot and give it a little extra simmering time. It’s perfect for game day, a crowd, or stocking the freezer.
Can I freeze chili?
Yes, this chili freezes beautifully. Let it cool, then store it in airtight containers or freezer bags for up to 3 months. Thaw it in the fridge overnight and reheat until it’s hot all the way through (165°F).
How long does chili last in the fridge?
Up to 4 days in covered containers. Refrigerate it within 2 hours of cooking.
How do I make it less spicy?
Use one jalapeños instead of two or three and remove the seeds and membranes. Cut back the cayenne, and pick mild diced tomatoes with green chilies.
How do I make it thicker?
Let it simmer uncovered for up to 35 minutes total. If it gets too thick, stir in a splash of water.
How Spicy Is It?
This chili has a noticeable kick from the jalapeños, cayenne, and canned green chilies. The exact heat will depend on your peppers and the canned tomatoes you choose.
For a milder version, use fewer jalapeños, remove their seeds and inner membranes, reduce the cayenne, and choose mild diced tomatoes with green chilies.
Chili Toppings and Sides
My husband likes his chili without toppings. I like sharp cheddar cheese, sour cream to balance the heat, and buttery crackers for crunch.
You can also add diced onion, sliced green onions, or avocado. Serve it with cornbread for a hearty dinner.
Make It a Chili and Cornbread Night
If you’re making this chili, bake a batch of my sweet cornbread to go with it. The sweetness balances the spicy chili, and a warm slice is perfect for soaking up the last spoonful.
Get the cornbread in the oven before the chili starts simmering, so both can cook at the same time. Add your favorite toppings, and dinner is covered.
Get my sweet cornbread recipe.
Best Chili Recipe (Award Winning) With Video!
Ingredients
- 1-3 jalapenos diced (remove seeds and membranes for a milder chili)
- 1 cup green pepper diced
- 1 cup onions diced
- 3 garlic cloves minced
- 2 lbs ground beef (80/20)
- 1 tsp garlic powder
- 1/2 tbsp cumin
- 3 1/2 tbsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp oregano
- 1 3/4 cup water
- 1 6 oz can tomato paste
- 2 10 oz cans diced tomatoes with green chilis
- 2 15 oz cans chili beans or pinto beans drained and rinsed
- salt for taste
- pepper for taste
- 2 tbsp vegetable oil
Instructions
- Sauté the vegetables. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the diced onion, green bell pepper, and jalapeños. Cook for about 6 minutes, stirring occasionally, until softened.
- Cook the beef. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink. Carefully drain the excess grease.
- Add the garlic and spices. Reduce the heat to medium. Add the minced garlic and cook, stirring, for about 30 seconds. Stir in the garlic powder, cumin, chili powder, cayenne, oregano, salt, and black pepper.
- Add the remaining ingredients. Stir in the 6 ounces of tomato paste, 1¾ cups water, diced tomatoes with green chilies and their juices, and drained and rinsed beans. Mix until the tomato paste is fully incorporated.
- Simmer the chili. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally. For thicker chili, continue simmering for up to 35 minutes total. If it becomes too thick, stir in a little water.
- Taste and serve. Taste and adjust the salt and black pepper as needed. Serve with your favorite toppings, such as shredded cheese and sour cream, with crackers or cornbread on the side.**See notes below**
Video
Notes
- Ground beef: I recommend 80/20 ground beef for its rich flavor. Drain the excess grease after browning. Ground beef: Use 80/20 ground beef (80% lean, 20% fat) for the richest flavor. Drain the excess grease after browning.
- Jalapeños: For a spicy chili, use 2 to 3 jalapeños. For a milder chili, use just 1, or remove the seeds and membranes. Jalapeño heat varies, so taste as you go.
- Thickness: For thicker chili, simmer uncovered for up to 35 minutes total, stirring occasionally. Add a splash of water if it becomes too thick.
- Storage: Divide leftovers into shallow, covered containers and refrigerate within 2 hours of cooking—or within 1 hour if the temperature is above 90°F. Keep refrigerated for up to 4 days.
- Reheating: Reheat on the stovetop or in the microwave until the chili reaches 165°F throughout. Stir occasionally to heat evenly, adding a little water if needed.
- Nutrition: Estimated nutrition information does not include toppings or side dishes.
Nutrition
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We also love lots of bold flavors in our chili. The delicious stew should make a statement and be unforgettable. I believe yours is that way. Nothing beats some hot chili on a cold, damp evening. I’m ready for some chili right now.
I haven’t made chili yet this season but the temps have really dropped this weekend and I couldn’t think of anything more perfect for a day like today. Craving a big bowl of this, April!
I love cold weather season for chili! This is one of my favorite dishes! I need to try your recipe soon!
Chilli is one of my favorite things in winter. Such comfort food. This looks so simple and easy. Love the smoky flavor of cumin in there. Can’t wait to try this soon.
My family loves this recipe. Especially for dinner, in cold autumn weather. It’s really tasty. Wonderful combination of ingredients.
yessss! This is the perfect recipe for me.
LOVE LOVE LOVE this chili recipe! This looks sooooo good! Yummy! This made me drool. Cannot wait to try this. Thank you for a great recipe!
A hearty bowl of chili on a cold evening is the best! I look forward to trying your delicious recipe.
This really does sound like the perfect chili recipe! I don’t like chunks of tomatoes (weird) so I’ll puree them before adding, but this is such a great recipe!
We love homemade chili recipes at my house. Coming home to the house full of wonderful smells cooking away is the best.
We love making chili, especially during comfort food season. Such an easy to prepare dinner. I love experimenting with lots of different seasonings and spices. The best part….it even tastes better the next day, so leftovers are a must.
Ahhh, that conversation…why is it always like that with men?! LOL!! I’m glad he finally relented, because this recipe looks amazing, especially since it’s gonna be dreary and rainy all weekend around here
I made the chilli last night and my 11year old had two bowls, she never eats two bowls of anything. I only used two jalapeños. This was one of the best chilli recipes that I’ve ever made. I served it with jalapeño and cheese cornbread.
Wow, two bowls!? That’s so nice to hear! She must know good chili then. So glad your family loves it. Jalapeno cheese cornbread sounds delicious!
haha your husband is funny. I have a tone of recipes in my head too lol but that won’t work, gotta test them first hahaha so funny! Love this recipe btw! Totally delicious!
Looks good! I love chili in the summer, but my husband is harder to convince (but serious, spicy food is perfect for summer, someone tell him!). I’m definitely guilty of keeping recipes in my head too, haha.
I had to laugh of the image of you sitting in a corner alone with a bowl (or three) of chili! And that conversation is SO relatable! I haven’t been too thrilled about chilis in the past either, so it looks like I have to try this one!
I have to try with oregano and tomatoes next time. We love chili butI have never put these two ingredients into it. Thanks for your creative ideas.