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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I lobe this story! your husband is so funny and this chill looks AMAZING! Nothing is better than a good hearty chili just in time for football season!
If this chilli is good enough that you married the man, I think I will give it a go. But that is quite the statement. My dad also made some pretty good chilli!
I love a good hearty pot of chili and this one looks fantastic. I love that you’ve utilized two different types of garlic, fresh and powder, to make sure that this chili doesn’t lack an ounce of flavor! Perfect bowl of warmth with a side of cornbread!
In our home, chili is like the king of all foods. It seems that it’s the one home style dish we can all agree on. I love the of this chili. It looks almost like it has a broth rather than a sauce, which means it would eat more like a soup rather than a stew. Am I right? Either way, I’m giving this one a try for sure. Thank you husband! :).
The Chilli looks darn delicious! Glad you could share the signature dish of your husband. Its monsoon’s here in India and a piping hot bowl of chilli, some tacos would be amazing to enjoy!
I love a good chili any time of year!!! I also love to add some spice with jalapenos, and am going to have to try some of your topping variations mmmm
Love how big in flavor this is with such simple ingredients! I love a nice bowl of chili for dinner, especially when I can put it together in under an hour.
What I love about chili is, it’s such an individual thing, and everyone has their own way to make it. This one looks absolutely perfect!
My husband and I have had this exact conversation about his recipes so I giggled when I read your post! I love a spicy bowl of chili year round too and I can’t wait to make this for my husband.
Made this last night and it was Sooo good, I’m going to borrow the recipe for a chili cook off on the 10th of April! Thank you!!
Yay! Thank you Samantha! I hope yours is the tastiest! I think you have a great chance of winning though haha! Good luck! 🙂
I love this recipe and love the addition of the diced tomatoes wit green chiles to my normal plain diced tomatoes. The oregano is also super tasty in the spice blend. Perfect for March Madness parties!
Thank you so much!
Chili recipe looks great! Perfect for the weather here, maybe along with some corn bread. Thanks for the great idea and recipe!
I would like to say i’ve never eaten 3 bowls of chili in one sitting before either, but that would be a lie LOL! It’s so great that your husband cooks chili too 🙂 My boyfriend makes me eggs sometimes, and it’s simple, but so good.
Eggs are not easy for some people haha! Thanks so much Danielle!
I will be giving this a try! Question, though…the recipe says to reserve 2 tablespoons of the fat but what am I doing with it? I’ve read the recipe twice and I’m not seeing what I do with it. Thanks!!
Hi Roxanne. Lately my husband has been draining all the fat and I don’t notice a difference in taste, so drain as much as you can. Also, you don’t have to simmer too long. 15 minutes simmer is all you need. The longer you simmer, the thicker it will become. I’m going to update the recipe. I hope you enjoy it!
I forgot to comment when I made this for the first time for my family. I made it again while my aunt was over. She had two bowls and she said she doesn’t even like chili! Thank you so much for this fantastic recipe! I will be making much more this cold winter!
Oh wow! I’m so glad to hear that you both loved it! I wasn’t much of a chili lover either until I had his too! T
Wow, that is such a hearty and comforting bowl of chili – so perfect on a chilly day or just about any day 🙂 My kids would devour this. Thanks for sharing!!
Yeah today would be a perfect day for chili. It actually snowed a bit last night and today is a cold one. Thanks Pavani!