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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First time making chili from scratch, I followed the recipe and it was PERFECT. Thank you for sharing ! This will be my chili recipe for life 😁 10/10 stars 🤤
This made my day. I’m so glad your first chili came out perfect! Thanks for the 10/10!
I have made this recipe twice. Once late last year and now again on 2/25/24. My first attempt followed the recipe as closely as possible and it turned out absolutely delicious. For my second attempt, I added a pound of pork sausage, a cup of chopped red pepper and increased all other ingredients proportionately. I found this second version even better than the original with the added bonus of having one quart to be the first meal and 3 quarts for the freezer.
For many years, I used a McCormick spice pack with some hamburger and beans and I was happy. Never again. This “from scratch” recipe by far exceeds the spice pack version.
Thank you April Boller Wright for the best chili recipe I have ever tasted and I highly recommend to anyone that this is a great chili and you should try it. You’ll love it.
Love this recipe! It’s the right consistency that I go for and my picky children love it also. Great chili.
So glad you all enjoyed the recipe. Thank you!!
Your hubby’s convo with you had me laughing, just like a man! Lol!
I followed your easy to follow recipe, dancing to ‘60-70 R&B, except I used ground beef and hot pork sausage, and added about a cup of spicy V-8 juice, no beans. I wolfed that chili down! Next time I’ll use 2 jalapeños instead of one. Very pleasant evening!
LOL! Thank you so much!!
Can I please ask why you drain the beans? I haven’t ever done that and am wondering what the purpose is. Not criticizing, just wondering.
So sorry for my delayed response. I drain the liquids to get rid of the extra starch and sodium. Hope that helps.
Greetings from Germany. Your chili looks wonderful. But i have one question!
In your recipe you write that you should roast the vegetables for 6 minutes and then add the ground beef.
The video starts directly with the ground beef in the Dutch and then the vegetables are added?
Would like to cook your recipe but I’m a little confused.
gruss dani
Hello Gruss. You can saute the vegetables first then add the meat, or brown it first then add the vegetables, as shown in the video. Either way works. Hope this helps!
Do you add the beans with the veggies at the beginning or do you do it with the tomatoes ? I feel like if you do it before the ground beef they will fall apart. I wanna make this tonight for dinner !
I add the beans with the tomatoes after I add the ground beef. Check out the video tutorial on how to make it in the recipe card. Hope you enjoy it!
This is now my favorite Chili recipe!! We like very spicy so I used 1 lb. Ground beef and 1lb hot Italian sausage.
Awww that’s so awesome! Thank you for trying it out Lisa!
My family loves this chili! Thank you so much for sharing. This is the second recipe that I have tried of yours ( first was the meatloaf) and both are delicious. They are definitely easy for this non chef who is trying to feed her family delicious meals. Thank you again! Happy I found you. Next I’m trying the fried chicken recipe 😁
Question…I never have leftovers. I have hungry teenagers. Can I double all the ingredients to make a bigger pot?
Also, can we request recipes??? 😁😁
How awesome! Glad y’all love both recipes! The fried chicken is good as well so I hope you all like it. My son just turned 19. Tall and slim but he can eat! Idk where his food goes lol. I’ve never doubled the chili recipe but I don’t see why it wouldn’t work! You can request any recipe you want :)! Just let me know! Thanks for the great feedback!
I made this chili last night and my boyfriend and I loved it! 🙂 It was my first time making chili. I have a question it says that this recipe yields 5 servings. Is this correct? It made alot of chili. I’m doing weightwatchers so I put the ingredients in the recipe builder and used 5 servings. I’m trying to get it to be less points lol. How many servings would you say this recipe makes and how much is a serving? A cup? Thanks!! 🙂
Hi Latoya! Sorry for my late response. That’s great news! Happy y’all loved it. Great question! I did some research. A serving of chili is about 8-10 oz which is about a cup. Most people eat more than a cup of chili though. One cup isn’t enough for me. I totally understand where you’re coming from though. I remember the old days of my past coworkers weightwatchers journey! Good luck! I Hope this helped!
Great thanks!
Can this be made in a crockpot instead?? Great so, what setting and how long?
Unfortunately I’ve never made it in a crockpot but I did some research and most people cook it on high heat for 3 hours and low for 5-6 hours.
I made this chili today and it was absolutely fabulous! I served it with rice and sour cream! Definitely going to make it again!
Thank you so much Jacqueline! 🙂
No doubt, this chili recipe is one of a kind! I can already see myself looking for a quiet corner to enjoy it 🙂 But it would probably be a hard task because the flavor would be so good and strong that everyone would know that I made this chili recipe!