Award Winning Chili Recipe

Winter and cold weather have arrived and that means its time for cozy comfort foods, with chili being the ultimate comfort food! If youre looking for Award-winning Chili Recipes, youve come to the right place. Ive rounded up these 11 best chili recipes from my fellow food bloggers and included a variety of chili recipes, such as stovetop chili, instant-pot chili, crock-pot chili, award-winning Texas chili, steak chili and turkey chili. All of these chilis have won awards and competitions of some kind, including local and family cook-offs, online chili contests and national competitions!

Chili is also the perfect game day or tailgating food and its ideal for whipping up for a large group or a simple family dinner. Theres nothing like a hearty bowl of hearty chili to warm you up on a cold day, so get cozy and cook up these tried and true recipes!

I am very fussy when it comes to chili and have attended many chili contests and cook-offs in my life (which is just too much fun :)), as well as tasted many-a-chili recipe (although Ive only ever had the opportunity to compete in one friendly contest). But as far as my taste buds are concerned, this Pork and Beef Stovetop Chili Recipe has never been beat!

Made with both pork and beef and topped with a dollop of sour cream, its the best chili recipe I have ever had (with the best secret ingredient) and by far, my favorite chili recipe! And if I ever have the opportunity to compete in another chili contest or chili cook-off, I will definitely be using this recipe!

Heres what others are saying about this Stovetop Pork and Beef Chili recipe: “This is BY FAR the best chili I have ever made and tasted!! So easy, so yummy and the fresh dill is the deal breaker. I would give it 6 stars if I could! Thank you for sharing Terri!!” ⭐⭐⭐⭐⭐

The Best Chili Recipe (Award Winning!)

This is the BEST Chili Recipe! Made with bacon (and the option to omit if necessary) and ground beef and simmered on the stove for just 30 minutes, this is my family’s go-to cold weather comfort food. It’s even better when paired with a side of buttermilk cornbread!

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 serving (not including toppings)

Nutrition Facts: servingSize 1 serving (not including toppings), calories 611 kcal, Carbohydrate 72 g, Protein 40 g, Fat 19 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 1315 mg, Fiber 11 g, Sugar 14 g, unSaturated Fat 1 g

Ingredients:

• 5 strips uncooked bacon (chopped¹)
• 1 large yellow onion (diced (about 1 cup))
• 1 red pepper (diced)
• 3 cloves garlic (minced (about 1 Tablespoon))
• 1 lb ground beef ((455g) (I use 90% but any will work))
• 1 Tablespoon brown sugar
• 1 Tablespoon chili powder²
• 1 Tablespoon ancho chili powder²
• 1 ½ teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• ¾ teaspoons ground black pepper
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper³
• 1 ¼ cup beef broth ((295ml))
• 15 oz can dark red kidney beans (lightly rinsed and drained (425g))
• 15 oz can black beans (lightly rinsed and drained (425))
• 14.5 oz can diced fire roasted tomatoes (undrained (411g))
• 7- oz can fire roasted green chilis ((198g))
• ¼ cup tomato paste ((66g))
• 1 Tablespoon Worcestershire sauce
• Preferred toppings (particularly sour cream, shredded cheddar cheese, and corn chips)

Instruction:

1. Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
2. Add onion and pepper and cook until softened, about 3-5 minutes.
3. Add garlic and cook until fragrant (about 30 seconds).
4. Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
5. Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.
6. Bring to a boil and cook 1-2 minutes, stirring frequently.
7. Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
8. Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

Award Winning Chili

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Prep: 15min

Total: 2h15min

Yield: 6 serving(s)

Nutrition Facts: calories 300.6, Fat 7.2, Saturated Fat 2.9, Cholesterol 60.5, Sodium 1355.7, Carbohydrate 34.2, Fiber 11, Sugar 6.8, Protein 27

Ingredients:

• 1 lb ground beef or 1 lb ground turkey
• 2 onions, diced
• 1 green pepper, diced
• 1 tablespoon jalapeno, finely chopped
• 1 (14 ounce) can Mexican-style tomatoes (like Rotel)
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika (smoked if you can find it)
• 1 (14 ounce) can kidney beans, drained and rinsed
• 1 (14 ounce) can black beans, drained and rinsed
• 1 cup water
• sour cream
• cheddar cheese
• green onion

Instruction:

1. In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
2. Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
3. Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
4. Serve with desired toppings.

Instant Pot Award Winning Chili Recipe

Instant Pot Chili that is award winning and bringing home chili cook-off victories across the country. You don’t want to miss our best chili recipe ever!

Prep: 10min

Total: 50min

Yield: 8

Serving Size: 1 bowl

Nutrition Facts: servingSize 1 bowl, calories 388 kcal, Carbohydrate 20 g, Protein 23 g, Fat 24 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 71 mg, Sodium 1170 mg, Fiber 6 g, Sugar 6 g, unSaturated Fat 13 g

Ingredients:

• 1 1/2 Pounds Ground Beef
• 6 Strips of Bacon (good quality, chopped)
• 1 Can Kidney Beans (15 ounces, drained)
• 1 Can Pinto Beans (15 ounces, drained)
• 1 Can Black beans (15 ounces, drained)
• 1 Can Fire Roasted Diced tomatoes (15 ounces, with juice)
• 1 Can Tomato Paste (6 ounce )
• 1 Red Onion (chopped)
• 1 Red Bell Pepper (seeded and chopped)
• 1 Jalapeño (seeded and minced *optional)
• 2 Cups Beef Stock
• 1 Tablespoon Dried Oregano
• 2 Teaspoons Ground Cumin
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Ground Black Pepper
• 1 Teaspoon Smoked Paprika
• 2 Tablespoons Chili Powder
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Garlic (minced )
• Sour Cream
• Cilantro
• Cheese (shredded)

Instruction:

1. Turn your instant pot to sauté and add the bacon.
2. Cook until crisp, stirring often to cook evenly.
3. Remove the bacon to a paper towel lined plate.
4. Add the onions and peppers and cook until tender.
5. Add the meat and cook until browned.
6. Drain off any excess grease, we just tilt the pot and use a large spoon.
7. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
8. Turn the instant pot to chili (if you don’t have a “chili” setting, use the “manual” setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
9. Serve with limes, sour cream, cheese, and a little bacon!

Devon’s Award-Winning Chili

Prep: 0 30min0

Total: 0 3h45min0

Yield: 6 to 8 servings

Ingredients:

• 5 pounds beef brisket, cut in 1-inch cubes
• 1/4 cup olive oil
• 2 cups chopped yellow onions
• 6 large garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon red pepper flakes, crushed
• 1 tablespoon cayenne pepper, or to taste
• 2 tablespoons ground cumin
• 2 green peppers, seeded and diced
• 1 bay leaf
• 6 cups tomatoes, chopped with their liquid
• Salt and freshly ground black pepper
• 1/2 cup strong coffee
• Two 15-ounce cans kidney beans
• 2 tablespoons chopped basil leaves
• Sour cream
• Grated Cheddar
• Diced tomato
• Tortilla chips
• Guacamole (see recipe)

Instruction:

1. Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
2. Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.

Award Winning Chili !

FAQ

What is the secret to award winning chili?

What secret ingredient will deepen the flavor of your chili?

What makes a good competition chili?

How does Gordon Ramsay make chili?

1. 1 Large Onion ; Chopped.
2. 2 Garlic cloves ; Finely chopped.
3. 1 Red chilli ; Deseeded (or half seeds for spice)
4. 2 Sprigs Thyme ; Leaves picked and roughly chopped.
5. Olive oil ; for frying.
6. 500 grams Good quality beef mince.
7. 1 teaspoon ground cumin.
8. 2 teaspoons sweet paprika.