Award Winning Championship Chili

This award-winning chili recipe took my home kitchen by storm and quickly earned first place in our local chili cook-off thanks to its meaty richness and layers of smoky, earthy flavor. Featuring three types of chiles, robust chili powders, ground beef, bacon, and sausage, this hearty chili recipe delivers a Texas-sized celebration of bold tastes in just about 30 minutes hands-on time. Whether you need the best chili recipe award winning ground beef style or a stove top chili recipe that truly stands out, this classic is easy to prep ahead for both busy nights and special gatherings.

I first made this homemade chili recipe before a championship football game when I was seeking an extra meaty, thick chili recipe that would truly wow a crowd. The sweet roasted chiles mingling with rich bacon and hoppy beer create layers of flavor not found in standard chili recipes. Whether you want a crowd-pleasing chili or a reliable winner for local cook-offs, this one always leaves everyone craving seconds.

Gather Your Ingredients

• Anaheim chiles (roasted or canned): These provide gentle heat and sweetness; always choose firm, shiny peppers for roasting or use canned fire-roasted chiles for convenience if fresh aren't available
• Poblano chiles: Earthy and mellow, these chiles should be deeply blistered before peeling; canned fire-roasted poblanos can be substituted if needed
• Bacon (thick slab preferred): Delivers a smoky backbone to the chili; swap for turkey bacon to lighten the dish if desired
• Vegetable or grape seed oil: Ensures even caramelization of ingredients; avocado oil is a great alternative for a cleaner flavor
• Red bell peppers: Add natural sweetness and contrast; look for shiny, brightly colored peppers with no soft spots for the best results
• Jalapeño peppers: Introduce zesty heat; scrape out seeds for milder chili or leave some for extra kick
• Yellow onions: Form the sweet, savory base; opt for heavy onions with tight skins and avoid any sprouting
• Fresh garlic: Offers classic depth; select firm heads with tightly packed cloves for best flavor
• Beef chuck cubes: For fall-apart tenderness; light marbling yields a more succulent chili, trim excess fat for clarity of taste
• Ground beef (80/20 preferred): Brings heartiness; can swap for leaner options, but 80/20 gives the best meaty flavor
• Sweet Italian sausage: Boosts richness and offers subtle herbal notes; spicy sausage adds extra kick or omit for a leaner batch
• Three types of chili powder (ancho, chipotle, Mexican): Provide layered heat and deep flavor; using a mix is key for complexity
• Cayenne pepper: Adds peppery heat; adjust to taste for a milder or spicier chili
• Ground coriander and cumin: Deliver aromatic base tones; always check freshness for best impact
• Granulated garlic and onion: Back up real aromatics for deeper savory flavor
• Hot paprika (not smoked): Brings vibrant color and gentle kick; hot paprika keeps the flavor classic
• Kosher salt and black pepper: Balance and brighten all the other flavors; always season gradually and taste as you go
• Tomato sauce and tomato paste: Provide body and umami depth; passata can be substituted for a rich, smooth base
• IPA or dark beer: Introduces hoppy finish and complexity; swap for lager for a milder taste or chicken stock for no alcohol
• Chicken stock: Adds silkiness to the simmering chili
• Kidney and pinto beans: Deliver creamy texture and heartiness; use liquid from the cans for extra thickness
• Green onions, shredded cheese, sour cream: Classic toppings; let everyone personalize with these live garnishes

How to Make Award-Winning Championship Chili

Prepare and Roast the Chiles for Smoky Heat:

Arrange Anaheim and poblano chiles on a rimmed baking sheet and broil at 500°F on the upper oven rack for 15 to 20 minutes, turning every 5 minutes. Remove once skins are 60 to 70 percent blistered and aromatic; steam in a paper bag for 15 to 20 minutes, then peel, seed, and chop for smooth texture and smoky character.

Sauté the Aromatics for a Flavorful Base:

Heat 3 tablespoons rendered bacon fat and 2 tablespoons oil in a heavy Dutch oven over medium-high until shimmering. Sauté chopped chiles, diced red bell, minced jalapeños, and yellow onions for 5 minutes, until translucent and fragrant, then stir in all garlic and cook 1 more minute. Transfer all sautéed vegetables to a bowl and set aside for later use.

Brown the Beef and Sausage for Meaty Depth:

Add beef chuck cubes to the hot pot and cook, stirring, for 4 minutes until browned on all sides and beginning to crust. Mix in ground beef and sweet Italian sausage, breaking up with a wooden spoon, and brown until no longer pink, 7 to 10 minutes, being sure to scrape up any browned bits for flavor.

Bloom the Spices for Bold Chili Flavor:

Return the reserved sautéed vegetables to the pot along with crispy bacon. Scatter all chili powders, cayenne, cumin, coriander, granulated garlic, onion, paprika, kosher salt, and pepper over the meat and vegetables. Stir continuously for 1 minute to coat everything and activate the spices' fragrance.

Build the Tomato and Beer Base:

Add tomato sauce, paste, beer, and chicken stock, mixing well to deglaze any bits stuck on the pot. Stir in kidney and pinto beans along with their liquids for a richer, creamier consistency. Bring to a boil, then lower heat to a gentle simmer.

Simmer to Develop Hearty Richness:

Allow chili to cook uncovered at a low simmer for about 2 hours, stirring occasionally, until the liquid reduces to a thick, clinging stew. Skim excess fat from the top if desired; season midway through to taste. Add extra stock or water if it becomes overly thick during simmering.

Serve with Classic Garnishes:

Ladle hot chili into large bowls and set out sliced green onions, shredded cheddar or Monterey Jack, and sour cream. Each person can top their bowl for a true home style chili experience with creamy, zesty finishings.

I tried dozens of chili variations before settling on the three-chile approach, and adding smoky bacon changed everything for me. Whenever my family gathers on chilly evenings, the house fills with the rich scent of this chili, and everyone lines up for a second helping. With perfectly simmered beans and bold spices, this is the most requested comfort food at our table year after year.

Smart Swaps and Variations

If you cannot find Anaheim or poblano chiles, substitute with two cans of fire-roasted green chiles for that smoky essence and convenience. For dairy free chili, omit cheese and sour cream, adding toppings like fresh cilantro, avocado, or pickled onions. To make a low carb version, replace beans with diced zucchini, cauliflower rice, or extra bell peppers so the chili stays hearty but fits special diets. Swap spicy sausage for sweet for more heat, switch beer for chicken stock for an alcohol-free option, and combine different beans for new flavors—a chili recipe should always adapt to your needs and pantry.

How to Store and Reheat Award-Winning Championship Chili

Cool chili completely at room temperature before transferring to airtight glass or plastic containers, then refrigerate for up to 5 days. For longer storage, pour cooled chili into freezer safe containers or resealable freezer bags, then freeze for up to 3 months—just label them clearly for easy grab-and-reheat meals. When reheating, gently warm on the stove top over medium low heat while stirring, or microwave in short bursts, and add a little chicken stock or water if the chili has thickened during storage so that every serving is creamy, hot, and fresh.

What to Serve with Award-Winning Championship Chili

This Texas chili recipe is perfect when paired with honey cornbread, buttered rice, or ancient grain breads for major comfort. For game-day gatherings, serve with tortilla chips, guacamole, and colorful slaw to add extra Tex-Mex flair. If feeding a crowd, set up a DIY chili bar with toppings such as pickled jalapeños, diced avocado, fresh lime wedges, and even roasted sweet potatoes, so everyone can build their ideal bowl—this keeps both kids and adults happy and makes your table the center of attention.

Nutritional Benefits

This homemade chili recipe delivers high quality protein from beef and sausage plus slow-burning complex carbohydrates from beans, fueling you for hours. Every bowl serves up fiber, iron, vitamin C, and potassium from chiles, beans, and tomatoes, supporting immune health, muscle recovery, and heart wellness. The recipe is gluten free and can be made dairy free, with about 580 calories, 25g protein, and 40g carbs per serving, making it a healthy, filling option for family dinners or big gatherings.

Recipe Success Tips

If your chili comes out too spicy, stir in more tomato sauce, a drizzle of honey, or finish with a little sour cream to balance the flavor. Should the chili thicken too much during simmering or after refrigeration, just add a splash of chicken stock or water and gently heat to regain a lush, creamy texture. Always simmer uncovered for at least two hours to allow the beef, sausage, and beans to break down and the flavors to marry—this is the key to a championship chili with a rich, meaty profile and deep, developed flavor.

This award-winning championship chili recipe is classic comfort food with a bold flavor twist that’s sure to claim first place on any table. Make a pot, savor the rich, meaty layers, and see which unique chili recipe variation becomes your family's new favorite.

Common Questions About This Recipe

→ What makes this chili stand out?

The combination of roasted peppers, three types of meat, and layered spices gives this chili complex, smoky flavor and satisfying texture.

→ Which cuts of beef work best?

Boneless beef chuck is ideal as it stays tender after simmering. Combining with ground beef enhances the dish's texture.

→ Can I adjust the heat level?

Yes, reduce or omit the cayenne and Jalapeño peppers for milder chili, or add extra for more kick.

→ Is it okay to use different beans?

Kidney and pinto beans deliver classic heartiness, but you can swap in black or cannellini beans as preferred.

→ How long does chili keep?

Chili keeps well in the fridge for up to four days and freezes beautifully for easy make-ahead meals.