Award-Winning Championship Chili

This Award-Winning Championship Chili recipe brings together tender chuck roast and seasoned ground beef in a deeply rich, spice-layered sauce, delivering bold restaurant-quality chili in just over 3 hours from start to finish. Whether you need an impressive game day centerpiece or a comforting family dinner, this championship-level chili produces hearty flavor that will thrill chili fans and newcomers alike. With only 35 minutes of hands-on prep and an easy one-pot method, you'll have an unforgettable bowl of homemade chili that's worth every minute.

I first crafted this championship chili when my neighborhood cookoff was on the line, determined to create the perfect harmony of chunky, tender beef and traditional chili flavor. Years later, it's become the most requested dish for cold, cozy nights and big gatherings with friends who now rave about its rich sauce, balanced spices, and subtle depth from secret touches like apple cider vinegar and brown sugar. That blue ribbon was just the start—this chili has turned into a family legend at our table.

Gather Your Ingredients

• Chuck roast (3 pounds, cut into 1/2 inch cubes): Essential for big, tender bites and a robust, slow-cooked mouthfeel. Seek well-marbled meat; brisket can be substituted for a stronger flavor.
• Ground beef (1 pound, 80/20 blend): Adds juiciness and that familiar chili texture. Use 90/10 for a leaner result, or ground turkey for less fat.
• Vegetable oil (3 tablespoons): Necessary for even browning of meats; a neutral oil prevents flavor interference—canola or avocado oil are good swaps.
• Yellow onions (2 large, diced): Create a sweet and aromatic baseline. White onions may be used if you prefer sharper flavor notes.
• Garlic (6 cloves, minced): Fresh garlic maximizes boldness; jarred works in a pinch but may be milder.
• Chili powder (3 tablespoons): Delivers that classic chili taste; choose a high-quality pure chili powder and adjust based on your preferred intensity.
• Ancho chili powder (2 tablespoons): Offers a gentle smokiness and mild warmth; substitute chipotle powder for extra heat and smoke.
• Smoked paprika (1 tablespoon): Intensifies color and adds subtle smoky notes; regular paprika can be used for less smokiness.
• Ground cumin (2 teaspoons): Essential for earthy undertones; try toasting whole cumin seeds and grinding fresh for a flavor boost.
• Cayenne pepper (1 teaspoon): Customizable for heat level; start with less if sensitive and offer extra at the table.
• Dried oregano (1 teaspoon): Adds herbal complexity; Mexican oregano delivers authentic flavor but Mediterranean is fine.
• Ground coriander (1/2 teaspoon): Provides subtle citrus notes, balancing meat richness; skip if unavailable but highly recommended.
• Beef broth (2 cups): Develops rich, savory base; homemade preferred for depth, but store-bought low sodium works well.
• Crushed tomatoes (1 can, 28 oz): Add body and a gentle tang; fire roasted tomatoes bring more complexity.
• Tomato paste (1 can, 6 oz): Concentrates the tomato flavor and helps thicken; double concentrate can be used if available.
• Apple cider vinegar (2 tablespoons): Brightens and balances deep flavors; red wine vinegar is a possible alternative.
• Brown sugar (2 tablespoons): Offsets acidity and enhances caramelization; honey or maple syrup can work in a pinch.
• Bay leaves (2): Infuse subtle herbal notes throughout the simmer; remove before serving for best results.
• Salt and black pepper (to taste): Season thoughtfully throughout to bring all flavors up to their peak.

How to Make Award-Winning Championship Chili

Prepare the Chuck Roast:

Pat the 3 pounds cubed chuck roast dry with paper towels and season liberally with salt and pepper. This critical prep step ensures your meat browns deeply for the richest flavor rather than steaming, make sure to blot all surface moisture for the best sear.

Brown the Chuck Roast:

Heat 2 tablespoons oil in a large Dutch oven over medium high heat until shimmering. Brown the chuck roast cubes in small batches for 3 to 4 minutes per batch, turning to develop a deep brown crust on all sides. Do not overcrowd or the meat will steam; transfer browned pieces to a plate between batches.

Brown the Ground Beef:

To the same pot, add 1 pound ground beef and cook 5 to 6 minutes, breaking it apart until no longer pink and nicely browned. Use a wooden spoon or spatula for even crumbles, then transfer to the plate with the chuck roast, leaving rendered fat in the pot for the next step.

Sauté the Aromatics:

Add remaining tablespoon oil if needed, then cook 2 diced onions over medium heat for about 5 minutes until soft and starting to caramelize. Stir in 6 cloves minced garlic and cook just 1 minute until fragrant but not browned, to avoid bitterness.

Bloom the Spices:

Add chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander to the onion and garlic mixture. Stir constantly for 1 to 2 minutes until spices become deeply aromatic. This blooming step awakens complex flavors and builds a strong chili foundation.

Build the Base:

Deglaze with 2 cups beef broth, scraping up browned bits. Stir in crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves until fully combined. These layers develop the chili's thick, balanced sauce.

Return Meat and Simmer:

Return all browned meats and their juices to the pot, stirring to incorporate with the liquid. Bring to a gentle boil, then lower heat to maintain a soft simmer. Cover and cook for 2 to 2.5 hours, stirring well every 30 minutes to ensure even cooking and prevent sticking.

Check for Doneness:

The chili is ready when the chuck roast pieces are fork tender and the sauce is thick yet spoonable. If too thick, stir in beef broth 1/4 cup at a time. If too thin, simmer uncovered the last 20 to 30 minutes until desired texture is reached.

The secret to this championship chili came after testing different spice blends and meats, always searching for unforgettable richness. My breakthrough was mixing apple cider vinegar and brown sugar, which added surprising balance and wowed even competition judges. Now, every time I simmer a batch, new guests become lifelong fans and ask for seconds and the recipe.

Smart Swaps and Variations

Customize your championship chili to suit your table with swaps that don’t sacrifice the layered flavor or award-winning spirit. For a lighter version, use ground turkey and trim the chuck roast, adding a splash more oil for moisture. Prefer a bean chili? Add 1 or 2 cans of rinsed kidney or pinto beans in the last half hour for extra fiber and heartiness. To dial up the spice, toss in jalapeños or chipotle in adobo with your onions, or let each diner adjust heat by serving hot sauce alongside. No matter your changes, maintain the core balance of sweet, acid, and savory for a true championship bite every time.

How to Store and Reheat Championship Chili

Let your championship chili cool completely before dividing into airtight containers for storage. For the fridge, store up to 4 days, which only improves the rich, developed flavor. For the freezer, scoop portions into sturdy freezer-safe containers or silicone muffin molds, freeze until solid, then transfer to zip bags for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop over medium low, adding a splash of beef broth as needed. For quick single servings, the microwave works well—just stir halfway through to heat evenly without drying out.

What to Serve with Championship Chili

This rich, slow-simmered chili shines when paired with a crisp green salad dressed in citrus vinaigrette, as the acidity cuts through hearty flavors. Classic toppings such as jalapeño, sour cream, cheddar, green onions, and tortilla strips let each guest customize each bowl. Serve warm with cornbread and honey butter or fresh flour tortillas for soaking up the flavor-packed sauce. For a fun twist, try chili over baked potatoes or white rice for a complete comfort meal.

Nutritional Benefits

Each serving of this championship chili provides well over 25 grams of high quality protein, along with iron, zinc, and B vitamins from the slow cooked beef. Tomatoes add potassium and the antioxidant lycopene while onions and garlic contribute prebiotics and immune support. A protein and nutrient-dense bowl, it’s a filling meal for cold nights and recovering athletes alike, while its gluten free base means it suits many dietary needs right out of the pot.

Recipe Success Tips

If your chuck roast remains tough after the suggested simmer, the heat may have been too low or cubes may be oversized—try simmering slightly hotter or longer. For chili that's thin, take off the lid for the last 30 minutes to evaporate excess liquid, or stir in a cornstarch slurry to thicken. If flavor is flat, boost with salt, a splash of Worcestershire or a dash of fish sauce to increase savory umami without changing the classic taste.

This Award-Winning Championship Chili wins over even the most skeptical eaters, thanks to its complex flavor and satisfying texture. Enjoy the rich rewards of slow cooking and bring championship warmth and pride to your next family table or friendly competition.

Common Questions About This Recipe

→ Can I substitute a different cut of beef?

Yes, brisket or stewing beef can substitute for chuck roast, though texture and flavor may vary slightly.

→ How spicy is this chili?

The dish has a moderate heat level from chili powder and cayenne. Adjust spices to match your preference.

→ Can I make this in advance?

Absolutely. The flavors deepen overnight, making leftovers even more delicious when reheated.

→ What are the best toppings?

Shredded cheddar, sour cream, diced green onions, and fresh cilantro add fresh flavor and texture.

→ Does this chili freeze well?

Yes, it freezes excellently. Cool completely, portion, and store in airtight containers for up to 3 months.

→ What can I serve alongside chili?

Cornbread, tortilla chips, or crusty bread are great for soaking up the savory sauce.