Craving the best chili recipe? You’ve landed in the right place! This isn’t just any chili; this is the award-winning, lip-smacking, soul-warming chili that will make you the star of every potluck. Get ready to experience a flavor explosion that’s both comforting and unforgettable.
What is This “Award-Winning” Chili, Anyway?
Ever wonder how a chili gets the title “Award-Winning”? Is there a chili pageant with tiny sombreros and talent showcases? Maybe! Or maybe, it’s because this chili recipe is so darn good, it deserves its own trophy. We affectionately call it “Award-Winning” because, well, everyone who tastes it says it should win an award! Is it because of a secret ingredient passed down through generations? Or just a perfect harmony of spices and patience?
Who knows! As they say, ‘the way to a man’s (or woman’s!) heart is through his stomach,’ and this chili certainly knows the way. So ditch the mystery, grab your pot, and get ready to taste what all the fuss is about. I promise, you’ll be handing out awards yourself! Give our best chili recipe a shot and see if it lives up to the hype.
Why You’ll Love This Award-Winning Chili
This Award-Winning Chili isn’t just a meal; it’s an experience. The rich, complex flavors meld together in perfect harmony, creating a symphony of taste that will leave you craving more. Plus, making it at home is incredibly budget-friendly compared to ordering takeout or buying pre-made chili.
Load it up with your favorite toppings like shredded cheese, sour cream, and a dollop of guacamole for the ultimate chili experience. If you enjoy a spicier kick, you might also like our spicy beef stew, so make sure to check that out. Ready to make this dish? I encourage you to try this best chili recipe now!
Key Ingredients for Award-Winning Chili
Here’s what you’ll need to create this masterpiece:
- 2 lbs Ground Beef: Use a lean ground beef for less grease.
- 1 large Onion: Diced, adds a savory base.
- 2 cloves Garlic: Minced, for that pungent kick.
- 1 Green Bell Pepper: Diced, contributing sweetness and texture.
- 1 Red Bell Pepper: Diced, for sweetness, color and texture
- 2 (15 oz) cans Diced Tomatoes: Adds body and acidity.
- 1 (15 oz) can Tomato Sauce: For consistency and depth of flavor.
- 1 (15 oz) can Tomato Paste: Concentrated tomato flavor and thickness.
- 1 (15 oz) can Kidney Beans: Drained and rinsed, providing heartiness.
- 1 (15 oz) can Black Beans: Drained and rinsed, for added texture and flavor.
- 1 (15 oz) can Pinto Beans: Drained and rinsed, for variety and heartiness.
- 1 cup Beef Broth: Adds moisture and richness.
- 2 tbsp Chili Powder: The star of the show, use good quality.
- 1 tbsp Cumin: Adds warmth and earthiness.
- 1 tsp Smoked Paprika: For a smoky depth.
- 1/2 tsp Oregano: Compliments the other spices.
- 1/4 tsp Cayenne Pepper: Adds a kick of heat (optional).
- Salt and Pepper: To taste.
- Olive Oil: For sautéing.
How to Make Award-Winning Chili
Get ready for a flavorful adventure that’s both easy and delicious! This Award-Winning Chili is all about simplicity, delivering a deeply satisfying taste that will have everyone asking for seconds. With a preparation time of just 20 minutes and a cooking time of 1.5 hours, you’ll be enjoying a bowl of this rich, hearty chili in no time! It has a perfect combination of tomato, spices, and tender beef.
Step-by-Step Instructions
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté the Vegetables: Add diced onion, green bell pepper, red bell pepper and minced garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Tomato Products and Spices: Stir in diced tomatoes, tomato sauce, and tomato paste. Then, add chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
- Simmer: Pour in beef broth and stir well to combine. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.
- Add Beans: Stir in kidney beans, black beans, and pinto beans during the last 30 minutes of cooking.
- Taste and Adjust: Taste the chili and adjust seasonings as needed. Add more chili powder for heat, cumin for earthiness, or salt and pepper to taste.
- Serve and Enjoy: Ladle the chili into bowls and serve with your favorite toppings.
What to Serve Award-Winning Chili With
Award-Winning Chili is a hearty meal on its own, but it’s even better with the right accompaniments. Consider serving it with:
- Cornbread: A classic pairing, cornbread adds a touch of sweetness and a crumbly texture.
- Tortilla Chips: Perfect for scooping up the chili and adding a satisfying crunch.
- Sour Cream or Greek Yogurt: Provides a cooling contrast to the chili’s heat.
- Shredded Cheese: Cheddar, Monterey Jack, or a blend of your favorites.
- Diced Onions or Green Onions: Adds a fresh, sharp bite.
- Avocado or Guacamole: Creamy and refreshing.
- Lime Wedges: A squeeze of lime adds brightness.
- A Simple Salad: A light green salad with a vinaigrette dressing can balance the richness of the chili.
Top Tips for Perfecting Award-Winning Chili
Here are some insider tips to take your chili from good to award-winning:
- Brown the Beef Properly: Take your time browning the beef. This step develops rich, savory flavors that are essential to the chili’s overall taste. Don’t overcrowd the pot; brown the beef in batches if necessary.
- Don’t Skimp on the Simmering Time: The longer the chili simmers, the more the flavors meld and deepen. Aim for at least an hour, but two hours is even better.
- Adjust the Heat to Your Preference: Not a fan of spicy food? Reduce or omit the cayenne pepper. Want more heat? Add more chili powder or a pinch of red pepper flakes.
- Experiment with Different Beans: Feel free to substitute different types of beans based on your preference. Great Northern beans, cannellini beans, or even chickpeas would all work well.
- Consider Adding a Secret Ingredient: Some chili cooks swear by a secret ingredient, such as a square of dark chocolate, a splash of balsamic vinegar, or a spoonful of brown sugar. Experiment and see what works for you.
- Spice it Up with Peppers: Consider using different types of peppers for some added spice, such as jalapenos, serranos, or habaneros. Remember when adding peppers make sure you taste the chili before adding too many. Since spice compounds will build over time.
- Don’t Forget Beer: Consider a can or bottle of dark beer for a richer taste.
Storing and Reheating Tips
Storing:
- Refrigerate: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, freeze the chili in airtight containers or freezer bags. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Reheating:
- Stovetop: Reheat the chili in a pot over medium heat, stirring occasionally, until heated through. Add a splash of beef broth or water if needed to thin it out.
- Microwave: Reheat individual portions in the microwave, covered, for 2-3 minutes, stirring halfway through, until heated through.
Final Thoughts
So there you have it – the best chili recipe you’ll ever need! This Award-Winning Chili is a crowd-pleaser that’s perfect for cozy nights in, game day gatherings, or potlucks with friends. It’s easy to make, customizable to your taste, and guaranteed to impress. Now, go forth and conquer the chili world!
FAQs
Q: Can I make this chili in a slow cooker?
A: Absolutely! Brown the beef and sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beans during the last hour of cooking.
Q: Can I use ground turkey or chicken instead of ground beef?
A: Definitely. Just keep in mind that ground turkey and chicken tend to be drier than ground beef, so you may need to add a little more beef broth to the chili.
Q: Can I make this chili vegetarian?
A: Yes! Simply omit the ground beef and add more beans or vegetables, such as corn, zucchini, or squash. You can also use vegetable broth instead of beef broth.
Q: Can I add beer to chili?
A: Yes! Add a dark beer of your choice when browning and sautéing the vegetables.
Q: What happens if my chili is too watery?
A: Remove the lid from the pot and simmer the chili until some of the liquid evaporates. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it up.
Q: Should I salt my chili?
A: Yes, it is recommended that you gradually salt your chili. Taste it often, so your chili doesn’t become too salty.
Q: Does chili taste better the next day?
A: Yes! The flavors meld together beautifully overnight, making it even more delicious the next day.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest