This award-winning chili recipe with beans has won multiple chili cookoffs and will win over even the toughest critics at your dinner table.
I always used to joke this was the world's second best chili recipe, but readers keep entering it into chili cook-offs and winning, and winning, and winning. So I guess I need to call it what it is - an award winning chili recipe that will win over the most important judges of all, your whole family.
I have been refining this chili with beans recipe for the past 9 years. I don't think there is a single recipe in my collection I've made more extensive notes on. You can rest assured that this hearty chili is a tried-and-true original recipe that has been refined to near perfection.
Ingredients & Substitutions
- Lean ground beef - You want a little fat in your ground beef to carry the flavor, but not too much, or your chili will be greasy. 85-15 or 90-10 ground beef is ideal. A coarse grind is best for chili because the larger chunks provide a meatier texture (your butcher will know what that means).
- Red onions - You can use sweet onions or yellow onions for a more mild onion flavor.
- Poblano peppers - Substitute green bell peppers for a more mild chili or jalapeno and serrano peppers for a spicier chili.
- Fresh garlic cloves
- Canned diced tomatoes - Only substitute fresh tomatoes if they are in season and picked ripe from the vine, or they will severely lack flavor.
- Canned chili beans - Whenever I make a chili recipe with beans I prefer to use canned beans because the thick liquid in the can is my secret ingredient to making a thick and saucy chili broth.
- Tomato sauce
- Tomato paste
- Worcestershire sauce - This adds depth of flavor.
- Beef Stock - Beef broth is the next best substitute. You can substitute chicken broth or stock but the flavor will be weaker.
- All-purpose flour - Masa harina is an amazing substitute. You can find it in the Mexican aisle of your grocery store.
- Brown sugar - Maple syrup is a great substitute.
- Chili Seasoning - You can use store-bought chili seasoning, but I strongly recommend using my custom blend listed in the recipe which is based on my homemade chili seasoning recipe.
How to Make Award Winning Chili
To begin making this award winning chili recipe, start by adding the ground beef and chopped onions to a large pot (a wide pot like a Dutch oven is best) set over medium heat on the stovetop.
Tip: To make the best chili recipe ever, don't be afraid to let your meat develop a little crust while browning ground beef. That deep brown crust will impart great flavor into the chili as it simmers. This means, stir the meat less while browning, and letting sit longer.
Halfway through browning your beef add the chopped peppers and continue to saute. Once the beef is almost done browning add the chili seasoning and minced garlic. Cook for a couple more minutes until the garlic and seasonings are fragrant.
Now you can add all of the remaining ingredients into your chili pot, then stir to combine everything well. Bring the chili to a gentle simmer and reduce the heat to low. Let simmer for three hours, or until thickened to your liking. Then serve with your favorite chili toppings, such as sour cream, corn chips (this also makes an amazing Texas Frito Pie), green onions, and shredded cheese.
Tip: The flavor will improve overnight as it sits in your refrigerator, so I recommend making this chili in advance if you plan to enter a chili cook-off.
Storing and Reheating Leftovers
Homemade chili is ideal for making in advance because the flavors continue to meld together as it rests in the fridge. Store your leftover chili in an airtight container and enjoy it within one week. To reheat chili, simply microwave it until heated through, gently warm it in a saucepan on the stovetop, or slowly heat it in your slow cooker
You can also make chili in advance to freeze. Simply store the chili in a freezer-safe container for up to two months, then thaw and reheat.
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Award Winning Chili with Beans
Equipment
Ingredients
- 2 pounds ground beef
- 2 medium red onions (chopped)
- 2 poblano peppers (chopped)
- 4 garlic cloves (minced)
- 28 ounces canned diced tomatoes
- 30 ounces canned chili beans
- 15 ounces canned tomato sauce
- 6 ounces canned tomato paste
- 1 tablespoon worcestershire sauce
- 3 cups beef Stock (unsalted)
- ¼ cup flour
- 1 tablespoon brown sugar
- shredded cheddar cheese and sour cream for serving
Chili Seasoning
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons cumin
- 2 teaspoons oregano
- 2 teaspoons ancho powder (can sub chili powder)
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked Paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon fresh ground black pepper
Instructions
- Place ground beef and onions in a large Dutch oven and brown over medium heat.
- Halfway through browning add peppers. Then add your chili seasoning and minced garlic when the mixture is almost done browning. Continue cooking for a few more minutes until the garlic and seasonings are fragrant.
- Add all remaining ingredients to the pot of chili and stir to combine. Simmer for approximately 3 hours over low heat, or until the chili reaches your desired thickness.
- Serve with shredded cheese and a dollop of sour cream.
Notes
Nutritional Information
This recipe was originally published September 25, 2017, here on FoxValleyFoodie.com.
Joel
I won a church chili cook-off with this recipe. So delicious!
Fox Valley Foodie
Congratulations!
Mike Wallen
I’m moving and need to use all my frozen meats. I really need your opinion, I have ten pounds of Oxtail's. Would the meat off the bone, after it’s cooked in the Dutch oven would work in your chili recipe without any substitutions?
Need your help on this!!
Fox Valley Foodie
Yes, chili would be a great use for it! It would be similar to my shredded beef chili recipe.
Kathy
I made the Worlds Second Best Chili, really liked it. I substituted 1 jalapeño for the 2 Pablanos, because I only had jalapeño. It had a nice kick to it, will definitely make again..thanks!
Denise A
I never was a big chili fan but my hubby is. This piqued my interest and I'll happily admit I'm a convert. In fact, we now grow poblano peppers just to make sure we always have some for when the chili craving hits.
Scott Atherton
This recipe is similar to mine with a few things I hadn’t thought of. Can’t wait to try it tonight! Maybe I’ll have the worlds 3rd best chili?? 🤷♂️😂 The main reason I’m writing though is because I like your way of thinking and appreciate good ol’honesty. Great read and great recipe!! Win, win!!
Lindy
Chili does not have vegetables in it nor does it have beans in it. Pinto beans (cooked from dried not from a can) may be served alongside along with chopped onions. The best way to start chili is to chop a shoulder roast into inch sized pieces and the best way to thicken it is masa harina.
Rick
Lindy your recipe is for red chili or green chili . This is a recipe for chili con carne it's a American dish
Scott Atherton.
Always has to be one, right Rick? 😂 Maybe Lindy should post her own recipes on her own page and stop trying to down everyone else’s recipes? 🤷♂️ I’m making chili tonight just looking for more ideas and came across this. It’s pretty close to my own recipe but it gave me a few ideas I hadn’t thought of. Can’t wait to try it!!
Jim
You are describing Texas style chili, a different disk entirely.
The HitMan
Your comment is laughable… in fact Chili has whatever ingredients you choose to use. If you want to leave out beans & vegetables then please feel free to do so, but don’t imply that you have the “official” recipe! 🙄
williams
.Good stuff Bud...3rd time...takin to camp out tomorrow.
Judy C.
I haven’t had a chance to make this yet (but I will!), but just wanted to say I LOVE YOUR POST!! You are so right and I too am sick of everyone calling their recipes “The Best”! You are spot on!
Hannah
Do the Pablo of peppers need to be roasted and peeled.?
Fox Valley Foodie
No, they do not.
Lani
Best Chili I have eaten! I love the spices. My dad used to make a great chili but his wasn’t spicy enough for me but I loved it just the same. Great chili!!!
Tracey
All I can say is wow! Made this today but didn't have poblano peppers. Used a red pepper which worked out perfect. Best chili I've ever had!
Dave
Most excellent Chili. Have made twice and it has been a hit everytime.Double the batch for parties.
Katherine
Sounds great! Can I substitute chicken broth and cook in a crockpot? I would like to make today
Lauren
OMG! I made this chili this evening & it’s amazing. The recipe is easy to follow & makes a lot. This will be a regular in our house!
Jenn
I made this for a church function and got the best chili award. This chili really is the best!
Emmers
I won a chili cook off this past weekend with this out of 14 entries! This is a keeper
Karen
I thought I made the second best chili until I made this one tonight and it is yum-o, for sure better than mine. Was worried that it would be to spicy but was perfect and was concerned about the flour being added but couldn't even tell it was in there. Thanks for the recipe. Will be making again and often.
Jim
This should be the best chili! Well done!
Bob Manspeaker
Made this chili,it may not be the worlds best but it's pretty damn close. Great recipe!
Fox Valley Foodie
Thanks! I'm glad you like it!