Got a craving for something soul-warming and delicious?

Nothing rings in the season quite like a steaming bowl of Award-Winning Championship Chili. This first-place winner isn’t just your average chili; it’s a flavor explosion that warms your soul from the first spoonful to the last. You’ll be amazed at how easy it is to whip up such a winning dish that’s rich, hearty, and oh-so-satisfying!

Why make this recipe

Why would you want to make this chili? For starters, it’s a no-fuss, one-pot wonder—perfect for busy weeknights when you still want something cozy. Plus, it’s budget-friendly! You can feed the whole family without breaking the bank. Throw in the smiles you’ll get when everyone cleans their bowls, and you’ve got a winner, my friend.

Ingredients

You don’t need fancy stuff — just these basics!

3 lbs chuck roast, cut into 1/2-inch cubes
1 lb ground beef (80/20)
3 tablespoons vegetable oil
2 large yellow onions, diced
6 cloves garlic, minced
3 tablespoons chili powder
2 tablespoons ancho chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground coriander
2 cups beef broth
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 bay leaves
Salt and black pepper to taste
Optional toppings: shredded cheddar, sour cream, green onions, cilantro

Directions

Ready to get cooking? Follow these steps, and you’ll be dishing out bowls of championship-worthy chili in no time!

Pat the cubed chuck roast dry with paper towels. Season generously with salt and pepper. This ensures proper browning.
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Working in batches, brown the chuck roast cubes on all sides (about 3-4 minutes per batch). Don’t overcrowd the pan! Transfer browned meat to a plate.
In the same pot, add ground beef and cook until browned, breaking it apart with a wooden spoon (about 5-6 minutes). Transfer to the plate with chuck roast.
Add remaining 1 tablespoon oil to the pot. Toss in diced onions and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
Add chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander to the pot. Stir constantly for 1-2 minutes until fragrant. This blooms the spices and releases their oils.
Pour in beef broth and scrape up any browned bits from the bottom of the pot. Add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return all the browned meat to the pot and stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring every 30 minutes, until the chuck roast is fork-tender and the sauce has thickened. If it gets too thick, add more beef broth.
Remove bay leaves. Taste and adjust seasoning with salt, pepper, or additional spices as needed. Let rest for 10 minutes before serving.
Ladle into warmed bowls and top with shredded cheddar cheese, sour cream, diced green onions, and fresh cilantro. Serve with cornbread or tortilla chips.

How to make Award-Winning Championship Chili Recipe – First Place Winner (Overview)

Let me give you the lowdown. Start by browning your meats to infuse flavor. Next, you’ll sauté your onions and garlic until they’re happy and fragrant. Add in your spices for that heavenly aroma and never skip that step—trust me, it makes all the difference! Dump in your liquid gold (aka broth and tomatoes), let it simmer down, and you’ll have liquid magic.

How to serve Award-Winning Championship Chili Recipe – First Place Winner

Serve your chili in a big, deep bowl for that cozy vibe. Picture this: a rich, ruby-red chili topped with a mound of melted cheddar, a dollop of sour cream, and a sprinkle of fragrant cilantro. It smells fantastic, tastes even better, and pairs absolutely deliciously with crunchy tortilla chips or warm cornbread. Seriously, who can resist?

How to store Award-Winning Championship Chili Recipe – First Place Winner

Got leftovers? Lucky you! This chili keeps well in the fridge for about 4-5 days and can happily chill in your freezer for up to 3 months. Reheat on the stovetop or microwave until piping hot, and feel free to add a splash of broth or water if it thickens too much. Making it ahead of time just means more cozy nights in!

Tips to make Award-Winning Championship Chili Recipe – First Place Winner

Use high-quality beef—fresh cuts result in more tender meat.
Feel free to tweak the spice level. Love it hot? Add more cayenne; prefer it mild? Scale back.
For the best flavor, let the chili sit overnight—those flavors become BFFs while chilling!

Variation

Want to mix things up? Go vegan by swapping out the beef for lentils or mushrooms. For a twist, toss in some diced bell peppers or serve it over rice instead of with bread for a whole new experience!

FAQs

Can I make this chili ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together.

What can I substitute for chuck roast?
Brisket or even a lean ground meat can work if that’s what you have on hand.

Can I freeze leftover chili?
Yes! Cool it completely before transferring it to an airtight container and freeze for up to 3 months.

📌 Pin this recipe for your next cozy dinner night!