There’s nothing quite like a warm bowl of chili on a chilly evening, and this award-winning championship chili recipe is the ultimate comfort food. It’s not just any chili; it has clinched first place in competitions, and for a good reason. With tender chunks of chuck roast, flavorful spices, and a rich tomato base, this chili brings layers of warmth and satisfaction. Whether you’re planning a game day feast or a cozy family dinner, this recipe will have everyone coming back for seconds—and thirds!
Why you’ll love this dish
Making this championship chili at home is a celebration of flavors that warms the heart and fills the belly. It’s perfect for family gatherings, game days, or simply hunkering down on a cold night.
You’ll adore the robust and smoky flavor profile that strikes a perfect balance between spice and sweetness. This dish is also versatile and easily adaptable to your preferences—whether you want it spicy or mild, this chili can cater to your taste buds.
"This chili is pure magic! I’ve made it for friends and family, and they always rave about the depth of flavor. Definitely my go-to recipe!" – Happy Home Cook
How this recipe comes together
Creating your award-winning championship chili is a straightforward process that rewards you with rich, hearty flavors. The cooking begins with browning chuck roast and ground beef to build a deep, umami flavor. Then, you’ll sauté onions and garlic before adding a blend of spices that awaken your senses. Finally, combine the ingredients, bring them to a boil, and let them simmer until the meat is tender and the sauce is luxurious.
What you’ll need
For the best results, gather these key ingredients:
- 3 lbs chuck roast, cut into 1/2-inch cubes
- 1 lb ground beef (80/20 for optimal flavor and fat balance)
- 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 (adjust to your spice preference)
- 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 cheese
- Sour cream
- Diced green onions
- Fresh cilantro
Some substitutions that work well include ground turkey for a lighter version or using vegetable broth for a vegetarian option.
Step-by-step instructions
- Pat the cubed chuck roast dry with paper towels and season it generously with salt and pepper to ensure it browns nicely.
- In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. In batches, brown the chuck roast cubes on all sides for about 3-4 minutes. Be careful not to overcrowd the pot. Once browned, transfer them to a plate.
- In the same pot, add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-6 minutes. Transfer this to the plate with the chuck roast.
- Add the remaining tablespoon of oil to the pot, then toss in the diced onions. Sauté until softened, about 5 minutes, and add the minced garlic, cooking for an additional minute until fragrant.
- Stir in the chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander, continuously stirring for 1-2 minutes to bloom the spices.
- Pour in the beef broth, scraping the browned bits from the bottom of the pot. Add the crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return the browned meats to the pot and stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-2.5 hours, stirring every 30 minutes until the chuck roast is fork-tender and the sauce has thickened. If it becomes too thick, add more beef broth as needed.
- Remove the bay leaves. Taste and adjust seasoning with salt, pepper, or any additional spices. Let the chili rest for 10 minutes before serving.
- Ladle into warmed bowls and top with your favorite ingredients like shredded cheddar, sour cream, green onions, and cilantro. Enjoy with cornbread or tortilla chips!
Best ways to enjoy it
This award-winning chili is incredibly versatile when it comes to serving. You can serve it in traditional bowls or even hollow out a bread loaf for a fun and hearty presentation. Pair it with cornbread for a classic touch, or enjoy it with tortilla chips for a Tex-Mex twist.
If you want to get creative, consider topping it with sliced jalapeños for a kick, or even a dollop of guacamole for a refreshing twist.
How to store & freeze
To keep your chili fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months—just make sure to let it cool completely before transferring it to freezer-safe containers. For best quality, reheat thoroughly before serving, ensuring it reaches at least 165°F.
When reheating, you can add a splash of beef broth to maintain moisture and enhance its flavors.
Helpful cooking tips
- Browning your meat properly: Take your time here; this step develops rich flavors that will enhance your chili’s depth.
- Fresh spices: Using fresh spices provides the best flavor. Consider purchasing whole spices that you can grind just before using.
- Let it rest: Allowing the chili to rest after cooking helps the flavors meld together beautifully, making each bite more delicious.
Recipe variations
Feel free to switch things up with some creative variations! You might try adding kidney beans or black beans for extra fiber and protein, or introduce a splash of dark beer for added richness. To cater to different diets, consider using lean turkey for a lower-fat option or experimenting with various chili peppers for a different heat profile.
Your questions answered
Q: How long should I simmer the chili?
A: Allow the chili to simmer for 2-2.5 hours until the meat is fork-tender for the best results.
Q: Can I make this chili ahead of time?
A: Absolutely! Chili often tastes even better the next day as the flavors continue to develop. Make it a day in advance for convenience.
Q: What can I substitute for the chuck roast?
A: While chuck roast is recommended for its tenderness, you can substitute it with brisket, short ribs, or even a leaner cut if preferred.
Enjoy this unforgettable award-winning chili—it might just become your new favorite recipe to share!
Championship Chili
Ingredients
Method
- Pat the cubed chuck roast dry with paper towels and season it generously with salt and pepper.
- In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat and brown the chuck roast cubes for about 3-4 minutes. Transfer to a plate.
- Add the ground beef to the pot, cooking until browned, about 5-6 minutes. Transfer to the plate with the chuck roast.
- Add the remaining tablespoon of oil to the pot, sauté the diced onions until softened, about 5 minutes, then add minced garlic, cooking for an additional minute.
- Stir in the spices and cook for 1-2 minutes to bloom them.
- Pour in the beef broth, scraping the browned bits from the pot. Add the crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return the browned meats to the pot.
- Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 2-2.5 hours, stirring every 30 minutes.
- Remove bay leaves, taste, and adjust seasoning as needed. Let the chili rest for 10 minutes before serving.
- Ladle into warmed bowls and top with your favorite ingredients like shredded cheddar, sour cream, green onions, and cilantro. Enjoy with cornbread or tortilla chips!