Award Winning Chili Recipe First Place: The Secret’s Out!

For years, this chili recipe has been a closely guarded family secret, whispered only amongst those deemed worthy of its fiery deliciousness. It’s conquered countless chili cook-offs, consistently snagging first place ribbons and earning the envious glances of rival chefs. Now, for the first time ever, we’re sharing the recipe that’s brought home the gold (and a whole lot of bragging rights): our award-winning chili! This isn’t your average, run-of-the-mill chili; it’s a symphony of flavors, a textural masterpiece, and a guaranteed crowd-pleaser. Get ready to experience chili nirvana!

Why This Recipe Works

What sets this chili apart? It’s not just one thing, but a combination of carefully selected ingredients and a method honed over years of experimentation. Here’s the breakdown:

• The Meat: We use a combination of ground beef and chuck roast. The ground beef provides a rich, meaty base, while the chuck roast, slow-cooked to tender perfection, adds depth and incredible texture.
• The Peppers: Forget relying solely on chili powder. We use a blend of dried ancho, guajillo, and chipotle peppers, rehydrated and blended into a smooth paste. This delivers complex, smoky, and nuanced heat that chili powder alone can’t achieve.
• The Secret Ingredient: A touch of dark chocolate! Yes, you read that right. A small amount of dark chocolate adds a subtle richness and depth that enhances the other flavors without making the chili taste sweet.
• Low and Slow: Patience is key. Simmering the chili low and slow allows the flavors to meld and deepen, creating a truly unforgettable experience.
• Acidity Balance: A splash of apple cider vinegar brightens the flavors and balances the richness of the meat and chocolate.

Ingredients

• 2 lbs Ground Beef (80/20 blend recommended)
• 2 lbs Chuck Roast, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 Green Bell Peppers, chopped
• 4 cloves Garlic, minced
• 3 dried Ancho Peppers, stemmed and seeded
• 3 dried Guajillo Peppers, stemmed and seeded
• 2 dried Chipotle Peppers, stemmed and seeded
• 1 (28 oz) can Crushed Tomatoes
• 1 (15 oz) can Tomato Sauce
• 1 (15 oz) can Diced Tomatoes, undrained
• 1 (15 oz) can Kidney Beans, drained and rinsed
• 1 (15 oz) can Black Beans, drained and rinsed
• 1 cup Beef Broth
• 2 tbsp Chili Powder
• 1 tbsp Ground Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Cayenne Pepper (or more, to taste)
• 1 oz Dark Chocolate (70% cacao or higher), chopped
• 2 tbsp Apple Cider Vinegar
• Salt and Black Pepper to taste
• Optional Toppings: Shredded Cheddar Cheese, Sour Cream, Green Onions, Jalapeños

Instructions

1. Prepare the Peppers: Place the dried ancho, guajillo, and chipotle peppers in a bowl and cover with boiling water. Let them soak for 20-30 minutes, or until softened.
2. Sear the Meat: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat in batches until browned on all sides. Remove the chuck roast from the pot and set aside. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Sauté the Vegetables: Add the chopped onion and green bell pepper to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Make the Pepper Paste: Drain the soaked peppers, reserving about 1 cup of the soaking liquid. Place the peppers in a blender or food processor with a little of the reserved soaking liquid and blend until smooth. Add more liquid as needed to achieve a smooth paste.
5. Combine Ingredients: Add the pepper paste, crushed tomatoes, tomato sauce, diced tomatoes, kidney beans, black beans, beef broth, chili powder, cumin, smoked paprika, and cayenne pepper to the pot. Stir to combine.
6. Simmer: Return the seared chuck roast to the pot. Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or up to 4 hours, stirring occasionally. The longer it simmers, the better the flavors will develop.
7. Finish the Chili: Stir in the chopped dark chocolate and apple cider vinegar. Season with salt and pepper to taste. Simmer for another 15-20 minutes, or until the chocolate is melted and the flavors are well combined.
8. Serve: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, green onions, and jalapeños.

Tips for Success

• Don’t skip the dried peppers! They are crucial for the complex flavor of this chili.
• Adjust the heat to your liking. Add more or less cayenne pepper, or remove the seeds from the chipotle peppers for a milder flavor.
• Don’t be afraid to experiment. Feel free to add other vegetables, such as corn or zucchini.
• Taste and adjust seasonings as you go. This is especially important after simmering the chili for a while.
• Make it ahead of time. Chili is even better the next day, as the flavors have more time to meld.
• Use high-quality ingredients. The better the ingredients, the better the chili will taste.

Storage Instructions

Refrigerator: Allow the chili to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.

Freezer: Allow the chili to cool completely before storing it in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I make this chili in a slow cooker?

Yes! Sear the meat and sauté the vegetables as directed in the instructions. Then, transfer all the ingredients to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Can I use ground turkey instead of ground beef?

Yes, you can substitute ground turkey for ground beef. However, ground turkey tends to be drier than ground beef, so you may need to add a little more beef broth to the chili.

I don’t have all the dried peppers. Can I substitute with chili powder?

While you can substitute, the flavor won’t be quite the same. If you must substitute, use a high-quality chili powder and consider adding a pinch of smoked paprika to enhance the smoky flavor.

Can I make this chili vegetarian?

Yes! Omit the ground beef and chuck roast. Add an extra can of beans (such as pinto beans) and increase the amount of vegetables. You can also add some crumbled plant-based meat substitute for added texture.

Conclusion

There you have it! The award-winning chili recipe that’s brought home the bacon (or, in this case, the ribbons) time and time again. This chili is more than just a meal; it’s an experience. It’s the perfect dish to share with friends and family, to bring to a potluck, or to simply enjoy on a cold winter night. So, gather your ingredients, fire up the stove, and get ready to taste the chili that’s been crowned the champion. Enjoy!