This Award Winning Chili Recipe Will Ruin Restaurant Chili for You (In the Best Way)

You want the kind of chili that wins trophies, shuts down arguments, and makes your neighbor “accidentally” stop by every Sunday? This is it. We’re talking deep, smoky heat, tender meat, and a sauce that clings to your spoon like it’s paid rent.

No gimmicks, no shortcuts—just layered flavor that punches above its weight. You’ll cook it once, and suddenly you’re “the chili person” in your friend group. That’s a title you keep.

What Makes This Recipe Awesome

Serious depth of flavor: We build layers with browned meat, toasted spices, and a combo of tomato, umami boosters, and a little cocoa.
Yes, cocoa. Trust.
Balanced heat: It’s bold but not brutal. You’ll feel the warmth without needing a fire extinguisher.
Competition texture: Chunky, meaty, and spoonable—no watery soup pretending to be chili.
Flexible: Cook it on the stovetop, in a Dutch oven, or let it ride in the slow cooker after the sear.
Make-ahead friendly: Peaks on day two, which is perfect for parties, tailgates, or winning that office cook-off you pretend not to care about.

Shopping List – Ingredients

2 pounds 80/20 ground beef (or half beef, half chuck cut into 1/2-inch cubes)
1 pound ground pork or hot Italian sausage (casing removed)
2 tablespoons neutral oil (avocado or vegetable)
1 large yellow onion, diced
1 red bell pepper, diced
2 jalapeños, minced (seeded for milder heat)
5 garlic cloves, minced
3 tablespoons chili powder (quality matters)
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can fire-roasted diced tomatoes
2 cups low-sodium beef broth (plus extra as needed)
1 (12-ounce) bottle dark beer (porter or stout), optional but recommended
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce or fish sauce (umami booster)
1–2 teaspoons kosher salt, to taste
1 teaspoon black pepper
1–2 teaspoons brown sugar or maple syrup, to balance acidity
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
Juice of 1 lime
Optional toppings: shredded cheddar, sour cream, chopped cilantro, sliced scallions, pickled jalapeños, tortilla chips

How to Make It – Instructions

Brown the meat like you mean it: Heat oil in a heavy Dutch oven over medium-high.
Add beef in batches; don’t crowd. Sear until deep brown, then remove. Repeat with pork/sausage.
Browning = flavor.
Soften the veg: In the same pot, add onion, bell pepper, and jalapeños with a pinch of salt. Cook 5–7 minutes until softened and lightly golden. Add garlic; cook 30 seconds until fragrant.
Toast the spices: Stir in chili powder, cumin, smoked paprika, oregano, cinnamon, and cocoa.
Toast 45–60 seconds, stirring, until aromatic. Don’t burn them—watch closely.
Tomato paste umami bomb: Add tomato paste; cook 2 minutes to darken. This is where the magic starts smelling like victory.
Deglaze: Pour in beer to lift browned bits (or use 1 cup broth if skipping beer).
Scrape the bottom so nothing sticks. That fond is liquid gold.
Build the base: Add crushed tomatoes, fire-roasted tomatoes, remaining beef broth, Worcestershire, and soy/fish sauce. Return browned meats and accumulated juices to the pot.
Stir well.
Simmer low and slow: Bring to a gentle simmer. Reduce heat to low, partially cover, and cook 60–90 minutes, stirring occasionally. Add splashes of broth if it gets too thick.
Beans and balance: Stir in kidney and pinto beans.
Add brown sugar/maple to round out acidity. Simmer 15–20 more minutes. Taste and season with salt and pepper.
Brighten it up: Finish with lime juice.
Adjust heat with cayenne or hot sauce if desired. The lime keeps it from tasting flat. You’ll notice.
Serve: Ladle into bowls.
Top with cheddar, sour cream, cilantro, scallions, and pickled jalapeños. Crumble chips on top if you like crunch. Flex on your guests, modestly.

Storage Tips

Fridge: Cool completely, then store in airtight containers for 4–5 days.
It tastes even better the next day, IMO.
Freezer: Portion into quart containers or freezer bags; freeze up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over medium-low with a splash of broth or water to loosen. Stir to prevent scorching.

Why This is Good for You

Protein powerhouse: Beef and pork deliver high-quality protein to keep you full and fueled.
Micronutrient boost: Tomatoes, peppers, and spices bring vitamin C, lycopene, and antioxidants that your body appreciates—even if your taste buds get all the credit.
Fiber factor: Beans add fiber for digestion and steady energy.
Your future self says thanks.
Smart fats: Using 80/20 beef keeps it flavorful; draining excess fat post-sear can strike a better balance.

Don’t Make These Errors

Skipping the sear: Gray meat = bland chili. Get a dark crust before you move on.
Rushing the simmer: Flavor develops over time. Thirty minutes won’t cut it unless you enjoy average.
Forgetting to taste: Season in layers.
Salt at the end won’t rescue a flat base. Taste after each major step.
Burning spices: Toast, don’t char. If it smells acrid, you’ve gone too far.
Add a splash of liquid fast.
Overloading heat: You can add spice, but you can’t remove it. Start moderate; build up.

Variations You Can Try

Texas-style no-bean: Skip beans. Use 3 pounds cubed chuck, add 1 extra cup broth, and simmer 2–3 hours until spoon-tender.
Smoky chipotle: Add 1–2 chopped chipotles in adobo and 1 teaspoon adobo sauce for a deeper, smoky kick.
Cocoa-espresso: Add 1 teaspoon instant espresso with the cocoa for mocha vibes that amplify savoriness.
Turkey and black bean: Swap beef/pork for 2 pounds ground turkey.
Add 1 tablespoon olive oil and 1 extra teaspoon soy for umami support.
Vegetarian champ: Replace meat with 2 cups finely chopped cremini mushrooms + 1 cup lentils + 1 can black beans; use veggie broth.
Slow cooker: Sear meats and aromatics on the stovetop, then transfer to slow cooker with liquids. Cook on Low 6–8 hours.

FAQ

Can I make this ahead for a competition?

Absolutely. Chili improves after 24 hours in the fridge.

Reheat gently and adjust salt and lime right before serving to wake it up.

How do I control the heat level?

Remove jalapeño seeds and membranes for milder heat, and skip cayenne. For more kick, add chipotle, hot sauce, or a pinch of cayenne at the end so you can dial it in.

What if I don’t cook with alcohol?

Use beef broth instead of beer. Add 1 extra teaspoon Worcestershire and a splash of apple cider vinegar to keep the depth and brightness.

Which chili powder should I use?

Use a fresh, high-quality blend or pure ground ancho.

Stale chili powder tastes dusty. If using pure ancho, add 1/2 teaspoon cayenne for heat balance.

Can I thicken thin chili?

Simmer uncovered to reduce, or mash 1/2 cup beans and stir them in. A tablespoon of fine cornmeal can also tighten it up quickly.

Is cocoa really necessary?

It won’t make the chili sweet.

It adds subtle bitterness and backbone, like the bass line in a great song—you miss it when it’s gone.

What’s the best cut for chunked meat?

Beef chuck, trimmed and cut into 1/2-inch cubes. It breaks down beautifully with long simmering and stays juicy.

The Bottom Line

This award winning chili recipe wins because it stacks flavor like a pro—browned meat, toasted spices, balanced heat, and a silky, rich sauce. It’s crowd-proof, competition-ready, and flexible for any kitchen setup.

Make it once, and you’ll understand why people guard their chili secrets. Lucky for you, this one’s all yours.