Award-Winning Chili

why make this recipe

This Award-Winning Championship Chili Recipe is a first-place winner for a reason. It combines the rich flavors of tender meats and spices, creating a bowl of chili that warms your heart and satisfies your taste buds. Whether you’re cooking for a crowd or just for yourself, this recipe guarantees a delicious meal. It’s perfect for game day, family gatherings, or a chilly evening at home.

how to make Award-Winning Championship Chili

Ingredients:

• 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:

1. Pat the cubed chuck roast dry with paper towels. Season generously with salt and pepper. This ensures proper browning.
2. Heat 2 tablespoons of 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.
3. 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.
4. Add remaining 1 tablespoon of oil to the pot. Add diced onions and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
5. 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.
6. 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.
7. 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.
8. Remove bay leaves. Taste and adjust seasoning with salt, pepper, or additional spices as needed. Let rest for 10 minutes before serving.
9. 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 serve Award-Winning Championship Chili

Serve this delicious chili in warm bowls. Add your favorite toppings, like shredded cheddar cheese, a dollop of sour cream, diced green onions, and fresh cilantro. You can also pair it with cornbread or tortilla chips for a complete meal.

how to store Award-Winning Championship Chili

Once the chili has cooled, store it in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze it for longer storage, where it will keep for up to 3 months.

tips to make Award-Winning Championship Chili

• Make sure to brown the meat properly to enhance the flavor.
• Feel free to adjust the spice levels by adding more or less cayenne pepper based on your taste.
• Letting the chili rest before serving allows the flavors to meld nicely.

variation (if any)

You can add beans to this chili if you prefer. Black beans or kidney beans are great options. Also, for a vegetarian version, omit the beef and use lentils or extra vegetables instead.

FAQs

1. Can I use other cuts of beef?
   Yes, you can use other cuts like brisket or sirloin, but chuck roast is preferred for its tenderness and flavor.

2. How can I make it spicier?
   Add extra cayenne pepper or include chopped jalapeños for heat.

3. Can I slow-cook this chili?
   Absolutely! You can transfer everything to a slow cooker after browning the meat and cook on low for 6-8 hours.

Enjoy this champion-worthy chili, and let it warm your soul!

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