So you’re sitting there, scrolling through food blogs and wondering: “What’s the deal with an award winning chili recipe anyway? Does it actually taste different, or is it just a braggy title?” Trust me, I used to roll my eyes at those claims too. But one blustery night, after yet another okay-ish attempt at homemade chili, I finally tried this actual award winning chili recipe. Everything changed. (Did I let out an excited yell? Maybe.) If you love big flavors and easy steps, this might become your next go-to, especially if you ever tried a slow cooker chili and felt underwhelmed. By the way, if chili in the crockpot is more your vibe, check out this cozy crockpot chili recipe. Or, for busy weeknights, this simple slow cooker chili recipe pairs all the flavor with almost zero fuss. 
Chili Cook-Off Champion!
Let me take you back for a sec. Years ago, my tiny Midwest town threw an annual chili cook-off every fall. You could practically smell cumin and onions from three blocks away (for days, seriously). My mom, no kidding, won four years in a row with this award winning chili recipe. Folks still ask her—all sneaky—what’s in it, but she’ll only wink and say, “Love… and maybe a splash more tomato paste.”
The truth? There isn’t any wild secret ingredient or anything—just a tweak here and a little extra simmer time there. I’ve fiddled with her method a bit (’cause I just can’t help myself), but the heart of the recipe stays the same. What makes it stand out from the crowd? Balance. Not too spicy. Not watery. And always fills you up.
I mean, I’ve tried ones packed with beans, without beans, meat-heavy, and even vegetarian. But this chili wins every single time at my table. If someone says they don’t like chili, I dare them to try this one. Pretty confident it’ll change their mind. Local cook-offs, here we come. 
How to Make the Actual Best Chili Recipe
People get all nervous about making chili like it’s rocket science. It’s not. The beauty of this award winning chili recipe is it’s forgiving. Did you accidentally dump in a bit too much cumin? No tragedy. The flavors can handle it.
Here’s what you need: ground beef (or turkey, if that’s your speed), onions, garlic, a couple of bell peppers, and all those classic spices—cumin, chili powder, paprika, a smidge of brown sugar, salt, pepper. (I always toss in a hint of cocoa powder—trust me!)
You brown the meat first. Don’t skip this! Sautéing onions and bell peppers is next, and don’t rush it. Let ’em soften up so the flavor really comes out. Then, dump everything else in—tomato sauce, diced tomatoes, beans (if you like, or not). Simmer. Longer, the better. I like at least an hour, but I once let this thing bubble away all afternoon during a snowstorm, and wow—next level.
Taste-testing is mandatory. So hey, grab a spoon like you mean business. Adjust the spice. Add a little hot sauce if you’ve got bold eaters around. Keep it laid-back. Seriously, chili wants to be easy! 
What Goes Well with Chili?
You want to know how to make chili shine at dinner? It isn’t just about the main bowl. The right pairings make it feel like a fiesta, or at least a five-star restaurant kinda situation at home.
Serving Suggestions:
- Pile some cheddar cheese and a dollop of sour cream right on top. Messy, but who cares.
- Scoop chili with salty tortilla chips (when I’m lazy, that’s my dinner).
- If you’re feeling classic, cornbread! Try it slathered with butter.
- Hot tip: leftover chili on top of baked potatoes, or even as a nacho topping. Lazy lunch goals.
I usually put out all the toppings—chopped onions, sliced jalapeños, crushed crackers. Everyone builds their own. Makes dinner way more fun, plus zero complaints from the kids (can I get an amen?).
It’s perfect for fall games, cozy snow days, movie nights. And if you want to go bold, serve it with a fancy baked chili rellenos side for an extra treat. Or, after your chili feast, scroll over and see my all-time favorite sweet ending: this easy apple cake recipe—perfect for using up fall apples.
The Winning Chili Recipe
Here’s Mom’s classic, adapted for the best balance of flavor and easy cleanup. Just keep it real and don’t stress if you mess up the order—chili is forgiving, seriously.
Ingredients:
- 2 pounds ground beef (or swap half with ground pork, if you’re feeling wild)
- 1 large onion, chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 (6-oz) can tomato paste
- 1 (28-oz) can crushed tomatoes
- 2 cups beef broth or water
- 1 (15-oz) can kidney beans, rinsed and drained (optional, add more if you love beans)
- Salt and black pepper, to taste
- 1 teaspoon cocoa powder (secret weapon)
Directions:
- Brown the meat in a big pot; drain off most fat.
- Toss in the onions and green pepper; sauté until soft.
- Stir in garlic; let it go for another minute.
- Throw in all spices and brown sugar; warm them up for 30 seconds.
- Add tomato paste, crushed tomatoes, and broth; mix well.
- Pour in beans (if using). Sprinkle in the cocoa powder. Stir everything together.
- Bring to a bubble, reduce to a simmer. Let it hang out for at least an hour—two if you’ve got time.
- Taste and adjust seasoning. Maybe a pinch more salt, maybe not.
“I made this for our block party and watched neighbors go back for seconds—some even asked if there were leftovers. I’ll be making it again for sure!” —Linda G., Nebraska
More Popular Recipes
Let’s face it: sometimes you need a break from chili (yep, I said it). For those days, I’ve got a little collection of my favorite comfort classics and crowd-pleasers.
If you’re all about maximum flavor with minimum time, check out my speedy 15-minute lo mein recipe. Feeds a crew and uses up whatever’s in the crisper drawer. Or, craving something a bit sweeter after that spicy chili? The legendary banana banana bread recipe is a must-try. (It gets gobbled up before breakfast is even over around here.)
Want more soul-warming goodness? That baked chili rellenos is great on any winter table. I’m not saying I eat all the cheese myself, but… no one’s counting. And don’t skip dessert—when apple season rolls around, this apple cake recipe is my pick for afternoon snacking.
Common Questions
How spicy is this chili?
You control the spice! Cut back on chili powder for milder bowls or toss in hot sauce if you’re a daredevil.
Can I make this ahead?
For sure. Honestly, it tastes better the next day. Pop leftovers in the fridge or freezer, and reheat whenever.
Can I swap in ground turkey or chicken?
Definitely. It lightens it up a little—still hearty, totally works.
What if I want it vegetarian?
Just skip the meat, double up the beans, and maybe add chopped mushrooms for that meaty feel.
Any fast side dishes that go with chili?
Cornbread’s classic, but tortilla chips or even a side salad work if you’re in a rush.
Real Chili, Real People: Try It Yourself!
Look, folks have opinions about chili. Some like it with beans, some say never. All I know? This award winning chili recipe keeps my family happy and bellies full. If you’re still searching for “the one,” give my version a shot. For even more inspiration, check out The Best Chili Recipe – Sugar Spun Run, or if you want to see how others put their own twist on it, try Eddie’s Award Winning Chili Recipe. The internet is full of fun debates at What’s your award winning Chili recipe? : r/slowcooking too—go see for yourself.
You don’t need fancy skills. Just a big pot, a little patience, and the courage to add extra cheese. Happy chili-making! 
Best Chili Recipe
Ingredients
Main Ingredients
- 2 pounds ground beef (or ground pork) You can swap half with ground pork for variation.
- 1 large onion, chopped
- 1 green bell pepper diced
- 3 cloves garlic, minced
Spices and Seasoning
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon cocoa powder Secret weapon for flavor.
- Salt and black pepper, to taste
Canned Ingredients
- 1 6-oz can tomato paste
- 1 28-oz can crushed tomatoes
- 2 cups beef broth or water
- 1 15-oz can kidney beans, rinsed and drained Optional, add more if you love beans.
Instructions
Preparation
- Brown the ground meat in a big pot and drain off most fat.
- Toss in the chopped onion and diced green pepper; sauté until soft.
- Stir in the minced garlic and let it cook for another minute.
Cooking
- Throw in all spices and brown sugar; warm them up for 30 seconds.
- Add tomato paste, crushed tomatoes, and broth; mix well.
- Pour in beans if using and sprinkle in the cocoa powder. Stir everything together.
- Bring to a bubble, reduce to a simmer, and let it cook for at least an hour, or two if possible.
- Taste and adjust seasoning with a pinch more salt if needed.
