Why Make This Recipe
This Award-Winning Championship Chili Recipe is a true crowd-pleaser. Perfect for family dinners, game days, or chilly nights, this recipe promises a rich, deep flavor that will warm you from the inside out. The combination of tender chuck roast and savory ground beef creates a hearty and satisfying dish. With spices carefully blended to create a depth of flavor, this chili has won first place in competitions and will undoubtedly win over your guests, too!
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
- Pat the cubed chuck roast dry with paper towels. Season generously with salt and pepper to ensure proper browning.
- 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). Avoid overcrowding the pan. Transfer the browned meat 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 it to the plate with the chuck roast.
- Add the remaining 1 tablespoon of oil to the pot. Add the diced onions and cook until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
- Add the chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander to the pot. Stir constantly for 1-2 minutes until fragrant to bloom the spices.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot. Add the crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return all the browned meat to the pot and stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring every 30 minutes. Cook until the chuck roast is fork-tender and the sauce has thickened. If it gets too thick, add more beef broth.
- Remove the bay leaves. Taste and adjust seasoning with salt, pepper, or additional spices as needed. Let it rest for 10 minutes before serving.
- 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 hot in bowls, and let everyone top their servings with shredded cheddar, a dollop of sour cream, diced green onions, and fresh cilantro. Pair it with cornbread or tortilla chips on the side for a complete meal.
How to Store Award-Winning Championship Chili
Store any leftover chili in an airtight container in the refrigerator. It will keep well for about 4-5 days. You can also freeze this chili for up to 3 months. Just make sure to let it cool before transferring to a freezer-safe container.
Tips to Make Award-Winning Championship Chili
- For added depth, allow the chili to sit overnight in the refrigerator before reheating to help the flavors meld together.
- Experiment with different beans or add some corn for a fun twist.
- Adjust the spice levels according to your taste. If you prefer milder chili, reduce the cayenne pepper or omit it altogether.
Variation
You can easily modify this recipe to suit your taste by adding bell peppers, jalapeños for heat, or even a splash of beer for unique flavor notes. Vegetarians can substitute the meat with lentils or black beans.
FAQs
Can I make this chili in a slow cooker?
Yes! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for about 4 hours.
How can I thicken the chili if it’s too watery?
If your chili is too thin, let it simmer uncovered for a while to evaporate some liquid. You can also mix a tablespoon of cornstarch with water and stir it in to thicken the chili quickly.
What can I serve with this chili?
Chili pairs wonderfully with cornbread, rice, tortilla chips, or even a simple green salad for a refreshing contrast. Enjoy it as you like!
Award-Winning Championship Chili
- Total Time: 180 minutes
- Yield: 8 servings
- Diet: None
Description
A rich and flavorful chili made with tender chuck roast and savory ground beef, perfect for family dinners and game days.
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
Instructions
- Pat the cubed chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Brown the chuck roast cubes on all sides for about 3-4 minutes per batch. Transfer to a plate.
- In the same pot, add ground beef and cook until browned, about 5-6 minutes. Transfer to the plate with the chuck roast.
- Add the remaining 1 tablespoon of oil, then add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Add chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander to the pot. Stir constantly for 1-2 minutes to bloom the spices.
- Pour in beef broth, scrape up any browned bits. Add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return browned meat to the pot and stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 120-150 minutes, stirring every 30 minutes, until the chuck roast is fork-tender and sauce has thickened.
- Remove bay leaves, adjust seasoning with salt and pepper. Let rest for 10 minutes before serving.
- Ladle into bowls and top with optional toppings. Serve with cornbread or tortilla chips.
Notes
For added depth, let the chili sit overnight in the refrigerator before reheating. Adjust spice levels to your preference.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American