Why Make This Recipe
This Award-Winning Championship Chili Recipe is a true standout, perfect for any gathering or competition. It combines tender chunks of chuck roast and ground beef with a blend of bold spices, flavorful ingredients, and a deep, rich sauce. Whether you’re a chili enthusiast or just looking for a hearty meal, this recipe is sure to impress. Plus, it has taken home first place in competitions, so you know it’s a winner!
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), without overcrowding the pan. Transfer 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 this to the plate with the chuck roast.
- Add the 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 more 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. This blooms the spices and releases their oils.
- Pour in the beef broth, scraping 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.
- 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.
- Remove bay leaves. Taste and adjust seasoning with salt, pepper, or additional spices as needed. Let 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 chili hot in deep bowls. You can offer a range of toppings like shredded cheddar cheese, sour cream, diced green onions, and cilantro on the side so everyone can customize their bowl. Pair it with cornbread or tortilla chips for a delightful meal.
How to Store Award-Winning Championship Chili
To store leftover chili, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze the chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips to Make Award-Winning Championship Chili
- Select the right meat: Use a good-quality chuck roast for the best flavor and tenderness.
- Don’t rush the browning: Take your time to brown the meat properly; it adds depth to the flavor.
- Adjust the spices: Feel free to modify the spices according to your taste. If you like it spicier, add more cayenne pepper or chili powder.
- Let it rest: Allow the chili to rest before serving as this enhances the flavors.
Variation
You can modify this chili by using ground turkey or chicken instead of beef for a lighter version. Additionally, experiment with different beans or add more vegetables, such as bell peppers or corn, to change the flavor and texture.
FAQs
Can I make this chili in a slow cooker?
Yes, you can! After browning the meats and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours.How spicy is this chili?
The chili has a nice warmth due to cayenne and chili powders. If you prefer a milder chili, you can reduce the amount of cayenne pepper.Can I add beans to this chili?
Traditionally, Texas-style chili does not include beans. However, you can add them if you like, or serve the chili with beans on the side.What should I serve with this chili?
Cornbread, tortilla chips, or crusty bread are great accompaniments. You can also serve a fresh salad for a balanced meal.
Championship Chili
Ingredients
Method
- 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 and brown the chuck roast cubes on all sides.
- Transfer browned meat to a plate.
- In the same pot, add the ground beef and cook until browned. Transfer to the plate with the chuck roast.
- Add the remaining tablespoon of oil to the pot, then add diced onions and cook until softened.
- Add minced garlic and cook for 1 more minute until fragrant.
- Add spices to the pot and stir until fragrant.
- Pour in the beef broth, scraping up browned bits. Add crushed tomatoes, tomato paste, vinegar, brown sugar, and bay leaves. Return the meat and stir.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring occasionally.
- Remove bay leaves and adjust seasoning with salt, pepper, or spices as needed.
- Let rest for 10 minutes before serving.
- Ladle into warmed bowls and top with desired toppings.