With cold weather right around the corner, you are going to want to have this list of 18 award-winning chili recipes that are sure to warm you up. These are all amazing dishes that are full of flavor; let's check em out!

Eddie’s Meaty Pepper Chili

First up is Eddie's meaty pepper chili, and this one has bell pepper, jalapeños, and poblanos. You are going to want to char those first to give this chili a really smoky depth that is going to help round out the whole flavor and bring this thing to life.

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This one has ground beef and Italian sausage for richness, but if you don't like Italian sausage, you can leave it out. This one will taste better the next day, and it is a contest-winning go-to recipe.

Eddie's Meaty Pepper Chili

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2 pounds ground beef
• 1 pound Italian sausage casings removed
• 2 large bell peppers charred and diced
• 2 jalapeño peppers charred and diced
• 2 poblano peppers charred and diced
• 1 large onion diced
• 4 cloves garlic minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 2 cans 15 oz each diced tomatoes
• 2 cans 15 oz each kidney beans, drained and rinsed
• 1 can 6 oz tomato paste
• 2 cups beef broth
• 2 tablespoons olive oil
• Salt and black pepper to taste

Method

 

1. Char peppers under broiler or over gas flame until blackened. Cover in a bowl 10 minutes; peel, seed, and dice.
2. Heat oil in a large Dutch oven over medium-high; brown beef and sausage about 8-10 minutes, breaking up with a spoon. Drain fat.
3. Cook onion and garlic about 5 minutes until soft; stir in chili powder, cumin, paprika, and cayenne. Cook 1 minute until fragrant.
4. Stir in charred peppers, tomatoes, paste, beans, and broth.
5. Boil; reduce heat to low and simmer uncovered 2 hours, stirring occasionally, until thickened and flavors blend.
6. Season with salt and pepper; serve hot with preferred toppings, such as cheese, sour cream, and green onions.

Bacon Beef Quick Chili

This bacon beef quick chili is packed with flavor, with crispy bacon that you are using as your fat and that will also brown your beef. This one is made with pantry staples only. You don't need to make any special trips to the grocery store. And the secret ingredient for this one is coffee, which you will slow-simmer to give it a taste people won't recognize but will love.

Bacon Beef Quick Chili

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 6 slices bacon chopped
• 2 pounds ground beef
• 1 large onion diced
• 3 cloves garlic minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1/4 cup brewed coffee
• 1 can 28 oz crushed tomatoes
• 2 cans 15 oz each pinto beans, drained and rinsed
• 1 can 4 oz diced green chiles
• 1 cup beef broth
• 1 tablespoon brown sugar
• Salt and black pepper to taste

Method

 

1. Cook bacon in a large pot over medium 6-8 minutes until crisp. Remove with slotted spoon; leave drippings.
2. Increase heat to medium-high; brown beef in drippings about 6-7 minutes, breaking up with a spoon.
3. Cook onion and garlic about 4 minutes until soft; stir in chili powder, cumin, and oregano and cook 1 minute.
4. Add coffee, tomatoes, beans, chiles, broth, and sugar; stir in bacon.
5. Boil; reduce heat and simmer 30 minutes, stirring occasionally, until thickened.
6. Season with salt and pepper; serve immediately with cornbread or tortilla chips.

Texas Competition Ground Chili

This Texas competition-grade chili is going to be one that impresses every single time. This one has no beans, no tomatoes, no extra fluff. This is just beef and chili pepper. You're going to grind down those whole chilies to beat that standard ground powder. Taking the extra time to do that will be the payoff in this recipe.

You want to keep this one on a low, slow simmer to tenderize the beef and really bring it to life, letting that chili flavor bloom to perfection. This one is perfect for your serious chili lovers.

Texas Competition Ground Chili

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

• 4 pounds ground beef chuck
• 3 tablespoons vegetable oil
• 6 dried ancho chiles stemmed and seeded
• 4 dried guajillo chiles stemmed and seeded
• 2 dried chipotle chiles stemmed and seeded
• 4 cups beef broth divided
• 2 large onions finely diced
• 8 cloves garlic minced
• 2 tablespoons ground cumin
• 1 tablespoon Mexican oregano
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1/4 cup masa harina corn flour
• 2 tablespoons apple cider vinegar
• Salt to taste

Method

 

1. Toast chiles in a dry skillet over medium 2-3 minutes until fragrant. Cover in a bowl with 2 cups hot broth; soak 20 minutes, then blend smooth.
2. Heat oil in a large heavy pot over medium-high; brown beef well in batches about 4-5 minutes each without stirring much. Set aside.
3. Cook onions in same pot about 6 minutes until soft. Add garlic, cumin, oregano, garlic powder, onion powder, and cayenne; cook 2 minutes until fragrant.
4. Return beef; stir in blended chiles and remaining 2 cups broth.
5. Boil; reduce heat to low and simmer uncovered 2.5 hours, stirring every 20-30 minutes to prevent sticking.
6. Mix masa harina with 1/2 cup water; stir paste and vinegar into chili. Simmer 30 more minutes until thickened.
7. Salt to taste; rest 15 minutes before serving.

Three-Bean Beef Pork Chili

This three-bean beef pork chili has a lot going on, but it is going to have a huge payoff in the end. This chili is known for winning ribbons at county fairs. Each bean is bringing in its own texture, with the black beans being earthy; your kidney beans give you that classic bite that every chili needs.

And your pinto beans become really creamy as they break down, which brings this one together. You want to brown your beef and pork separately and then put it all together, allowing it to simmer low and slow, and watch this one become your next favorite dish.

Three-Bean Beef Pork Chili

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

• 1.5 pounds ground beef
• 1 pound ground pork
• 2 tablespoons vegetable oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 2 cans 14.5 ounces each diced tomatoes
• 1 can 6 ounces tomato paste
• 2 cups beef broth
• 1 can 15 ounces kidney beans, drained and rinsed
• 1 can 15 ounces pinto beans, drained and rinsed
• 1 can 15 ounces black beans, drained and rinsed
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon brown sugar

Method

 

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high; brown beef about 6-8 minutes, breaking up with a spoon. Transfer to a bowl.
2. Add remaining oil; brown pork about 6-8 minutes until cooked through. Transfer to beef bowl.
3. Cook onion in same pot about 5 minutes until soft; add garlic and cook 1 minute until fragrant.
4. Stir in chili powder, cumin, paprika, oregano, and cayenne; cook 30 seconds until fragrant.
5. Return meats; stir in tomatoes, paste, and broth.
6. Boil; reduce heat to low and simmer uncovered 1.5 hours, stirring occasionally.
7. Add all three beans, salt, pepper, and sugar; simmer 30 more minutes.
8. Adjust seasoning; serve hot with preferred toppings, such as cheese, sour cream, and green onions.

Terlingua Champion Chili Mix

This next one is a Terlingua Champion chili mix. This one has no beans and is all meat, which is why so many meat lovers go for this one first. This has a custom spice blend you'll make with toasted ancho, guajillo, and New Mexico chilies, then ground together.

Mix that up with some cumin and Mexican oregano, and you have a chili that stops people in their tracks. Be sure to serve this one up with some fresh tortillas, and you have a winner, folks.

Ancho Chipotle Texas Chili

This Ancho Chipotle Texas chili is the chili you didn't know you needed. This has a smoky heat that actually builds up instead of just hitting the palate all at once. Ancho brings that sweet, raisin-like mild heat.

Chipotle brings a perfect smokiness. And when you use these together, using a cubed chuck roast instead of pre-ground beef, you're going to have a very interesting texture and flavors that just complement each other wonderfully.

Smoky Sausage Chuck Chili

Next up is a smoky sausage chuck chili. This one has both chunks of beef and smoky sausage, and something about it just works. You want to brown your meats separately and allow them to get a deep caramelized flavor before putting them together.

This one is going to fill the house with a smoky aroma, and the beef is going to be melt-in-your-mouth tender with that sausage, adding in some seasoned bursts that make this the perfect dish.

Smoky Sausage Chuck Chili

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2 lbs beef chuck cut into 1-inch cubes
• 1 lb smoked sausage sliced into 1/2-inch rounds
• 2 tablespoons vegetable oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 3 tablespoons chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cans 15 oz each diced tomatoes
• 2 cans 15 oz each pinto beans, drained and rinsed
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

 

1. Heat 1 tablespoon oil in a large Dutch oven over medium-high; brown beef on all sides about 8 minutes. Set aside.
2. Brown sausage in same pot about 5 minutes until caramelized; set aside with beef.
3. Add remaining oil; sauté onion about 5 minutes until soft. Add garlic; cook 1 minute until fragrant.
4. Stir in chili powder, paprika, cumin, and oregano; toast 1 minute.
5. Add tomatoes, paste, broth, salt, and pepper. Return meats; boil.
6. Reduce heat to low; cover and simmer 2 hours, stirring occasionally, until beef is very tender.
7. Add beans; simmer uncovered 30 more minutes to thicken.
8. Adjust seasoning; serve with preferred toppings.

Roasted Poblano Anaheim Chili

This roasted poblano Anaheim chili is sure to knock some socks off. You are charring your poblano and Anaheim peppers and then peeling them by hand. You are going to get a mild and smoky sweet flavor out of this one that goes far beyond anything jarred peppers can give you.

You want to take your time peeling those, really put some love into this one, and what you'll end up with is a sophisticated, non-fussy chili that's mild enough for your picky eaters to enjoy while still holding on to some true character.

Roasted Poblano Anaheim Chili

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 3 poblano peppers
• 2 Anaheim peppers
• 2 lbs ground beef
• 1 large white onion diced
• 4 cloves garlic minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 can 28 oz crushed tomatoes
• 2 cans 15 oz each black beans, drained and rinsed
• 2 cups beef broth
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Method

 

1. Char peppers over gas flame or under broiler about 10 minutes, turning often, until skin is completely blackened. Cover in a bowl with plastic wrap; steam 10 minutes.
2. Peel skin; remove seeds and stems, dice, and set aside.
3. Heat oil in a large pot over medium-high; brown beef about 8 minutes, breaking up with a spoon. Drain fat.
4. Cook onion about 5 minutes until soft; add garlic and cook 1 more minute.
5. Stir in chili powder, cumin, and coriander; cook 1 minute until fragrant.
6. Stir in roasted peppers, tomatoes, beans, broth, sugar, salt, and pepper.
7. Boil; reduce heat to low and simmer uncovered 1.5 hours, stirring occasionally, until thickened.
8. Adjust seasoning; serve hot with sour cream and cheese.

Beer-Infused Kidney Bean Chili

This beer-infused kidney bean chili is going to be one you want to serve up on game day or your next cold day when you're looking for some extra warmth. The beer in this one is actually going to have that alcohol content cook off, which just leaves you with a multi-depth and subtle sweetness that tenderizes your meat perfectly.

This one is one I love serving up with cornbread. It is most requested on game day, and it holds really well in a slow cooker, making it the perfect dish to serve up for a crowd.

Beer-Infused Kidney Bean Chili

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2.5 lbs ground beef
• 12 oz beer lager or amber ale
• 1 large yellow onion diced
• 1 red bell pepper diced
• 5 cloves garlic minced
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 2 cans 15 oz each kidney beans, drained and rinsed
• 1 can 28 oz crushed tomatoes
• 1 can 6 oz tomato paste
• 2 cups beef broth
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper

Method

 

1. Brown beef in a large Dutch oven over medium-high about 10 minutes until no pink remains, breaking up with a spoon. Drain fat, leaving about 2 tablespoons.
2. Cook onion and pepper about 6 minutes until soft; add garlic and cook 1 minute until fragrant.
3. Stir in chili powder, cumin, paprika, and cayenne; cook 1 minute to bloom spices.
4. Add beer; scrape up browned bits with a wooden spoon. Simmer 5 minutes to reduce slightly.
5. Stir in beans, tomatoes, paste, broth, sugar, salt, and pepper.
6. Boil; reduce heat to low and simmer partially covered 2 hours, stirring every 20 minutes.
7. Uncover; simmer 15 more minutes to desired thickness.
8. Adjust seasoning; serve with cornbread, cheddar, and diced onions.

Cayenne-Spiced Stockpot Chili

This cayenne-spiced stockpot chili has a heat that builds up rather than being too overwhelming. That makes it a very easy go-to for a lot of people. Your cayenne flavor will bloom with aromatics at the start and mellow any harsh edges, giving you a rounded warmth and a go-to chili perfect for those cozy Sunday afternoons.

Cayenne-Spiced Stockpot Chili

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

• 3 pounds ground beef
• 2 large yellow onions diced
• 6 cloves garlic minced
• 2 tablespoons cayenne pepper
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon black pepper
• 2 teaspoons salt
• 2 cans 28 ounces each crushed tomatoes
• 2 cans 15 ounces each kidney beans, drained and rinsed
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 tablespoons vegetable oil

Method

 

1. Heat oil in a large stockpot over medium-high.
2. Cook onions about 5 minutes until soft; add garlic and cook 1 minute until fragrant.
3. Add cayenne, chili powder, cumin, paprika, and pepper; stir constantly 1 minute to bloom spices.
4. Add beef; break up with a wooden spoon and cook 8-10 minutes until fully browned.
5. Stir in tomato paste; cook 2 minutes.
6. Stir in tomatoes, beans, broth, and salt until combined.
7. Boil; reduce heat to low and simmer uncovered 75 minutes, stirring occasionally.
8. Adjust seasoning; serve with preferred toppings.

Tapatio Enchilada Sauce Chili

This chili recipe will give you some heat, but it is going to be tangy, smoky, and different from any other chili you're probably used to making. This one is going to come together fast, and you want it to simmer long and slow, allowing those flavors to really soak in and give you a flavor that is oh so good.

Tapatio Enchilada Sauce Chili

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2 pounds ground turkey
• 1 large white onion diced
• 4 cloves garlic minced
• 2 cans 15 ounces each red enchilada sauce
• 1/4 cup Tapatio hot sauce
• 1 can 28 ounces diced tomatoes
• 2 cans 15 ounces each pinto beans, drained and rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 cup chicken broth
• 2 tablespoons olive oil

Method

 

1. Heat oil in a large pot over medium-high; cook onion about 5 minutes until soft.
2. Cook garlic 1 minute until fragrant.
3. Add turkey; break up with a spoon and cook 6-8 minutes until no longer pink.
4. Stir in chili powder, cumin, and oregano; cook 1 minute.
5. Add enchilada sauce, Tapatio, tomatoes with juices, beans, broth, and salt.
6. Boil; reduce heat to medium-low and simmer 35 minutes, stirring occasionally.
7. Add Tapatio or salt to taste; serve.

Black Kidney Pinto Chili

This black kidney pinto chili is loaded with beans, giving you different textures and flavors that are going to turn your guests into raving fans. This is a recipe that has won ribbons at fairs, and it freezes well for later, making it the perfect meal-prep dish as well.

Black Kidney Pinto Chili

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 2 pounds ground beef
• 1 pound Italian sausage casings removed
• 2 large yellow onions diced
• 1 green bell pepper diced
• 6 cloves garlic minced
• 2 cans 15 ounces each black beans, drained and rinsed
• 2 cans 15 ounces each kidney beans, drained and rinsed
• 2 cans 15 ounces each pinto beans, drained and rinsed
• 2 cans 28 ounces each crushed tomatoes
• 1 can 6 ounces tomato paste
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups beef broth
• 2 tablespoons olive oil

Method

 

1. Heat oil in a large heavy-bottomed pot over medium-high.
2. Add beef and sausage; break up with a wooden spoon and brown about 10 minutes. Drain fat.
3. Cook onions and pepper about 6 minutes until soft.
4. Stir in garlic; cook 1 minute until fragrant.
5. Add chili powder, cumin, paprika, cayenne, salt, and pepper; stir constantly 1 minute.
6. Stir in tomato paste; cook 2 minutes, stirring frequently.
7. Stir in all three beans, tomatoes, and broth until combined.
8. Boil; reduce heat to low, partially cover, and simmer 2 hours, stirring every 20 minutes.
9. Remove from heat; stand 10 minutes to thicken before serving.

Garlic-Heavy Slow Simmer Chili

This garlic-heavy slow-simmer chili is going to use a full head of garlic, but don't shy away from that. It is going to bring the flavor on this one to a whole other level. You want to put in half of that head of garlic early to mellow out the sweetness, then throw in the second half in the last hour to really give it that punchy flavor this one finishes off with. This needs at least three hours on a low heat.

Garlic-Heavy Slow Simmer Chili

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2 pounds ground beef
• 1 whole head garlic cloves separated and minced (divided)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 2 cans 15 oz each kidney beans, drained and rinsed
• 1 can 28 oz crushed tomatoes
• 1 can 6 oz tomato paste
• 2 cups beef broth
• 1 large onion diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

 

1. Heat oil in a large pot over medium; cook onion and half the garlic about 5 minutes until soft.
2. Add beef; break up with a wooden spoon and brown thoroughly, about 8-10 minutes. Drain fat.
3. Stir in chili powder, cumin, paprika, oregano, salt, and pepper; cook 2 minutes until fragrant.
4. Stir in tomatoes, paste, broth, and beans until combined.
5. Boil; reduce heat to low, cover, and simmer 2 hours, stirring occasionally.
6. Add remaining garlic; simmer uncovered 1 more hour, stirring every 15 minutes.
7. Adjust seasoning; serve hot with preferred toppings.

CASI Beef Stock Tomato Chili

This Kasi beef stock tomato chili is traditionally tomato-free, but this version adds a little tomato to give it some extra body and depth. You want to use a high-quality beef stock instead of water, which is going to make the real difference here. Throwing in some Ancho and New Mexico chili powders is going to give you a southwestern flavor that everyone loves.

CASI Beef Stock Tomato Chili

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 3 pounds beef chuck cut into 1/2-inch cubes
• 3 tablespoons ancho chili powder
• 2 tablespoons New Mexico chili powder
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 4 cups high-quality beef stock
• 1 can 14.5 oz diced tomatoes
• 2 tablespoons tomato paste
• 1 large white onion finely chopped
• 3 tablespoons vegetable oil
• 2 tablespoons masa harina or cornmeal
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper

Method

 

1. Heat oil in a large heavy-bottomed pot over medium-high; brown beef on all sides in batches, about 3-4 minutes each. Set aside.
2. Cook onion in same pot about 5 minutes until soft, scraping up browned bits.
3. Return beef; stir in ancho and New Mexico chili powders, cumin, garlic powder, cayenne, salt, and pepper to coat evenly.
4. Stir in stock, tomatoes, paste, and sugar; boil.
5. Reduce heat to low; cover and simmer 2 hours, stirring every 30 minutes.
6. Mix masa harina with 1/4 cup water; stir slurry into chili.
7. Simmer uncovered 30 more minutes to desired thickness. Adjust salt and spices; serve.

Jalapeno Bell Pepper Chili

This jalapeno bell pepper chili has sweet bell peppers taming down your fresh jalapenos, and the heat level on this one is adjustable. If you pull all the seeds from your jalapeños, you really tame this one down. But I like to leave the seeds in half of them to give this chili that little bit of kick that it really needs to come to life. Bell peppers are going to give you sweetness and add color and bulk to this chili.

Jalapeno Bell Pepper Chili

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2 pounds ground beef
• 3 large bell peppers red, yellow, and orange, diced
• 4 jalapeno peppers seeded and diced (adjust to taste)
• 1 large onion diced
• 4 cloves garlic minced
• 2 cans 15 oz each pinto beans, drained and rinsed
• 1 can 28 oz crushed tomatoes
• 1 can 15 oz tomato sauce
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

 

1. Heat oil in a large pot over medium; cook onion about 5 minutes until translucent.
2. Add beef; break up with a spoon and brown about 8 minutes. Drain fat if needed.
3. Stir in garlic, peppers, and jalapenos; cook 5 minutes until peppers begin softening.
4. Stir in chili powder, cumin, paprika, salt, and pepper; cook 2 minutes until fragrant.
5. Stir in tomatoes, sauce, broth, and beans thoroughly.
6. Boil; reduce heat to low, cover, and simmer 1 hour, stirring occasionally.
7. Uncover; simmer 30 more minutes to thicken. Adjust seasoning; serve with cheese, sour cream, and cornbread.

Cumin Oregano Mexican Chili

A classic Mexican chili will rely on cumin, and that's exactly what you're going to do with this cumin-oregano Mexican chili. This one has cumin and Mexican oregano instead of your generic chili powder. You want to toast your cumin seeds first in a dry skillet before grinding them, which will make a big difference in this recipe.

Cumin Oregano Mexican Chili

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2 tablespoons whole cumin seeds
• 2 pounds ground beef
• 1 large white onion diced
• 4 cloves garlic minced
• 2 tablespoons Mexican oregano
• 2 cans 14.5 oz each diced tomatoes
• 2 cans 15 oz each pinto beans, drained and rinsed
• 2 cups beef broth
• 3 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil

Method

 

1. Toast cumin seeds in a dry skillet over medium 30 seconds until fragrant; grind in a spice grinder or mortar and pestle.
2. Heat oil in a large pot over medium-high; brown beef about 8 minutes, breaking up with a spoon. Drain fat.
3. Cook onion about 5 minutes until soft; add garlic and cook 1 more minute.
4. Stir in ground cumin, oregano, paprika, cayenne, salt, and pepper; cook 1 minute to bloom spices.
5. Stir in tomatoes, paste, beans, and broth thoroughly.
6. Boil; reduce heat to low and simmer uncovered 90 minutes, stirring occasionally, until thickened and flavors blend.
7. Add salt to taste; serve.

Sugar-Balanced Spicy Chili

This sugar-balanced spicy chili has a touch of brown sugar to really round everything out. It does add a touch of sweetness, but it's not overwhelming. It just rounds out the heat and brings the savory flavors in this chili to the forefront. The sugar will caramelize slightly during cooking, which gives you a really thick, straightforward, and delicious chili.

Sugar-Balanced Spicy Chili

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

• 3 pounds beef chuck cut into 1/2-inch cubes
• 3 tablespoons vegetable oil
• 1 large yellow onion finely chopped
• 1 red bell pepper diced
• 6 cloves garlic minced
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons chipotle powder
• 3 fresh jalapeños seeded and minced
• 2 serrano peppers seeded and minced
• 3 tablespoons dark brown sugar
• 1 can 28 oz crushed tomatoes
• 2 cups beef broth
• 2 tablespoons apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon masa harina or cornmeal

Method

 

1. Heat oil in a large heavy pot over high; brown beef in batches about 3 minutes each. Set aside.
2. Reduce heat to medium; cook onion and bell pepper about 6 minutes until soft.
3. Add garlic, jalapeños, and serranos; cook 2 minutes until fragrant.
4. Stir in chili powder, cumin, and chipotle powder; toast 1 minute.
5. Add sugar; stir about 1 minute until it starts melting and coating vegetables.
6. Return beef; stir in tomatoes, broth, vinegar, salt, and pepper.
7. Boil; reduce heat to low, partially cover, and simmer 2 hours, stirring occasionally, until beef is very tender.
8. Stir in masa harina during last 15 minutes to thicken; adjust seasoning and serve.

Champion Overnight Simmer Chili

This champion overnight simmer chili is one that takes 20 minutes of prep and then you are cooking it in your slow cooker overnight while you sleep. This is another dish that has won some ribbons, and that long slow cook is really what makes this one come together because your meat is going to be fall apart tender and have spices that fully bloom and bring this one to life.

Champion Overnight Simmer Chili

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Prep Time 20 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 20 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 4 pounds beef brisket cut into 3/4-inch cubes
• 1 pound ground pork
• 2 large yellow onions chopped
• 8 cloves garlic minced
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 cans 28 oz each whole peeled tomatoes, crushed by hand
• 3 cups beef broth
• 2 bottles 12 oz each dark beer
• 3 tablespoons tomato paste
• 2 tablespoons cocoa powder
• 3 tablespoons vegetable oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 bay leaves

Method

 

1. Heat oil in a large Dutch oven over medium-high; sear brisket well on all sides in batches, about 10 minutes total. Set aside.
2. Brown pork in same pot about 6 minutes, breaking up with a spoon; add onions and cook about 5 minutes until soft.
3. Cook garlic 1 minute; stir in chili powder, cumin, paprika, oregano, cinnamon, and cloves. Cook 1 minute until fragrant.
4. Return brisket; stir in tomatoes, broth, beer, paste, cocoa, salt, pepper, and bay leaves.
5. Boil; reduce heat to lowest setting, cover with lid slightly ajar, and simmer 10 hours overnight, checking once or twice if possible.
6. In morning, discard bay leaves; skim surface fat if desired.
7. Adjust seasoning; simmer uncovered 30 more minutes for thicker chili, or serve immediately with preferred toppings.