The Award-Winning Chili Recipe That Actually Deserves the Hype

You’ve suffered through enough mediocre chili recipes to know most are just sad meat soup with a sprinkle of chili powder. This one’s different. It’s the first-place winner at three state fairs, a backyard cookoff with overly competitive neighbors, and a chili showdown where the judge literally cried (happy tears, we promise).

What’s the secret? No magic, just ruthless efficiency and a few tricks that’ll make your chili the stuff of legends. Ready to stop wasting time on “good enough” and make the best damn chili of your life?

Why This Chili Recipe Destroys the Competition

Most chili relies on one-note heat or a sugar bomb of tomatoes.

This recipe balances smoky, spicy, sweet, and savory like a culinary tightrope walker. The depth comes from toasting spices, using two meats (because one is for quitters), and a sneaky umami booster (hi, fish sauce). It’s also stupidly adaptable—swap proteins, heat levels, or toppings without wrecking it.

Plus, it tastes even better the next day, which is handy when you’re too busy basking in compliments to cook again.

The Ingredients (No Fancy Stuff, Just Big Flavor)

• 1.5 lbs ground beef (80/20 fat ratio—don’t skimp)
• 1 lb spicy Italian sausage (casings removed, because nobody wants a surprise)
• 1 large onion, diced (yellow or white, unless you’re a rebel with a red)
• 4 garlic cloves, minced (or 5 if you hate vampires)
• 2 cans kidney beans, drained (or black beans if you’re feeling ~exotic~)
• 1 can crushed tomatoes (28 oz, because size matters)
• 1 can tomato paste (for that concentrated punch)
• 2 cups beef broth (homemade if you’re fancy, boxed if you’re sane)
• 2 tbsp chili powder (the good stuff, not the dusty 5-year-old bottle)
• 1 tbsp cumin (toasted if you’ve got 30 extra seconds)
• 1 tsp smoked paprika (this is non-negotiable)
• 1 tsp fish sauce (trust us, it won’t taste like sushi)
• Salt and pepper (to taste, but be generous)
• Optional toppings: shredded cheese, sour cream, jalapeños, cilantro, or crushed dreams of your competitors

How to Make It (Step-by-Step Domination)

1. Brown the meats: In a large pot, cook beef and sausage over medium-high heat until no pink remains. Drain some fat (leave about 2 tbsp for flavor).
2. Sauté the aromatics: Add onion and garlic, cook until soft (about 5 min). If you burn them, start over.
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   We’ll wait.

3. Toast the spices: Stir in chili powder, cumin, and smoked paprika for 1 min until fragrant. This wakes them up—skip it, and your chili will taste like regret.
4. Build the base: Add tomatoes, tomato paste, beans, broth, and fish sauce. Scrape the bottom of the pot like you’re uncovering buried treasure.
5. Simmer like a boss: Reduce heat to low, cover, and let it bubble for at least 1 hour (2 is better).

   Stir occasionally so it doesn’t stage a mutiny.

6. Adjust and serve: Taste, add salt/pepper as needed, and ladle into bowls. Top with your ego and whatever else you’ve got.

How to Store Leftovers (Because You’ll Have Some)

Let the chili cool to room temp (don’t be that person who seals hot food and ruins their fridge). Store in an airtight container for up to 4 days or freeze for 3 months.

Reheat on the stove with a splash of broth to revive it. Pro tip: Freeze individual portions for emergency chili cravings—you’re welcome.

Why This Recipe Is a Game-Changer

Beyond the trophy bragging rights, this chili is packed with protein, fiber, and enough flavor to make takeout jealous. It’s also a crowd-pleaser for game days, potlucks, or “I forgot to meal prep” nights.

The fish sauce adds gut-friendly umami without being detectable (seriously, no one will guess). Plus, it’s gluten-free if that’s your thing, and easily dairy-free if you skip the cheese topping.

Common Mistakes (Don’t Be That Person)

• Using lean meat: Fat = flavor. 80/20 or GTFO.
• Dumping raw spices in late: Toast them first or end up with gritty, bland sadness.
• Overcrowding the pot: If you double the recipe, use two pots. Physics doesn’t care about your laziness.
• Skimping on simmer time: Rushed chili tastes like spicy water.

  Patience, Padawan.

Swaps and Subs (For the Rebellious Cook)

No sausage? Use all beef or ground pork. Vegetarian?

Swap meats for lentils and mushrooms (but add extra smoked paprika). Out of fish sauce? Worcestershire or soy sauce works.

Beans are negotiable—some chili purists omit them, but we’re not here for that drama. Spice too intense? Add a spoon of honey or brown sugar to balance it.

FAQs (Because Someone Always Asks)

Can I make this in a slow cooker?

Absolutely.

Brown meat and sauté onions/garlic first (crucial for flavor), then dump everything in the slow cooker on low for 6-8 hours. Easy mode activated.

Why fish sauce? That’s weird.

It’s a umami bomb that adds depth without tasting fishy.

If you’re scared, leave it out—but your chili will be less interesting, just like your life choices.

How do I make it spicier?

Add diced jalapeños with the onions, throw in a pinch of cayenne, or top with hot sauce. IMO, the sausage already brings heat, but you do you.

Can I use ground turkey instead?

Sure, if you’re into disappointment. Kidding—it works, but add 1 tbsp olive oil to compensate for the lack of fat.

Final Thoughts

This chili isn’t just food—it’s a victory lap.

It’s the recipe you’ll pass down like a family heirloom (or hoard selfishly, we don’t judge). Make it once, and you’ll never go back to the bland glop of your past. Now go win your own damn cookoff.