Description

This Perfect Championship Chili Recipe combines premium ground beef, a vibrant mix of bell peppers, and a trio of beans simmered in a rich tomato base with a proprietary spice blend. Designed to deliver bold, complex flavors that win contests, this recipe emphasizes detailed techniques like careful meat browning, spice blooming, and a long, slow simmer to develop deep, savory notes. Garnished with cheddar cheese, sour cream, and fresh cilantro, it is a hearty, flavorful chili perfect for gatherings and competitions alike.

Ingredients

Scale

Premium Protein Foundation

2 pounds ground beef (80/20 blend for optimal flavor)
1 large yellow onion, finely diced
2 green bell peppers, diced
2 red bell peppers, diced
4 garlic cloves, minced

Championship Spice Blend

¼ cup high-quality chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
½ teaspoon freshly ground black pepper

Rich Tomato Base

2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes, undrained
1 cup beef broth

Bean Trio for Texture

1 (15-ounce) can kidney beans, rinsed
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can pinto beans, rinsed

Finishing Touches

2 tablespoons olive oil
1 tablespoon brown sugar (optional)
Fresh cilantro for garnish
Shredded cheddar cheese
Sour cream
Diced green onions

Instructions

Prepare Your Mise en Place: Start by dicing all vegetables uniformly to ensure even cooking throughout the long simmer. Consistent knife work guarantees a professional texture and balanced flavor distribution.
Master the Meat Browning Process: Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the ground beef in batches if necessary, breaking it into bite-sized pieces. Achieve a deep, caramelized sear for complex savory notes that elevate the chili.
Sauté the Vegetable Base: After draining excess fat, add diced onions and bell peppers to the pot. Sauté for 6-8 minutes, until onions become translucent and peppers soften, allowing natural sugars to caramelize and balance the heat.
Bloom the Spice Mixture: Add minced garlic and all the spices to the pot. Cook for 60-90 seconds, stirring constantly until fragrant. This releases essential oils and prevents raw spice flavors.
Layer the Tomato Components: Add crushed tomatoes, tomato sauce, and diced tomatoes with their juices. The combination creates complexity through a balance of body, smoothness, and texture bursts.
Incorporate the Bean Medley: Stir in kidney, black, and pinto beans, providing creaminess and texture that enhances the chili’s appeal.
Execute the Long, Slow Cook: Add beef broth and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer for 2-3 hours, stirring occasionally. Taste every 30 minutes to monitor and adjust flavors.

Notes

Use an 80/20 beef blend for optimal flavor and fat content to keep the chili moist and flavorful.
Adjust cayenne pepper to your preferred spice level; start with less and add more if desired.
Rinsing canned beans removes excess sodium and starch to improve texture and taste.
Long, low simmering intensifies flavors and tenderizes ingredients, crucial for championship-level chili.
Brown sugar is optional; it enhances the balance by adding a subtle sweetness against the spicy and acidic elements.
Garnish with cheddar cheese, sour cream, fresh cilantro, and diced green onions to add contrasting textures and freshness.
For deeper flavor, prepare the chili a day ahead and refrigerate overnight; flavors meld and improve with time.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Simmering, Browning, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (approx. 250g)
Calories: 350
Sugar: 6g
Sodium: 550mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 8g
Protein: 22g
Cholesterol: 65mg

Keywords: championship chili, beef chili recipe, contest chili, slow simmer chili, spicy chili, bean chili