5 Chili Cook-Off Winning Recipes Revealed

Are you a chili enthusiast looking to spice up your culinary game? Whether you're a seasoned home cook or a chili cook-off novice, mastering the art of crafting a competition-worthy chili can be both an exciting challenge and a delicious journey. Today, I’m excited to unveil five chili cook-off winning recipes that have not only secured first place but also tantalized the taste buds of judges and chili aficionados alike.

Recipe 1: The Smoky Chipotle Surprise

This chili is known for its distinctive smoky flavor, which comes from the generous use of chipotle peppers in adobo sauce. Here’s what you’ll need:

• 2 lbs ground beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 chipotle peppers in adobo sauce, chopped (seeds removed for less heat)
• 2 cans (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• 1 can (15 oz) black beans, rinsed
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• Salt and pepper to taste
• Optional garnishes: sour cream, cilantro, lime wedges

Instructions:

1. Brown the ground beef in a large pot over medium heat. Drain off excess fat.
2. Add onions and garlic, cook until soft.
3. Stir in the chipotle peppers, tomatoes, tomato sauce, and beef broth. Bring to a simmer.
4. Add black beans, cumin, paprika, chili powder, salt, and pepper. Cook for 1-1.5 hours, stirring occasionally.
5. Serve hot with your choice of garnishes.

💡 Note: Adjust the chipotle peppers according to your heat preference. You can either use fewer peppers or remove the seeds for a milder flavor.

Recipe 2: White Chicken Chili

Offering a departure from traditional red chili, this white chicken chili is creamy, mild, and packed with flavor.

• 2 lbs chicken breast, cubed
• 1 tbsp olive oil
• 2 cups chicken broth
• 2 (15 oz) cans white beans (cannellini or navy)
• 1 (4 oz) can chopped green chilies
• 1 tsp cumin
• 1 tsp oregano
• ¹⁄₂ tsp cayenne pepper
• ¹⁄₂ cup heavy cream
• 1 cup shredded Monterey Jack cheese
• Garnishes: avocado, cilantro, extra cheese

Instructions:

1. In a large pot, heat olive oil and sauté chicken until nearly cooked.
2. Add broth, beans, chilies, cumin, oregano, and cayenne. Bring to a simmer.
3. Simmer for 20 minutes, then stir in cream and cheese until melted and combined.
4. Serve with garnishes.

💡 Note: For a thicker chili, you can mash some of the beans before adding them to the pot.

Recipe 3: Three-Bean Vegetarian Delight

This hearty recipe is for those looking for a meat-free option that doesn’t skimp on the robust, filling flavors.

• 1 can (15 oz) each of kidney beans, pinto beans, and black beans, rinsed
• 1 large onion, chopped
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 (15 oz) can corn kernels
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes with green chilies
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• ¹⁄₂ tsp cayenne pepper
• Salt and pepper to taste

Instructions:

1. Heat some oil in a pot, sauté onions, peppers, and garlic until translucent.
2. Add in the beans, corn, tomatoes, and all spices. Mix well.
3. Cook on low heat for about 45 minutes, stirring occasionally.

💡 Note: This chili can be easily adapted for vegan diets by skipping the cheese or any dairy garnishes.

Recipe 4: The Classic Beef Chili

This is a no-frills, back-to-basics recipe that has won hearts and palates at numerous chili cook-offs.

• 3 lbs ground beef
• 2 large onions, chopped
• 6 cloves garlic, minced
• 2 (28 oz) cans diced tomatoes
• 1 (6 oz) can tomato paste
• 3 tbsp chili powder
• 2 tbsp cumin
• 1 tbsp oregano
• 1 tbsp sugar
• Salt and black pepper to taste

Instructions:

1. Brown beef in a large pot, removing excess fat as needed.
2. Add onions and garlic, cooking until onions are clear.
3. Stir in tomatoes, paste, chili powder, cumin, oregano, sugar, salt, and pepper. Simmer for at least 2 hours.
4. Adjust seasoning to taste before serving.

Recipe 5: Spicy Pork and Green Chili Stew

This unique take on chili uses pork shoulder and green chilies for a flavorful, yet different experience.

• 2 lbs pork shoulder, cut into chunks
• 1 tbsp vegetable oil
• 2 cups diced onions
• 4 cloves garlic, minced
• 2 (4 oz) cans chopped green chilies
• 2 large tomatillos, diced
• 2 cups chicken broth
• 1 tbsp cumin
• 1/2 tsp oregano
• 1/4 tsp allspice
• Salt and pepper to taste
• Garnishes: lime wedges, chopped cilantro

Instructions:

1. Brown the pork in oil in a large pot over medium heat. Set aside.
2. Sauté onions and garlic until soft, then add chilies, tomatillos, and pork back to the pot.
3. Add broth, spices, salt, and pepper. Cook on low for 2-3 hours until pork is tender.

Each of these recipes has won accolades at chili cook-offs due to their unique flavors, depth, and the careful balance of spices. Whether you're competing in a cook-off or just looking to make a delicious meal for your family, these chili recipes offer something for everyone. From the smokiness of chipotle to the simplicity of a classic beef chili, your choice can cater to various tastes and dietary preferences.

Can I make any of these chilies ahead of time?

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Yes, chili is one of those dishes that often tastes better the next day. You can make these chilies in advance and reheat them gently over medium-low heat. However, be mindful of the garnishes; add them fresh just before serving.

How can I thicken my chili?

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If you find your chili too watery, you can thicken it by simmering it uncovered to reduce the liquid, adding a bit of tomato paste, or mashing some of the beans and stirring them back in to help thicken the consistency.

What’s the secret to a good chili?

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The secret lies in the layering of flavors and the slow cooking process. Browning your meat well, using fresh spices, and giving the chili ample time to simmer all contribute to a rich, complex flavor profile.