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Home » Recipes » Most Popular Recipes

Eddie's Award Winning Chili

October 23, 2017 Updated November 13, 2022 by Lisa Goldfinger 722 Comments This post may contain affiliate links

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a bowl of award winning chili garnished with shredded cheese and sour cream
Pinterest Pin: bowl of chili con carne with shredded cheese, sour cream, and chopped scallions on top.

Hi, this is Lisa's husband Eddie, guest blogging my award winning chili based on popular demand (mostly from my wife).

a bowl of award winning chili con carne topped with shredded cheese, sour cream and scallions.

I’ll never forget the first chili cook-off I ever attended. It was an office event and it hadn’t even occurred to me to submit my own entry. There were about a dozen chilis to choose from ranging from incredible to inedible (the latter being heat related – it was called “The Five Alarmer” and it passed its time at the cook-off largely undisturbed).The ultimate winner, whose chili I had voted for, was a young woman just starting her career. I was an executive at the time, which I mention only to emphasize how awkward it was when I asked her if she would share her recipe with me and she just looked at me and shook her head.I suddenly understood the competitiveness involved in these things – there would be another chili cook-off at some point and she wasn’t giving away any secrets. Thus began my personal quest to win a chili contest!

A pot of award winning chili con carne

I tried a number of different approaches in the following years, including a purist Texas style chili that shunned beans and ground beef in favor of unadorned hunks of stew meat simmered in what I thought was an excellent balance of chiles and spices. “Delicious”, someone told me after I placed third, “but it’s not really chili”.

The award winning chili had beans in it. And I had to admit it was much better than mine, in part because it had three different kinds of meat in it, including sausage.

This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.

Determined to come up with an award winning chili, I narrowed my sights to multiple-meat chilis and came upon Guy Fieri’s Dragon Breath chili, which is the recipe I’m adapting here.

This chili contains chuck meat, Italian pork sausage and ground beef plus three different kinds of peppers (poblano, Anaheim and jalapeño) which results in excellent flavor, texture and heat. And my version has a little something extra! Fieri‘s recipe calls for either bacon grease or canola oil to sauté the aromatics. Easy choice I thought, but it’s not as if you can buy bacon grease so I got a 12-oz package of bacon, cut it into small pieces and rendered the fat myself. It produced just about the right amount of fat, but also an interesting byproduct. As I looked at those cooked bits of bacon I thought “who am I kidding? Those are going into my chili!”

Also Lisa advised that I use three different kinds of chili powder to add a depth of flavor to match up against the three (now four actually) kinds of meat and three types of chili pepper. Finally, my taste in beer steered me toward an IPA rather than the lager suggested by the original recipe.

Aside from those differences and the fact that I brown the meat separately instead of in with the sautéed vegetables, the credit goes to Fieri for an amazing recipe, especially his use of spices which generates a level of heat that is just on the edge, which in my view is where a chili should be.a bowl of award winning chili con carne with toppings

My chili won two cook-offs outright including one against Dean’s award winning white chicken chili.

Eddie with his chili cook-off medal and apron.

It also took best meat chili in a third competition (lost to a vegetarian in the all-around that year) and came in a very close second to Dean’s white chicken chili in another cook-off that was heartbreaking for me.

Against a field of roughly 20 chilis and with hundreds of votes tallied, Dean and I were counted up exactly even to tie for the win and the medal was awarded jointly to us. In what has since become known as Chili-gate, I later that day discovered that unlike the previous competition, the cooks were not allowed to vote. I conceded that I had in fact voted and presented sole ownership of the blue ribbon to Dean. I kidded him that my vote was for his chili (it wasn’t).

HERE'S HOW TO MAKE EDDIE'S AWARD WINNING CHILI:

This chili takes time to prepare and involves numerous ingredients, but it's totally worth it and the basics are straightforward.Eddie cooking his award winning chili

Start by roasting, peeling and chopping the chiles. Keep a close eye on them while they are roasting - things can escalate quickly.

In the meantime, cut up and fry down the bacon to provide the grease to use for sautéing (and the bacon itself!). You then sauté the chiles and vegetables in the bacon fat, remove them and brown the meat in the same pot.

four images of beef and pork being sautéed to make Eddie's award winning chili.

Then add the spices, the tomato sauce and paste, chicken broth and beer and simmer for two hours.

Close up of Eddie's award winning chili in a pot with a wooden spoon

Lisa asked me to advise you that if you want to be a little healthier you can skim the fat off the surface periodically which, in my opinion, for this dish is sort of like saying that if you want to be a little safer when you go cliff diving, wear knee pads. But anyway consider it mentioned.

bowl of Eddie's award winning chili with toppings

No skimming was involved when I took first place in the cook-offs. And if you really want a healthy chili option, try this vegetarian chili or this Turkey Chili.

I also want to say that it is great to have a sous chef alongside when you prepare this chili, preferably Lisa.

One final note: for my taste the heat level is perfect, but if you want to tone it down, the best way is by reducing the amount of cayenne pepper.

Here's my award winning chili recipe. If you make this please come back to leave a comment and let me know what you think.

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bowl of award winning chili con carne topped with shredded cheese and sour cream

Eddie's Award Winning Chili


★★★★★

4.9 from 215 reviews

  • Author: Panning The Globe
  • Total Time: 3 hours 45 mins
  • Yield: 10-12 1x
Print Recipe

Description

A fantastic award winning chili con carne, with beef, pork, three kinds of chilis, a perfect balance of spice and heat.


Ingredients

Units Scale
  • 3 Anaheim chiles, roasted, peeled, chopped
  • 3 poblano chiles, roasted, peeled, chopped
  • 12 ounces of bacon, cut crosswise into ¼-inch strips and sautéed until almost crisp. Reserve 3 tablespoons of bacon fat.
  • 3 tablespoons bacon fat (rendered from the bacon)
  • 2 tablespoons vegetable oil (canola, grape seed or your favorite)
  • 2 red bell peppers, seeds and ribs removed, diced
  • 2 jalapeno peppers, seeds and ribs removed, minced
  • 2 yellow onions, peeled and diced
  • 1 head garlic, peeled and minced (10-12 garlic cloves, 6 tablespoons minced garlic)
  • 1 pound boneless beef chuck, trimmed of fat and gristle, cut into ½-inch cubes
  • 2 pounds ground beef
  • 1 pound sweet Italian sausage, casings removed
  • 3 tablespoons chili powder (Try using 3 different chili powders for great depth of flavor - I use ancho, chipotle and Mexican)
  • 2 teaspoons cayenne pepper (Half this amount for less heat)
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons hot paprika (not smoked)
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 cups tomato sauce (passata, not ketchup for those in the UK)
  • 8 ounces tomato paste
  • 12 ounces of your favorite beer (I use an IPA because I like the hoppy flavor)
  • 1 cup chicken stock
  • 2 15-ounce cans kidney beans, with juice
  • 2 15-ounce cans pinto beans, with juice
  • Optional Garnishes:
  • 1 bunch green onions, thinly sliced or 1 red onion, finely chopped
  • Shredded cheddar cheese or Monterey Jack
  • Sour cream

Instructions

  1. Roast the Chilies: Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they're tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
  2. Sauté Chilis and Aromatics: Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you'll use it to brown the meat.
  3. Brown the Meats: Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
  4. Add Spices: chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
  5. Add the Rest of the Ingredients: Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered, stirring occasionally.
  6. To Serve: Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.
  • Prep Time: 1 hour 45 mins
  • Cook Time: 2 hours
  • Category: Main Dish
  • Method: stovetop
  • Cuisine: Tex-Mex

Keywords: chili con carne, meaty chili, chili with beef and pork

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Entertaining, Fall Favorites, Lunch and Brunch, main course, Most Popular Recipes, North America, Soup, Stew, The United States Tagged With: beef, chili, dairy-free, gluten-free, pork, sausage, Tex Mex

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  1. Natalie

    September 17, 2023 at 3:30 pm

    Made this for the 1st time today.

    For a novice cook, I'd add an addtl 45mins-1hr to the total time bc it's a lot of prep work (it's not hard, just time consuming).

    I usually make a recipe exactly as written the 1st time, but neglected to anticipate the expense; therefore, I used what I had/could find (but def didn't impact the overall flavor for the worst).

    Having taste tested this along the way, it's good & I'd def make it again. The only minor mods I made (out of convenience/reduced expense) were: 2Tbsp reg chli powder & 1 Tbsp chipotle chili powder; used Lager beer bc that's what we had already (tho I'm sure the other would make it even better); regular Paprika instead of hot (but hot would be right up my alley, & I'm making it for wimps, LOL); had to sub Cubanelles for Anaheim bc couldn't find any.

    Other than that, I only added a bit more chili & cumin powders bc I love them. I followed instructions, mostly, except added the tomato paste when the meat was browned bc I like to cook off the 'harshness' of it b4 proceeding. I also added the dry seasonings after that, to somewhat 'toast' them b4 adding the liquids &
    beans.

    This will def go in my Pinterest 'favs' and I'll def make w/my mods & a few tweaks to the process, based on my experience.

    Tysm for sharing this awesome recipe, which any1 can customize to their liking! =)

    ★★★★★

    Reply
  2. Eddie

    July 11, 2023 at 7:22 am

    Hi Israel,
    The crockpot overnight sounds like a genius move to me. So glad you and your friends enjoyed this recipe!

    Reply
  3. Israel Juarez

    July 04, 2023 at 7:00 pm

    Eddie,

    Thank you for sharing your recipe. I made it for 4th of July for family and friends and it was gone, gone. Needless to say, some friends had never had this type of chili. I did it in a crockpot over night.

    Reply
    • Eddie

      July 11, 2023 at 6:48 am

      Hi Israel,
      The crockpot overnight sounds like a genius move to me. So glad you and your friends enjoyed this recipe!

      Reply
      • Alec Younger

        September 06, 2023 at 10:33 pm

        I won a little group Chili Cookoff. Thanks for the recipe. I just didn’t add beans but followed it otherwise

        ★★★★★

  4. Yvette

    July 03, 2023 at 2:01 am

    Thanks Eddie this recipe is outstanding . I usually don't make chili , but I wanted to submit an entry to the neighborhood chili cook off. Not sure if I'll win. But I hit it out of the ballpark with my family. I made a couple of tweaks.I used black beans and ground Turkey instead of chuck.

    Reply
    • Eddie

      July 11, 2023 at 6:47 am

      Hi Yvette,
      Thanks so much for coming back to let me know. Best of luck for the contest and please let me know if you take home first prize!

      Reply
  5. Jeff

    June 18, 2023 at 3:30 pm

    I made this chilli last fall and took it to a contest at my camp there was approximately 14 entries all together this recipe won unanimously I was so happy because there was some heavy hitters in the contest thanks

    Reply
    • Eddie

      July 02, 2023 at 9:32 am

      Hi Jeff - thanks so much for coming back to let me know about your near unanimous contest win! Hopefully you can repeat this coming fall.

      Reply
  6. Timmy Hatch

    May 21, 2023 at 1:47 am

    I have made this chili multiple times, including for two cook offs at the church. It was been the favorite as judged by a panel the first time and the people’s choice this year. The tangy acidic flavor is a crowd pleaser and some vinegar gives even more of a pungent flavor if needed. This is great same day and wonderful after having rested for a day or more. This is also great when using bison or elk meat.

    Reply
    • Eddie

      May 28, 2023 at 7:35 am

      Hi Timmy,
      Thanks so much for the feedback, Glad to hear this recipe won first prize at your church. I have tried mixing in some bison and it worked out very well indeed!
      Eddie

      Reply
  7. Mary

    May 05, 2023 at 3:47 pm

    Have to give you a big thank you! Favorite chili recipe! I make my Dad’s easy chili all the time …well cuz it’s my Dad’s recipe. But when I go “gourmet” — I make your chili. It’s the chili I take camping with us! And, it’s such a treat to sit and enjoy a bowl of this chili with some crusty sourdough bread or warm buttered tortillas sitting at camp! Thank you for sharing! Mary

    ★★★★★

    Reply
    • Eddie

      May 28, 2023 at 7:33 am

      Hi Mary,
      Thanks so much for coming back to let me know how much you've been enjoying this chili. I can totally picture it on a camping trip. We once took it to go ice (smelt) fishing and it was a great, warming consolation when we caught not one fish!
      Eddie

      Reply
  8. Gregory F. Durante Sr.

    April 25, 2023 at 10:14 am

    Love, love, loved it. Next time I'll make a few mods (not that as is isn't just fine, just my 2 cents). Thank you

    ★★★★★

    Reply
    • Eddie

      May 28, 2023 at 7:31 am

      Gregory,
      Thanks so much for coming to leave a comment and a five-star rating. I get it about the mods and don't take it personally. Go make it your own!
      Eddie

      Reply
  9. Laurie Baker

    March 29, 2023 at 3:45 am

    This is the best award winning chili recipe I've ever seen and it's so easy to make.

    ★★★★★

    Reply
  10. Erica

    March 10, 2023 at 4:50 pm

    I have made this recipe (with some modifications) twice now for my husband's work chili cook offs. He has won both times. We made so much this last time and he still won by a long shot.

    Reply
    • Eddie

      March 27, 2023 at 11:31 am

      Erica,
      Thanks for letting me know - that's so good to hear! I actually keep track of how many commenters report back on their chili contest wins and I am going to have to count this as a double! Plus by a long shot!

      Reply
  11. Beth Davis

    February 21, 2023 at 8:33 pm

    Made this tonight for dinner. I'm trying recipes to enter into a chili cookoff in my small town. I made a few alterations, but all in all, this was delicious! It's very different from any regular chili I've ever tried. I love it! Thanks for sharing this recipe.

    ★★★★★

    Reply
    • Eddie

      March 27, 2023 at 11:29 am

      Hey Beth,
      Thanks for letting me know. I hope you entered some version of this recipe into your contest. If so would love to hear how you fared!

      Reply
  12. Ciara

    February 14, 2023 at 1:30 pm

    Won at my company's chili cook-off with this recipe today! Followed it almost exactly with only a couple minor adjustments. Everyone loved it, thanks for the share!

    ★★★★★

    Reply
    • Eddie

      March 27, 2023 at 11:26 am

      Hi Ciara,
      So great to hear from you. What a great feeling it is to win a chili competition! Especially at the office against co-workers. You get to walk around for a year with that extra bounce in your step. Thanks for coming back to leave a comment.

      Reply
  13. Rick Brown

    February 11, 2023 at 3:23 pm

    I made the recipe with a few alternatives. I used leftover brisket instead of cubed Chuck. I also couldn’t get Anaheim peppers so used all poblano. I couldn’t find hot paprika so used regular and added Crystal Hot Sauce. I also added 2 cans of diced tomatoes and a can of black beans. So 4 meats, 3 beans! I’m quite pleased with the results. I also added an extra half tablespoon of each of the three chili powders.

    ★★★★★

    Reply
    • Eddie

      March 27, 2023 at 11:24 am

      Hey Rick,
      Thanks so much for the comment. Leftover brisket sounds amazing for a chili. In fact, I really like all your modifications. I like a little extra heat but it's not for everyone. Thanks again.

      Reply
  14. Kurt

    February 05, 2023 at 9:55 pm

    Just won a neighborhood chili cook off with this recipe. Many compliments from our friends. Didn’t change anything. Will definitely keep this one for future use!

    ★★★★★

    Reply
    • Eddie

      March 27, 2023 at 11:22 am

      Hey Kurt - congratulations on your chili cook-off victory! So glad this recipe worked for you. Also, thanks for coming back to leave a comment.

      Reply
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a bowl of award winning chili garnished with shredded cheese and sour cream
Pinterest Pin: bowl of chili con carne with shredded cheese, sour cream, and chopped scallions on top.

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