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Home » Recipes » Most Popular Recipes

Eddie's Award Winning Chili

August 9, 2024 by Lisa Goldfinger 855 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.

This chili recipe has been a huge hit since we first shared it. We've been blown away by all the positive feedback and love hearing about your chili cook-off wins!

Hi, this is Lisa's husband Eddie, guest blogging my award winning chili recipe 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!

Dutch oven filled with chili con carne, a wooden spoon stuck into the chili and a few scallions on the counter beside the pot.

Quest for the best chili

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.

bowl of chili con carne topped with shredded cheese, sour cream and sliced scallions

Determined to come up with an award winning chili recipe, 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.

The winning chili recipe

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.

Bowl of chili on a striped dish towel, bowl filled with chili con carne topped with sour cream, shredded cheese and chopped scallions, a tablespoon scooping some of the chili

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

Ed Goldfinger, chili cook-off winner, wearing a sombrero and a chili winner apron, standing with second place winner Dean and another co-worker who took third place.

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.

Ed Goldfinger standing over a pot of chili, stirring it with a wooden spoon.

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

3 Anaheim chilies and 3 poblano chilies on a rimmed baking sheet.
3 roasted Anaheim chilies and 3 roasted poblano chilies on a rimmed baking sheet.

Peel off the skin. Use a small knife to scrape the seeds out. Then dice the flesh.

A hand holding a peeled roasted poblano chili and using a small knife to scrape the seeds out.
Poblano chilies on a wooden cutting board being sliced into strips, with some that have been diced on the side.

In the meantime, while the chilies are in the oven, 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.

Dutch oven filled with chopped onions, bell peppers, roasted chili peppers and garlic, sauteeing.
raw diced beef chuck being browned in a dutch oven. Raw ground beef and Italian sausage added and browned in the same Dutch oven.

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.

Some of your questions answered

Over the years, we have gotten lots of questions from our readers, in the comments. Here are the answers to a few of the most frequently asked questions:

What can I use in place of beer?

If the concern is alcohol, you can use a non-alcoholic beer. There are even non-alcoholic IPAs. If the concern is gluten, you can use a gluten-free beer. Whatever the reason is, if you don't want to use beer at all, you can substitute an equal amount of chicken stock.

What do I do if I can't find Anaheim chile peppers?

We have had this issue and have doubled up on the poblano peppers, with great success!

Can this be cooked the day before and reheated the next day in my crockpot for a competition?

Yes absolutely. Just make sure you turn the crockpot on high heat for a bit to be sure the chili gets up to temp. Then, once it's hot you can put it on the "warm" setting.

I can't handle lots of heat. How can I make this chili milder?

Cut the cayenne in half or eliminate it completely. Cayenne doesn't add much in the way of flavor but it does add a substantial amount of heat. Also, be sure to remove all the seeds and white pith from the jalapeños. For an even milder chili, stick to a mild chili powder, such as ancho or Mexican Guajillo Chili Powder.

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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Recipe

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Bowl of chili con carne topped with shredded cheese, sour cream and chopped scallions, a silver spoon in the chili, a small bowl of chopped scallions on the side.

Eddie's Award Winning Chili


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 260 reviews

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

Description

A fantastic award winning chili con carne with a robust meaty flavor, the perfect amount of heat, beef, pork, beans, fresh chile peppers, awesome spices, onions, garlic, tomatoes and beer. 


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 jalapeño 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. To 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. To 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. To 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.

Notes

Should you drain and rinse the beans? In my experience draining and rinsing the beans is not required. If you're someone who feels otherwise, by all means drain and rinse - the outcome will still be terrific!

  • Prep Time: 1 hour 45 mins
  • Cook Time: 2 hours
  • Category: Main Dish
  • Method: simmer
  • Cuisine: Tex-Mex

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

This recipe post was first published on October 23, 2017. It has been updated with new photos to show the cooking steps, a video so you can watch how to make it, and an added FAQ section that answer some of the most frequently asked questions from our followers. We haven't touched the recipe because, by all accounts, it's great just the way it is!

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Filed Under: All Recipes, American Food, Dinner, Entertaining, Fall Favorites, Lunch and Brunch, Most Popular Recipes, North America, Soup, Stew Tagged With: beef, chili, dairy-free, gluten-free, pork, sausage, Tex Mex

Reader Interactions

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  1. Liz

    May 11, 2021 at 11:12 am

    I'm wondering if this recipe lends to a slightly sweeter chili with the use of the sweet Italian sausage? Wondering if it would make a difference to substitute a hot Italian sausage instead?

    Reply
    • Eddie

      July 21, 2021 at 6:56 am

      Hi Liz - sorry for the late reply here. I would definitely give it a try if you are looking for something with even more of a kick. I can't imagine it wouldn't also be delicious.

      Reply
  2. Marc

    May 08, 2021 at 11:58 am

    Just made this for the first time. I thought I made a good chili I'm way off this level.

    I'm certainly going to take away ideas and try to come up with my own recipe.

    Reply
    • Eddie

      July 21, 2021 at 6:57 am

      Hey Marc,

      Thanks for coming back to leave a comment. Glad you enjoyed this recipe. Best of luck with your own exploration!

      Reply
  3. Louis

    March 27, 2021 at 11:40 pm

    I used some of your tips for this recipe on my chili. The IPA and roasted peppers are an absolute game changer, and now my chili recipe is better than ever. Thanks!

    Reply
    • Ed Goldfinger

      April 07, 2021 at 6:10 am

      Hi Louis - thanks for the comment and the rating. I am glad some of these recipe ideas were helpful!

      Reply
  4. Ella and kerri

    March 09, 2021 at 5:44 pm

    Hi Eddie!!! My friend Kerri and I used your recipe for one of the fraternity’s annual chili cook off at our university last year and won $200 for our philanthropy!! It was so delicious that one of the judges reached out to get the recipe for themselves!! Had to leave a comment to let you know we are making it again for tomorrow’s annual chili cook off, hope we win again:)

    Reply
    • Eddie

      March 18, 2021 at 8:31 am

      Hi Ella and Kerri,

      Thanks so much for letting me know. It always brightens my day when I hear this recipe is being made somewhere in the world. I hope your chili was again victorious this year!

      Reply
    • Derek

      October 29, 2021 at 1:03 pm

      Any harm in doing this in a crock pot?

      Reply
  5. Trish

    February 27, 2021 at 9:48 am

    Thank you Eddie! I made this recipe for a work chili contest! I loved it and with 11 entries I won the contest!! The only thing I did different was use sweet paprika because I couldn’t find hot. And I used 1 tsp of cayenne pepper but will bump it up to 1 1/2 tsp next time! SO good!

    Reply
    • Eddie

      February 28, 2021 at 7:11 am

      Hi Trish,
      Congratulations, first of all, on your blue ribbon! And thanks so much for coming back to leave a note and a five star rating. I am so glad this worked out for you. I find that because it has so many ingredients you can get away with little differences like the paprika thing - it's a pretty resilient recipe. Best of luck with your future chili adventures.

      Reply
      • Jen

        December 08, 2021 at 6:20 pm

        Well I have this on cooking now. I used my 7 quart Le Creuset and had to transfer it because I 1.5 the recipe and when I stirred it, it would spill over the sides. The cook off is Friday and there are 14 entries. I really want the Traeger Grill so I better win!! I will cook it for a few hours today and a few hours tomorrow as well. I used exact ingredients except I used dry beans and soaked them overnight. I did add a few “extra” little things and will share them when I win. Lol

  6. Matt Q Ocel

    February 20, 2021 at 8:09 pm

    Edward!
    Are you kidding me? I thought I had the best chili recipe.
    Let me start by saying I wanted a good crab cake recipe so I dialed in on Paula Deans recipe. I followed it to a "T". When I got to the place where I put it in the pan, my first thought was that no way are these going to work. Well they were fantastic.
    When I got to the place in your recipe at the point prior to the 2 hour simmer, I took a taste. I said to my wife that I just wasted an hour and a half.
    I let it simmer for 2 hours, then tasted it.
    HOLY HANNA!
    Best Chili I've ever tasted!!!
    Eddie - You da Man!!!!!

    Reply
    • Eddie

      February 22, 2021 at 8:06 am

      Hey Matt – haha, made a believer out of you! So glad you stuck with this and that you enjoyed it in the end. Thanks for coming back to leave a comment – you made my day!

      Reply
      • Rob

        August 29, 2021 at 6:21 pm

        Firstly, thanks for sharing this recipe. This is the best chilli I have ever made or tasted.

        For me the heat was good (though) I did down grade in an attempt to feed a big group with different tastes. I halved the jalapeños (so 1) and also halved the cayenne. End result was a a solid medium heat. I ended up making a second batch for the occasion for the kids/mild heat folks. The second batch I omitted the jalapeños and the cayenne. Delicious still, but mild as desired. Overall, this is a kick ass chilli!!

  7. Matt floyd

    February 08, 2021 at 11:59 am

    IS it possible to make this in a crock pot? How would I adapt it to that?

    Reply
  8. Paula

    February 08, 2021 at 8:36 am

    We have a Chilli cooked at work and this recipe looks very interesting. The winner will have their recipe use at all of our Senior Living centers so it can not be on the hot side...I will omit the cayenne but will that be enough for seniors?
    I will do a few more little changes to make it not such a copy. Yes, I agree strongly on the bacon have always added to my chilli.

    Reply
    • Eddie

      February 08, 2021 at 8:30 pm

      Hi Paula,

      Yes, definitely scrap the cayenne and go for milder chili powders too, like ancho. Make sure the jalapeños are thoroughly de-seeded and you can also use only one of those. That will help take the spice down a few notches.

      Reply
  9. Edie

    February 07, 2021 at 1:12 pm

    I made this and my boyfriend proclaimed it the best chili ever. I’m making it again as per his request. Thanks for sharing!

    Reply
    • Eddie

      February 08, 2021 at 8:26 pm

      Hi Edie,

      Thanks for your comment. I am glad you and your boyfriend enjoyed this recipe! It has been a favorite around my house for many years now.

      Reply
  10. Joe

    February 07, 2021 at 7:09 am

    What an incredible chili! I made this yesterday. My wife and kids and I had small bowls (we're saving most of it for the big game tonight) and we were totally blown away. Such great texture with the different meats and such delicious complexity of flavor. Our search for the best chili is over. Thanks Ed!

    Reply
    • Eddie

      February 08, 2021 at 8:24 pm

      Hey Joe,

      So glad this worked out for you and your family. Thanks so much for taking the time to come back leave a comment!

      Reply
  11. Chad

    February 06, 2021 at 7:47 pm

    It's frustrating getting like $40 of ingredients and spending hours getting it ready, and it's a big let down. Mine just tasted like the ahaheim and poblano chilies. Not a flavor I want front and center in good chili. I thought it would blend in with everything else but it did not. I guess I could use less next time, but now I have a crap ton of chili that I don't really want to eat and it ruined my weekend. Maybe it will taste better the next day. Or drown it in sour cream.

    Reply
    • Eddie

      February 07, 2021 at 7:13 am

      Hey Chad,

      So sorry to hear this chili didn't work out for you. It is a lot of work to prepare so I am sure it must be a big disappointment to not enjoy it at the end. I hope, as you suggest, that it tastes better the next day for you.

      Reply
  12. Jake Helie

    February 06, 2021 at 4:00 pm

    Made this today for the game tomorrow. Instead of 2lbs of ground beef I used 1lb of ground venison and 1lb of ground beef. By far the best chili I have ever made! Thanks for sharing your hard work and recipe with everyone else so we could enjoy it also!

    Reply
    • Eddie

      February 07, 2021 at 7:05 am

      Hey Jake - thanks so much for coming back to leave a comment! Hope your team wins tomorrow, but whatever happens there's great chili to be eaten!

      Reply
  13. Gordon

    February 01, 2021 at 1:18 pm

    So So GOOD !!
    I definitely agree with the multiple meats, beans, chilies & powders, paprikas, etc
    adding a great depth of flavor and heat. BEST

    Reply
    • Eddie

      February 03, 2021 at 7:08 am

      Hi Gordon,

      Thanks so much for your comment and five star rating! So glad this chili worked out for you.

      Reply
  14. pj

    January 23, 2021 at 3:09 pm

    Your recipe was very familiar to me. Guy Fierie has the exact same chili recipe except its called Dragons breather chili..

    Reply
    • Eddie

      January 23, 2021 at 4:27 pm

      Hi PJ,

      Thanks for your comment. Yes, I reference Guy Fieri’s recipe and link to it in my notes as the essential source and then describe the adaptations I made to it, including in particular the addition of bacon which amps it up significantly.

      Reply
  15. Brian

    January 16, 2021 at 5:55 pm

    Unbelievably good. Had a lot of fun making it and came out great. Love the recipe and will definitely be making this again.

    Reply
    • Eddie

      January 17, 2021 at 2:41 pm

      Hi Brian,

      Thanks so much for coming back to leave a comment and a rating. Made my day! So glad this worked out for you.

      Reply
  16. Lee

    January 01, 2021 at 7:35 pm

    Made this for a new years eve chili challenge vs my girlfriend. She admitted mine was the winning chili and the best she's ever had. I would agree! So delicious!!

    Reply
    • Eddie

      January 02, 2021 at 4:01 pm

      Hi Lee,

      Happy New Year! Congrats on the chili take-down! In a way maybe she won though because won’t you now be making the chili from here on?

      Reply
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