why make this recipe
This chili wins hearts and contests. It has deep beef flavor from chuck roast and ground beef. The spices are warm but not too hot. You can make a big pot and feed a crowd. It also pairs well with casseroles like chili cheese tater tot casserole for an easy meal.
introduction
This Award-Winning Championship Chili is rich, thick, and full of beefy flavor. The chuck roast gives tender pieces that melt in your mouth. You brown both the roast and the ground beef, then simmer the chili low and slow until the sauce is thick. Simple toppings make each bowl better.
how to make Award-Winning Championship Chili
- Pat the chuck roast cubes dry and season with salt and pepper. This helps the meat brown well.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the roast in batches for 3–4 minutes per side. Don’t crowd the pot. Set the browned roast on a plate.
- Brown the ground beef in the same pot, about 5–6 minutes. Add it to the plate with the roast.
- Add the last tablespoon of oil. Cook the diced onions until soft, about 5 minutes. Add minced garlic and cook 1 minute.
- Add chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander. Stir for 1–2 minutes until the spices smell good.
- Pour in beef broth and scrape the bottom of the pot to loosen browned bits. Add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return the browned meats to the pot and stir.
- Bring to a boil, then lower the heat, cover, and simmer 2–2.5 hours. Stir every 30 minutes. The roast should be fork-tender and the sauce thick. Add more beef broth if it gets too thick.
- Remove bay leaves. Taste and add more salt, pepper, or spices if needed. Let the chili rest 10 minutes.
- Serve hot with your favorite toppings and sides.
Ingredients :
3 lbs chuck roast, cut into 1/2-inch cubes, 1 lb ground beef (80/20), 3 tablespoons vegetable oil, 2 large yellow onions, diced, 6 cloves garlic, minced, 3 tablespoons chili powder, 2 tablespoons ancho chili powder, 1 tablespoon smoked paprika, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 2 cups beef broth, 1 can (28 oz) crushed tomatoes, 1 can (6 oz) tomato paste, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 2 bay leaves, Salt and black pepper to taste, Optional toppings: shredded cheddar, sour cream, green onions, cilantro
Directions :
- Pat the cubed chuck roast dry with paper towels and season it generously with salt and pepper. This simple step helps achieve that beautiful browning we all love!
- In a large Dutch oven over medium-high heat, warm up 2 tablespoons of oil. Working in batches, brown the chuck roast cubes for about 3-4 minutes on each side. Remember, don’t overcrowd the pan! Once browned, set the meat aside on a plate.
- Next, toss in the ground beef into the same pot and break it up with a wooden spoon. Cook until nicely browned, which should take about 5-6 minutes. Once it’s ready, add this to the plate with the chuck roast.
- Now, let’s get those aromatics sizzling! Add the remaining 1 tablespoon of oil to the pot and throw in the diced onions. Cook them until softened, about 5 minutes. Then add the minced garlic and cook for 1 more minute until that lovely aroma fills your kitchen.
- It’s spice time! Add the chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander to the pot. Stir constantly for 1-2 minutes until those spices are fragrant.
- Pour in the beef broth and make sure to scrape up any delicious browned bits from the bottom of the pot. Next, add the crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Don’t forget to return all that browned meat back into the pot and stir well.
- Bring it to a boil, then reduce the heat to low. Cover and let it simmer for 2 to 2.5 hours, stirring every 30 minutes. The goal is to have the chuck roast be fork-tender with a thickened sauce. If it gets too thick, just add a splash more beef broth.
- Before serving, fish out those bay leaves. Give your chili a taste and adjust the seasoning with more salt, pepper, or spices as you wish. Let it rest for about 10 minutes; good things come to those who wait!
- Serve in warmed bowls and load them up with your favorite toppings: shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro. Pair it with cornbread or some crunchy tortilla chips, and enjoy every delicious bite!
how to serve Award-Winning Championship Chili
Serve the chili hot in bowls. Add shredded cheddar, a dollop of sour cream, chopped green onions, and fresh cilantro. Offer cornbread, tortilla chips, or a simple salad on the side. For a fun meal, spoon chili over baked potatoes or toast with a casserole like this cornbread casserole.
how to store Award-Winning Championship Chili
- Cool the chili to room temperature.
- Store in airtight containers in the fridge for up to 4 days.
- Freeze in meal-size containers for up to 3 months. Thaw overnight in the fridge.
- Reheat on the stove over low heat, stirring often, or microwave in a covered bowl.
tips to make Award-Winning Championship Chili
- Brown meat well for deep flavor.
- Don’t skip scraping the pot; those browned bits add taste.
- Simmer low and slow for tender roast pieces.
- Taste and adjust spices near the end.
- Use more beef broth if the chili gets too thick.
- For a different texture, try adding beans or serve alongside a bean recipe like this bean chili.
variation (if any)
- Make it spicier: add more cayenne or chopped jalapeños.
- Add beans: kidney or pinto beans work well.
- Make it smoky: add a little chipotle in adobo.
- Make it milder: reduce cayenne and ancho powder.
FAQs
Q: Can I use beef chuck roast only and skip ground beef?
A: Yes. The roast gives great texture but the ground beef adds richness. Either way works.
Q: How long do I need to cook the chili?
A: Simmer 2 to 2.5 hours until the roast is fork-tender and the sauce thickens.
Q: Can I make this in a slow cooker?
A: Yes. Brown the meat and onions first. Then put everything in the slow cooker and cook on low for 6–8 hours.
Q: Do I need tomato paste?
A: Tomato paste deepens the tomato flavor and helps thicken the sauce. It improves the final taste.
Q: Can I freeze the chili with toppings?
A: Do not freeze dairy toppings. Freeze only the chili in sealed containers.
Conclusion
For more chili ideas and a different take on classic chili, check out The Best Chili Recipe – Sugar Spun Run.
Award-Winning Championship Chili
Ingredients
Method
- Pat the chuck roast cubes dry and season with salt and pepper.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat and brown the roast in batches for 3-4 minutes per side.
- Set the browned roast on a plate and add the ground beef to the pot, cooking for about 5-6 minutes.
- Add the last tablespoon of oil and cook the diced onions until soft, about 5 minutes. Then add minced garlic and cook for 1 minute.
- Add chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander. Stir for 1-2 minutes until fragrant.
- Pour in beef broth, scraping the bottom of the pot to loosen browned bits, then add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return the browned meats to the pot.
- Bring to a boil, then lower the heat, cover, and simmer for 2-2.5 hours, stirring every 30 minutes.
- Remove bay leaves, taste, and adjust seasoning as needed. Let the chili rest for 10 minutes before serving.