Award-Winning Cookoff Chili

Name: Award-Winning Cookoff Chili
Prep time: 33 min
Cook time: 2 h 49 min
Total time: 3 h 22 min
Yield: 10 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (907 g) boneless beef chuck roast, trimmed of large fat pieces, cut into ½-inch (1.25 cm) cubes and patted dry; 1 lb (454 g) ground beef (80% lean), at fridge temperature; 2 tbsp (30 ml) neutral vegetable oil; 2 tsp (8 g) kosher salt, plus more to taste at the end; 1 tsp (2 g) black pepper, freshly ground; 2 large (400 g) large yellow onions, cut into ¼-inch (6 mm) dice; 1 medium (150 g) green bell pepper, seeded and cut into ¼-inch (6 mm) dice; 2 medium (60 g) jalapeño peppers, seeded and finely minced; 6 cloves (18 g) garlic cloves, minced; 3 tbsp (48 g) tomato paste; ¼ cup (30 g) chili powder (mild to medium, fresh); 2 tbsp (12 g) ground cumin; 1 tbsp (7 g) smoked paprika; 2 tsp (2 g) dried oregano; ½ tsp (1 g) cayenne pepper, increase for more heat; 1 tbsp (5 g) unsweetened cocoa powder; 30 oz (two 15-oz cans) (850 g) canned tomato sauce; 3 cups (720 ml) low-sodium beef broth; 1 tbsp (12 g) light brown sugar, packed; 30 oz (two 15-oz cans) (850 g) canned dark red kidney beans, drained and rinsed; 2 tbsp (16 g) masa harina, whisked with ¼ cup (60 ml) cold water until smooth; ¼ cup (60 ml) cold water; 1 tbsp (15 ml) apple cider vinegar

From the MyKitchenBank Kitchen

A deep, brick-red beef chili built the way cookoff champions do it: seared chuck cubes for chew, ground beef for body, a bloomed spice blend, and a slow simmer that turns everything rich and tender. Kidney beans make it hearty, and a splash of vinegar at the end makes the flavors pop.

Prep: 33 min
Cook: 2 hr 49 min
Wait: 20 min
Total: 3 hr 42 min
Makes: About 4 quarts (10 generous 1½-cup servings)

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Ingredients

10 servings

For the meat
2 lb (907 g) boneless beef chuck roast, trimmed of large fat pieces, cut into ½-inch (1.25 cm) cubes and patted dry
1 lb (454 g) ground beef (80% lean), at fridge temperature
2 tbsp (30 ml) neutral vegetable oil
2 tsp (8 g) kosher salt, plus more to taste at the end
1 tsp (2 g) black pepper, freshly ground
For the base
2 large (400 g) large yellow onions, cut into ¼-inch (6 mm) dice
1 medium (150 g) green bell pepper, seeded and cut into ¼-inch (6 mm) dice
2 medium (60 g) jalapeño peppers, seeded and finely minced
6 cloves (18 g) garlic cloves, minced
3 tbsp (48 g) tomato paste
For the spice blend
¼ cup (30 g) chili powder (mild to medium, fresh)
2 tbsp (12 g) ground cumin
1 tbsp (7 g) smoked paprika
2 tsp (2 g) dried oregano
½ tsp (1 g) cayenne pepper, increase for more heat
1 tbsp (5 g) unsweetened cocoa powder
For the simmer
30 oz (two 15-oz cans) (850 g) canned tomato sauce
3 cups (720 ml) low-sodium beef broth
1 tbsp (12 g) light brown sugar, packed
30 oz (two 15-oz cans) (850 g) canned dark red kidney beans, drained and rinsed
To finish
2 tbsp (16 g) masa harina, whisked with ¼ cup (60 ml) cold water until smooth
¼ cup (60 ml) cold water
1 tbsp (15 ml) apple cider vinegar

Equipment (6)

8-quart (7.5 L) heavy-bottomed pot or stockpot with lid
Large wooden spoon
Chef's knife and cutting board
Small bowl for spice blend
Small bowl or cup for masa slurry
Instant-read thermometer

Steps

Before you start

Cut the chuck into ½-inch (1.25 cm) cubes and pat it very dry with paper towels; dry meat browns, wet meat steams.
Open and drain the kidney beans and measure all spices into one small bowl before you start so you can bloom them quickly.
Plan about 3¾ hours from start to bowl: roughly 2 hours of that is mostly unattended simmering and resting, and the chili is even better if you have time to rest it longer.
Everything is cooked on the stovetop; no oven is needed. Use a heavy 8-quart (7.5 L) pot so the chili simmers gently without scorching.

1
Prep and season
- Dice the onions, bell pepper, and jalapeños and mince the garlic.
- In a small bowl, stir together the chili powder, cumin, smoked paprika, oregano, cayenne, and cocoa.
- Place the dry chuck cubes in a large bowl and toss with 2 tsp of the kosher salt and the 1 tsp black pepper.
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Ready when: Chuck cubes are evenly coated in salt and pepper and look dry on the surface.
Tip: Keep the spice blend in its own bowl, not mixed into the meat; you'll add it later so it doesn't burn during searing.
2
Sear the chuck
- Heat 1 tbsp of the oil in the pot over medium-high heat until it shimmers.
- Add about half the chuck in a single layer with space between cubes.
- Sear without stirring for 2 to 3 minutes per side until deeply browned, about 8 to 10 minutes per batch.
- Transfer to a clean bowl, add the remaining oil, and repeat with the second batch.
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Ready when: Cubes release easily from the pot and have a dark brown crust on at least two sides; the pot bottom has a brown fond.
Tip: Crowding the pot steams the meat and leaves it gray. Work in two batches.
3
Brown ground beef
- Keep the heat at medium-high, add the ground beef to the same pot, and break it into small crumbles with the spoon.
- Cook 6 to 8 minutes until no pink remains and the bits are browned.
- Leave the rendered fat in the pot.
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Ready when: No pink remains and the crumbles are browned with crisp edges; an instant-read thermometer reads at least 160°F (71°C).
Tip: If more than about 3 tbsp of fat has collected, spoon off the excess.
4
Soften the vegetables
- Reduce heat to medium.
- Add the onions, bell pepper, and jalapeños with a pinch of kosher salt.
- Cook 8 to 10 minutes, stirring and scraping up the browned bits, until the onions are soft and translucent with golden edges.
- Stir in the garlic and cook 30 seconds until fragrant.
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Ready when: Onions are soft, translucent, and lightly golden; the pot bottom is mostly clean of stuck bits.
Tip: If the pot looks dry or scorches, add a splash of the broth to loosen the fond.
5
Bloom spices and paste
- Add the tomato paste and the spice blend.
- Stir constantly for about 2 minutes, until the paste darkens to brick red and the spices smell toasty and strong.
- Do not let them scorch.
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Ready when: Paste turns a deeper brick red and the mixture smells toasted, not acrid.
Tip: If you smell anything bitter or see black specks, lower the heat and add liquid right away.
6
Add liquids and meat
- Pour in the tomato sauce and beef broth, then stir in the brown sugar.
- Return the seared chuck and any juices to the pot.
- Raise heat to high and bring to a bare simmer, stirring occasionally, about 5 to 8 minutes.
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Ready when: Small bubbles break steadily around the edge of the pot.
7
Simmer low and slow
- Reduce heat to low.
- Cover with the lid slightly ajar and simmer 90 minutes, stirring every 20 minutes and scraping the bottom, until the chuck is fork-tender and the chili is deep red and thickened.
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Ready when: A chuck cube crushes easily between your spoon and the pot wall, and the surface shows a glossy film of red oil.
Tip: Keep the simmer to just a few lazy bubbles; a hard boil makes the meat tough.
8
Add beans and thicken
- Stir in the drained kidney beans.
- Whisk the masa harina with the ¼ cup cold water until smooth, then stir it into the chili.
- Simmer uncovered over low heat for 30 minutes, stirring occasionally, until the chili coats the back of a spoon.
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Ready when: A spoon dragged across the pot bottom leaves a trail that closes slowly; chili is thick, not soupy.
Tip: If it gets too thick, add broth or water ¼ cup at a time.
9
Season and rest
- Turn off the heat and stir in the apple cider vinegar.
- Taste and add salt, up to 1 tsp more, or cayenne if needed.
- Cover and let rest 20 minutes so the flavors settle and the chili thickens slightly.
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Ready when: Chili tastes balanced: savory, slightly smoky, with a bright finish and no raw spice taste.
Tip: Adjust salt only after the vinegar goes in; acid changes how salty it tastes.
10
Serve
- Ladle into warm bowls, about 1½ cups each.
- Serve hot with your favorite toppings such as shredded cheddar, sour cream, sliced scallions, or corn chips.
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Ready when: Chili is steaming hot, at least 165°F (74°C) throughout.

Good to know

Tips

Fresh chili powder matters; if yours has been in the cabinet for over a year, the chili will taste flat.
Searing the chuck in two batches builds the deep, beefy flavor that wins cookoffs.
Cocoa and brown sugar are background notes; you shouldn't taste chocolate or sweetness, just roundness.
For more heat, leave some jalapeño seeds in or add another ¼ tsp cayenne at the end.

Make ahead

Chili tastes best made 1 to 2 days ahead. Cool completely, refrigerate in a covered container, then reheat gently over low heat with a splash of broth or water.

Storage & reheating

Cool within 2 hours. Refrigerate in airtight containers up to 5 days. Freeze up to 3 months (thaw overnight in the fridge). Do not leave at room temperature more than 2 hours. Reheat on the stovetop over low heat, stirring often, until steaming and 165°F (74°C), adding a splash of broth if thick.

Substitutions

boneless beef chuck roast → beef brisket or boneless short rib, cubed. Cook time is similar; trim excess fat.
masa harina → 1 tbsp cornstarch whisked with 2 tbsp cold water. Thickens well but skips the subtle corn flavor.
canned dark red kidney beans → pinto or black beans. Use the same drained amount; or omit for a no-bean Texas-style chili.
apple cider vinegar → fresh lime juice. Use 1 tbsp for a similar brightness.