Award Winning Chili

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Award Winning Chili

Recipe by thesal28_wp

Course: MAIN COURSES

Servings

servings

The Best (Almost) Award-Winning Chili Recipe

Okay, so this chili hasn’t technically won any awards…yet. But let me tell you, I am 99.9% certain that if I entered this recipe into a State Fair contest, it would take home that shiny Blue Ribbon without breaking a sweat. This is the kind of hearty, soul-warming chili that turns skeptics into believers. I’ve watched it convert die-hard “I don’t like beans” folks into full-on chili devotees, and more people than I can count have told me it’s the best chili they’ve ever tasted.

What makes this chili so special? For starters, it’s bold, rich, and perfectly balanced, with just the right amount of heat, a touch of sweetness, and layers of savory flavor that only get better as it simmers. And the best part? This recipe is customizable to your preferences. You can use ground turkey if you want a lighter option, or go all in with classic ground beef for that traditional chili taste. Either way, you’ll end up with a pot of comfort food that feels like a hug in a bowl.

This chili is also incredibly versatile. Serve it as the star of a cozy weeknight dinner, load it up with toppings like shredded cheddar, sour cream, and fresh scallions for game day, or ladle it over rice or baked potatoes for the ultimate hearty meal. It even tastes better the next day, making it perfect for meal prep or feeding a crowd.
If you’re searching for the best chili recipe, one that’s easy, customizable, and packed with award-worthy flavor, this is it. Don’t just take my word for it; make a pot, and prepare for the compliments to roll in.

A quick note on one of the key flavor secrets: the honey. I know you’ll be tempted to use less than the stated amount, because it does look like a lot. But we’re only talking about 2 tsp per serving, which is roughly 7 grams of sugar per serving. The honey adds incredible depth, balancing the smoky heat of chipotle peppers with just the right amount of contrast. Skip it, and you’ll miss that magic sweet-smoky interplay that makes this chili unforgettable. I also prefer using ground chipotle pepper instead of canned chipotles in adobo so I never have to worry about wasting leftovers from a partially opened can, plus they deliver the same rich, smoky heat to the chili.

Ingredients

3 tbsp neutral flavored high heat oil (you will only need 1.5 tbsp if using beef)
2 small onions (vidalia, if available), diced
5 cloves of garlic, minced
2 ribs celery, diced
Kosher salt
black pepper
2 lbs ground turkey (not breast) OR beef (90/10 or 85/15)
3 1/2-4 tsp ground cumin
2 tsp ground chipotle pepper (you could substitute one or two canned chipotles in adobo, finely chopped or pureed)
32 oz. crushed or pureed tomatoes (no salt, preferably. If your tomato product has salt in it, salt your meat lightly, and taste the chili after adding your tomatoes and beans before adding any additional salt.)
3-4 tbsp honey, see note above
2-3 cans of beans, rinsed and drained (use what you like- I typically use a combination of pinto and great northern beans)

Directions

Heat 1 1/2 tbsp of oil in a large pot (I use a 7 or 8 qt size) over medium high heat. Once the oil shimmers, add the onions, garlic and celery, and sprinkle with 1/2 tsp salt. Reduce heat to medium and cook the onion mixture, stirring occasionally, for about 10-15 minutes. You want the onions to be soft with a little bit of color. Season the ground meat with 1 1/2 tsp salt and 1/2 tsp pepper. Remove the onion mixture from the pot and place into a heat safe bowl. If using turkey, add another 1 1/2 tbsp of oil to pot. If you are using beef, do not. Raise temperature back up to medium high and add the meat to the pot. Mash the meat into one cohesive disk, making sure that every bit of the pot’s surface area is covered with meat. Do not stir the meat. Instead, let a nice crust form on the surface of the meat (this is where the magic happens in this recipe). Once this happens, turn the heat down to medium and stir the meat to break it up. Scatter the cumin and chipotle over the meat and stir, cooking the remainder.
Once the meat is cooked through, add the onion mixture back to the pot and stir to combine. Add the tomato, honey, and beans. Stir to combine. Place a lid on the pot and reduce the heat to medium low. Once the chili begins to bubble, reduce heat to low. Stir the chili and using the back of the spoon, press some of the beans against the sides of the pot so that they release some of their starch. This will help to thicken the chili. Taste the chili and season with additional Kosher salt if desired (I usually add around 2 tsp more salt). Replace the lid, but tilt it so that the pot is slightly ajar. You want some moisture to escape so the chili thickens. Continue cooking on low for about an hour. Serve with all the fixings. I like sour cream, avocado, and tortilla chips.