Recipe

Cook-Off Style Chili

Thick, glossy, and big on flavor with three-chili warmth, a savory meat base, and a sneaky cocoa-coffee finish that tastes like you know a guy who wins trophies.

By Matt Campbell

•

4.9

A steaming bowl of thick cook-off style chili topped with shredded cheddar, diced red onion, and cilantro on a wooden table with a spoon beside it

Jump to Recipe

Cook-off chili has a specific vibe. It is not soup. It is not the usual slow-cooker, dump-and-go style. It is thick, spoon-coating, and built in layers so every bite hits: deep beefy richness, chili warmth that builds instead of burns, and a finish that makes you pause like, wait, what is that?

This recipe is my friendly-but-serious version of a competition-style bowl you can pull off at home without hunting down mystery powders. We are using accessible ingredients, but we are treating them like they are competing for a ribbon: quick sear for flavor, a tight spice blend, a little masa for body, and a small cocoa-coffee trick that adds depth without tasting like dessert.

Make it for game day, a neighborhood cook-off, or a random Tuesday when you want dinner to feel like a flex.

A pot of chili simmering on a stovetop with a wooden spoon stirring through thick, red-brown sauce

Why It Works

What you will get

Thick, competition-style texture: a reduced chili base plus a quick masa slurry for that glossy, cling-to-the-spoon body.
Big, layered chili flavor: toasted spices, tomato paste caramelization, and a trio of chilies (ancho, chipotle, and cayenne) for warmth with dimension.
Beefy depth without being greasy: a two-meat combo and a smart skim if you need it.
A balanced finish: a touch of brown sugar, cocoa, and coffee to round edges and deepen the sauce.

Home cook-off rules

Taste early, then taste again after 45 minutes. Chili changes as it reduces.
Salt is not a one-and-done. Add it in stages, especially if you use low-sodium broth.
Stop before it turns into paste. You want thick, not dry.

Storage Tips

Chili leftovers are basically a gift from Past You.

Refrigerator

Cool quickly, then store in an airtight container for up to 4 days.
Reheat gently on the stove over medium-low, adding a splash of broth or water if it tightened up.

Freezer

Freeze in flat bags or containers for up to 3 months.
Thaw overnight in the fridge or in a pot over low heat, stirring often.

Best leftover move

Warm chili over a baked potato, then hit it with sharp cheddar and pickled jalapeños. It is cozy carbs doing their best work.

Common Questions

What makes this “cook-off style” instead of regular chili?

Texture and layering. Competition chili is often thicker, smoother, and built from a chili-forward base with controlled heat, though styles vary. This version uses toasted spices, tomato paste caramelization, reduction, and a little masa to get that glossy, cohesive bowl.

Can I make it in a slow cooker?

Yes, but do the flavor steps first. Brown the meat, cook the onions, toast the spices, and caramelize the tomato paste on the stove. Then transfer to a slow cooker and cook on low 6 to 8 hours. Stir in the masa slurry during the last 30 minutes, then finish with vinegar right before serving.

Is it super spicy?

As written, it is medium. Chipotles vary, so start with 1 pepper and add more to taste. For mild, skip the cayenne and stick with 1 chipotle. For hot, add an extra chipotle or 1 to 2 teaspoons more adobo sauce.

Do I have to add beans?

Nope. This is written as a no-beans, competition-leaning chili. If you want beans, stir in 1 to 2 cans (drained) of kidney or pinto beans during the last 20 minutes.

What can I use instead of masa harina?

Cornmeal works in a pinch, but masa tastes better here. If you have neither, crumble in a handful of tortilla chips and simmer 10 minutes, then stir well. It thickens and adds a subtle corn note.

Why cocoa and coffee?

Not for “mocha chili.” They deepen roasted flavors and round out acidity, kind of like adding a bass line to a song. Use small amounts and it just tastes more like chili.

Instant espresso vs brewed coffee, which is better?

Instant espresso is the cleanest, no-extra-liquid option. If you use brewed coffee, go with 1 to 2 tablespoons for a similar nudge of flavor, and reduce the broth by the same amount.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot (Dutch oven is perfect)
Wooden spoon or sturdy spatula
Small bowl for the masa slurry
Measuring spoons
Chef’s knife and cutting board
Ladle for serving

I love chili because it rewards the kind of cooking I actually do. I start calm, then I get curious, then suddenly I am standing there sniffing spice jars like I am judging a cook-off in my own kitchen. The first time I tried to make a “competition” bowl, I went too hard on heat and not hard enough on flavor. It tasted loud, not good.

This version is what I wish I made back then: chili that is bold but not reckless. It has crisp-edged seared beef, a spice base that tastes intentional, and a finish that makes people ask questions. Which is, honestly, the best compliment.

{recommendations:3}

Cook-Off Style Chili

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 8

Ingredients

Chili base

2 tablespoons neutral oil (avocado, canola, or vegetable)
1 large yellow onion, finely diced
1 red bell pepper, finely diced
5 cloves garlic, minced
2 pounds ground beef (80 to 85% lean)
8 ounces ground pork (or more beef)
2 tablespoons tomato paste
1 (15-ounce) can crushed tomatoes (about 15 ounces)
2 cups beef broth (low-sodium if you can), plus more as needed
2 tablespoons Worcestershire sauce
1 to 2 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce (start with 1, add more to taste)
1 tablespoon apple cider vinegar (to finish)

Spice blend

3 tablespoons chili powder (American-style blend)
2 tablespoons ancho chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper (optional, for more heat)
1 tablespoon brown sugar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon instant espresso powder (or 1 to 2 tablespoons strong brewed coffee, and reduce broth slightly)

Thickener

2 tablespoons masa harina
3 tablespoons warm water or broth

For serving (pick your favorites)

Shredded sharp cheddar
Diced red onion
Sour cream
Pickled jalapeños
Cilantro
Lime wedges (optional, but excellent)
Cornbread or tortilla chips

Instructions

Sweat the aromatics. Heat oil in a large pot over medium heat. Add onion and bell pepper with a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds, just until fragrant.
Brown the meat like you mean it. Add ground beef and pork. Break it up, then let it sit in places so it actually browns. Cook 10 to 12 minutes, stirring and scraping browned bits from the bottom, until deeply browned. If your pot is crowded and the meat starts steaming, brown in batches for better crisp-edge flavor. If there is a lot of excess grease, spoon off some but leave a little for flavor.
Toast the spices. Add chili powder, ancho, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Stir 60 to 90 seconds until the spices smell toasted and intense.
Caramelize the tomato paste. Push the meat to the edges. Add tomato paste to the center and cook 2 minutes, stirring, until it darkens slightly. This step makes it taste less “tomato can,” more “rich chili base.”
Build the sauce. Stir in crushed tomatoes, beef broth, Worcestershire, minced chipotle pepper(s), and adobo sauce. Bring to a simmer.
Simmer and reduce. Lower heat to maintain a gentle simmer. Cook uncovered for 75 to 90 minutes, stirring every 10 to 15 minutes, until thick and glossy. If it splatters, reduce heat and partially cover. If it gets too thick before the flavors develop, add a splash of broth.
Add the deep finish. Stir in brown sugar, cocoa powder, and espresso powder. Simmer 10 minutes. Taste and adjust salt, heat, or sweetness. If you used low-sodium broth, you will likely need a little more salt at the end.
Masa slurry for that cook-off body. In a small bowl, whisk masa harina with warm water or broth until smooth. Stir it into the pot and simmer 8 to 10 minutes. The chili should look slightly thicker and more cohesive.
Brighten at the end. Turn off heat and stir in apple cider vinegar. This wakes everything up without making it taste vinegary.
Rest, then serve. Let the chili rest 10 minutes before serving. Top with cheddar, onion, and whatever makes you happy. For maximum crisp-edge chaos, serve with tortilla chips and scoop like it is your job.

A ladle pouring thick chili into a bowl with visible chunks of meat and a rich red-brown sauce

Nutrition information is estimated.

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{recommendations:6}