Recipe

Cook-Off Style Chili

A bold, beefy, bean-studded chili with smoky depth, bright finish, and the kind of cling-to-your-spoon richness that wins cook-offs and weeknights alike.

By Matt Campbell

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4.9

A pot of thick, rich beef chili simmering with beans and visible spices, topped with a dollop of sour cream and chopped green onions

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Let’s talk about award-winning style chili without the dramatic monologue about my great-aunt’s secret ingredient and a dusty ribbon from 1987. This is the chili I make when I want people to go quiet for a second after the first bite, then immediately ask, “Wait, what did you put in this?”

It’s thick, glossy, and deeply savory, with smoky chile warmth, a little sweetness to round the edges, and an acidity pop at the end so it tastes alive instead of just… brown. It also behaves on real weeknights: one pot, straightforward steps, and plenty of built-in opportunities to taste, tweak, and feel powerful.

A single bowl of beef chili on a wooden table with shredded cheddar, diced onion, and jalapeno slices nearby

Why It Works

Layered chile flavor, not just heat: a mix of chili powder, smoked paprika, and chipotle in adobo gives you depth that reads “cook-off chili” without requiring a suitcase of obscure peppers.
Proper body: tomato paste gets toasted, masa harina thickens, and a short simmer turns everything cohesive and spoon-coating.
Big beefy payoff: searing the meat builds browned bits that become the base of your entire personality for the next hour.
Bright finish: a small hit of vinegar or lime at the end wakes the whole pot up. This is the difference between good chili and “tell me again what you did.”

Storage Tips

Chili is famously better the next day because flavors mingle and mellow. Here’s how to keep that glow-up working for you.

Refrigerator

Cool chili to room temp (no longer than 2 hours), then store in an airtight container.
Keeps well for 3 to 4 days.
Reheat gently on the stove with a splash of water or broth if it thickens up like it’s trying to become sidewalk spackle.

Freezer

Freeze in meal-size portions for fast weeknight wins.
Best quality for 3 months, still safe longer if stored properly.
Thaw overnight in the fridge or rewarm from frozen over low heat, stirring often.

Leftover Glow-Up Ideas

Chili mac: stir into cooked pasta, top with cheddar, broil until bubbly.
Loaded baked potatoes: butter, chili, cheese, pickled jalapeños.
Breakfast situation: warm chili over scrambled eggs with salsa verde.

Common Questions

What makes this “award-winning style”?

It’s the layering. Toasted tomato paste, browned beef, multiple chile elements (chili powder plus chipotle), and a finishing acid. Judges love balance: savory depth, gentle sweetness, controlled heat, and a clean finish.

Can I make it without beans?

Absolutely. Skip the beans and add an extra 1/2 pound of beef, or add diced bell pepper and another cup of broth for volume. You may want an extra teaspoon of masa harina at the end to keep that thick, spoon-hugging texture.

How spicy is it?

Medium-ish, but heat is subjective and brands vary. Chili powders range from “mildly warm” to “why are my lips buzzing,” and chipotle heat can vary too. For mild, use 1 tablespoon chopped chipotle and 1 teaspoon adobo sauce, and choose a mild chili powder. For hot, add another tablespoon chipotle and a pinch of cayenne.

What if I do not have masa harina?

You can skip it, or thicken with crushed tortilla chips (about 1/2 cup stirred in), or a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Masa tastes the most “chili parlor,” in the best way.

Can I make it in a slow cooker?

Yes, but still brown the beef and sauté the onion and garlic first. Then cook on low 6 to 8 hours or high 3 to 4 hours. Stir in masa harina and the finishing acid in the last 20 minutes.

What toppings actually matter?

Sharp cheddar, diced onion, and something tangy like pickled jalapeños or a squeeze of lime. Creamy topping optional but highly encouraged.

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 Dutch oven or heavy-bottomed pot (5 to 7 quarts)
Wooden spoon for scraping browned bits
Chef’s knife and cutting board
Measuring spoons (especially for spices)
Can opener
Ladle for serving and dramatic pours

The first time I brought this chili to a potluck, I labeled it “Regular Chili” because I feared success. Big mistake. People treated it like a new iPhone release. Someone “just needed a tiny taste” and came back with a full bowl and a roll for scooping. Now I make it on purpose, with a little extra for the midnight fridge gremlin version of me, who will absolutely eat it cold, standing up, directly from the container like a raccoon with excellent standards.