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Award-Winning Chili Con Carne Recipe

This award-winning Chili Con Carne is a bold, smoky, and hearty dish featuring lean ground beef, kidney beans, tomatoes, red wine, and a blend of flavorful spices. Perfect for game day, cold nights, or meal prep, this chili is a must-try.

A Rich and Flavorful Classic Chili Recipe

This award-winning Chili Con Carne is a rich, thick, and deeply flavorful dish that has been perfected over the years. Packed with tender ground beef, smoky spices, hearty kidney beans, and a touch of red wine, this chili delivers the perfect balance of heat, savoriness, and texture. Whether you are competing in a chili cook-off, serving a comforting meal for the family, or looking for the ultimate game-day dish, this recipe guarantees bold flavors in every bite.

Chili Con Carne, meaning "chili with meat", is a dish with deep roots in Tex-Mex cuisine, known for its slow-cooked, spiced beef stew. This version takes it up a notch with layers of flavor, allowing the spices, tomatoes, and beef to simmer together for hours to create a deep, smoky, and robust taste.


Why You’ll Love This Recipe

  • Award-Winning Flavor – Rich, meaty, and packed with just the right level of heat.

  • Perfect for Meal Prep – Tastes even better the next day as the flavors deepen.

  • Great for Gatherings – Feeds a crowd, making it ideal for parties and cookouts.

  • Customizable Heat Level – Adjust the spice to your preference.

  • Thick and Hearty – A perfect balance of meat, beans, and thickened broth.


Servings

This recipe makes 8 servings, perfect for a family meal, leftovers, or a party dish.


Tips & Tricks for the Best Chili

  • Use Fresh Spices – The fresher the spices, the more flavorful your chili will be.

  • Simmer Longer for More Flavor – Letting it cook low and slow enhances the depth of taste.

  • Adjust Heat to Your Preference – Add more cayenne, hot sauce, or jalapeños for extra spice.

  • Let It Rest Before Serving – Chili always tastes better after sitting for a while.

  • Make It Ahead – The flavors develop even more when stored overnight.


A Brief History of Chili Con Carne

Chili Con Carne, meaning "chili with meat", originated in Texas and is deeply rooted in Mexican and Tex-Mex cuisine. It dates back to the 19th century, when chili was made by cowboys and settlers as a hearty, slow-cooked dish using simple ingredients. Over time, it became a staple in chili cook-offs and a beloved American comfort food.



Commonly Asked Questions

1. Can I make this chili in a slow cooker?

Yes! Brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.


2. Can I freeze leftover chili?

Absolutely! Let the chili cool completely, then store in an airtight container and freeze for up to 3 months.


3. Can I use different types of beans?

Yes! While kidney beans are traditional, you can use black beans, pinto beans, or even a mix.


4. What can I serve with chili?

Chili goes well with cornbread, rice, tortilla chips, baked potatoes, or crusty bread.


5. Can I make it vegetarian?

Yes! Replace the ground beef with plant-based meat or extra beans and use vegetable broth instead of beef bouillon.

This award-winning Chili Con Carne is a hearty, spicy, and deeply flavorful dish that is perfect for any occasion. Whether you’re serving it at a cook-off, making it for a family dinner, or meal prepping for the week, this chili is rich, smoky, and packed with bold flavors.


Try this ultimate chili recipe, and enjoy a comforting, satisfying meal that never fails to impress.

Award-Winning Chili Con Carne Recipe

Award-Winning Chili Con Carne Recipe
Ingredients

For the Chili Base:

  • 4 tablespoons vegetable oil

  • 1 green bell pepper, chopped

  • 1 yellow onion, chopped

  • 2 ½ pounds lean ground beef

  • ⅔ cup red wine

  • 2 beef bouillon cubes

  • 2 (16-ounce) cans whole peeled tomatoes, chopped, juice reserved

  • 1 (12-ounce) can tomato paste

  • 2 garlic cloves, crushed


For the Seasoning Blend:

  • 2 tablespoons dried parsley

  • 2 ½ teaspoons dried basil

  • 2 ½ teaspoons chili powder

  • 1 ½ teaspoons paprika

  • 1 teaspoon cayenne pepper

  • ½ teaspoon dried oregano

  • 1 teaspoon salt

  • ½ teaspoon black pepper


For the Final Touches:

  • 1 (15-ounce) can kidney beans, drained

  • 12 drops hot pepper sauce (e.g., Tabasco)

  • 3 tablespoons flour

  • 3 tablespoons cornmeal

  • ½ cup water


Instructions

Step 1: Sauté the Aromatics

  1. Heat the vegetable oil in a large saucepan over medium heat.

  2. Add chopped green bell pepper and onion; cook and stir until softened.


Step 2: Brown the Beef and Develop Flavor

  1. Stir in the ground beef, breaking it up as it cooks until browned.

  2. Pour in the red wine, then crumble in the bouillon cubes, allowing them to dissolve.


Step 3: Add Tomatoes and Seasoning

  1. Stir in the chopped tomatoes, tomato paste, and garlic.

  2. Season with parsley, basil, chili powder, paprika, cayenne pepper, oregano, salt, and black pepper.

  3. Bring the chili to a boil over high heat, then reduce to medium-low heat.

  4. Cover and simmer for 90 minutes, stirring occasionally.


Step 4: Add Beans and Spice

  1. Stir in the kidney beans and hot pepper sauce.

  2. If the chili needs more liquid, add some of the reserved tomato juice.

  3. Simmer for an additional 30 minutes.


Step 5: Thicken the Chili

  1. In a small bowl, whisk together flour, cornmeal, and water until smooth.

  2. Stir the mixture into the chili and let it simmer for 10 more minutes until thickened.


Step 6: Serve and Garnish

  1. Serve hot, garnished with shredded mozzarella cheese, fresh parsley, or sliced jalapeños.

  2. Enjoy with corn chips, tortillas, or crusty bread.

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