11 Award-Winning Chili Recipes

Winter and cold weather have arrived, and that means it's time for cozy comfort foods, with chili being the ultimate comfort food! If you're looking for Award-winning Chili Recipes, you've come to the right place. I've rounded up these 11 best chili recipes from my fellow food bloggers and included a variety of chili recipes, such as stovetop chili, instant-pot chili, crock-pot chili, award-winning Texas chili, steak chili, and turkey chili. I selected these recipes because they are all prize-winning chili recipes that have won awards and competitions of some kind, including local and family chili cook-off contests, online chili contests, and national competitions!

Chili is also the perfect game day or tailgating food, and it's ideal for whipping up for a large group or a simple family dinner. There's nothing like a bowl of hearty chili to warm you up on a cold day, so get cozy and cook up these tried and true recipes. I have also included chili topping ideas, ideas for leftover chili, and what to serve with chili. And if you're looking to enter a chili cook-off or contest, I've got some great tips for you!

🥗What to Serve with Chili

Chili goes well with Baguette garlic bread (shown below), Italian breadsticks, and my Onion and Olive Bread Machine Recipe. If you're looking for something lighter, try my low-carb, Weight Watchers friendly Everything Bagel Cloud Bread Recipe!

Chili also pairs perfectly with a garden salad, Strawberry Spinach Pecan Salad, or a Kale Salad with Cranberries and Feta, or a simple vegetable side like this Quick Cucumber Kimchi.

🏆How to Win a Chili Cook-off

I've won a lot of cooking contests over the years and have learned that any kind of contest, a chili contest or cook-off, isn't just about a good recipe; it's about strategy, presentation, and knowing your audience. Here are some top tips to help you bring home the trophy:

Start with a Proven Base Recipe (and Secretly Tweak It):

• Don't reinvent the wheel entirely. Use a recipe you know is solid for a starting point.
• Add your "secret ingredient" or technique. This could be a unique spice blend, a dash of coffee or cocoa, a specific type of smoked pepper, or an unusual cooking method (like slow-roasting your tomatoes). Don't tell anyone what it is!
• A new twist on an old favorite. In my experience as a competitive cook, whether it's a recipe I've won with or watching which recipes win, I've learned that judges LOVE "a new twist on an old favorite"! I think this is because people generally love familiarity, but crave creativity. So when you're competing in a contest, combining these two elements is a great strategy! My Pierogi Potato Salad is a great example!

Balance is Key (Flavor Profile):

• Sweet, Sour, Salty, Bitter, Umami: Great chili hits all these notes.
  • Sweet: A touch of brown sugar, molasses, or caramelized onions.
  • Sour: A splash of vinegar (apple cider or red wine), lime juice, or quality diced tomatoes.
  • Salty: Well-seasoned, but don't overdo it. You can always add more at the end.
  • Bitter: A hint of dark chocolate, coffee, or beer.
  • Umami: Meaty richness, mushrooms, Worcestershire sauce, fish sauce (just a tiny dash!), or a parmesan rind in the simmer.
  • Heat vs. Flavor: Don't just make it hot. The heat should complement, not overpower, the other flavors. Use a variety of chilies (fresh, dried, powdered) to build complex heat.

Ingredient Quality Matters:

• Good Meat: Use quality ground beef (chuck is great), stewing beef, or a mix. Brown it well to develop flavor.
• Fresh Vegetables: Bell peppers, onions, garlic, fresh chilies.
• Quality Spices: Don't use ancient, stale spices. Toast whole spices and grind them yourself for maximum aroma and flavor.
• Tomatoes: Use good-quality canned tomatoes (San Marzano are often preferred).

Layer Your Flavors:

• Don't just dump everything in at once.
• Sauté aromatics (garlic, onions, peppers) first.
• Brown meat thoroughly.
• Add ingredients in stages, allowing flavors to meld.
• Low and slow: Chili needs time for flavors to deepen and meld. A minimum of 2-3 hours, but 4-6 hours (or even longer in a slow cooker) is ideal.
• The Day Before: Many chili champions swear by making their chili a day in advance. The flavors continue to develop and become more robust overnight. Reheat gently

Texture Variety:

• You want tender meat, but not mushy.
• Some chili champions add fresh ingredients towards the end (e.g., roasted peppers, fresh herbs) for a textural pop.
• If using beans, add them later, so they don't turn to complete mush.

Appearance and Presentation:

• Looks Matter: People eat with their eyes first. Your chili should look rich, inviting, and appetizing. A deep, glossy red-brown is usually ideal.
• Garnish (for Judges): For contest samples, a single, perfectly placed sprig of cilantro, a thin slice of jalapeño, or a tiny sprinkle of cheese can make it pop. Don't overdo it and hide the chili.
• Serving Temperature: Serve it hot, but not scalding.

Get Feedback (Pre-Contest):

• Do practice runs! Have friends and family taste your chili and give honest feedback.
• Ask them specific questions: Is it too spicy? Not spicy enough? Does it have enough depth? What's the first flavor you notice?

Know Your Audience/Judges:

• Traditional vs. Creative: Is this a traditional "Texas Red" (no beans) contest, or is creativity encouraged? Adjust your recipe accordingly.
• Heat Tolerance: If it's a general audience, don't make it face-meltingly hot unless it's a specific "spicy chili" category. Aim for a medium-to-hot warmth with great flavor.
• Presentation Table: If you have a booth, make it fun and engaging without being distracting. A themed apron or small decorations can add personality.
• Read the Rules: If you are entering a contest or cook-off with rules, read the rules carefully! Over the years, I've noticed that a lot of people don't even bother to read the rules, so just simply reading the rules can really give you a leg up!

Practice Makes Perfect:

• Chili is an art. The more you make it, the more you'll understand how different ingredients interact and how to fine-tune your masterpiece.

Good luck, and may your chili reign supreme!l

🌡️Storage

It's best to let your chili cool (uncovered) before putting the lid on the container and putting it in the fridge. But do not leave it out at room temperature for more than 2 hours, or bacteria will start to grow.

Each recipe will have specific storage instructions, but chili generally lasts 3-4 days in the fridge in an airtight container. Most of these recipes can be frozen, but check the storage instructions for each individual recipe.

❔FAQs