This Award Winning Chili is the kind of recipe that’s been earned over time; tweaked, tasted, and trusted enough to take home a few trophies along the way. It’s rich and hearty with deep tomato flavor, savory beef, and just enough warmth to keep things interesting without overwhelming the bowl. The texture is thick and comforting, the aroma is bold and inviting, and every spoonful feels like classic chili done right.
What I love about this chili is how flexible it is. It’s not overly spicy, which makes it family-friendly, but it welcomes personal adjustments. Some days I add a little more paprika, other days an extra splash of V-8. And if you have time to let it slow cook, the flavors deepen beautifully and somehow get even better.
This is the chili I make when I want something dependable for game day, cool-weather dinners, or casual gatherings where everyone goes back for seconds. Love this recipe? Pin it to your chili favorites board on Pinterest so you don’t lose it!
Award Winning Classic Beef Chili
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes40
minutes520
kcalA hearty, cook-off–style beef chili with rich tomato flavor and balanced heat.
Ingredients
2 lb ground beef
1 medium onion, chopped
1 garlic clove, minced
15 oz chili beans, undrained
15 oz diced tomatoes with onion (Rotel-style)
15 oz crushed tomatoes
1 packet chili seasoning
¾ cup spicy V-8 juice
1 tsp shallot salt
1 tsp Hungarian paprika
2 tsp apple cider vinegar
seasoned salt, to taste
salt and black pepper, to taste
shredded cheddar cheese, for garnish (optional)
Directions
- In a large heavy-bottomed pot, brown the ground beef over medium heat (175°C / 350°F), breaking it up as it cooks.
- Add the chopped onion and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for 1 minute more.
- Drain excess grease from the pot.
- Add the chili beans, diced tomatoes with onion, crushed tomatoes, chili seasoning, V-8 juice, apple cider vinegar, paprika, shallot salt, seasoned salt, and black pepper. Stir well to combine.
- Bring the chili to a gentle boil, then reduce heat to low (150°C / 300°F). Simmer uncovered for 30 to 45 minutes, stirring occasionally, until thickened and flavorful.
- Taste and adjust seasoning with additional salt or pepper as needed.
- Serve hot, topped with shredded cheddar cheese if desired.
Cooking Notes
- For deeper flavor, simmer longer or transfer to a slow cooker and cook on low for up to 8 hours.
- Draining excess fat prevents a greasy final texture.
- Chili thickens as it rests; adjust consistency with a splash of V-8 if needed.
Nutrition
Estimated Nutrition per Serving
- Calories: 520 kcal
- Fat: 32 g
- Carb: 18 g
- Protein: 38 g
Yields: 8 servings
Recipe Science
This chili relies on layered seasoning and controlled reduction to build flavor efficiently. Browning the beef first develops savory compounds through the Maillard reaction, forming the base of the chili’s depth. Adding onions early allows their natural sugars to soften and integrate into the sauce, while garlic contributes aroma without bitterness when briefly cooked.
Tomatoes provide acidity and moisture, while V-8 juice adds vegetable complexity and mild heat. Simmering uncovered encourages evaporation, concentrating flavors and thickening the chili naturally without added starch. The small amount of apple cider vinegar sharpens flavor perception, preventing the chili from tasting flat after prolonged cooking.
From a dietary standpoint, saturated fat and sodium may exceed 20 percent of daily recommended values per serving, largely due to ground beef and seasoning mixes. Using leaner beef or reduced-sodium products can help moderate intake without compromising flavor.
Why You’ll Love This Recipe
- Proven Winner: A cook-off–tested chili you can trust.
- Balanced Heat: Flavorful without being overpowering.
- One-Pot Simplicity: Easy prep and cleanup.
- Slow Cooker Friendly: Even better with time.
FAQ
- Can I make this in a slow cooker?
Yes; brown the beef first, then cook on low for 8 hours. - Can I make it spicier?
Add more paprika, chili seasoning, or a pinch of cayenne. - Does it freeze well?
Yes; freeze in airtight containers for up to 3 months. - What should I serve with it?
Crackers, cornbread, or tortilla chips work perfectly.
Conclusion
This award winning chili is all about confidence and comfort; make it your own, taste as you go, and enjoy the process. Chili is meant to be personal, forgiving, and shared. What’s your must-have chili topping; cheese, onions, or something else entirely?
