Prize-Winning Chili
A hearty, flavorful chili with robust spices, tender meat, and rich tomato base, perfect for game day, casual gatherings, or comforting weeknight dinners.
Ingredients
- 3 medium onions, chopped ⓘ
- 1 large bell pepper, chopped ⓘ
- 2 (8-inch) stalks celery, chopped ⓘ
- 1 Tbsp jalapeno pepper ⓘ
- 1 (14 oz) can stewed tomatoes ⓘ
- 1 (8 oz) can tomato sauce ⓘ
- 1 (6 oz) can tomato paste ⓘ
- 1 (3 oz) bottle chili powder
- 1 tsp cumin ⓘ
- 1 Tbsp Tabasco sauce
- 2 bay leaves ⓘ
- 4 lb ground chuck ⓘ
- 4 oz beer ⓘ
- 2 (8 oz) cans chili beans ⓘ
- garlic salt to taste
- onion salt to taste ⓘ
- salt to taste ⓘ
Instructions
- Saute onions, bell pepper, celery, and jalapeno in a small amount of oil.
- Add the ground chuck and braise until browned.
- Drain excess fat from the meat mixture.
- Mix in the stewed tomatoes, tomato sauce, tomato paste, chili powder, cumin, Tabasco sauce, bay leaves, beer, chili beans, garlic salt, onion salt, salt, and pepper.
- Add enough water to cover the top of the mixture.
- Cook the chili over low heat for three hours, stirring occasionally.
Tips & Substitutions
For a deeper flavor, consider adding a dash of smoked paprika or a few dashes of Worcestershire sauce. If you prefer a milder chili, reduce the jalapeno or use a mild pepper instead. You can also substitute ground turkey or chicken for a leaner option. Experiment with different types of beans or even add corn for extra texture.
Serving Suggestions
Serve the chili hot, garnished with shredded cheese, sour cream, or chopped green onions for added flavor. It pairs wonderfully with cornbread or tortilla chips for a hearty meal. This dish also complements a side of Mixed Bean Salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. You can also microwave individual portions, but be sure to stir halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Prize-Winning Chili contains roughly 801 calories, with 57g protein, 53g carbohydrates, and 45g fat. It is an excellent source of iron (214% of the Daily Value), protein (113% of the Daily Value), and vitamin C (55% of the Daily Value). Note that it is relatively high in sodium, at 1750mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! Chili often tastes even better the next day as the flavors meld. Make it a day ahead, store it in the refrigerator, and reheat it when ready to serve. This is a great dish for meal prep or for feeding a crowd on game day.
How can I make this chili vegetarian?
To make this chili vegetarian, simply replace the ground chuck with a mixture of beans such as kidney beans, black beans, and pinto beans. You can also add vegetables like zucchini or mushrooms for additional texture and flavor. Adjust the seasoning to taste, as beans may absorb some of the spices.
What type of beer should I use in the chili?
A good choice for chili is a medium-bodied beer, such as a brown ale or amber ale, which adds depth without overpowering the other flavors. Avoid using very hoppy beers like IPAs, as their bitterness may alter the taste of your chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).