Award-Winning Chili Recipe
Toasting and blending whole dried ancho and guajillo chiles into a paste gives far more depth than chili powder alone, and browning the chuck roast in batches builds a fond that carries through the entire two-hour simmer. Masa harina thickens the chili at the end with real corn flavor instead of a raw, floury taste.
- Prep
- 30 min
- Cook
- 3 hr 15 min
- Total
- 3 hr 45 min
- Servings
- 8
Ingredients
- 1 lb ground beef, 80/20
- 4 slices bacon, chopped
- 2 medium yellow onion, diced
- 6 cloves garlic cloves, minced
- 2 each dried guajillo chiles, stemmed and seeded
- 3 tbsp chili powder
- 2 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 3 cups beef broth
- 1 14.5 oz can crushed tomatoes, canned
- 3 tbsp tomato paste
- 1 1/2 cups dark lager or stout
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 3 tbsp masa harina
- 2 tsp kosher salt
Nutrition per serving
- Calories
- 547
- Protein
- 36g
- Carbs
- 20g
- Fat
- 36g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Toast the ancho and guajillo chiles in a dry skillet over medium heat, 20-30 seconds per side, until fragrant and pliable but not scorched. Cover with 2 cups hot water and soak 20 minutes, then blend the softened chiles with 1 cup of the soaking liquid until smooth.
- 2Season the cubed chuck roast generously with salt. Brown it in batches in a large Dutch oven over medium-high heat, about 6-8 minutes per batch, without crowding the pot, then transfer to a plate. Do not skip browning in batches; crowding the pot steams the meat gray instead of building a browned crust.
- 3In the same pot, cook the chopped bacon until crisp, then add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 6 minutes.
- 4Add the diced onion and garlic to the pot and cook, stirring, until softened, about 5 minutes.
- 5Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne. Cook, stirring constantly, for 1 minute until fragrant.
- 6Return the browned chuck to the pot along with the blended chile paste, tomato paste, crushed tomatoes, beef broth, beer, and brown sugar. Stir to combine and bring to a simmer.
- 7Reduce the heat to low, partially cover, and simmer for 2 to 2.5 hours, stirring every 20-30 minutes, until the chuck is fork-tender and the chili has reduced and darkened.
- 8Whisk the masa harina with 1/4 cup water until smooth, then stir the slurry into the chili. Simmer uncovered for 15 more minutes, stirring occasionally, until noticeably thickened.
- 9Stir in the apple cider vinegar, then taste and adjust salt and cayenne as needed.
- 10Remove from heat and let the chili rest, covered, for 10 minutes before serving with toppings of choice.
Tips & variations
- Chuck roast alone (skip the ground beef) makes an even more traditional, chunkier Texas-style chili if a smoother, all-shredded texture isn't the goal.
- Chili made a day ahead and refrigerated overnight tastes noticeably better; the chiles and spices continue to mellow and meld into the broth.
- For more heat, leave a few seeds in the guajillo chiles or add a diced chipotle in adobo along with the tomato paste.
- Traditional competition chili skips beans entirely, but a can of drained kidney or pinto beans can be stirred in during the last 15 minutes if preferred.
Storage & reheating
Refrigerate cooled chili in an airtight container for up to 4 days; the flavor improves by day two. Freeze in portions for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring often and adding a splash of broth if it has thickened too much in storage.
Tips from the Tulo kitchen
- Blooming the ground spices in the fat left in the pot for a full minute before adding liquid wakes up their oils and prevents a dusty, raw-spice taste in the finished chili.
- Letting the chili rest off heat for 10 minutes before serving lets the fat resurface, which is easier to skim off if a leaner finish is wanted.
FAQ
Why does award-winning chili usually have no beans?
Traditional Texas-style and competition chili cook-off rules typically exclude beans and often pasta or rice fillers, keeping the focus on meat and chile flavor; beans can still be added at home without harming the recipe.
What's the difference between using dried chiles and chili powder?
Chili powder is a pre-mixed blend of ground dried chiles plus cumin, garlic, and oregano, while toasting and blending whole dried chiles like ancho and guajillo gives a fresher, more complex flavor with distinct fruity and smoky notes that packaged chili powder alone can't fully replicate.
Can this chili be made in a slow cooker?
Yes. Brown the meats and bloom the spices on the stovetop first for flavor, then transfer everything except the masa harina slurry to a slow cooker and cook on low for 7-8 hours; stir in the masa slurry during the last 30 minutes to thicken.
How can I fix chili that turned out too thin or too thick?
For thin chili, simmer uncovered longer or stir in an extra tablespoon of masa harina mixed with water; for chili that's too thick, thin it with a splash of beef broth until it reaches the desired consistency.
What are the best toppings for this chili?
Shredded sharp cheddar, sour cream, diced white onion, sliced jalapeños, and crushed tortilla chips are classic, and a squeeze of lime cuts through the richness of the long-simmered beef.
