Award Winning Chili Recipe: A Homestead Favorite

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A Family Tradition

There’s a story behind every good pot of chili, and mine starts in a worn enamel pot on my grandmother’s old wood stove. I remember coming in from the cold, my cheeks pink from the wind and fingers stiff from chores, to the scent of something rich and spicy bubbling away on the stove. My grandmother didn’t have a recipe written down—just instincts and a pantry full of jars she’d canned herself.

This award winning chili recipe is my homage to her—heartfelt, hearty, and the kind of meal that warms your bones. I’ve entered it into more cook-offs than I can count, and it’s taken home ribbons and smiles every time. It’s a recipe that’s been slow-cooked, taste-tested, and tweaked over the years with every pot I’ve made. What started as a way to use up ground venison and pantry staples has turned into something I’m proud to share.

Living in the Catskills means our meals often start with what we hunt, grow, or trade. This chili pulls from that tradition. If the freezer has venison, in it goes. If not, we use good-quality beef or even turkey. Whatever the meat, the goal is always the same—make something worth gathering around the table for. And more often than not, it’s this award winning chili recipe we turn to.

On days when the snow piles high and the wind howls through the trees, there’s nothing like a big pot of chili to make everything feel just right. It’s comfort in a bowl—and it’s why I keep coming back to this pot, this story, this award winning chili recipe.

For those of you who’ve tried my southern fried rabbit or made a batch of venison cowboy butter, you already know I don’t fuss with fluff. This recipe stays true to that—simple, honest, and deeply satisfying. If you’re searching for a chili that’s reliable, rich, and ready to impress, this award winning chili recipe belongs in your kitchen.

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Why This Chili Stands Out

What makes this an award winning chili recipe isn’t some secret ingredient—it’s the balance. The right amount of spice, the slow-building heat, the way the flavors settle into each other after a long simmer. A good chili doesn’t hit you all at once. It builds, spoon by spoon. And the best part? It’s just as good the next day.

This recipe is built on layers—savory aromatics like garlic and onion, a spice mix that’s bold but not overpowering, and a meat base that’s rich and filling. I add a spoonful of tomato paste to deepen the flavor and a splash of strong brewed coffee to round it out. That’s a trick I picked up from an old neighbor down the way, and let me tell you—it makes a difference.

Unlike some chili recipes that feel like they’re trying too hard, this one feels like home. You can make it in one pot, feed a crowd, and freeze leftovers for a rainy day. It’s reliable, and more than once it’s won over folks who claimed they “weren’t chili people.”

Pair it with a slab of cornbread or some buttered rice, and you’ve got yourself a meal that sticks with you—in the best way. This chili also pairs well with dishes like charcuterie nachos or even smoked turkey legs for a game day spread that’ll have folks coming back for seconds.

So whether you’re feeding a table full of family or entering your first cook-off, this award winning chili recipe is ready for the spotlight.

Building the Flavor Base for an Award Winning Chili Recipe

Choosing the Right Meats

A great award winning chili recipe starts with the meat. It’s the soul of the pot, the backbone of flavor, and what gives every spoonful its satisfying heft. In my kitchen, I’ve tested this recipe with everything from venison to beef to ground turkey, and each brings a different character. But my go-to for this chili? Ground chuck and bacon. Always.

Ground chuck has just enough fat to stay juicy during a long simmer, which is key for a recipe like this that relies on low-and-slow flavor building. Bacon, on the other hand, gives that unmistakable smoky undertone that folks don’t always notice outright—but they feel it in every bite.

And if you’re lucky enough to have wild game on hand, ground venison makes this award winning chili recipe even more special. It adds a rustic, bold flavor that fits perfectly into the homestead lifestyle—especially after a good hunt or a freezer clean-out. Just make sure to brown your meats in batches so you don’t steam them; a good sear adds a ton of depth.

If you’re planning a fall cookout or a weekend dinner, pair this with my smoked bologna or even a platter of venison backstrap recipes. They share the same roots in homemade, hearty food and make a perfect spread.

Sautéing Aromatics

Every award winning chili recipe I’ve ever tried or judged started with well-cooked aromatics. This step isn’t just a formality—it’s where the magic begins. Onions, garlic, and peppers don’t just add flavor—they build it.

In this recipe, I sauté chopped onions and garlic until they’re soft and golden, then stir in sweet red bell pepper. Sometimes I throw in poblano or mild chili peppers if I’ve got them from the garden. These ingredients soak up the rendered bacon fat, creating the savory base that holds the chili together.

Don’t rush this part. Let the onions go translucent and a little golden. Let the garlic bloom, but not burn. It’s in this gentle sauté that you start tasting what an award winning chili recipe is all about. You want every bite of chili to carry these subtle layers—nothing harsh, just warm and round flavors from the bottom of the pot up.

And here’s something I do almost every time: I add just a pinch of salt while the onions are cooking. It helps pull out their moisture and sweetness, making everything more flavorful later on.

Once those aromatics are soft and fragrant, your pot is primed for the next layer: the spices. And that’s where the real personality of this award winning chili recipe starts to shine.

Spice and Simmer for an Award-Winning Chili Recipe

The Perfect Spice Blend

You can’t call it an award winning chili recipe without a spice blend that turns heads and warms bellies. In my house, we don’t just toss in a scoop of store-bought chili powder and call it done. No, this blend is measured, layered, and tested in real pots for real people.

Start with two tablespoons of quality chili powder—something bold, not bland. Add ground cumin for earthiness, smoked paprika for warmth, and a pinch of cayenne to wake up the tongue. I always include a bit of Mexican oregano and a teaspoon of cocoa powder too. Sounds odd, but that little bit of chocolatey depth makes people ask, “What’s in this?” in the best way.

This is where a lot of folks go wrong—they add spices after the liquids, which leaves the chili tasting flat. The trick to an award winning chili recipe is to bloom those spices in the fat and aromatics. Let them hit the heat and release their oils before anything wet goes in. It’ll smell like a campfire cookout, and that’s exactly what you want.

I’ve found that this custom spice blend not only gives the chili its signature flavor but also stands up in cook-offs where judges take their time tasting. It’s bold but balanced, complex but familiar.

If you’re a fan of cozy fall meals, the flavor here pairs well with a keto cold brew coffee pie for dessert—it’s rich, smooth, and unexpected, just like this chili.

Simmering to Perfection

Once your spice blend is toasted and your meat is coated in that deep-red seasoning, it’s time to add your liquids. For my award winning chili recipe, I use crushed tomatoes, a dollop of tomato paste, and a splash of strong brewed coffee. The coffee deepens the whole pot—like a cast iron skillet in liquid form.

A ladle or two of beef broth thins it just enough to simmer slowly. At this point, the house smells like something real is happening. If I’m making this on a weekend, I’ll let it go low and slow for at least two hours. But even with a quicker simmer, the flavor sings.

Keep an eye on the pot, stir now and then, and taste as you go. Chili should evolve. It should start bold, mellow a bit, and end with a hint of heat at the back of the tongue. If it tastes good after thirty minutes, it’ll taste great after two hours.

This award winning chili recipe isn’t just about the ingredients—it’s about patience. That simmer time gives the spices room to dance, the meat time to tenderize, and the whole pot the kind of richness you just can’t rush.

Sometimes I’ll simmer it uncovered for the last 30 minutes to let it thicken naturally. A thick chili is a satisfying chili—and when that spoon stands up on its own, you know you’re doing it right.

Beans and Beyond: Final Touches for an Award-Winning Chili Recipe

Selecting the Right Beans

There’s always been a debate about beans in chili. Some say “never,” others say “always.” Around here, I say use what makes your chili better—and for this award winning chili recipe, beans add heartiness and contrast that folks really appreciate.

I like to use a mix of dark red kidney beans and black beans. The kidneys hold their shape and soak up the flavors around them, while black beans add a creamy texture that thickens the chili just right. I rinse and drain them before tossing them into the pot, usually in the last 30 minutes of cooking so they don’t turn to mush.

If you’re a no-bean purist, no judgment here—this award winning chili recipe stands just as proud without them. But for feeding a crowd or stretching the batch, beans are your best friend. They make every spoonful a little more satisfying, a little more filling, and honestly, just more fun to eat.

And when paired with something fresh like our rice paper spanakopita or a bright garden salad, this chili finds a beautiful balance on the table.

Optional Add-Ins

Now here’s where you can make this award winning chili recipe truly your own. Once the base is set, the spices are mingling, and the beans are folded in, you’ve got a blank canvas for personal flair.

Want more heat? Add chopped jalapeños or chipotle peppers in adobo. Need a little sweetness? A handful of corn kernels does wonders. Some folks even stir in a square of dark chocolate or a glug of bourbon for richness. These aren’t gimmicks—they’re the kind of touches that help this chili win hearts (and ribbons).

I’ve even tossed in diced smoked sausage or leftover pulled pork for a meaty variation, especially when feeding a larger crew. And once, on a whim, I folded in a spoonful of maple syrup from our neighbor’s sugar shack—it gave the chili a mellow sweetness that played off the spice beautifully.

The beauty of an award winning chili recipe isn’t that it’s fixed in stone—it’s that it’s built to evolve. The structure is strong, but the flavor can adapt to what’s in your pantry, your garden, or your mood.

And if you’re serving it at a gathering, consider plating it next to butter board starters or following it with 4-ingredient no bake lemon cookies. A warm, spicy bowl followed by something bright and sweet? That’s a meal no one forgets.

This award winning chili recipe isn’t just a meal—it’s a celebration of what you have on hand, what you love to cook, and who you love to feed. Beans or no beans, add-ins or straight-up classic—this pot’s ready for whatever you want to make it.

Frequently Asked Questions

Conclusion

At its core, this award winning chili recipe is more than just a meal—it’s a reflection of the way I cook: resourceful, seasonal, and full of heart. It’s a dish born from cold winters, homegrown tomatoes, and evenings spent gathered around the table with people you love.

From the first sizzle of bacon in the pot to the final sprinkle of cheese on top, it’s the kind of chili that comforts and impresses. Whether you’re serving it at a local cook-off or just ladling it into bowls for your family on a weeknight, this recipe is one you’ll reach for again and again.

Keep it classic or make it your own—but trust that this pot, with its humble ingredients and bold flavor, carries something special in every bite. And that, truly, is what makes this an award winning chili recipe worth sharing.

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