Let me tell you about the chili that changed my life my award-winning beef and bean chili with secret spices. I still remember the look on everyone’s faces at the town cook-off when they took their first bite. One judge actually leaned over and whispered, “What is that flavor?” That’s when I knew my great-aunt’s secret spice blend—passed down to me in a tattered notebook was magic. This isn’t just chili; it’s a hug in a bowl, with tender beef, plump beans, and a smoky-sweet depth that’ll have people begging for the recipe (don’t worry, I won’t spill all the secrets). Perfect for game day, snowy nights, or when you need a little culinary victory of your own.
Table of Contents
Why You’ll Love This Award-Winning Beef and Bean Chili
This isn’t just another chili recipe—it’s the one you’ll crave all winter long. Here’s why it’s a crowd-pleaser:
- Bold, layered flavors that develop beautifully as it simmers (trust me, leftovers taste even better)
- One-pot wonder ready in under an hour—perfect for busy weeknights
- Endlessly adaptable—pile on toppings, adjust the heat, or swap proteins
- Freezer-friendly magic—make a double batch and thank yourself later
- That secret something (more on that below) that makes people ask for seconds
The Secret Behind the Spices
Great-aunt Edna’s tattered notebook simply called it “the blend”—a smoky-sweet mix with one unexpected ingredient that adds depth without overwhelming heat. I’ve tweaked her original over the years (adding a pinch more of this, a dash less of that), but the soul of her recipe remains. Let’s just say… there might be a certain warming spice in there that you’d normally find in desserts. Shh!
Ingredients for Award-Winning Beef and Bean Chili
Here’s everything you’ll need to make chili worthy of a blue ribbon (pro tip: measure everything before starting—it makes the cooking process smoother):
- 1 lb ground beef (80/20 blend for best flavor)
- 1 large onion, diced (about 1 cup)
- 2 cloves garlic, minced (or 1 tsp pre-minced)
1 green bell pepper, diced (seeds removed)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes with juices
- 2 tbsp chili powder (I use mild for balance)
- 1 tsp each: cumin, smoked paprika, salt
- ½ tsp black pepper
- 1 tbsp secret spice blend (recipe below!)
- 1 cup beef broth (low-sodium preferred)
Ingredient Substitutions & Notes
No green pepper? Use red or yellow. Vegetarian? Swap beef for plant-based crumbles or lentils (add an extra tbsp olive oil). The secret spice blend is optional but highly recommended—it’s what gives this chili its award-winning depth. If you must skip it, add ¼ tsp cinnamon + ¼ tsp cocoa powder as a quick fix.
How to Make Award-Winning Beef and Bean Chili
Alright, let’s get cooking! This chili comes together in three simple but crucial steps—the key is patience when building those deep flavors. Grab your favorite wooden spoon and let’s make magic happen:
Step 1: Sauté the Base
Heat a large Dutch oven or heavy pot over medium-high heat. Add the beef and break it up with your spoon—don’t stir too much! You want those little crispy browned bits (that’s flavor gold). After about 5 minutes, when it’s no longer pink, toss in the onions, garlic, and bell pepper. Now’s when your kitchen starts smelling amazing! Cook until the onions turn translucent, about 3-4 more minutes.
Step 2: Build Flavor with Spices
This is where the magic happens. Sprinkle in all your spices—chili powder, cumin, paprika, salt, pepper, and that glorious secret blend (I keep mine in a little jar labeled “Edna’s Magic”). Stir constantly for 30 seconds until fragrant—you’ll know it’s ready when the aroma makes you sneeze just a little. Pro tip: toasting the spices wakes them up!
Step 3: Simmer to Perfection
Now pour in the beans, tomatoes, and beef broth. Give everything a good stir, scraping up any tasty bits stuck to the bottom. Bring to a boil, then immediately reduce to a gentle simmer. Here’s the hard part—walk away for 30 minutes! Just stir occasionally. The chili will thicken beautifully, and all those flavors will become best friends. Taste test—if it needs more oomph, add another pinch of secret spice.
Pro Tips for the Best Award-Winning Chili
Here’s what I’ve learned after making this chili more times than I can count these little tricks take it from good to blue-ribbon great:
- Let it nap: After simmering, turn off the heat and let it sit for 10 minutes (cover loosely). This lets the flavors get cozy together you’ll taste the difference!
- Heat control: Too mild? Add a pinch of cayenne. Too spicy? Stir in a teaspoon of honey or brown sugar to balance it out.
- Top it right: My favorite combo shredded cheddar, sour cream, diced avocado, and a squeeze of lime. Cornbread crumbles or tortilla chips add the perfect crunch.
Oh, and if you think the chili’s good day one? Wait ’til tomorrow the flavors deepen like magic in the fridge.
Serving & Storing Your Chili
This chili begs to be served with something to soak up all that delicious sauce I’m partial to a square of buttery cornbread right on top (it acts like a flavor sponge!), or you can’t go wrong with a scoop of fluffy white rice. For parties, set up a toppings bar with shredded cheese, sliced jalapeños, and fresh cilantro so everyone can customize their bowl.
Leftovers? They’ll keep in the fridge for 4-5 days in an airtight container just reheat gently on the stove with a splash of broth if it thickens too much. Freeze portions in zip-top bags (lay flat to save space) for up to 3 months. Thaw overnight in the fridge, then warm slowly the flavors get even better!
Nutritional Information
Here’s a general breakdown per serving (about 1 cup), but remember numbers can vary based on your specific ingredients and brands. Always check labels if you’re tracking closely!
- Calories: ~320
- Protein: 22g
- Carbs: 30g (with 10g fiber)
- Fat: 12g
It’s a hearty, protein-packed meal that keeps you full without weighing you down. Enjoy guilt-free!
FAQs About Award-Winning Beef and Bean Chili
Over the years, I’ve gotten so many questions about this chili here are the ones that pop up most often with my tried-and-true answers:
Can I make this chili vegetarian?
Absolutely! Swap the beef for plant-based crumbles or two cups of cooked lentils (French green lentils hold up best). Use veggie broth instead of beef broth the secret spice blend still works its magic. For extra umami, stir in a tablespoon of soy sauce or Worcestershire (check labels for vegetarian versions).
How long does leftover chili last?
In the fridge, it stays delicious for 4-5 days in a sealed container the flavors actually improve! For freezing, portion it into zip-top bags (I do 2-cup servings) and lay them flat. They’ll keep for 3 months. Thaw overnight in the fridge, then reheat gently with a splash of broth to loosen it up.
What’s in the secret spice blend?
Nice try! I can’t give away Great-aunt Edna’s full recipe, but I will say it includes smoked paprika, a touch of cocoa powder, and one sweet spice you’d normally find in apple pie. The combo creates that “what IS that flavor?” moment people love.
My chili turned out too thin/thick—help!
Too thin? Simmer uncovered for 10 more minutes to reduce. Too thick? Add broth ¼ cup at a time until it’s perfect. Remember it thickens as it cools, so err on the saucy side.
Share Your Chili Success
I want to hear all about your chili triumphs! Did you tweak the spices? Win over picky eaters? Snap a pic and tag me nothing makes me happier than seeing your bubbling pots of award-worthy chili. Now go forth and conquer cook-offs! You can also find more great recipes on Pinterest.
Print
Award-Winning Beef and Bean Chili with 1 Secret Spice That Amazes
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and flavorful beef and bean chili with a secret blend of spices, perfect for cold days or gatherings.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans
- 1 can (15 oz) black beans
- 1 can (15 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp secret spice blend
- 1 cup beef broth
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add diced onion, garlic, and bell pepper. Cook until softened.
- Stir in beans, diced tomatoes, and spices.
- Pour in beef broth and simmer for 30 minutes.
- Adjust seasoning if needed and serve hot.
Notes
- For extra heat, add a diced jalapeño.
- Let the chili sit for 10 minutes after cooking for flavors to meld.
- Top with shredded cheese, sour cream, or green onions.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
