Mom’s Award Winning Chili: A 30-Minute Comfort Masterpiece

Oh, you’re in for a treat! Mom’s Award Winning Chili isn’t just a recipe—it’s a bowl of pure comfort that has warmed our family for years. I still remember the first time Mom entered this chili in our town’s cook-off and took home the blue ribbon. The judges raved about its rich, deep flavors and perfect spice balance. What makes it special? That slow simmer that lets all the ingredients—the hearty beef, tender beans, and just-right spices—get cozy together. Trust me, one bite and you’ll understand why this chili has earned its name. It’s become my go-to for game days, potlucks, and yes, even that time I needed to impress my in-laws!

Table of contents:

Why You’ll Love Mom’s Award Winning Chili

This isn’t just any chili—it’s the kind that makes people ask for seconds (and the recipe!). Here’s why it’s a forever favorite:

• Deep, rich flavor: That perfect blend of spices, slow-simmered beef, and just a hint of smokiness makes every spoonful unforgettable.
• Easy to make: One pot, simple ingredients, and 30 minutes of simmering—that’s all it takes to feel like a chili champion.
• Crazy versatile: Pile it on nachos, stuff it in baked potatoes, or eat it straight from the bowl. Leftovers? Even better the next day.
• Winner-approved: Literally. That blue ribbon wasn’t just for show—this chili’s got the taste to back it up!

Honestly, it’s the kind of recipe you’ll scribble on an index card and pass down for generations. For more amazing recipes, check out our recipes section!

Ingredients for Mom’s Award Winning Chili

Here’s everything you’ll need to make this legendary chili. Trust me, no fancy ingredients here—just good, honest flavors that work magic together:

• 1 lb ground beef (the 80/20 blend is perfect for richness)
• 1 onion, chopped (yellow or white—whatever’s in your pantry)
• 2 cloves garlic, minced (or 1 tsp pre-mined if you’re in a rush)
• 1 bell pepper, diced (I love red for sweetness, but green works too)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes (don’t drain—that juice is liquid gold!)
• 1 can (6 oz) tomato paste (the secret depth-builder)
• 2 cups beef broth (or water in a pinch)
• 2 tbsp chili powder (yes, tablespoons—this is award-worthy!)
• 1 tsp cumin (that warm, earthy magic)
• 1 tsp paprika (smoked or sweet—your call)
• ½ tsp salt (plus more to taste)
• ½ tsp black pepper (freshly ground if you’re feeling fancy)

Ingredient Notes & Substitutions

No beef broth? Chicken or vegetable broth works just fine—I’ve used all three! Ground turkey makes a great leaner swap for beef (add an extra tbsp oil when browning). Vegetarian? Skip the meat entirely and double the beans. Spice lovers, toss in a diced jalapeño with the peppers or ¼ tsp cayenne with the dry spices. And if you’re out of fresh garlic, 1 tsp garlic powder will do in a pinch. The beauty of this chili? It’s forgiving—make it yours!

How to Make Mom’s Award Winning Chili

Alright, let’s get cooking! This chili comes together in one pot (less dishes—hooray!), and the steps are so simple you’ll have it memorized by the second batch. Here’s how to nail it every time:

1. Brown the beef: Crumble that ground beef into your largest pot over medium heat. No oil needed—the fat will render out. Cook until it’s nicely browned (about 5-7 minutes), stirring occasionally. That golden crust? Flavor central!
2. Sweat the veggies: Add the onion, garlic, and bell pepper right into the pot with the beef. Cook until the onions turn translucent and the peppers soften (about 5 minutes). You’ll smell the magic starting!
3. Dump and stir: Now pour in the beans (drained!), diced tomatoes (juice and all), tomato paste, and beef broth. Stir like you mean it—get that tomato paste fully dissolved.
4. Spice it up: Sprinkle in all those glorious spices—chili powder, cumin, paprika, salt, and pepper. Give it another good stir to distribute everything evenly.
5. Simmer to perfection: Bring the chili to a gentle boil, then reduce the heat to low. Let it bubble away uncovered for 30 minutes, stirring occasionally. You’ll know it’s ready when the liquid thickens slightly and the flavors meld into something incredible.

That’s it! Taste and adjust salt if needed, then ladle it into bowls while it’s piping hot. You can find more delicious dinner ideas like this here.

Tips for Perfect Mom’s Award Winning Chili

Want to take your chili from good to blue-ribbon great? Here are my tried-and-true tricks:

• Brown, don’t gray: Let the beef get a proper sear—those crispy bits add deep flavor. No rushing this step!
• Spice to your life: Start with the recipe’s measurements, then taste after simmering. More chili powder? A dash of cayenne? Your kitchen, your rules.
• Patience pays: That 30-minute simmer isn’t just cooking time—it’s flavor-building time. Resist the urge to cut it short.
• Leftovers win: Like all great chilis, this tastes even better tomorrow. The flavors deepen overnight in the fridge.

Oh, and one last thing—if your chili seems too thick after simmering, just stir in a splash of broth or water to loosen it up. Too thin? Let it cook a few extra minutes. Easy fixes for perfect results every time! For more tips on cooking, visit Pinterest.

Serving Suggestions for Mom’s Award Winning Chili

Now for the fun part—dressing up your bowl of chili perfection! My family always sets up a “toppings bar” so everyone can customize their bowl. Pile on shredded cheddar or Monterey Jack cheese (it melts so beautifully!), a dollop of cool sour cream, and some diced red onions for crunch. Cornbread is practically required for dunking—that sweet crumb against the spicy chili is pure magic. For heartier appetites, serve it over fluffy rice or scoop it up with tortilla chips. And don’t forget the hot sauce for those who like it extra fiery!

Storage & Reheating Instructions

This chili keeps like a dream! Let it cool completely, then store in airtight containers. It’ll stay fresh in the fridge for 4-5 days—just reheat single portions in the microwave (stir every 30 seconds) or warm the whole batch gently on the stovetop with a splash of broth to loosen it up. Freezer? Absolutely! Portion it out and freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen (just add 5 extra minutes on the stove). Pro tip: Label containers with dates—future you will thank past you!

Nutritional Information for Mom’s Award Winning Chili

Here’s the scoop on what’s in each hearty bowl (based on a 1-cup serving): Calories: 320 • Fat: 12g (4g saturated) • Carbs: 32g • Fiber: 9g • Sugar: 8g • Protein: 22g • Sodium: 680mg. Remember—nutrition varies based on your exact ingredients (like leaner beef or extra beans). But let’s be real: when chili tastes this good, who’s counting?

Frequently Asked Questions

Got questions about Mom’s Award Winning Chili? I’ve got answers! Here are the ones I hear most often—and my tried-and-true responses:

Can I make this chili vegetarian?
Absolutely! Skip the beef and double up on beans (or add lentils). Use vegetable broth instead of beef, and maybe toss in some diced mushrooms for that “meaty” texture. The spices do all the heavy lifting flavor-wise!

How spicy is this chili?
As written, it’s got a gentle warmth—perfect for most palates. Want more kick? Add a diced jalapeño with the bell pepper or ¼ tsp cayenne with the dry spices. For mild-lovers, use regular (not hot) chili powder.

Can I freeze leftovers?
Oh yes! This chili freezes beautifully for up to 3 months. I portion it into freezer bags (lay flat to save space) or microwave-safe containers. Thaw overnight in the fridge or reheat from frozen—just add a splash of broth when warming.

Why simmer uncovered?
That uncovered simmer lets excess liquid evaporate, giving you the perfect thick-but-not-stodgy texture. If it gets too thick, just stir in a little broth or water to loosen it up.

Can I use a slow cooker?
You bet! Brown the beef and soften the veggies first, then dump everything into the crockpot. Cook on LOW for 6-8 hours or HIGH for 3-4. The longer it cooks, the deeper the flavors get!

Share Your Experience

Did Mom’s Award Winning Chili become your new favorite? I’d love to hear how it turned out! Leave a comment below with your tweaks (extra spicy? secret toppings?), or snap a photo of your steaming bowl. Nothing makes me happier than seeing this recipe become part of your family’s story too!

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