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Award Winning Chili Recipe

This Award-Winning Chili recipe is the best chili you’ll ever have. If you're tired of one-note chili recipes, this is the flavorful, cook-off-winning chili you've been dreaming of, complete with a secret ingredient that sets it apart from the rest.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 414 kcal
Course: Soup
Cuisine: Tex-Mex

Ingredients

  • 1 lb ground turkey thighs chicken thighs can be used instead
  • 1 lb ground turkey breast chicken breast can be used instead
  • 2 cans (14 oz each can) diced tomatoes
  • 1 can (14 oz) Kidney Beans
  • 1 can (14 oz) White beans
  • 6 oz tomato paste
  • 32 oz chicken broth
  • 1 large onion finely minced
  • 1 Jalapeno pepper chopped
  • 1 green bell pepper chopped
  • 8 cloves garlic finely minced
  • 4 tablespoon chili powder
  • 1 ½ teaspoon cayenne pepper
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 2 teaspoon brown sugar
  • 2 teaspoon cocoa powder
  • ½ teaspoon salt
  • 4 tablespoon olive oil
  • 2 cups sharp cheddar shredded, for serving
  • 8 tablespoon sour cream for serving

Instructions

    Cup of Yum
  1. In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion and sauté on a medium-high heat for 5 minutes. Stir in garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.
  2. In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.
  3. Add cooked meat into a pot with an onion and pepper mixture.
  4. Pour in diced tomatoes and beans.
  5. Dilute tomato paste with 1 cup of chicken broth and add into a pot.
  6. Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.
  7. Give everything a good stir and bring Chili to a boil. Cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth.
  8. Simmer for 1 hour.
  9. Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.

Notes

  • Meat. Feel free to substitute ground turkey for ground beef, pork, venison or bison. You can also use a combination of meats and/or an Italian sausage. In addition, feel free to use beef broth instead of chicken broth.
  • Beans. If you don't have kidney beans and/or white beans, replace them with black beans or navy beans.
  • Tomato paste. Tomato sauce can be used instead. 1 ½ c should be enough.
  • Bell pepper. Here I used green bell pepper, however, you can use red bell pepper, orange or a combination of peppers.
  • Chili is too spicy? Adjust the heat by reducing the amount of cayenne pepper you add. If it is already too spicy, a dollop of sour cream or creme fraiche can help cut through the heat.
  • Trust the cocoa powder. The unusual combination of spices that I put in my award-winning chili makes it super delicious. I bet you never added cocoa powder to your Chili. But trust me, it works and makes this hearty homemade soup grand prize-worthy.
  • Refrigerator: To ensure your leftover chili maintains its flavor, store leftovers in an airtight container in the refrigerator. This comfort food can be kept fresh for 2-3 days. When you're ready to serve, reheat the chili in a microwave or saucepan.
  • Freezing: This best chili recipe is freezer-friendly. After allowing it to cool to room temperature, place the chili in an airtight, sealed container or freezer bag. (I recommend these BPA-free double-zipper bags) and lay flat in the freezer. It can be frozen for up to 2-3 months.
  • Thawing: Thaw your homemade chili by transferring it from the freezer to the refrigerator. Allow it to thaw for approximately 24 hours. Once thawed, transfer the chili to a saucepan and reheat until it simmers.
  • Reheat Instructions: If the chili has been stored in the refrigerator, reheat it over medium heat on the stovetop until it starts to simmer. For the best taste, serve immediately after reheating.

Nutrition Information

Calories 414kcal (21%) Carbohydrates 13g (4%) Protein 34g (68%) Fat 26g (40%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 104mg (35%) Sodium 1268mg (53%) Potassium 761mg (22%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2373IU (47%) Vitamin C 21mg (23%) Calcium 268mg (27%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 414

% Daily Value*

Calories 414kcal 21%
Carbohydrates 13g 4%
Protein 34g 68%
Fat 26g 40%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 0.01g 1%
Cholesterol 104mg 35%
Sodium 1268mg 53%
Potassium 761mg 16%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 2373IU 47%
Vitamin C 21mg 23%
Calcium 268mg 27%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.