I grew up with big bowls of chili that hugged the senses. This chili recipe keeps that feeling and brings deep flavor with simple steps. We brown beef, wake up onions, and let spices bloom. The room smells bold and warm. Friends hover near the stove and pretend they are helping. They are not. They just want a taste. I call it the best chili recipe when I feed a crowd, and it still works as a basic chili recipe on a quiet night. I use a rich recipe for chili homemade that simmers to a thick spoonful. You can file it under chili recipes for game day or a chili easy recipe for weeknights. People joke that this is an award winning chili recipe first place. I smile and ladle out another scoop. We keep toppings simple. Cheese melts. Onion bites. A cool spoon of sour cream softens the heat. The pot sits steady and the flavors settle. When we eat, the table goes quiet for a minute. Then someone asks for more and I feel proud.
Table of Contents
- 1) Key Takeaways
- 2) Easy First Place Chili Recipe
- 3) Ingredients for First Place Chili
- 4) How to Make First Place Chili
- 5) Tips for Making First Place Chili
- 6) Making First Place Chili Ahead of Time
- 7) Storing Leftover First Place Chili
- 8) Try these Dinner recipes next
- 9) First Place Chili
- 10) Nutrition
1) Key Takeaways
- Rich beef, warm spice, and a slow simmer build deep flavor that feels like home.
- This pot feeds a crowd and still works on a quiet night for two.
- Camila at Camila Cooks keeps steps short and clear with room for your style.
- Toppings bring balance. Sharp cheddar, a cool spoon of sour cream, a sprinkle of green onion.
- Leftovers improve after a rest, so plan for extra bowls tomorrow.
2) Easy First Place Chili Recipe
I call this my chili recipe for busy nights and slow weekends. I say chili recipe twice in the first breath since the pot earns the praise. I wrote it for home cooks who like steady steps and bold payoff. I learned the flow in my tiny first kitchen where one pot had to do all the work. Now I share it here as Camila on Camila Cooks and I still grin when the steam lifts and the room goes quiet.
The best chili recipe sits in simple moves. Brown beef until the edges turn deep. Wake onion and garlic. Let cumin and chili powder bloom. The scent climbs fast and the spoon feels heavy with promise. Friends drift near and ask if I need help. I hand them a bowl.
I keep this as a basic chili recipe with room for your twist. A square of dark chocolate makes the sauce round. A splash of coffee brings depth. My recipe for chili homemade leans thick so the spoon stands tall. Folks joke that it tastes like an award winning chili recipe first place. I just nod and serve more.
3) Ingredients for First Place Chili
Ground beef I use a blend with some fat since it carries spice and keeps the bite tender and rich.
Olive oil A small drizzle in the hot pot helps the beef sear and gives the onions a soft start.
Yellow onion Chopped fine so it melts into the sauce and brings a sweet base under the heat.
Bell peppers Green and red add color and a soft crunch that stays even after the long simmer.
Garlic Fresh minced cloves wake the pot and tie the spices to the tomatoes.
Crushed tomatoes Large cans give body so the spoon holds a thick scoop that clings to the beans.
Tomato sauce Smooth texture evens the mix and rounds sharp edges from the spice.
Diced tomatoes The small bites pop with acid and keep the bowl bright.
Kidney beans Rinsed and ready, they hold shape and carry the sauce.
Black beans Earthy notes deepen the flavor and add pleasant bite.
Pinto beans Creamy centers make the stew feel full and generous.
Beef broth A cup loosens the pot and sets the simmer to a gentle burble.
Chili powder A quarter cup sounds bold and still tastes balanced in the final bowl.
Cumin Warm and slightly smoky, it ties the meat to the beans.
Smoked paprika A spoon brings soft smoke without a grill in sight.
Dried oregano A pinch adds lift that plays well with tomato and pepper.
Cayenne Use a light shake for a mild glow or a bigger shake for real heat.
Salt and black pepper Season in layers so the final spoon tastes bright not flat.
Brown sugar A small spoon softens sharp edges and lets the spice read clear.
Toppings Shredded cheddar, sour cream, green onion, cilantro, and sliced jalapeno bring balance and fun.
4) How to Make First Place Chili
Step one Set a large heavy pot on medium high heat. Add oil then beef. Break it up. Let it brown until the edges turn deep and the pan builds fond.
Step two Stir in onion and peppers. Cook until the onion turns clear and the peppers relax. Sprinkle a light pinch of salt to help them sweat.
Step three Add garlic chili powder cumin smoked paprika oregano cayenne and black pepper. Stir one minute so the spices wake and coat the meat.
Step four Pour in crushed tomatoes tomato sauce and diced tomatoes. Add broth. Scrape the bottom so all the flavor lifts into the sauce.
Step five Stir in kidney beans black beans and pinto beans. Keep the heat gentle so the beans stay whole.
Step six Bring to a soft simmer. Drop the heat low. Cover and cook at least one hour. Stir now and then so nothing sticks.
Step seven Taste. Add salt for clarity. Add more chili powder for glow. For a slight sweet note stir in brown sugar.
Step eight Rest the pot for ten minutes. Ladle into warm bowls. Finish with cheese sour cream green onion cilantro and jalapeno.
5) Tips for Making First Place Chili
Use moderate heat when you brown the beef so the meat caramelizes not steams. A patient sear builds the base that makes this feel like the best chili recipe without extra fuss.
Salt in layers. A pinch with the onions then a pinch after the simmer. The final bowl tastes bright and clean, never muddy. For a gentle bowl that suits kids, skip the cayenne and keep the smoked paprika steady for warmth.
For a chili easy recipe on a weeknight, make the spice mix in a jar. Shake it. Keep it near the stove. When dinner starts late, you still get big flavor fast and the kitchen still smells like home.
6) Making First Place Chili Ahead of Time
This dish loves a rest. I cook it in the morning, cool it, then tuck it in the fridge. On serving night I reheat on low and the sauce feels even thicker. Many cooks say this is a basic chili recipe that grows better by the hour.
For a busy week I portion the pot into containers. Some for dinner, some for lunches. I keep extra broth nearby for reheating since the chill makes the sauce tighten a bit as it sits.
Guests on the way I set up a bar for toppings. Bowls of shredded cheddar, chopped onion, jalapeno, lime wedges, and sour cream. People build their own and talk about their favorite chili recipes from childhood. The table hums and I feel proud.
7) Storing Leftover First Place Chili
Spoon cooled chili into airtight containers. It keeps in the fridge for four days. For longer storage I freeze flat bags then stack them so space stays tidy.
To reheat, thaw in the fridge, then warm on low with a splash of broth. Stir until the sauce loosens and the beans look glossy. Taste for salt and heat. Add a dash of cumin if the flavor needs a boost.
Leftovers fill baked potatoes, top nachos, and fold into breakfast eggs. A homemade chili that can move through the week saves time and still tastes fresh.
8) Try these Dinner recipes next
9) First Place Chili
First Place Chili Recipe for Cozy Nights
Ingredients
- 2 lb ground beef 80 20 blend
- 1 large onion chopped
- 2 green bell peppers chopped
- 2 red bell peppers chopped
- 4 cloves garlic minced
- 2 cans crushed tomatoes 28 oz each
- 1 can tomato sauce 15 oz
- 1 can diced tomatoes 15 oz undrained
- 1 can kidney beans 15 oz rinsed and drained
- 1 can black beans 15 oz rinsed and drained
- 1 can pinto beans 15 oz rinsed and drained
- 1 cup beef broth
- 1 quarter cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper optional
- 1 teaspoon salt
- half teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon brown sugar optional
- shredded cheddar for serving optional
- sour cream for serving optional
- chopped green onions for serving optional
- fresh cilantro chopped optional
- jalapeno slices optional
Instructions
- Chop onion and peppers. Mince the garlic.
- Heat oil in a large pot over medium high heat. Add beef. Break it up and brown it well. Drain excess fat.
- Add onion and peppers. Cook until soft and the onion turns clear.
- Stir in garlic chili powder cumin smoked paprika oregano cayenne salt and pepper. Cook one minute to wake the spices.
- Pour in crushed tomatoes tomato sauce and diced tomatoes. Add the beans and the broth. Stir steady.
- Bring to a gentle simmer. Drop the heat low. Cover and cook at least one hour. Two to three hours gives deeper flavor. Stir now and then.
- Taste and adjust salt and spice. For more body simmer uncovered near the end. For slight sweetness add brown sugar.
- Ladle into bowls. Add cheese sour cream green onions cilantro and jalapeno as you like.
10) Nutrition
Serving size one cup. Calories four hundred eighty. Sugar ten grams. Sodium nine hundred milligrams. Fat twenty six grams. Saturated fat ten grams. Carbohydrates forty two grams. Fiber eleven grams. Protein thirty two grams. Cholesterol ninety five milligrams.
Recipe by Camila for Camila Cooks. Main keyword chili recipe. Extra phrases include recipe for chili homemade and award winning chili recipe first place for readers who search those terms.
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