When I first shared this recipe, I felt like I was giving away something precious — my culinary “baby.” I’d refined this chili for more than ten years before deciding to take it to a competition.
My very first chili cook-off was in Indiana in mid-January. We set up in a field with a foot of icy snow and windchill well below zero — classic Lake Michigan “lake effect” cold. We thought we had enough gear, but our flimsy canopy blew away and tumbled across the field. Thankfully, experienced cooks nearby helped us secure it and wrapped three sides in plastic to stop the wind. That kindness let me actually cook without freezing solid.
Despite the cold, the day was unforgettable. Friends arrived, we celebrated around a small two-burner kerosene stove, and yes — the event even had a keg serving free beer to cooks at 8 a.m. The camaraderie, shared stories, and laughter made the freezing temperatures disappear from memory.
After several hours of simmering my chili, the samples were collected for judging. I was exhausted and nervous waiting for the results. When they announced first place in front of roughly 400 people, I burst into tears — equal parts shock and joy. It felt as meaningful to me as any pageant crown ever could.
That first win hooked me on chili cook-offs. Since then, this recipe has earned several awards and consistently attracts praise from judges and fellow cooks. I often hear from people who adapted the recipe and took first place in their own contests — hearing that always makes me smile.
If you want a reliably bold, award-winning chili for family meals or competition, this is a great place to start. It’s thick, rich, and full of layered flavors. You can adjust heat and consistency to taste, but many competitors like it just as written.
6-TIME AWARD WINNING CHILI
In a large, deep frying pan, sauté:
2 lbs. hamburger
1 lb. mild Italian ground sausage
1/2 of a large red bell pepper, diced (ribs and seeds removed)
1/2 large green bell pepper, diced
1 medium onion, diced
6–8 fresh jalapeño peppers, finely chopped
1/2 tsp. each:
salt
coarse ground black pepper
good chili powder
ground cumin
good garlic powder
When the meat and vegetables are cooked, drain the grease thoroughly. Transfer everything to a large, heavy-bottomed pot and add:
1/3 cup + 1 tsp. good chili powder
1 3/4 cups ketchup (I use Hunt’s)
3 Tbsp. lemon juice concentrate
1/3 cup packed dark brown sugar
1/2 tsp. molasses
1 Tbsp. Worcestershire sauce
2 tsp. regular white vinegar
1 rounded tsp. regular table mustard
2 Tbsp. cumin
1/2 tsp. coarse ground black pepper
1/4 tsp. smoked salt
1/2 tsp. sriracha
1/8 tsp. more each (to taste):
chili powder
garlic powder
cumin
salt (to taste)
1 (28 oz.) can whole tomatoes, crushed by hand and drained (I use Hunt’s)
3 cups V-8 Spicy Hot tomato juice
1 can dark red kidney beans, drained and rinsed (15–15.5 oz depending on brand)
1/2 lb. quality lean, thick-cut, crisp-cooked bacon, snipped into small pieces
1 (16 oz.) container fresh sliced cremini mushrooms — add during the last 30 minutes
Directions:
Stir well after adding all ingredients. Simmer on low, lightly covered, for at least 2 hours, stirring as needed to prevent sticking. The chili may seem thick while cooking — that’s normal. It will thin when reheated after chilling. If you prefer a much thinner chili, add Campbell’s beef consommé or a can of beer slowly until you reach the desired consistency. We prefer it thick and rich.
Enjoy this award-winning chili with family and friends. It freezes and reheats well, and can be adjusted to your preferred heat and texture. Have fun, savor each meal, and good luck if you take it to a cook-off!