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Introduction

There’s something about a good bowl of chili that just feels right. Cold day? Chili. Big game? Chili. Want leftovers that actually get better with time? Yep—chili again. This dish is the unsung hero of winter meals, fundraisers, meal prep, and weeknight dinners when you just want to feed a crowd and keep ‘em happy.

What makes this one stand out? It’s the award-winning chili recipe people come back to—thick but still a little “soupy,” packed with meat, spice, and yes… beans.

Personal Story (why first place chili)

I’ve tested more chili recipes than I care to admit. Trying to get that perfect balance—bold but not overbearing, spicy but not nuclear, classic but still interesting. My wife? She’s got opinions. Her version had masa harina. Mine? Didn’t. Guess whose got the crowd talking?

I haven’t entered this in a contest (yet), but readers? They’ve won cook-offs with it. That’s enough for me to call it what it is—first place chili.

Recipe Overview

Here’s the rundown:

Texture: Thick enough to hold a spoon upright, but still saucy.
Heat: Mildly spicy—you feel it, but it won’t torch your tastebuds.
Beans: They’re in. This is chili with beans, and they bring body and balance.
No Masa Harina: I skip it. My crowd likes the clean, meaty flavor better without it.
Meat Mix: A blend of beef and pork makes it richer. Classic beef and pork chili.

Whether you call it classic chili con carne or just “the good stuff,” this one’s got it all.

Cooking Methods

Stovetop Chili Method

The go-to if you’ve got time to babysit a pot—and want fast flavor development.

Brown your meat first. That’s non-negotiable.
Build your base with aromatics and spice.
Simmer it low for at least an hour, two if you can.
Great for game day spreads or when you need to feed the neighbors (they’ll smell it anyway).

“Don’t rush it. Simmering brings the whole thing together. You want the flavors married, not just dating.”

Slow Cooker Chili Method

This is for the set-it-and-forget-it crowd. Perfect for lazy Sundays or party prep.

Brown the meat in a pan first. That step matters. You want color and flavor, not gray meat soup.
Dump it all in the slow cooker. Set to low for 4 hours.
Walk away. Live your life. Come back to competition chili without the fuss.

Both methods get you to the same place: a hearty chili that smells as good as it tastes.

Ingredients List

Here’s what you’ll need:

Ingredient	Amount
Ground beef	1 lb
Ground pork sausage	½ lb
Onion, chopped	1 large
Garlic, minced	4 cloves
Kidney beans	1 can, drained
Pinto beans	1 can, drained
Diced tomatoes	1 (28 oz) can
Tomato sauce	1 (15 oz) can
Chili powder	3 tbsp
Ground cumin	1 tbsp
Smoked paprika	2 tsp
Cayenne pepper	½ tsp (optional)
Salt & black pepper	To taste
Optional masa harina	1 tbsp (only if needed for thickening)

“Don’t skimp on the spices. This isn’t the time for bland.”

Step-by-Step Instructions first place chili

For Stovetop Chili

1. Brown Your Meat Properly

Start with a large, heavy-bottomed pot—cast iron or enameled Dutch oven is ideal. Heat it over medium-high until it’s hot enough that a drop of water sizzles. Add your ground beef and pork sausage in batches if needed. Why? Because overcrowding the pan causes steaming, not searing. You want deep browning—that’s where umami flavor lives.

Chef Tip: Let the meat sit undisturbed in the pan for a couple minutes before stirring. That caramelized crust? Pure flavor.

2. Sauté Onion and Garlic

Once your meat is browned and some fat has rendered, toss in your chopped onion. Stir and scrape up any brown bits stuck to the bottom (they’ll flavor the whole dish). After about 3 minutes, add the minced garlic. Cook until everything’s soft and fragrant, around 5–6 minutes total.

Why it matters: Softening the aromatics releases their sugars and helps mellow the garlic—no one wants bitter, raw garlic in chili.

Ground meat and onions browning in a skillet for chili — Browning the beef and sausage is the key to building rich, deep chili flavor.

3. Toast Your Spices

Now’s the time to layer the flavor. Add chili powder, cumin, smoked paprika, cayenne (if you like heat), plus salt and pepper. Stir constantly for 30–45 seconds. You’ll smell the difference—spices bloom in the hot fat, releasing oils that carry their full potential.

Most people skip this—but raw spice tastes flat. Toasting is the move.

4. Add Liquids & Beans, Then Simmer

Pour in the drained kidney and pinto beans, diced tomatoes with juice, and tomato sauce. Stir everything together and bring it just to a boil. Then lower the heat to a gentle simmer and partially cover the pot.

Let it simmer for at least an hour, stirring occasionally. This helps the flavors deepen and marry, while reducing the liquid just enough to thicken naturally.

Visual cue: Look for steady bubbling and a rich, reddish-brown sauce hugging the beans and meat.

5. Final Adjustments—This Is Where You Win

Taste it. No really—this is where you become the judge. Does it need more salt? A splash of vinegar to brighten it up? Maybe a pinch of sugar to round out the acidity of the tomatoes?

If you prefer a thicker chili, whisk 1 tablespoon of masa harina into a small amount of warm water, then stir it in and let the pot simmer uncovered for another 10–15 minutes.

Rest is key: After turning off the heat, let it sit for 10 minutes before serving. The flavors settle, and the texture tightens up just right.

First Place Chili — Simmering in cast iron, this chili’s flavors deepen and come together beautifully.

For Slow Cooker:

Brown Meat First
Sear meat with onions and garlic on the stovetop, then transfer to the slow cooker.
Add Remaining Ingredients
Everything else goes in. Stir, cover, and cook on LOW for 4 hours.

“The longer it sits, the better it gets. Day two chili? That’s the money bite.”

Nutritional Information

Approximate per serving:

Calories: 420
Protein: 28g
Carbs: 24g
Fat: 22g

Note: Your macros will vary depending on brands and toppings.

User Engagement

Tried it? Save it. Loved it? Leave a comment. Won a contest with it? I definitely want to hear about that.

Click that save button so you’re not digging through your history next time.
Leave a star rating—it helps more people find a real chili recipe.
Got a twist? Tell me what you added.

Additional Resources and Links

Check out these useful extras:

FAQ: First Place Chili

Can I make it vegetarian?
Sure. Swap the meat for lentils or a plant-based crumble. Add veggie broth.

Can I freeze it?
Absolutely. Let it cool, portion it out, and freeze for up to 3 months.

Too spicy?
Dial back the cayenne or add a splash of cream to mellow it out.

Can I double it for a crowd?
Yes—this scales beautifully. Just use a bigger pot or your biggest slow cooker.

Conclusion + Call to Action

If you’ve made it this far, you’re serious about chili. And that’s exactly who this recipe is for. This isn’t some quick, flavorless filler—it’s bold, rich, and balanced. A true first place chili that earns its title.

Now get in that kitchen and make it. Then come back here and tell me how many bowls disappeared before you even sat down.

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First Place Chili : The Ultimate Award-Winning Chili Recipe