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    Award Winning Chili

    September 6, 2024

    Beef, pork, three kinds of beans and spices galore make this hearty, stick-to-your-ribs chili your family’s new game day go-to.

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    a bowl of homemade chili made with beef, pork, kidney, black and pinto beans topped with cheese, sour cream and avocado
    Photography by Gayle McLeod

    Even More Chili!

    The Best Homemade Chili

    With a serious simmer time, our award-winning chili recipe invites us to spend a cozy day in the kitchen, close to the stove. Stirring occasionally while the house fills up with the savory scent of chili. When Natalie’s dad gave us his recipe for the best homemade chili you’ve ever tasted, we knew we had to share it here. Serve with our chive biscuits, cornbread, or spoon bread.

    beef, pork, kidney, black and pinto beans, bell pepper, onions, spices, cheese, sour cream and avocado in prep bowls

    Homemade Chili Ingredients

    • Pork and beef. Pork AND beef? Yep! Like we said earlier, our homemade chili recipe philosophy is basically that MORE is more.

    • Red enchilada sauce. A simple way to add lots of flavor, we always have enchilada sauce in the pantry. We especially love La Victoria brand.

    • Spices. A good dash of both cayenne and cumin—and, as always, be sure your ground spices are as fresh as can be. Our chili recipe calls for ½ cup of mild chili powder. It adds a bit of smokiness, but doesn’t add heat.

    • Tapatio. Because you know that red enchilada sauce isn’t enough. That sprinkle of cayenne? Still not quite enough. You could certainly use whatever hot sauce you have on hand, but Natalie's dad swears by Tapatio, and we defer to his expertise—after all, he’s the award-winner.

    • Garlic. Four cloves! That long, slow simmer will soften garlic’s sharp pungency into a gorgeous sweetness.

    • Three kinds of beans. Black beans, kidney beans, and pinto beans are a classic chili recipe trifecta.

    • Sugar. Just a little bit of sugar, which both enhances and tempers all of the acidic ingredients—canned tomatoes, enchilada sauce, and Tapatio. Just a few teaspoons of sugar brings all of the ingredients into harmony with each other—don’t skip it!

    ground beef, ground pork, diced onion, bell peppers, garlic, salt, and black pepper being cooked in a large soup pot
    browned ground beef, pork, onion, peppers, garlic, salt, and pepper being cooked in a large soup pot
    beef, pork, onion, peppers, garlic, spices, black, kidney and pinto beans being cooked in a large soup pot
    homemade chili in a soup pot made with beef, pork, black, pinto and kidney beans, onion, bell peppers and spices

    How To Make This Easy Chili Recipe

    1. Cook the ground beef and pork with the onions, peppers and garlic until the meat is browned.

    2. Open all of the cans—tomatoes, beans, enchilada sauce. A good can opener is very handy here.

    3. Add the canned ingredients and spices to the pot, and let that low, slow simmer do the rest.

    homemade chili in a soup pot made with beef, pork, black, pinto and kidney beans, onion, bell peppers and spices
    a bowl of homemade chili made with beef, pork, kidney, black and pinto beans topped with cheese, sour cream and avocado

    How to Store Leftover Chili + Tips

    • Leftovers: Once cooled, leftover chili can be stored in the fridge for 3-4 days, or up to three months in the freezer.

    • Take your time. We love quick and easy weeknight meals as much as the next guy, but we also love when we have the chance to let cooking a meal be the thing that slows us down. This homemade chili is one of those meals.

    • The best chili is always going to be the one that suits your own tastes, so after the chili has had its long simmer, adjust the seasonings as you please! Add a little more cayenne, or a dash more Tapatio. Need a little more spice or smoke? Grab some chipotle or ancho chilies.

    • Don't’ forget to garnish! A big warm bowl of chili just screams for toppings like a dollop of sour cream, creamy avocado, or vibrant diced green onions. We like to offer a platter of toppings and let everyone make their own bowl. Did someone say Fritos?

    • We’ve got plenty more beef and soup recipes to make it through the winter: 30 Best Ground Beef Recipes, Black Bean Soup, all of the Soup and if you’re planning for the Super Bowl have a look here.

    homemade chili in a soup pot made with beef, pork, black, pinto and kidney beans, onion, bell peppers and spices
    a bowl of homemade chili made with beef, pork, kidney, black and pinto beans topped with cheese, sour cream and avocado

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    Award Winning Chili

    Updated on September 6, 2024

    • Serves:  10
    • Prep Time:  20 min
    • Cook Time:  8 hrs
    • Calories:  376
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    Ingredients

    • 1 pound 80/20 ground beef
    • 1 pound ground pork
    • 1 large yellow onion, diced
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 4 large garlic cloves, minced
    • 1 teaspoon sea salt, plus more to taste
    • 1 teaspoon freshly cracked black pepper
    • 1 (13.5-ounce) can black beans, drained and rinsed
    • 1 (13.5-ounce) can kidney beans, drained and rinsed
    • 1 (13.5-ounce) can pinto beans, drained and rinsed
    • 1 (28-ounce) can diced tomatoes
    • 1 (19-ounce) can mild red enchilada sauce
    • ½ cup mild chili powder
    • 2 teaspoons ground cumin
    • 2 bay leaves
    • 2 tablespoons sugar
    • 1 teaspoon cayenne pepper, (optional)
    • 2 teaspoons Tapatio hot sauce, (optional)

    For Serving (optional)

    • Chopped cilantro
    • Chopped green onions
    • Sour cream
    • Grated cheddar or mozzarella cheese
    • Avocado, pitted and sliced

    Method

    1. Heat a large Dutch oven or large pot over medium-high heat. Add the beef, pork, onion, peppers, garlic, salt, and pepper and cook, breaking the meat up with a wooden spoon, until browned, 8-10 minutes.

    2. Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves, sugar and cayenne and hot sauce, if using. Add in just enough water to cover beans (about 1 to 2 cups) and stir to combine. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for at least 1-2 hours, up to 8 hours for the best flavor.

    3. Adjust salt to taste. Divide chili between bowls and garnish with cilantro, green onions, sour cream, cheese, and avocado, if using.


    Slow Cooker Method:

    1. Heat a large skillet over medium-high heat. Add the beef, pork, onions, peppers, garlic, salt, and pepper and cook, breaking the meat up with a wooden spoon, until browned, 8-10 minutes.

    2. Transfer the meat mixture to a slow cooker. Add the beans, tomatoes, enchilada sauce, chili powder, cumin, bay leaves, sugar, and cayenne and hot sauce if using. Stir to combine. Cook on high for 4 hours or low for 8 hours. Adjust salt to taste. Divide chili between bowls and garnish with cilantro, green onions, sour cream, cheese, and avocado, if using.


    Note:

    Our chili recipe calls for ½ cup of mild chili powder. It adds a bit of smokiness, but doesn’t add heat.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 376
    • Protein 25 g
    • Carbohydrates 33 g
    • Total Fat 17 g
    • Dietary Fiber 10 g
    • Cholesterol 61 mg
    • sodium 681 mg
    • Total Sugars 7 g

    Award Winning Chili

    Questions & Reviews

    Join the discussion below.

    or
    • Alison

      Are the canned diced tomatoes drained OR undrained? Please advise. Thank you!

      undrained. Hope you enjoy Alison!

    • Lily

      Hi, I'm from the UK where chilli powder is essentially just ground chilli peppers – half a cup seems like a lot to add, and would be very spicy even when using the mild version. Is the chilli powder you're using in this recipe a blend of spices, and if so, do you know how I could make this from individual spices please? :)

      Chili powder in the United States is made up of ground red chiles, cayenne pepper, cumin, garlic powder, onion powder, Mexican oregano, and paprika, as well as salt. You can check out this recipe for it on allrecipes https://www.allrecipes.com/recipe/237172/chili-powder/

    • Ariel

      A few questions regarding the enchilada sauce. Can green enchilada sauce be substituted for red? Also, if the only option is a can of hot enchilada sauce would it work, and what modifications if any to balance it all out again would there be? Any advice is appreciated!

      It would change the flavor a lot using green instead, so with that in mind you can certainly try it. If you use hot enchilada sauce we'd recommend omitting the cayenne. You could start with less chili powder as well and add more to taste. Hope you enjoy!

    • Beth

      Hi! Is the 1/2 cup of chilli powder correct?

      Hi Beth, yes it is!

    • Nefer

      What could you substitute the enchilada sauce with?

      We wouldn't recommend substituting it.

    • Susan

      Comes together easy enough but do let it simmer awhile. I added some jalapeños for extra heat, and my family loved it. 5 stars!

      Thanks Susan, so happy your family enjoys it!

    • Doug

      Totally love this! My new favorite chili recipe. Thank you!

      Thanks Doug, we are so happy you loved it!

    • Shane

      We love this recipe, it's a staple in our home!

      YAY! That's so great to hear. Thanks Shane!

    • Kas

      Really loved this recipe though had to made a few adjustments.
      Enchilada sauce is unavailable to me so (Netherlands) I used a packet of Seasoning Mix for Enchilada and I didn't have enough chilli powder so I used what I had (~1-1.5 tbsp) and it was more than enough!
      Used both the pan & crockpot methods as I didn't have a way to fit it all, and both worked fine!

      Definitely will make this again.

      Thanks Kas, so glad you enjoyed it!

    • Laurie

      Chalk up another win with this recipe! It came in 1st out of 19 entries in our annual chili cookoff -- thanks!!

      AMAZING! So happy to hear that!