Award Winning Chili
Hearty and delicious, your family will love this delicious Award Winning Chili Recipe.
Recipe type: Chili
Cuisine: American
  • 1 lb Ground Beef (you can also use half ground beef, half Italian Sausage
  • 2 cups Diced Yellow Onion (about 2 medium or one huge onion, can sub purple onion if needed)
  • 1 cup Diced Green Pepper (can sub red or yellow if desired)
  • 1 tsp Crushed Garlic (one normal sized clove)
  • 1 can Rotel (diced tomato with jalapeno)
  • 1 15 ounce can Petite Diced Tomato
  • 1 8 ounce can Tomato Sauce
  • 2 tbsp Cumin
  • 2 tbsp Chili Powder
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Smoked Paprika (you can use regular if you don't have smoked)
  • 1 tsp brown sugar
  • ½ tsp black pepper
  • Pinch of Cayenne Pepper (Optional...if you like heat you could add up to half a tsp)
  • 1 15 ounce can Kidney Beans, drained and rinsed
  • 1 15 ounce can Black Beans, drained and rinsed
  • 1 cup beef broth
  1. In a large soup pot or dutch oven, add oil and beginning cooking ground beef over medium high heat.
  2. When ground beef is mostly cooked add onions, green pepper and crushed garlic. Continue cooking, stirring often, until onions and peppers are tender.
  3. Add cumin, chili powder, salt, smoked paprika, black pepper and cayenne pepper. Stir and let cook for about one minute before this helps bring out the favors of the spices.
  4. Add Rotel, petite diced tomatoes, tomato sauce, beans and beef broth. Stir well and taste liquid to see if you need to add any more salt. You may need to add up to ¼ or ½ tsp depending on how salty your beef broth and tomatoes are or aren't.
  5. At this point add the brown sugar and bring soup to a boil. Once it is boiling turn it down to a simmer and allow it to simmer for at least 20-30 minutes. It is okay to let it simmer longer. I sometimes let it simmer for an hour or two.
  6. Serve with shredded cheese, sour cream and corn chips.
  7. Enjoy
  8. Leftover chili can be frozen for up to 3 months or stored in the fridge for up to 4 days.
Recipe by Real Life Dinner at