My Award Winning Chili Recipe With The Secret Ingredient

Q: What is the secret to competition chili?

The secret to competition chili is layering complex flavors and achieving perfect balance. This involves using multiple types of meat (like beef and pork sausage), blooming spices to intensify their flavor, and using flavor-rich liquids like beer or broth. Roasting vegetables beforehand and finishing with a bright acid like vinegar are also common pro techniques.

Q: Should you put sugar in chili?

Yes, a small amount of sugar is a common secret to great chili. Just a tablespoon or two of brown sugar or molasses doesn't make the chili sweet. Instead, it balances the acidity from the tomatoes, tames any potential bitterness from spices like cocoa, and helps to create a more well-rounded, complex flavor profile.

Tired of making chili that’s just… fine? You follow the recipe, you simmer it for hours, but it always seems to be missing that special something—that “wow” factor that separates a good bowl from a truly unforgettable, award-winning one. You’ve probably scoured the internet, looking at dozens of recipes that all seem to blend together, leaving you wondering what the real secret is.

It’s a common frustration for home cooks. You invest time and ingredients into a big pot of chili, hoping for a rich, complex, soul-warming meal, but end up with something that feels one-dimensional. You know there’s a next level, the kind of chili that wins cook-offs and has friends begging for the recipe, but you just can’t seem to crack the code.

The secret to truly award-winning chili is a combination of layering deep, savory flavors and balancing them with a touch of acidity. This is achieved by building a complex base with multiple types of meat and bloomed spices, then finishing with a unique secret ingredient—balsamic vinegar—added at the very end to make every single flavor pop. After years of testing and winning local chili cook-offs, I’m sharing the exact recipe that took home the blue ribbon. This isn’t just another recipe; it’s a proven formula for the best chili you’ll ever make. Updated for 2025.

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Tired of Good Chili? Here’s How to Make an Unforgettable, Award-Winning Bowl

The secret to truly award-winning chili is a combination of layering deep, savory flavors and balancing them with a touch of acidity. This is achieved using a unique secret ingredient—balsamic vinegar—added at the end to make every flavor pop. You move beyond a “good” chili by building a foundation with more than one type of meat, toasting your spices to unlock their full potential, and simmering low and slow to allow those flavors to meld into something truly special.

This guide will walk you through the exact steps and ingredients that have won awards. It’s about more than just a list of items; it’s about technique. By understanding why each step is crucial—from browning the meat properly to the final acidic touch—you’ll gain the skills to create a consistently phenomenal bowl of chili that will have everyone asking for your secret.

My Blue Ribbon Award-Winning Chili Recipe

This award-winning chili recipe combines ground beef, Italian sausage, three types of beans, and a rich tomato base. The key to its success is a long, slow simmer that melds the flavors together and a secret ingredient blend of balsamic vinegar and espresso powder, which provides an unparalleled depth of flavor. This hearty, prize-winning chili is ready in under two hours and is guaranteed to be a crowd-pleaser.

It’s the recipe that has consistently taken home the top prize at local cook-offs. The magic isn’t in one single ingredient, but in the symphony they create together. The combination of 80/20 ground chuck for its flavor and fat content, alongside spicy Italian sausage, creates a savory foundation that you just can’t achieve with one type of meat alone. Follow these steps precisely, and you’ll have the best chili on the internet.

The Championship Ingredient Lineup

The best ingredients for chili include a mix of meats like ground chuck and spicy Italian sausage for flavor complexity. You’ll also need aromatics like onions and peppers, a trio of beans (kidney, pinto, and black), and a rich liquid base made from tomatoes, beer, and beef broth. The true championship flavor comes from a carefully selected blend of spices, including chili powder, cumin, smoked paprika, and secret enhancers like cocoa and espresso powder.

Here is the exact shopping list you’ll need. Pin this ingredient list for your next grocery run!

1 lb ground chuck (80/20)
1 lb spicy Italian pork sausage
2 yellow onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeños, finely chopped (seeds removed for less heat)
6 cloves garlic, minced
2 tbsp olive oil
1/4 cup chili powder
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp unsweetened cocoa powder
1 tsp dried oregano
1 tsp instant espresso powder
1/2 tsp cayenne pepper (or to taste)
1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 (12 oz) bottle of lager beer or 1.5 cups beef broth
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
2 tbsp brown sugar
1 tbsp Worcestershire sauce
Salt and black pepper to taste
The Secret Finisher: 2 tsp balsamic vinegar

Step-by-Step Instructions to Chili Perfection

To make award-winning chili, you must follow a specific sequence of steps designed to build layers of flavor. This involves browning the meats first, then sautéing the aromatics in the rendered fat, blooming the spices to intensify their flavor, deglazing the pot with a flavorful liquid like beer, and finally, simmering everything together to allow the flavors to meld.

Here is the process from start to finish:

Brown the Meats: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the ground chuck and Italian sausage. Cook, breaking up the meat with a spoon, until browned, about 8-10 minutes. Do not drain the fat.
Sauté Aromatics: Add the diced onions and bell peppers to the pot. Cook until they begin to soften but are still slightly crisp, about 5-7 minutes. Pro-tip: Undercooking the onions slightly, as Kevin from ‘The Office’ advised, allows them to finish cooking in the sauce and meld perfectly. Add the jalapeños and minced garlic and cook for another minute until fragrant.
Bloom the Spices: Add the chili powder, cumin, smoked paprika, cocoa powder, oregano, espresso powder, and cayenne pepper directly to the pot. Stir constantly for 60 seconds. This step toasts the spices and unlocks their full flavor potential.
Deglaze and Combine: Pour in the beer or beef broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, diced tomatoes, tomato sauce, brown sugar, and Worcestershire sauce. Season with salt and pepper.
Simmer for Flavor: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavor will be.
Add Beans and Finish: Stir in the rinsed and drained kidney, pinto, and black beans. Continue to simmer, uncovered, for another 20-30 minutes, allowing the chili to thicken.
The Secret Touch: Remove the chili from the heat. Stir in the 2 teaspoons of balsamic vinegar. This brightens all the deep, savory flavors right before serving. Taste and adjust seasoning if necessary.
Serve: Ladle into bowls and serve with your favorite toppings like shredded cheddar cheese, sour cream, and sliced green onions.

Made this recipe? Leave a comment and let me know how it turned out!

5 “Secret” Ingredients That Guarantee a Championship Chili

The 5 best secret ingredients for chili are: 1. Balsamic Vinegar for brightness, 2. Espresso Powder for depth, 3. Unsweetened Cocoa for richness, 4. Beer for complexity, and 5. Smoked Paprika for a smoky finish. These ingredients work by adding layers of flavor that go beyond the standard chili profile, creating a dish that is both familiar and surprisingly complex. From the tips I’ve gathered on the competition circuit, these are the game-changers.

1. The Brightener: Balsamic Vinegar

Balsamic vinegar brightens chili flavor by adding a touch of sweet acidity that cuts through the richness of the meat and spices. Added at the end of cooking, it acts as a finishing touch that wakes up all the other ingredients, making the entire pot of chili taste more vibrant and complex without actually tasting like vinegar.

How to Use:

Timing is Everything: Add the balsamic vinegar after you’ve removed the chili from the heat. Cooking it can diminish its bright, tangy flavor.
Start Small: For a large pot of chili (6-8 quarts), begin with 1-2 teaspoons.
Stir and Taste: Stir it in completely, let it sit for a minute, and then taste. Add more by the half-teaspoon if needed. Its purpose is to make the other flavors shine, not to make the chili taste like vinegar.

Pro-Tip: A good quality balsamic vinegar makes a difference. You don’t need the most expensive bottle, but avoid the overly thin, harsh varieties. Look for one with a syrupy consistency.

Save this secret tip to your ‘Cooking Hacks’ board on Pinterest!

2. The Deepener: Coffee & Espresso Powder

Coffee or espresso powder adds depth to chili by introducing a subtle, roasted, and earthy flavor note that complements the meat and spices. It enhances the savory, umami qualities of the dish and provides a background richness that makes the chili taste like it has been simmering for much longer than it actually has.

How to Use:

Espresso Powder: This is the easiest method. Add 1-2 teaspoons of instant espresso powder along with your other dry spices (like chili powder and cumin) to let it “bloom” in the fat.
Brewed Coffee: Replace 1 to 1.5 cups of the liquid (like beef broth or water) in your recipe with strongly brewed black coffee. Add it when you add the other liquids like tomatoes and broth.

Lesson Learned: Avoid flavored or sweetened coffees. A simple, strong black coffee or pure espresso powder is all you need. The goal is a subtle roasted depth, not a Frappuccino flavor.

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3. The Richness Builder: Unsweetened Cocoa or Dark Chocolate

Chocolate enhances chili by adding a deep, earthy complexity and richness, much like its role in traditional Mexican mole sauces. It shouldn’t make the chili taste sweet or chocolaty; instead, its subtle bitterness balances the sweetness of the tomatoes and adds a velvety texture and dark, savory undertone.

How to Use:

Cocoa Powder: Add 1-2 tablespoons of unsweetened cocoa powder along with the other dry spices to be bloomed in the oil. This infuses the base with a deep, mole-like richness.
Dark Chocolate: If using solid chocolate, finely chop about 1 ounce of high-quality (70% or higher) dark chocolate. Stir it into the chili during the last 30 minutes of simmering, allowing it to melt completely.

Pro-Tip: Inspired by Mexican mole sauces, this ingredient is all about adding complexity, not sweetness. Ensure you’re using unsweetened cocoa powder or very dark chocolate to avoid turning your savory chili into a dessert.

Intrigued? Pin this idea for your next chili cook-off!

4. The Complex Liquid: Beer

Beer is used in chili to add a complex, malty depth of flavor that water or plain broth cannot provide. It is perfect for deglazing the pot after browning the meat, helping to lift all the flavorful browned bits from the bottom and incorporate them into the chili’s base. The type of beer—from a light lager to a rich stout—can subtly change the final flavor profile.

How to Use:

Choose Your Beer: For a clean, subtle depth, use a lager or pilsner. For a richer, maltier flavor, use an amber ale or a stout (use stout sparingly as it can be overpowering). Avoid overly hoppy IPAs, which can become bitter when cooked.
Deglaze the Pot: After browning the meat and sautéing the vegetables, pour in one 12-ounce bottle of beer. Use a wooden spoon to scrape all the flavorful browned bits (the fond) from the bottom of the pot.
Simmer It Down: Allow the beer to simmer and reduce by about half before adding the rest of your liquids. This cooks off the alcohol and concentrates the flavor.

Pro-Tip: My go-to is a simple Mexican lager. It adds a wonderful layer of flavor that complements the cumin and chili powder without dominating the dish. It’s the perfect team player.

Click to save this flavor-packed chili tip!

5. The Smoky Illusion: Liquid Smoke or Smoked Paprika

You can make chili taste smoky by adding ingredients like smoked paprika or a tiny amount of liquid smoke. Smoked paprika is the most reliable method, infusing the chili with a robust, wood-fired flavor and a beautiful deep red color. It provides the illusion of having been cooked over a fire without any special equipment.

How to Use:

Smoked Paprika: This is the easiest and most common method. Substitute regular paprika with smoked paprika, or add 1-2 tablespoons along with your other spices. It adds a beautiful color and a robust smoky flavor.
Liquid Smoke: Use this sparingly as it is very potent. Start with just 1/4 teaspoon for a large pot of chili. Stir it in during the last 30 minutes of simmering. Taste and add more only if absolutely necessary.

Lesson Learned: I’ve learned the hard way that a little liquid smoke goes a long way. Always start with less than you think you need. Smoked paprika, on the other hand, is much more forgiving and is my preferred method for consistent, delicious smokiness.

Pin this smoky secret for your next comfort food craving!

Key Takeaways: Your Quick Guide to Award Winning Chili

Layer Your Meats: Use a combination of ground beef (like chuck) and Italian sausage for a complex, savory flavor base.
Bloom Your Spices: Always toast your dry spices in the hot fat before adding liquids. This simple step magnifies their flavor exponentially.
Simmer Low and Slow: Time is a key ingredient. A long, slow simmer allows all the flavors to meld together and deepen into something truly special.
Embrace “Secret” Ingredients: Don’t be afraid to experiment. A touch of cocoa or espresso powder adds incredible depth, while beer or broth adds more flavor than plain water.
Finish with Acidity: The ultimate pro move is to balance the rich, savory chili with a splash of acidity, like balsamic vinegar, right before serving to make all the flavors pop.

Final Thoughts

Now you have the blueprint for a truly award-winning chili that will have everyone asking for your secret. The best part? You can take this recipe and make it your own. What’s the one topping you can’t live without on your chili? Let me know in the comments below

My Award Winning Chili Recipe With The Secret Ingredient

Tired of Good Chili? Here’s How to Make an Unforgettable, Award-Winning Bowl