Mom’s Award-Winning Chili Recipe
Mom’s Award-Winning Chili is a rich, hearty, slow-simmered chili made with ground beef, ground pork, tomatoes, pinto beans, toasted spices, masa harina, and a touch of semi-sweet chocolate.
This chili has deep flavor because every layer is built carefully. The spices are toasted first, the meat is browned well, and the tomatoes slowly simmer until the whole pot becomes thick, savory, warm, and comforting.
It is the kind of chili that feels homemade, bold, and memorable. Perfect for game day, cold nights, family dinners, potlucks, or anytime you want a big bowl of comfort with serious flavor.
Why People Will Love Mom’s Award-Winning Chili Recipe Recipe
It is rich, hearty, and deeply comforting.
Ground beef and ground pork create a bold, savory base.
Toasted chili powder, cumin, coriander, and oregano give the chili deep warmth.
Diced tomatoes add body, acidity, and rustic texture.
Pinto beans make the chili filling and satisfying.
Masa harina thickens the chili and adds a subtle corn flavor.
Semi-sweet chocolate adds depth without making the chili taste sweet.
Bay leaves give the simmering pot a deeper background aroma.
It is perfect for feeding a family or a crowd.
It tastes even better after resting.
It works beautifully with many toppings.
Every spoonful is meaty, spicy, thick, warm, and full of slow-cooked flavor.
Key Ingredients
Ground Beef:
Ground beef gives the chili a rich, hearty foundation and classic savory flavor.
Ground Pork:
Ground pork adds extra moisture, richness, and depth. It helps make the chili taste fuller and more rounded.
Onion and Garlic:
Onion adds sweetness and body, while garlic brings warmth and bold savory aroma.
Chili Powder:
Chili powder is the main seasoning. It gives the chili its deep color, warm spice, and classic flavor.
Ground Cumin and Coriander:
Cumin adds earthy warmth, while coriander adds a subtle citrus-like brightness that balances the richness of the meat.
Dried Oregano and Onion Powder:
These seasonings add herbal depth and a more rounded savory flavor.
Diced Tomatoes:
Diced tomatoes create the base of the chili. Their juices help everything simmer together into a thick, flavorful sauce.
Pinto Beans:
Pinto beans add creaminess, texture, and heartiness, making the chili more filling.
Masa Harina:
Masa harina thickens the chili and adds a soft corn flavor that gives the dish a deeper, more traditional taste.
Semi-Sweet Baking Chocolate:
Chocolate adds richness, color, and complexity. It softens the acidity of the tomatoes and deepens the chili flavor.
Expert Tips
Toast the spices in oil before adding the meat for deeper flavor.
Stir constantly while toasting spices so they do not burn.
Brown the beef and pork well to build a richer base.
Break the meat into small pieces as it cooks for a better chili texture.
Simmer the chili slowly for at least 90 minutes.
Stir every 15 minutes so the bottom does not stick.
Cook uncovered or partially covered if you want a thicker chili.
Remove the bay leaves before serving.
Add the chocolate near the end so it melts smoothly into the chili.
Stir in masa harina slowly to avoid clumps.
Taste after simmering before adjusting the salt.
Let the chili rest for 10 to 15 minutes before serving for better flavor.
Mom’s Award-Winning Chili Recipe
Ingredients
2 tablespoons neutral oil, such as vegetable, canola, or avocado oil
1 large onion, diced
6 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon onion powder
2 teaspoons salt
1/2 teaspoon black pepper
4 garlic cloves, minced
2 pounds ground beef
1 pound ground pork
4 cans diced tomatoes, 15 oz each, with juices
2 cans pinto beans, 15 oz each, drained if desired
3 bay leaves
2 tablespoons masa harina
2 oz semi-sweet baking chocolate
Instructions
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.
Add the chili powder, cumin, coriander, oregano, onion powder, salt, and black pepper. Stir constantly for about 1 minute to toast the spices and bring out their flavor.
Stir in the minced garlic and cook for another minute, just until fragrant.
Add the ground beef and ground pork to the pot. Increase the heat to medium-high and cook, breaking the meat into small pieces as it browns. Continue cooking until the meat is fully browned and no longer pink.
Pour in the diced tomatoes with their juices, then add the pinto beans and bay leaves. Stir everything together until well combined.
Bring the chili to a gentle simmer. Reduce the heat as needed and let it cook uncovered or partially covered for 90 minutes to 2 hours, stirring about every 15 minutes so the bottom does not stick.
Once the chili has simmered and thickened, remove and discard the bay leaves.
Stir in the semi-sweet baking chocolate and masa harina. Continue cooking for another 5 to 10 minutes, stirring well, until the chocolate is fully melted and the masa harina has thickened the chili.
Taste and adjust the seasoning if needed. Serve hot with your favorite chili toppings.
Important Notes When Making Mom’s Award-Winning Chili Recipe
The chili will thicken as it simmers.
Masa harina makes the chili thicker, so add it near the end.
Chocolate should add depth, not sweetness.
Use semi-sweet baking chocolate, not milk chocolate.
Beans can be drained for a thicker chili or added with some liquid for a looser texture.
The spice level depends on the chili powder used.
If the chili becomes too thick, add a splash of water or broth.
If it tastes too acidic, a small pinch of sugar can balance it.
Leftovers should be stored in an airtight container in the refrigerator.
This chili freezes well for easy future meals.
How to Enjoy Mom’s Award-Winning Chili Recipe After Cooking
After the chili finishes simmering, let it rest for about 10 to 15 minutes before serving. This helps the flavors settle and gives the chili a thicker, richer texture.
Ladle the chili into warm bowls and serve it hot. Add your favorite toppings such as shredded cheddar cheese, sour cream, diced onions, jalapeños, cilantro, green onions, crushed tortilla chips, avocado, or a squeeze of lime.
For a classic comfort meal, serve it with cornbread, crackers, tortilla chips, baked potatoes, rice, or warm flour tortillas. Cornbread is especially good because its sweetness balances the rich, spicy chili.
This chili is also excellent over hot dogs, fries, nachos, baked potatoes, or macaroni for a more indulgent meal.
Leftovers are wonderful the next day because the spices, tomatoes, beans, and meat continue to blend together. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Nutrition Information
Approximate nutrition per serving, based on 10 servings:
Calories: 485 kcal | Total Fat: 27 g | Saturated Fat: 10 g | Monounsaturated Fat: 12 g | Polyunsaturated Fat: 2.5 g | Cholesterol: 95 mg | Sodium: 760–1,250 mg depending on added salt, canned tomatoes, beans, and toppings | Total Carbohydrates: 29 g | Dietary Fiber: 7 g | Sugars: 8 g | Protein: 32 g
Additional estimate:
Calcium: 120–220 mg | Potassium: 850–1,250 mg | Iron: 5–8 mg | Vitamin A: 900–1,700 IU | Vitamin C: 25–45 mg
Frequently Asked Questions:
What makes this chili award-winning?
This chili has layered flavor from toasted spices, two kinds of meat, slow simmering, masa harina, and a touch of chocolate for depth.
What does this chili taste like?
It tastes rich, savory, meaty, warmly spiced, slightly smoky, tomato-based, and deeply comforting.
Why add chocolate to chili?
Chocolate adds richness and complexity. It deepens the sauce without making the chili taste like dessert.
What should I serve with this chili?
Serve it with cornbread, crackers, tortilla chips, rice, baked potatoes, hot dogs, nachos, or your favorite chili toppings.
Is this chili good for leftovers?
Yes. Chili often tastes even better the next day because the spices and sauce have more time to develop.
Why should I toast the spices first?
Toasting the spices wakes up their oils and makes the chili taste deeper, warmer, and more aromatic.
Can I use only ground beef?
Yes. You can use all ground beef, but the ground pork adds extra richness and tenderness.
Can I make this chili ahead of time?
Yes. This chili is excellent made ahead. Reheat it gently and add a little broth or water if it thickens too much.
What does masa harina do in chili?
Masa harina thickens the chili and adds a subtle corn flavor that makes the sauce richer and more rounded.
Can I freeze this chili?
Yes. Cool it completely, store it in freezer-safe containers, and freeze for up to 3 months. Thaw overnight and reheat gently.