Award-Winning Traditional Beef Chili

This rich, hearty beef chili simmers low and slow with real dried chiles, tender chunks of beef, and layers of smoky spice. A true chili cook-off champion.

Award-Winning Traditional Beef Chili

By Elena Rossi · Published 2026-03-24 · Updated 2026-03-24

Prep 20 min · Cook 120 min · Total 140 min · Serves 8 · Medium · american · dinner

Rating: 4.8/5 (253 reviews) · 520 kcal per serving

Introduction

This is the chili you bring to competitions. It's built from scratch with real dried chiles, chunks of seared beef (not ground), and a careful layering of spices that creates incredible depth. Low and slow is the mantra here — two hours of simmering transforms everything into a thick, rich, complex bowl of pure comfort.

Why You'll Love It

  • Deep, complex flavor from real dried chiles
  • Chunks of tender, fall-apart beef
  • Gets better every day — perfect for meal prep
  • Feeds a crowd without breaking the bank

Ingredients

  • 3 lbs Beef chuck roast, cut into ½-inch cubes
  • 2 Dried ancho chiles, stemmed and seeded
  • 2 Dried guajillo chiles, stemmed and seeded
  • 1 large Yellow onion, diced
  • 4 cloves Garlic, minced
  • 1 can (28 oz) Crushed tomatoes
  • 2 cans (15 oz) Kidney beans, drained
  • 2 cups Beef broth
  • 2 tbsp Chili powder
  • 1 tbsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Oregano
  • 2 tbsp Tomato paste
  • 1 tbsp Apple cider vinegar
  • To taste Salt, pepper, and hot sauce

Equipment

  • Large Dutch oven or heavy pot
  • Blender for chile paste
  • Heavy-bottomed skillet for searing

Instructions

  1. Toast and rehydrate the dried chiles. — Toast dried ancho and guajillo chiles in a dry skillet for 1-2 minutes per side until fragrant and pliable. Cover with boiling water and soak for 20 minutes. Blend the chiles with ½ cup of the soaking liquid until smooth.
  2. Sear the beef in batches. — Pat beef cubes dry and season with salt. Sear in batches in a hot Dutch oven with oil until deeply browned on all sides — about 3 minutes per batch. Don't overcrowd the pan. Remove and set aside.
  3. Build the chili base. — Sauté onion in the same pot for 5 minutes until softened. Add garlic and cook for 1 minute. Stir in tomato paste, chili powder, cumin, paprika, and oregano. Cook the spices for 2 minutes until fragrant and darkened.
  4. Simmer low and slow. — Return the beef to the pot. Add the chile paste, crushed tomatoes, beef broth, and beans. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours, stirring occasionally, until the beef is fall-apart tender and the chili is thick.
  5. Finish and serve. — Stir in apple cider vinegar and adjust salt and heat to taste. Ladle into bowls and top with sour cream, shredded cheese, diced onion, and fresh jalapeños.

Tips

  • Searing the beef in small batches is critical — crowding the pan steams instead of sears.
  • The vinegar at the end brightens all the flavors; don't skip it.
  • This chili is even better on day 2 and 3 as the flavors continue to develop.

Variations

  • Turkey Chili: Replace beef with ground turkey for a lighter version. Brown the turkey with the onions.
  • Smoky Chipotle Chili: Add 2-3 chipotles in adobo sauce for an intensely smoky, fiery version.

Storage

Fridge: Keeps for up to 5 days in the refrigerator. Flavors improve daily.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.

Reheat: Reheat on the stovetop over medium-low heat, adding a splash of broth if it's too thick.

Nutrition (per serving)

  • Calories: 520 kcal
  • Fat: 22 g
  • Carbs: 38 g
  • Protein: 42 g
  • Fiber: 10 g
  • Sugar: 8 g
  • Sodium: 780 mg

FAQ

How can I store leftovers and reheat them without losing flavor?

For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat or in the microwave in short bursts, adding a splash of water or broth to revive the original texture.

Can I freeze this recipe for meal prep?

Many components of this dish freeze beautifully. Freeze portions in freezer-safe airtight containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating for the best results.

Is it possible to make this dish gluten-free?

Yes! You can easily adapt this recipe to be gluten-free by swapping out any wheat-based ingredients (like soy sauce, pasta, or flour) with certified gluten-free alternatives such as tamari, gluten-free pasta, or a 1-to-1 gluten-free baking flour.

Can I substitute ingredients if I have dietary restrictions?

Absolutely. This recipe is highly adaptable. You can swap proteins (like chicken for tofu), use dairy-free alternatives (like coconut milk or vegan butter), or add extra vegetables based on your dietary needs and what you have available in your pantry.

What is the secret to getting the best flavor out of this recipe?

The key to unlocking restaurant-quality flavor is proper seasoning and temperature control. Always taste and adjust salt and pepper as you cook, and ensure your pan is properly preheated before searing or sautéing to build deep, caramelized flavors.

How far in advance can I prepare the ingredients?

You can save significant time by prepping your ingredients (washing, chopping vegetables, and measuring spices) up to 24 hours in advance. Store prepared vegetables in airtight containers in the fridge until you are ready to cook.

What side dishes pair well with this meal?

This dish pairs exceptionally well with simple, contrasting sides. A crisp, acidic green salad, roasted seasonal vegetables, or a slice of crusty artisan bread will complement the main flavors perfectly without overwhelming the palate.

Can I scale this recipe up for a larger crowd?

Yes, you can easily double or triple the ingredients to serve more people. However, when cooking larger batches, ensure you use a larger pan or cook in batches so you don't overcrowd the pan, which can cause ingredients to steam rather than sear.