There’s something downright comforting about a big pot of chili bubbling away on the stove. Whether you’re feeding a hungry crew during game day, meal-prepping for the week, or just chasing that perfect cozy-night-in feeling, this First Place Chili Recipe has your back. I’ve been making some version of this chili for years—but when I finally perfected it (and won our local neighborhood chili cook-off!), it earned the name it proudly carries now.
I grew up on the plains of Texas, where chili isn’t just food—it’s family history. It’s what we brought to church potlucks, football tailgates, and the kind of long, slow Sundays where the scent of cumin filled the house by noon. So, when I say this chili has “first place” flavor, I mean it’s got heart. And now it’s yours.
Table of Contents
Why You’ll Love This First Place Chili Recipe
- It’s hearty, protein-packed, and a total crowd-pleaser.
- Uses pantry staples—nothing fancy or fussy here.
- Feeds a small army (or a family with leftovers to freeze).
- Perfectly balanced: smoky, spicy, savory, and just a touch sweet.
- Adaptable to your heat tolerance (mild for the kiddos, fire-breathing for the brave).
Whether you’re chasing the perfect bowl of chili or just need something satisfying and simple, this one’s a keeper.
What Does First Place Chili Taste Like?
Imagine a deep, smoky tomato base, rich with tender beef and slow-simmered spices. The mix of kidney, black, and pinto beans gives you bite and body, while a trio of bell peppers adds sweetness and color. Each spoonful is layered—savory from the beef, earthy from cumin, a touch of heat from cayenne (if you dare), and mellowed with tomato and brown sugar.
This isn’t the “dump and forget” chili. It’s the “savor it while it simmers” kind. And trust me, it’s worth every stir.
Ingredients You’ll Need for First Place Chili Recipe
When it comes to a First Place Chili Recipe, the secret isn’t a mystery spice or some fancy trick—it’s all in the ingredients you choose, and how you build layers of flavor from the very beginning. This chili is all about bold, rich taste and hearty satisfaction, and every item in this lineup plays a role in delivering that.
Let’s walk through what you’ll need to recreate this award-worthy pot of chili. I’ve broken things down not just as a list, but with little notes along the way to help you understand why each ingredient matters—so you can make it your own and still win hearts (and maybe ribbons) with every spoonful.
Ground Beef – 2 pounds (80/20 blend recommended)
Start with a well-marbled ground beef. That little extra fat (the 20%) gives you flavor and richness you just can’t get from leaner cuts. If you’re in the mood for a leaner protein, check out our Ground Beef Stovetop Chili for an alternative that still satisfies.
Chopped Onion – 1 large
Yellow or white onion works beautifully here. It forms the aromatic base of your chili and adds natural sweetness once sautéed. Dice it uniformly for even cooking.
Green Bell Peppers – 2, chopped
Green peppers give the chili that traditional “chili cook-off” character. They hold up well to long simmering and add an earthy bite.
Red Bell Peppers – 2, chopped
Red bells balance out the green with a bit more natural sweetness and color. The contrast also makes for a prettier bowl, if we’re being honest.
Garlic – 4 cloves, minced
Garlic is non-negotiable in chili. It’s a small touch that delivers big, aromatic payoff. Add it right before your spices to “bloom” its flavor.
Crushed Tomatoes – 2 cans (28 oz each)
The bulk of your base comes from these tomatoes. Choose a good-quality brand—San Marzano style if possible—for a smoother, less acidic result.
Tomato Sauce – 1 can (15 oz)
This acts as the silky connector between your chunks and spices. It mellows the dish and binds everything together beautifully.
Diced Tomatoes – 1 can (15 oz), undrained
These add just enough chunkiness and acidity to balance the richness of the meat. Keeping the juice adds depth to your sauce.
Kidney Beans – 1 can (15 oz), rinsed and drained
No proper chili is complete without kidney beans. Their meaty texture holds up well over long simmering.
Black Beans – 1 can (15 oz), rinsed and drained
These add an earthy, almost nutty flavor and are packed with fiber. A great way to stretch the dish and boost nutrition.
Pinto Beans – 1 can (15 oz), rinsed and drained
Pintos are classic in southwestern-style chilis. They soak up flavor like little sponges, making every bite extra satisfying.
Beef Broth – 1 cup
This adds umami and keeps the chili from becoming too thick too fast. Go for low-sodium if you want better control over seasoning.
Chili Powder – ¼ cup (adjust to taste)
Yes, it’s a lot—but it’s the defining spice of the dish. Feel free to reduce if you’re sensitive to heat or increase for bolder punch.
Ground Cumin – 2 tablespoons
Cumin is what gives chili that signature Tex-Mex backbone. It adds warmth, smokiness, and a slight bitterness that balances the tomatoes.
Smoked Paprika – 1 tablespoon
This is one of my favorite ingredients. It brings a campfire essence to the pot—especially if you’re not using actual smoke or grilled meat.
Dried Oregano – 1 tablespoon
For just the right herbal touch. Oregano softens the edge of the chili powder and complements the acidity of the tomatoes.
Cayenne Pepper – 1 teaspoon (optional)
Use it if you like some kick. I add this in at the end so I can tailor it based on who’s eating. Some of us have spice-loving teens, others… not so much.
Salt – 1 teaspoon, or to taste
Start light—you can always add more once the chili simmers and the flavors concentrate.
Black Pepper – ½ teaspoon, or to taste
Cracked fresh if you can. Pepper gives a subtle edge without overwhelming the other spices.
Olive Oil or Vegetable Oil – 2 tablespoons
Used for browning your meat and sautéing veggies. Either works—use what you have.
Brown Sugar – 1 tablespoon (optional)
This tiny spoonful balances acidity from the tomatoes and rounds out the whole pot. You don’t taste “sweetness”—you taste harmony.
Optional Toppings for Serving:
Once your chili is ready to serve, let folks dress it up their way. Consider fresh chopped cilantro, shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, green onions, or even jalapeño slices if you’re feeding some heat-lovers.
This recipe is hearty enough to stand alone, but if you’re planning a game day menu or a casual family night, pair it with a side of Crockpot Buffalo Chicken Dip or even Creamy Crock Pot Mac and Cheese to round out the table.
How to Make This First Place Chili Recipe (Step-by-Step Guide with Pro Tips)
If you’re ready to turn simple ingredients into an unforgettable First Place Chili Recipe, you’re in the right place. This isn’t just a “dump and stir” recipe. It’s a method—with heart, with seasoning, and with real cooking techniques that build serious flavor at every stage.
Follow these step-by-step instructions to cook the kind of chili that wins contests, earns second helpings, and makes your home smell downright amazing for hours. And if you’re craving a white chili twist next time, bookmark our White Cheddar Apple Chicken Chili for something totally different but equally satisfying.
Step 1: Prep All Your Vegetables First
Before anything hits the pot, take a few minutes to prep all your produce. Dice the onion and bell peppers into evenly sized pieces. Mince the garlic nice and fine. Having everything ready to go makes the cooking process way smoother—and safer. This way, you’re not chopping while something’s already sizzling away.
I always say: good chili starts with a calm cook and a clear counter.
Step 2: Brown the Ground Beef
Set a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add your oil, then the ground beef. Break it up with a wooden spoon as it cooks, but don’t rush this part.
Let the beef really brown—meaning, let it sit a bit before stirring so it gets those caramelized bits on the bottom. This browning creates depth you just can’t fake with seasoning alone.
Once the beef is fully browned (about 8–10 minutes), drain off excess grease so your chili isn’t oily. But leave behind some of those little browned pieces stuck to the pot—that’s flavor gold.
Step 3: Sauté the Onion and Peppers
Add your chopped onion, green bell peppers, and red bell peppers directly into the same pot. No need to clean it—those meaty brown bits will mix into the veggies beautifully.
Cook this mixture over medium heat for about 7–8 minutes, stirring occasionally, until the onions are soft and translucent. The peppers will begin to soften and release their sweet aroma, signaling that it’s time for the next layer of flavor.
Step 4: Add Garlic and Spices (And Let Them Bloom)
Now stir in the minced garlic and your spice mix: chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). This step is known as blooming the spices—when you briefly cook them in oil or fat to release their essential oils and amplify flavor.
Stir constantly for 1–2 minutes, just until everything smells incredible and the garlic is softened (but not browned). If you’re new to spice layering, this step is what separates average chili from first place chili.
Step 5: Add Tomatoes and Beans
Now it’s time to turn all that aromatic goodness into chili. Pour in:
- Crushed tomatoes
- Tomato sauce
- Diced tomatoes (with juices)
- Kidney beans
- Black beans
- Pinto beans
All the beans should be rinsed and drained first to avoid extra sodium and starch. Stir everything together slowly, scraping up anything stuck to the bottom of the pot. This is where the base really comes together.
If you’re a fan of bean-forward recipes, you might also enjoy our Three Sisters Stew, which celebrates the classic corn, beans, and squash trio.
Step 6: Add Broth and Simmer Low and Slow
Pour in your beef broth and stir to combine. Bring the entire pot to a light simmer (just a few gentle bubbles around the edges), then reduce the heat to low.
Cover the pot loosely and let it simmer for at least 1 hour, or up to 3 hours if you have the time. Stir every 30 minutes to prevent sticking and help the flavors meld. The longer it simmers, the richer and thicker it gets.
And if you’re making this ahead for a party? Even better. Chili tastes best after it’s had time to rest—like a stew or sauce, it deepens overnight.
Step 7: Adjust Seasonings to Taste
Once your First Place Chili Recipe has simmered to perfection, give it a taste and adjust the seasoning:
- Want it spicier? Add a bit more cayenne or a splash of hot sauce.
- Too acidic? Stir in a teaspoon or two of brown sugar to round it out.
- Need more depth? A pinch of cinnamon or a shot of strong coffee can subtly boost it.
This is where you can customize it to your crowd. For instance, when my kids were younger, I kept it mild. Now that they’re teens with iron stomachs? Cayenne and jalapeños all the way.
Step 8: Serve with Your Favorite Toppings
Ladle the chili into bowls and serve it hot with all the fixings. Popular garnishes include:
- Shredded cheddar cheese
- Sour cream or plain Greek yogurt
- Chopped cilantro
- Green onions
- Jalapeño slices
- Crushed tortilla chips or cornbread on the side
Let people build their own bowls—especially if you’re serving a crowd. It’s fun, interactive, and gives everyone a chance to make it just right for them.
And if you’re serving leftovers later in the week, pair it with a scoop of Creamy Ranch Chicken in the Crock Pot or a side salad to round out the meal.
Tips and Tricks for Perfect First Place Chili
- Browning beef makes a difference—don’t skip it!
- Simmer uncovered for the last 30 minutes if you want a thicker chili.
- Make it ahead—this chili tastes even better the next day.
- Low-sodium beans & broth help you control the salt.
- Add a splash of coffee (just trust me) for extra depth.
- Leftovers? Freeze in single portions for quick weeknight meals.
Storage
Let the chili cool, then refrigerate in an airtight container for up to 5 days. It also freezes beautifully for up to 3 months. I always stash a batch in the freezer—future-you will thank you!
FAQs
Can I make this in the slow cooker?
Absolutely. Brown your beef and sauté your veggies first, then transfer everything to your slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4.
What’s the best meat substitute for vegetarians?
Try a plant-based ground or use lentils with extra beans. Or check out our Lentil Minestrone Recipe!
Is it spicy?
It’s totally customizable. Start mild, then let folks heat it up with jalapeños or extra cayenne.
Conclusion
Whether you’re cooking for the big game, the holidays, or a no-fuss family dinner, this First Place Chili Recipe earns its name every time. It’s hearty, rich, and layered with flavor that only gets better with every bite. From my Texas roots to your kitchen—this bowl’s got soul.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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First Place Chili Recipe – The Best One-Pot Dinner You’ll Ever Make
- Total Time: 2 hours 20 minutes
- Yield: 8–10 servings 1x
Description
Award-winning, hearty chili loaded with beef, beans, and bold spices — perfect for game day, cold nights, or anytime you crave comfort in a bowl.
Ingredients
2 lbs Ground Beef (80/20 blend recommended for flavor and moisture)
1 large Onion, chopped
2 Green Bell Peppers, chopped
2 Red Bell Peppers, chopped
4 cloves Garlic, minced
2 (28 oz) cans Crushed Tomatoes
1 (15 oz) can Tomato Sauce
1 (15 oz) can Diced Tomatoes, undrained
1 (15 oz) can Kidney Beans, rinsed and drained
1 (15 oz) can Black Beans, rinsed and drained
1 (15 oz) can Pinto Beans, rinsed and drained
1 cup Beef Broth
¼ cup Chili Powder (adjust to taste)
2 tablespoons Ground Cumin
1 tablespoon Smoked Paprika
1 tablespoon Dried Oregano
1 teaspoon Cayenne Pepper (optional, for extra heat)
1 teaspoon Salt (or to taste)
½ teaspoon Black Pepper (or to taste)
2 tablespoons Olive Oil or Vegetable Oil
1 tablespoon Brown Sugar (optional, to balance acidity)
Fresh Cilantro, chopped (for garnish, optional)
Shredded Cheddar Cheese (for garnish, optional)
Sour Cream or Greek Yogurt (for garnish, optional)
Chopped Green Onions (for garnish, optional)
Jalapeño slices (for garnish, optional, for extra heat lovers)
Instructions
1. Prepare the Vegetables: Begin by prepping your vegetables. Chop the onion, green bell peppers, and red bell peppers into uniform pieces. Mince the garlic cloves.
2. Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess grease.
3. Sauté Aromatics: Add chopped onion and bell peppers. Sauté over medium heat for 5–7 minutes until softened and translucent.
4. Add Garlic and Spices: Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly.
5. Introduce Tomatoes and Beans: Add crushed tomatoes, tomato sauce, diced tomatoes, and all three types of beans. Stir to combine.
6. Simmer for Flavor Development: Pour in beef broth and bring to a simmer. Reduce heat to low, cover, and let simmer for at least 1 hour (preferably 2–3 hours), stirring occasionally. For thicker chili, simmer uncovered for the final 30 minutes.
7. Adjust Seasoning: Taste and adjust seasoning as needed. Add brown sugar if desired to balance acidity.
8. Serve and Garnish: Ladle chili into bowls and garnish with cilantro, cheese, sour cream or Greek yogurt, green onions, and jalapeño slices as desired.
Notes
For a spicier chili, increase cayenne pepper or add a diced jalapeño when sautéing the vegetables.
This chili freezes well — store in airtight containers for up to 3 months.
To make it vegetarian, omit the ground beef and add an extra can of beans or a plant-based meat substitute.
Best served with cornbread, tortilla chips, or over baked potatoes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 12g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 32g
- Cholesterol: 100mg
Keywords: chili, beef chili, award-winning chili, hearty chili, game day recipe
