First Place Chili Recipe

Want to make chili that wins hearts and trophies? This first place chili recipe is the one. Big flavor, easy steps, and total cozy vibes!

You get hearty beef, warm spices, and a rich, bold sauce. Every spoonful is packed with flavor. It’s thick, meaty, and super satisfying.

Perfect for game days, cold nights, or anytime you need a big bowl of comfort. Easy to make. Impossible to beat.

Let’s grab a pot and fire it up! The best chili ever is just a few steps away.

Why You’ll Love This Recipe

• Award-Winning Flavor: Crafted for chili cook-offs, this recipe hits every note — savory, hearty, a little spicy, and incredibly satisfying.
• Perfectly Thick and Hearty: Thanks to masa harina and the right bean blend, the texture is robust without being overly heavy.
• Customizable Heat: Adjust the cayenne and chili powder to make it just right for your taste buds.
• One-Pot Wonder: Everything simmers together beautifully, making cleanup a breeze.
• Meal Prep Friendly: Tastes even better the next day — perfect for leftovers or freezing for busy nights.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour and 5 minutes

Servings:

• This recipe makes about 10 hearty servings — great for a big family dinner or a party crowd.

Difficulty:

• Easy. Perfect for beginners and satisfying enough for chili veterans who love making it from scratch.

Required Kitchen Tools

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or sturdy spatula
• Sharp knife
• Cutting board
• Can opener
• Measuring spoons
• Measuring cups

Ingredients for First Place Chili

Here’s everything you’ll need to create this rich, award-winning chili (exact measurements are provided in the recipe card at the end):

• 1 pound pork sausage – Regular flavor works best for balance.
• 1 pound ground beef – You can substitute ground chicken or turkey if you prefer.
• 1 large white onion, chopped – Adds sweetness and depth.
• 10 ounces tomatoes and green chiles (like Rotel) – Brings just the right tang and mild spice.
• 16 ounces chili beans, drained and rinsed if needed.
• 15 ounces additional beans, drained and rinsed – Any type you love (black, kidney, pinto, etc.).
• 15 ounces tomato sauce – Forms the rich base.
• 3 tablespoons chili powder – Adjust to your heat preference.
• 1 tablespoon ground cumin – Adds earthy warmth.
• 1 teaspoon salt – Essential for balance.
• 1 teaspoon paprika – For color and mild smoky flavor.
• 1 teaspoon dried oregano – Adds a light herbal note.
• 1 teaspoon garlic powder – For easy, consistent garlic flavor.
• 1/2 teaspoon cayenne pepper – Optional for a little kick.
• 3 tablespoons masa harina (instant corn masa mix) – Optional, but thickens the chili beautifully and adds a slight corn flavor.

Variations for First Place Chili

• Make It Spicier: Add extra cayenne, diced jalapeños, or a splash of hot sauce.
• Go Meatless: Substitute the sausage and beef with plant-based crumbles and use vegetable broth instead.
• Change Up the Beans: Use black beans, pinto beans, navy beans — whatever you have on hand.
• Add Veggies: Toss in diced bell peppers, zucchini, or corn for extra texture and color.
• Double the Batch: Perfect for feeding a crowd or freezing for future meals.

How to Make First Place Chili: Step-by-Step Instructions

1. Brown the Meats

In a large Dutch oven or heavy-bottomed pot, cook the pork sausage and ground beef over medium heat. Break up the meat as it cooks, stirring often, until both are fully browned and no pink remains. This usually takes about 8–10 minutes.

2. Sauté the Onion

Once the meats are browned, add the chopped white onion to the pot. Sauté everything together for another 3–4 minutes, just until the onions soften and turn translucent. This step builds flavor right into the base of your chili.

3. Add Tomatoes, Beans, and Sauce

Stir in the tomatoes with green chiles, drained chili beans, drained additional beans, and tomato sauce. Mix well so that all the ingredients are evenly combined.

4. Spice It Up

Sprinkle in the chili powder, cumin, salt, paprika, oregano, garlic powder, and cayenne pepper. Stir everything thoroughly to coat the meat and beans with all those gorgeous spices.

5. Simmer the Chili

Bring the mixture to a gentle simmer. Reduce the heat to low and cover the pot loosely. Let the chili simmer for 30–40 minutes, stirring occasionally to prevent sticking. This slow simmer allows the flavors to meld into a deep, rich, hearty chili.

6. Thicken with Masa Harina (Optional)

If you prefer a thicker, more traditional texture, stir in 3 tablespoons of masa harina during the last 10 minutes of cooking. It will thicken the chili slightly and add a hint of corn flavor that really sets it apart.

Serving and Decoration

How to Serve First Place Chili

This chili is rich and satisfying on its own, but here are some ways to take it to the next level:

• With Toppings: Serve with shredded cheddar cheese, sour cream, diced onions, chopped green onions, sliced jalapeños, or crushed tortilla chips.
• Over Rice or Pasta: Spoon over cooked white rice or elbow macaroni for a hearty chili bowl.
• In Bread Bowls: Ladle chili into a crusty bread bowl for a cozy, crowd-pleasing presentation.
• As Chili Dogs: Top grilled hot dogs with a generous scoop of chili, some cheese, and onions for a next-level chili dog.
• With Cornbread: Serve alongside a slice of moist, buttery cornbread for a classic pairing.

Storing First Place Chili

• Refrigerator: Store leftover chili in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even better the next day.
• Freezer: Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
• Reheating: Reheat over low heat on the stovetop, adding a splash of water or broth if it thickens too much.

Tips and Tricks for Success

• Brown the Meat Well: Don’t rush this step. A deep brown crust on the meat layers in rich, savory flavor.
• Drain Beans if Needed: If your canned beans are packed in a thick liquid, give them a quick rinse to keep the chili from getting too heavy or salty.
• Taste and Adjust: Every chili powder is a little different. Taste your chili halfway through simmering and tweak the seasonings as needed.
• Simmer Low and Slow: Even a quick chili benefits from a gentle simmer to let the flavors blend deeply.
• Use Masa for Authentic Texture: If you’ve never added masa harina to chili, try it here — it’s a game-changer for creating that signature competition chili thickness.

Nutrition (Per Serving)

Nutrient	Amount
Calories	380
Protein	22g
Fat	20g
Saturated Fat	7g
Carbohydrates	26g
Fiber	8g
Sugars	5g
Sodium	820mg

Note: Nutrition information is an estimate and will vary based on brands and specific ingredients used.

First Place Chili FAQs

Can I make this chili ahead of time?

Yes! This chili actually tastes better the next day as the flavors continue to develop. You can make it ahead and store it in the refrigerator for up to 4 days. Just reheat gently on the stovetop or in the microwave.

Can I freeze the chili?

Absolutely! Allow the chili to cool completely, then transfer it into freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.

What can I serve with First Place Chili?

First Place Chili is great on its own, but here are some fantastic pairings:

• Cornbread: Warm, fluffy cornbread is a perfect complement.
• Rice: Serve it over white or brown rice for a filling meal.
• Tortilla Chips: For a bit of crunch and dipping action.
• Cheddar Biscuits: These are a great way to scoop up the chili!

Can I make this recipe spicier?

Of course! If you like a bit more heat, you can add extra cayenne pepper, diced jalapeños, or even a splash of hot sauce. Taste as you go and adjust according to your preference.

How can I make the chili less spicy?

If you prefer a milder chili, reduce the amount of cayenne and skip the hot sauce. You can also swap the chili beans for a milder variety to keep things balanced.

Conclusion

First Place Chili is more than just a meal; it’s an experience. Whether you’re serving it at a family dinner or entering it into a chili cook-off, it’s guaranteed to impress. With hearty beef and sausage, a rich, spiced tomato base, and the perfect amount of heat, it’s no wonder this chili takes home the gold. The best part? It’s incredibly easy to make and great for meal prep, so you can enjoy it all week long.

So go ahead, give it a try, and let this First Place Chili win your heart — and your stomach!