Chili is one of those dishes where everyone swears by their own version, and no two batches are ever quite the same. That’s exactly what makes chili cookoffs so much fun, and it’s exactly why this particular recipe has earned its “award-winning” title over the years. Mom’s Award-Winning Chili is bold, deeply spiced, and loaded with rich flavor, finished with a couple of surprising ingredients that take it from good to unforgettable.
This is a big-batch, low-and-slow chili built on a generous blend of chili powder, cumin, coriander, and oregano, browned with a combination of ground beef and ground pork, and simmered for hours until everything melds together. The real magic happens at the end, when a touch of masa harina thickens the pot and a few squares of semi-sweet chocolate add an unexpected depth that you can’t quite place, but that makes all the difference. The recipe serves 12, making it perfect for game day, a family gathering, or a big pot to keep you fed all week. This guide covers the complete recipe, why each ingredient matters, the details that keep the texture rich and the spice balanced, and plenty of ideas for variations, storage, and serving.
What Makes This Chili Different?
At its core, this is a classic American-style chili: ground meat, tomatoes, beans, and a bold spice blend, simmered low and slow until deeply flavorful. What sets it apart are two ingredients added right at the end, after hours of simmering.
Masa harina, the finely ground corn flour used to make tortillas and tamales, is stirred in to thicken the chili slightly while adding a subtle corn flavor that rounds out the dish. And a couple of ounces of semi-sweet baking chocolate melt into the pot, adding richness and a deep, almost smoky complexity that you can’t quite identify, but that makes the whole chili taste more complete. It’s a technique borrowed from traditional mole sauces, where chocolate is used not to add sweetness but to deepen and round out savory, spiced flavors.
Why You’ll Love This Recipe
- Bold, well-balanced spice. Six tablespoons of chili powder plus cumin, coriander, and oregano build real depth.
- A secret ingredient that works. Chocolate adds richness without making the chili taste sweet.
- Feeds a crowd. The recipe serves 12, perfect for game day or a big family gathering.
- Great for meal prep. Chili always tastes better the next day, and it freezes beautifully.
- A combination of two meats. Beef and pork together give a richer, more complex flavor than either alone.
- Naturally thickened. Masa harina gives the chili good body without needing a flour slurry.
- Endlessly toppable. Cheese, sour cream, onions, or cornbread all make it your own.
Ingredients You’ll Need
The ingredient list is generous, since this recipe makes a large batch, and every item plays a role in building layers of flavor.
Oil
You need 2 tablespoons of neutral-flavored oil, for sautéing the onion and building the base of the chili.
Onion
You need 1 large onion, diced. Onion forms the aromatic backbone of the chili, softening and sweetening as it cooks.
Chili Powder
You need 6 tablespoons of chili powder. This is the heart of the seasoning, and the recipe doesn’t hold back. A generous amount of chili powder gives the dish its signature deep red color and warm, earthy heat.
Ground Cumin
You need 4 teaspoons of ground cumin. Cumin adds warmth and a slightly smoky, earthy note that’s essential to a classic chili flavor.
Ground Coriander
You need 2 teaspoons of ground coriander. Coriander brings a subtle citrusy, slightly sweet undertone that rounds out the cumin and chili powder.
Ground Oregano
You need 1 teaspoon of ground oregano. Oregano adds an herbal note that’s classic in both Tex-Mex and Mexican-style chili seasoning blends.
Onion Powder
You need 1 teaspoon of onion powder. This reinforces the fresh onion’s flavor throughout the dish.
Salt and Black Pepper
You need 2 teaspoons of salt and ½ teaspoon of black pepper. These are essential for bringing all the other spices into balance.
Garlic
You need 4 cloves of garlic, minced. Garlic deepens the savory base of the chili.
Ground Beef
You need 2 pounds of ground beef. Beef is the primary protein, giving the chili its hearty, substantial texture.
Ground Pork
You need 1 pound of ground pork. Combined with the beef, pork adds richness and a slightly different flavor dimension that makes the chili taste more complex than beef alone.
Diced Tomatoes
You need 4 cans (15 ounces each) of diced tomatoes. Tomatoes, with their juices, form the liquid base of the chili and add bright acidity to balance the rich meat and spices.
Pinto Beans
You need 2 cans (15 ounces each) of pinto beans. Beans add heartiness, fiber, and a creamy texture that contrasts nicely with the meat.
Bay Leaves
You need 3 bay leaves. Bay leaves infuse the chili with a subtle background depth as it simmers. Remove them before serving.
Masa Harina
You need 2 tablespoons of masa harina. This finely ground corn flour, the same one used for tortillas and tamales, thickens the chili slightly while adding a subtle corn flavor.
Semi-Sweet Baking Chocolate
You need 2 ounces of semi-sweet baking chocolate. This is the secret ingredient. Melted into the chili at the end, it adds an unexpected richness and depth of flavor without making the dish taste sweet.
Equipment
- A large Dutch oven or heavy-bottomed pot
- A wooden spoon, for breaking up the meat
- A can opener
- A ladle, for serving
How to Make Mom’s Award-Winning Chili, Step by Step
Step 1: Sauté the Onion
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the diced onion and cook for 2 to 3 minutes, until it begins to soften.
Step 2: Bloom the Spices
Add the chili powder, cumin, coriander, oregano, onion powder, salt, and pepper. Stir constantly and cook for 1 minute. This brief toasting step, sometimes called blooming the spices, helps release their essential oils and deepens their flavor before any liquid goes into the pot.
Step 3: Add the Garlic
Add the minced garlic and cook for 1 additional minute, stirring frequently so it doesn’t burn.
Step 4: Brown the Meat
Add the ground beef and ground pork to the pot, then increase the heat to medium-high. Stir and break the meat into small pieces as it cooks, continuing until it’s fully browned throughout.
Step 5: Add the Tomatoes, Beans, and Bay Leaves
Add the canned diced tomatoes with their juices, the pinto beans, and the bay leaves. Stir to combine.
Step 6: Simmer
Reduce the heat and let the chili simmer for 90 to 120 minutes, stirring about every 15 minutes to prevent sticking and to check on the consistency. This long, slow simmer is what allows all the flavors to meld together and deepen.
Step 7: Finish with Chocolate and Masa Harina
After simmering, remove the bay leaves. Mix in the chocolate and masa harina, stirring well to help the chocolate melt evenly into the chili. Cook for an additional 5 to 10 minutes, stirring to fully incorporate everything.
Recipe Card
Mom’s Award-Winning Chili Recipe
- Yield: 12 servings
- Prep time: 15 minutes
- Cook time: 2 hours 20 minutes
- Course: Dinner
- Cuisine: American
Ingredients
- 2 tablespoons neutral-flavored oil
- 1 large onion, diced
- 6 tablespoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground oregano
- 1 teaspoon onion powder
- 2 teaspoons salt
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- 2 lbs ground beef
- 1 lb ground pork
- 4 cans (15 oz each) diced tomatoes
- 2 cans (15 oz each) pinto beans
- 3 bay leaves
- 2 tablespoons masa harina
- 2 oz semi-sweet baking chocolate
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook 2 to 3 minutes.
- Add the chili powder, cumin, coriander, oregano, onion powder, salt, and pepper. Stir constantly and cook 1 minute.
- Add the garlic and cook 1 minute more.
- Add the beef and pork, increase heat to medium-high, and cook, breaking up the meat, until fully browned.
- Add the diced tomatoes with juices, pinto beans, and bay leaves. Simmer 90 to 120 minutes, stirring every 15 minutes.
- Remove the bay leaves, then stir in the chocolate and masa harina. Cook 5 to 10 minutes more, mixing well.
Tips for the Best Chili
Bloom the Spices Before Adding Liquid
Cooking the spice blend briefly in the oil and onion, before any liquid goes in, wakes up the flavors far more than adding them later would.
Use Two Meats for Complexity
The combination of beef and pork gives the chili more depth than either meat alone. If you only have one on hand, either works fine, but the blend is worth seeking out.
Don’t Rush the Simmer
A full 90 to 120 minutes allows the flavors to fully meld and the chili to thicken naturally. Stir occasionally to prevent sticking, especially as it thickens.
Melt the Chocolate Thoroughly
Stir well after adding the chocolate to make sure it melts completely and blends smoothly into the chili, rather than leaving streaks or clumps.
Taste Before Serving
After the chocolate and masa harina go in, taste the chili and adjust the salt if needed, since the added ingredients can shift the overall balance slightly.
Remove the Bay Leaves
Don’t forget this step before serving. Bay leaves add flavor during cooking but are not meant to be eaten.
Let It Rest Before Serving
Chili often tastes even better after sitting for a few minutes, or even overnight, as the flavors continue to develop.
Troubleshooting Common Problems
My Chili Is Too Thin
Let it simmer uncovered for a bit longer to reduce, or add an extra tablespoon of masa harina mixed with a little water to thicken it further.
My Chili Is Too Thick
Stir in a little beef broth or water to loosen it to your preferred consistency.
I Can Taste the Chocolate Too Strongly
This can happen if too much chocolate was used, or if it wasn’t given enough time to fully incorporate. Two ounces should be subtle rather than dominant; taste and adjust in future batches if needed.
My Chili Tastes Bland
Taste and add a little more salt, or a splash of the chili powder blend. Sometimes a bland chili just needs more time to simmer and develop flavor.
My Chili Is Too Spicy
Stir in a little more diced tomato or a spoonful of sour cream when serving to mellow the heat.
Variations to Try
Spicier Version
Add a diced jalapeño or a pinch of cayenne pepper along with the other spices for extra heat.
All-Beef or All-Pork Version
If you only have one type of ground meat on hand, either works well on its own, though the combination gives the richest flavor.
Turkey or Chicken Version
Substitute ground turkey or chicken for a lighter version, adjusting the seasoning slightly since poultry has a milder flavor.
Extra Beans
Add a can of black beans or kidney beans along with the pinto beans for more variety and heartiness.
Smoky Version
Add a chipotle pepper in adobo sauce, finely chopped, for a smoky, slightly spicy depth.
Vegetarian Version
Omit the meat and use a plant-based ground meat substitute, or double the beans and add diced bell peppers and mushrooms for heartiness.
What to Serve With Chili
This chili is hearty enough to be a complete meal, but toppings and sides make it even better.
Toppings
- Shredded cheddar cheese
- Sour cream
- Diced onions
- Sliced jalapeños
- Chopped fresh cilantro
- Crushed tortilla chips
Sides
- A hunk of warm cornbread
- Steamed white rice
- Warm flour or corn tortillas
- A simple green salad
When to Serve It
- Game day gatherings
- Chili cookoffs
- Family dinners on a chilly evening
- Potlucks and tailgates
- Meal prep for the week ahead
Make-Ahead, Storage, and Freezing
Make ahead: This chili is a great make-ahead dish, since the flavor deepens significantly after a day in the refrigerator.
Refrigerating leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
Freezing: This chili freezes exceptionally well. Cool it completely, then transfer to freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, or reheat individual portions in the microwave. Add a splash of broth or water if it has thickened too much.
Frequently Asked Questions
Can I really taste the chocolate in this chili?
Not directly as chocolate. It adds richness and depth rather than sweetness, rounding out the spices in a way that’s hard to pinpoint but noticeably improves the overall flavor.
What is masa harina, and can I substitute something else?
Masa harina is finely ground corn flour used for making tortillas and tamales. If you can’t find it, a tablespoon of cornmeal or a small cornstarch slurry can help thicken the chili, though the flavor will be slightly different.
Can I use only one type of ground meat?
Yes. All beef or all pork both work well if that’s what you have on hand, though the combination of both gives the richest, most complex flavor.
Can I make this in a slow cooker?
Yes. Brown the meat and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker with the tomatoes, beans, and bay leaves. Cook on low for 6 to 8 hours, then stir in the chocolate and masa harina near the end.
Can I freeze this chili?
Yes, it freezes very well for up to 3 months. Thaw overnight in the refrigerator before reheating.
How spicy is this chili?
As written, it’s warmly spiced but not particularly hot. Add a diced jalapeño or a pinch of cayenne if you want more heat.
Can I double the recipe?
Yes, as long as you have a large enough pot. You may need to extend the simmering time slightly for a doubled batch.
Allergen Note
This recipe contains corn (from the masa harina) and may contain milk depending on the specific brand of chocolate used. Always check ingredient labels if you are serving guests with dietary restrictions.
