National Champion Chili Recipe (2018)

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until soft and translucent, about 5 minutes.

Add the minced garlic and ground beef to the pot. Cook until the beef is browned and cooked through, breaking it apart with a spoon as it cooks.

Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.

Add the canned diced tomatoes (with juices), drained kidney beans, drained black beans, bay leaves, and beef broth to the pot. Stir well to combine.

Bring the chili to a simmer. Reduce the heat to low, cover, and let it cook for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.

Taste and adjust seasoning as necessary before serving. Remove bay leaves before serving.

Serve hot, garnished with fresh chopped cilantro. Enjoy your award-winning chili with some crusty bread or over rice!