If you are on the hunt for a hearty, soul-warming bowl of chili that breaks free from the usual spice rack suspects, look no further than The Best Chili Recipe (Award-Winning – No Chili Powder) Recipe. This phenomenal chili blends ground meats and Italian sausage with a vibrant mix of beans, green chiles, and a tantalizing array of spices that sidestep traditional chili powder, creating a uniquely rich and layered flavor. Each spoonful sings with smoky, earthy, and slightly spicy notes, while fresh cilantro adds a burst of brightness. It’s comfort food elevated into something extraordinary, perfect for cozy nights or sharing with friends and family.
Ingredients You’ll Need
This recipe showcases simple but essential ingredients where each component amplifies the chili’s taste, texture, and color. From the savory depth of mixed ground meats to the aromatic freshness of fennel and cilantro, every addition plays a vital role in crafting this memorable dish.
- 2 lbs ground beef, elk, venison, or buffalo (or a mix): Choose your favorite or a blend to create a robust meaty base with complex flavors.
- 2 lbs mild bulk Italian sausage: Adds moisture, richness, and a subtle herbaceous profile to balance the beefiness.
- 2 medium onions, chopped: For sweetness and body that caramelizes slightly as the chili cooks.
- 2 small fennel bulbs, chopped: Imparts a gentle anise flavor, adding unexpected freshness and slight crunch.
- 2 cans (4 oz each) chopped green chiles, undrained: Bring mild heat and a vegetal brightness that wakes up every bite.
- 4 cans (15 oz each) black beans, drained & rinsed: Provide creaminess and substance without overpowering the dish.
- 2 cans (15 oz each) kidney beans, drained & rinsed: Offer color contrast and a hearty texture.
- 4 cans (10–14.5 oz each) diced tomatoes with green chiles (Rotel), undrained: Introduce acidity and juiciness, balancing the richness.
- 2 bunches cilantro, chopped (~4–5 cups): Lifts the chili with vibrant herbal notes added right before serving.
- 1 tbsp cumin: The warming backbone spice that gives the chili its classic aromatic foundation.
- 2 tsp smoked paprika: Infuses a deep smoky hint that amps up the complexity naturally.
- 1 tsp ground coriander: A subtle earthiness that adds warmth without heat.
- 1 tsp chipotle in adobo, minced (or ½ tsp chipotle flakes): Adds a smoky heat with a little kick to keep things exciting.
- 1 tsp cocoa powder: A secret twist enriching the chili with surprisingly smooth depth.
- Salt & black pepper, to taste: Essential to bring all flavors into harmony.
- Sour cream & sharp cheddar, for garnish: Creamy and tangy toppings that complete the chili experience perfectly.
How to Make The Best Chili Recipe (Award-Winning – No Chili Powder) Recipe
Step 1: Brown the Meats with Aromatics
Begin by heating a large Dutch oven over medium-high heat. Add the ground beef and your chosen game meats or buffalo along with the Italian sausage, breaking them apart as they brown. Stir in the chopped onions and fennel bulbs, which soften and release their fragrant sweetness while melding with the savory meat juices. Once the meat is browned, carefully drain off any excess fat to keep the chili rich but not greasy. This step builds the flavorful foundation you will love about this chili.
Step 2: Combine with Beans, Tomatoes, and Spices
Next, stir in the cans of chopped green chiles, diced tomatoes with green chiles, black beans, and kidney beans for body and balance. It’s time to layer in the spices: cumin, smoked paprika, ground coriander, chipotle in adobo, cocoa powder, salt, and freshly cracked black pepper. Each spice has a purpose here, creating an intricate flavor profile while steering clear of the typical chili powder, making this truly an award-winning blend. Bring the mixture to a gentle boil to marry all the ingredients.
Step 3: Simmer for Depth and Richness
Reduce the heat to a gentle simmer and leave the chili uncovered for about 35 to 40 minutes. Stir occasionally to prevent sticking and help the liquid reduce down to a thick, rich consistency. This simmer stage is crucial as it allows the flavors to deepen and intensify, transforming simple ingredients into something both comforting and extraordinary.
Step 4: Add Fresh Cilantro
Just before serving, fold in the chopped cilantro. This fresh herb brightens the chili beautifully, adding a vibrant pop of color and a fresh, zesty note that balances the deep, smoky and earthy tones developed during cooking.
Step 5: Serve with Classic Garnishes
Ladle the chili hot into bowls and top generously with cool, creamy sour cream and shredded sharp cheddar cheese. The toppings provide wonderful contrast in flavor and texture, turning every bite into a winning combination.
How to Serve The Best Chili Recipe (Award-Winning – No Chili Powder) Recipe
Garnishes
Enhance your chili presentation with dollops of sour cream or Greek yogurt, a sprinkle of sharp cheddar or Monterey Jack cheese, and a few extra cilantro leaves for a fresh, green touch. You can also add slices of fresh jalapeño for extra heat or a squeeze of lime to brighten the bowl further.
Side Dishes
This chili pairs wonderfully with warm cornbread or crusty bread for soaking up every last bit. A simple green salad with a tangy vinaigrette balances the richness, while a bowl of steamed rice makes it a complete, filling meal. Roasted vegetables or tortilla chips bring additional textures and flavors to round out the feast.
Creative Ways to Present
For a fun twist, serve the chili over baked potatoes or sweet potatoes, and crown with your favorite garnishes. You could also layer chili in a casserole with tortilla chips and cheese, then bake it until bubbly for a hearty chili pie. Serving in small mason jars makes a festive touch at parties, perfect for grab-and-go bites.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftover chili to airtight containers and refrigerate. It will keep well for 3 to 4 days, allowing the flavors to meld even more, making your next meal even better.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving space for expansion. It can be stored frozen for up to 3 months without losing flavor or texture, making it a lifesaver for busy days or unexpected guests.
Reheating
Reheat chili gently on the stovetop over medium-low heat, stirring occasionally to prevent burning. If it’s too thick, add a splash of water or broth to loosen it. You can also reheat in the microwave, covered, stirring halfway through to ensure even heating. Finish with fresh cilantro and toppings for a perfectly revived bowl.
FAQs
Can I use different types of beans?
Absolutely! Feel free to substitute or mix your favorite beans like pinto, navy, or cannellini. Each type will add a slightly different texture and flavor, but the chili will remain delicious.
What if I don’t have chipotle in adobo?
If you don’t have chipotle in adobo, use chipotle flakes or a small amount of smoked paprika paired with a dash of hot sauce to achieve a similar smoky heat profile.
Is it possible to make this chili vegetarian?
Yes! Replace the meats with hearty vegetables like mushrooms, zucchini, or plant-based meat alternatives. Adjust seasoning and cooking times accordingly to maintain depth of flavor.
Why no chili powder in this award-winning recipe?
This chili skips chili powder to highlight a blend of individual spices that create more complex and vibrant flavors. It’s a unique approach that redefines the classic chili taste.
Can I prepare this recipe in a slow cooker?
Definitely. After browning the meats and softening the onions and fennel, combine all ingredients in your slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours, adding fresh cilantro just before serving.
Final Thoughts
This chili is truly a standout, a bowl of warmth and bold flavor that makes The Best Chili Recipe (Award-Winning – No Chili Powder) Recipe worth every bite and every minute spent making it. Whether feeding a crowd or savoring solo, it delivers comfort with an exciting twist. Dive in and enjoy the magic of this unforgettable chili you’ll want to make again and again.
Print
The Best Chili Recipe (Award-Winning – No Chili Powder) Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This award-winning chili recipe combines a mix of ground meats and Italian sausage with a flavorful blend of spices and vegetables, creating a rich and hearty dish without the use of traditional chili powder. It features green chiles, multiple types of beans, diced tomatoes with green chiles, and finishing touches of cilantro, sour cream, and cheddar cheese for garnish. Perfect for a comforting meal that packs depth and complexity in every bite.
Ingredients
Meats
- 2 lbs ground beef, elk, venison, or buffalo (or a mix)
- 2 lbs mild bulk Italian sausage
Vegetables and Legumes
- 2 medium onions, chopped
- 2 small fennel bulbs, chopped
- 2 cans (4 oz each) chopped green chiles, undrained
- 4 cans (15 oz each) black beans, drained & rinsed
- 2 cans (15 oz each) kidney beans, drained & rinsed
- 4 cans (10–14.5 oz each) diced tomatoes with green chiles (Rotel), undrained
- 2 bunches cilantro, chopped (~4–5 cups)
Spices
- 1 tbsp cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp chipotle in adobo, minced (or ½ tsp chipotle flakes)
- 1 tsp cocoa powder
- Salt & black pepper, to taste
Garnish
- Sour cream
- Sharp cheddar cheese
Instructions
- Brown the Meats and Vegetables: In a large Dutch oven, brown the ground meats together with the chopped onions and fennel bulbs. Continue cooking until the meats are fully browned and the vegetables softened. Drain any excess fat from the pot to avoid greasiness.
- Add Chiles, Tomatoes, Beans, and Spices: Stir in the chopped green chiles with their juices, diced tomatoes with green chiles (Rotel), drained black beans, and kidney beans. Sprinkle in the cumin, smoked paprika, ground coriander, minced chipotle in adobo (or chipotle flakes), and cocoa powder. Season with salt and black pepper to taste. Mix well to combine all ingredients evenly.
- Simmer the Chili: Bring the chili mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook uncovered for 35 to 40 minutes. Stir occasionally to prevent sticking and to help thicken the chili’s consistency into a rich, hearty texture.
- Add Fresh Cilantro: Just before serving, fold in the chopped cilantro to impart fresh, bright flavors and aroma without cooking away its vibrancy.
- Serve with Garnishes: Ladle the chili hot into bowls and offer sour cream and sharp cheddar cheese on the side as garnishes for a creamy and tangy contrast to the robust chili flavors.
Notes
- You can substitute different meats according to preference, such as elk, venison, or buffalo for a unique flavor.
- If you prefer a spicier chili, increase the amount of chipotle in adobo or add chipotle flakes.
- The cocoa powder adds depth and richness without making the chili taste like chocolate.
- Use a large Dutch oven or heavy-bottomed pot to ensure even cooking and prevent burning during simmering.
- For a thicker chili, simmer longer uncovered; for a thinner chili, add a bit of broth or water if needed.
- The recipe yields approximately 8 servings, perfect for family meals or gatherings.
