Competition-Style Texas Chili
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This competition-style Texas chili is a hearty bowl of red made with beef, ancho chiles, chipotle, chili powder and warm spices. Developed in the style of Chili Appreciation Society International (CASI) competition chili, the recipe builds deep flavor over two days, with an overnight rest before its final simmer. This version has more intense aroma and flavor than what you’d normally find in a bowl of red. The main difference is that contest cooks tend to use cubed meat, whereas this recipe uses the ground version.
“I grew up eating … chili. On those nights I could count on a pot of relatively thin chile-infused soup with ground beef and chopped onions. It was good — I have fond memories of eating it over a bowl of elbow macaroni. Still, as I’ve grown older, I prefer a version that better sticks to my ribs.” – Recipe Author Adam J. Holland
What Is Competition-Style Chili?
Competition-style chili is made to impress judges with just a few bites, so bold, balanced flavor is key. Often referred to as a “bowl of red,” Texas-style competition chili is typically meat-forward, with layers of chili flavor and spices. In CASI competitions, beans and other fillers aren’t allowed, and ingredients should come together into a smooth, consistent chili without large chunks of vegetables. Judges consider qualities like aroma, appearance, consistency, taste and aftertaste. While every cook-off has its own rules, competition chili is generally all about creating a rich, well-seasoned bowl where no single flavor overpowers another.
- Prep time
- 4 hrs
- Cook time
- 3 hrs
- Yield
- This makes about 12 servings
Ingredients
For the Chili:
- 1-12 ounce can tomato paste
- 1- 6 ounce can tomato paste
- 3 pounds beef chuck, coarsely ground
- 2 quarts beef stock
- 1/2 cup chili powder
- 2 dried ancho chiles, stemmed and torn into 3-4 pieces
- 1 chipotle chile en adobo, roughly chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons cumin powder
- 1 tablespoons Mexican oregano
- 1-3 teaspoons cayenne pepper, depending on heat preference
- 2 teaspoons salt, plus more to taste when serving
Toppings:
- Sharp cheddar, shredded
- Queso quesadilla or mozzarella, shredded
- Fresh cilantro, chopped
- Sliced jalapeño peppers
- Hominy
- Pinto beans
- Saltine crackers
- Corn tortilla chips
- Elbow macaroni (Optional)
- Rice (Optional)
Instructions
- In a large Dutch oven or stock pot, combine beef stock and tomato paste; mix in next 8 ingredients; then add (raw) beef. Stir lightly to combine.
- Cover, bring heat to medium, stirring occasionally. After about an hour, the pot should come to a light simmer. Once there is slight bubbling, turn off the heat and allow to cool. Refrigerate overnight.
- The following day (or even 2-3 days later), skim congealed fat from cold chili; then cover and place over low heat. Once it has warmed to room temperature and liquefied somewhat (about 30 minutes), remove the lid and raise heat to medium, stirring occasionally. (The consistency should still be slightly soupy. If not, add another cup of beef stock.) Simmer uncovered for about 1½ hours, until chili has reduced and thickened slightly. Season to taste with additional salt, if desired.
