Award-Winning Chili Cook Recipe | CookOS

Chili Cook

Name: Award-Winning Chili Cook Recipe
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 lbs 80/20 ground beef; 1 lb spicy breakfast sausage; 6 oz tomato paste; 1 large yellow onion, chopped; 2 large fresh jalapeños, chopped; 4 oz diced Hatch green chiles; 2 tbsp minced garlic; 3 oz chili seasoning; 44 oz diced tomatoes; 44 oz tomato sauce; 3 (15.5 oz) cans chili starter beans; Hot sauce, for serving

This award-winning chili combines ground beef and spicy breakfast sausage with fresh jalapeños, Hatch green chiles, and a signature spice blend for a complex, competition-grade flavor profile.

🌍American 🏷️Chili 🏷️Chili cook-off 🏷️Beef 🏷️Sausage 🏷️Spicy Comfort food

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Total

2h 5m

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

3 lbs 80/20 ground beef
1 lb spicy breakfast sausage
6 oz tomato paste
1 large yellow onion, chopped
2 large fresh jalapeños, chopped
4 oz diced Hatch green chiles
2 tbsp minced garlic
3 oz chili seasoning
44 oz diced tomatoes
44 oz tomato sauce
3 (15.5 oz) cans chili starter beans
Hot sauce, for servingoptional

12 Ingredients

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Instructions

1
In a large pot, brown the ground beef. Once cooked, drain the fat.
2
Add the spicy breakfast sausage to the pot with the ground beef. Cook until the sausage is browned. Do not drain the fat.
3
While the sausage is cooking, stir in the tomato paste.
4
Once the sausage is cooked through, add the chopped onion, chopped jalapeños, diced green chiles, and minced garlic.
5
Add the chili seasoning, diced tomatoes, and tomato sauce to the pot.
6
Stir everything together well. Bring the chili to a simmer, then cover and let it simmer for 1 hour.
7
After an hour, add the cans of chili starter beans.
8
Stir the beans in, cover the pot, and return to a simmer. Cook for another 30 minutes.
9
Serve hot, with an optional splash of your favorite hot sauce.

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Tips & Notes

Pro tips

Brown the ground beef and sausage separately in batches to achieve proper caramelization and avoid overcrowding the pot.
Add tomato paste early and let it caramelize slightly in the pan before deglazing—this builds umami depth.
Simmer gently for at least 45–60 minutes; longer simmering allows the spice blend to fully integrate and flavors to concentrate.
Taste and adjust seasoning 15 minutes before serving; the chili will continue to intensify as it cools slightly.

Substitutions

Spicy breakfast sausage → Italian sausage or chorizo (milder or smokier profile)
Hatch green chiles → poblano peppers, roasted Anaheim peppers, or canned mild green chiles (adjust heat accordingly)
Chili seasoning blend → homemade mix of chili powder, cumin, oregano, and paprika to taste (allows customization)
80/20 ground beef → 85/15 ground beef (leaner) or ground chuck (fattier, more flavor)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days. Reheat on the stovetop over low heat, stirring occasionally, or freeze for up to 3 months.

Common Questions

Can I make this chili ahead of time?

Yes. This chili actually improves when made 1–2 days ahead, allowing flavors to meld. Store covered in the refrigerator and reheat gently on the stove or microwave.