Award-Winning Chicken Championship Chili Recipe - First Place Winner

Ingredients

• 1.36 kg, cut into 1.3 cm cubeschicken breast
• 454 gground beef (80/20)
• 2 large, dicedyellow onions
• 6 cloves, mincedgarlic
• 45 mlchilli powder
• 30 mlancho chilli powder
• 15 mlsmoked paprika
• 10 mlground cumin
• 5 mlcayenne pepper
• 5 mldried oregano
• 2.5 mlground coriander
• 475 mlbeef broth
• 1 can (794 g)crushed tomatoes
• 1 can (170 g)tomato paste
• 30 mlapple cider vinegar
• 30 mlbrown sugar
• 2bay leaves
• to tastesalt and black pepper

Instructions

1. 1

   Season the chicken

   Pat the chicken dry and season it generously with salt and black pepper.

2. 2

   Brown the chicken

   Heat oil in a large Dutch oven over medium-high heat. Brown the chicken in batches until golden on all sides, then transfer it to a plate.

3. 3

   Brown the beef

   Cook the ground beef in the same pot until browned, then transfer it to the plate with the chicken.

4. 4

   Soften the onions

   Sauté the onions until softened. Add the garlic and cook until fragrant.

5. 5

   Toast the spices

   Stir in all the spices and cook for 1–2 minutes, until aromatic.

6. 6

   Combine the ingredients

   Add the broth, crushed tomatoes, tomato paste and apple cider vinegar, then return the meat to the pot.

7. 7

   Simmer the chilli

   Bring the mixture to a boil, reduce the heat to low and simmer covered for 2–2½ hours.

8. 8

   Adjust the seasoning

   Taste and adjust the seasoning before serving. Add any optional toppings you like.

What is chicken championship chilli?

Chilli is a familiar American-style stew built around meat, tomatoes and seasoned broth. This version pairs chicken breast with ground beef, giving the pot two different textures and a substantial base.

Its long, covered simmer gives the spices time to mingle with the tomatoes and meat. The recipe also layers standard chilli powder with ancho chilli powder, smoked paprika and cumin for a rounded, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 30g protein, 30g carbs, 15g fat.

The chicken and ground beef provide most of the protein, while the tomatoes, onions and brown sugar contribute carbohydrates. The beef and any oil used for browning are the main sources of fat. Pair a serving with vegetables or a simple salad to add a fresh contrast to the rich chilli.

Choosing the meat

Chicken breast: Cutting it into 1.3 cm cubes makes it easy to brown in batches and distribute through the finished chilli.

Ground beef: The recipe specifies 80/20 beef, which browns in the same pot and adds richness. Drain excess fat only if needed before continuing.

Build flavour in the pot

Browning: Give the chicken room in the pan and work in batches so it can colour rather than steam. The beef follows in the same pot, picking up flavour from the browned bits.

Aromatics: Cook the onions until softened before adding the garlic. Stir the spices in for 1–2 minutes, keeping them moving so they become fragrant without scorching.

What to look for as it simmers

The covered simmer lasts 2–2½ hours over low heat. Keep it at a gentle simmer rather than a hard boil, and make sure the pot is covered as directed.

The chilli is ready after the stated cooking time when the meat is tender and the broth has taken on the colour and aroma of the spices. Taste it at the end and adjust the salt and pepper.

Adjust the heat

Cayenne: The teaspoon of cayenne adds a distinct kick alongside the chilli powders. For a milder pot, use less cayenne; for more heat, adjust it to your preference.

Seasoning: Chilli powders vary in intensity, so taste before serving rather than assuming the pot needs more salt or spice. Make any final changes once the meat and broth have simmered together.

Serving ideas

Cornbread: Serve a slice alongside the chilli to soak up the tomato-rich broth.

Tortilla chips: Offer them for scooping or crumbling over the top. Optional toppings can be set out separately so everyone can finish their own bowl.

Recipe notes & tips

• Dry the chicken well before seasoning so it can brown in the pot.
• Brown the chicken in batches instead of crowding the Dutch oven.
• Stir the spices continuously as they cook to help prevent them from catching.
• Keep the simmer gentle and the pot covered for the full cooking time.
• Taste the chilli before serving and adjust the salt and black pepper.

Variations

• Milder chilli: Reduce the cayenne pepper to suit your preferred heat level.
• More heat: Add extra cayenne gradually, tasting as you go.
• Cornbread side: Serve warm cornbread alongside the chilli to catch the broth.
• Tortilla chips: Offer crisp chips for dipping or crumbling over each bowl.
• Topping bar: Put optional toppings on the table so guests can customise their portions.

Common mistakes to avoid

• Crowding the chicken: It can steam instead of browning; cook it in batches.
• Skipping the browning: Let the chicken and beef colour before moving on to build flavour in the pot.
• Scorching the spices: Stir them for 1–2 minutes and keep them moving.
• Boiling hard: Reduce the heat after the chilli boils and keep it at a low simmer.
• Seasoning too early: Taste and make the final seasoning adjustment before serving.

How to store

Cool leftovers and store them in a covered container in the refrigerator for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, stirring occasionally; add a splash of broth if the chilli has thickened.

Frequently asked questions