There’s a reason this chili won a local chili cook-off! I’ve kept my recipe closely guarded for years, but today I’m finally spilling the beans about my award winning chili.
If you asked me what my signature dish is, I would have to say it’s my beef and bean chili. I started making “my chili” about 15 years ago, and it’s consistently received rave reviews from family and friends. It even won 1st place in a local chili cook-off, for which I received a lovely prize of a bottle of tequila, a plaque, and our team name permanently added to the walls of Baja Cantina in Marina del Rey, California.
For years I kept my recipe closely guarded, holding onto the dream that I might one day enter one of those big chili cook-offs where you can win actual money and other exciting prizes. But since nearly 10 years have passed and I’ve yet to do so, it’s time to share my secrets.
I believe the key to my chili’s success is 3-fold: bold spice (but not too spicy unless you want it to be), beefy flavor (not overly tomato-y as some chili can be), and my secret ingredient, which I’ll get to in just a minute. 😉
When I’m making this chili recipe on a lazy Sunday afternoon, I like to experiment and take my time. I’ll often use sauteed onions, diced garlic, roasted peppers, fresh jalapenos, and a variety of spices and seasonings. I’ll let it simmer on the stovetop for hours, stirring, tasting, adding a pinch of this and a dash of that, and letting the flavors mingle until we’re ready to eat.
But I don’t always have the time or patience for that. Sometimes I just want to make a batch of chili on a chilly Tuesday night. And that is the recipe I’m sharing today. This chili recipe can go from stovetop to dinner table in 30 minutes, and uses basic ingredients that you can keep stored in your pantry.
OK, now for the secret ingredient in my award winning chili…
Are you ready?
Garbanzo beans!
I originally used only kidney beans in the chili, but one day I forgot to buy them and resorted to using garbanzos from my pantry as a substitute. We were immediately hooked, and I’ve been using a combination of kidney beans and garbanzos ever since.
The garbanzo beans don’t really add anything to the flavor of the chili, but they add a texture that’s uniquely satisfying, especially when the chili is combined with white rice and shredded cheese, which is how we insist on eating it at our house.
If you love chili, I am confident you’ll love this recipe. And if you win any chili cook-offs with it, you totally owe me a bottle of tequila.
Cooking note #1: I like salt, so I added about one additional teaspoon in addition to what I included in the recipe. If you don’t like things salty or you need to limit your salt for health reasons, add the salt little by little until you get it just right.
Cooking note #2: The type of chili powder you use may affect the overall heat and flavor of the chili. I’m not partial to any particular brand, but I used McCormick in this recipe.
Cooking note #3: If you like your chili spicy, my favorite way to heat it up is to use chipotle powder. If you prefer it more mild, just leave it out. If you can’t find chipotle powder, you can always add a little bit of cayenne or red pepper flakes instead.
Ingredients
- 1 lb ground beef
- 32 oz beef broth
- 2 cups crushed tomatoes
- 4 oz can diced green chiles
- 15 oz can garbanzo beans drained
- 15 oz can kidney beans drained
- 3 tbsp chili powder
- 2 tbsp cumin
- 1/2 tsp garlic powder
- 1 tbsp kosher salt
- 1 tsp chipotle powder only if you like it spicy!!
- cooked white rice for serving
- shredded cheddar or Mexican blend cheese for serving
Instructions
- Brown ground beef in a soup pot over medium heat. Drain any fat. Add all other ingredients. Bring to a boil and then reduce heat to a slight simmer. Simmer for 20 minutes or until ready to serve (the longer you simmer the more it will thicken). Serve over white rice and top with shredded cheese.
Recipe Notes
Optional toppings and add-ins include: fresh cilantro, red onion, sliced fresh jalapeno or pickled jalapenos.
Veena Azmanov says
This looks heavenly and it’s simple to make. I could eat it with a spoon on this cold winter day!
Kate | Veggie Desserts says
What a great idea to add chickpeas to this amazing chilli! I wish I had a bowl right now.
Pam Greer says
Thanks so much for sharing your chili recipe with us!! I love the use of garbanzo beans!
Heather LeGuilloux says
I love chili and have never added chickpeas to it, I’ll have to give it a try!
Jere Cassidy says
Thanks for sharing your award-winning recipe. I love spice and I can’t wait to try your recipe.
Katie Chambers says
2 tbsp of cumin and 3 tbsp of chili powder? Are those typos? We love, love, love spice……but it’s not that it was too spicy heat wise, (we are in the chipotle) it was just very powerful. Like kick you in your mouth powerful. It was like I was eating straight cumin and chili powder.
We did triple the recipe because I made it for a huge event. The event starts in an hour. I just added even more beef broth, hoping to dilute it a bit and decided to make the rice to help out too.
I saw this recipe and fell in love as I love both cumin and chipotle, but have never used them in chili.
I guess it’s just my hubby and me, but we thought this was too powerful…not too spicy, but too concentrated of a flavor.
Alyssa says
Nope, not a typo. Perhaps the brand/type of chili powder you used could make an impact on the flavor. But we don’t find it too bold at all!
Katie Chambers says
Hmmmm ok. We tripled the recipe and used all the chili powder and cumin we had, which wasn’t the full amount (7 out of the 9 Tbs needed for chili powder and 5 out o the 6 Tbs of cumin needed), and even then I felt it needed to be diluted, which is interesting since I usually think things aren’t flavorful enough.
Once I diluted it a bit though (by adding in more beef broth), I loved it. I do have to say the combination of chili powder, cumin, chipotle, and diced green chilis is gold! I loved the flavor; I just needed it toned down a bit since I felt like I was eating straight cumin–cumin is strong stuff.
But overall, great recipe. We did get 4th place out of 35 kinds of chili’s. This one with pineapple in it took first. Who knew that pineapple would be good in chili? It was yum!
Alyssa says
I’m glad you ended up loving it! I do think chili is one of those recipes that’s always best served by tasting and tweaking to your suit individual tastes. On that note, I can’t imagine a chili with pineapple!? 🙂 But if it won, it must’ve been pretty tasty.
Dave says
This was an excellent recipe. I am not much of a cook and made chile for the first time with this recipe for our neighbors chile cook off nfl Sunday and I won. The only problem for me was that my wife who is an excellent cook thought I did such a great job she thinks I should cook more often 🙂 The rice was something most frowned upon at first but it was an excellent idea to help thicken it more and evryone loved it. I let it simmer for about 3 1/2 hours before serving and I would say I thought it was even better for leftovers the next 2 days. Thanks for sharing such a great recipe!
Alyssa says
You’re welcome, Dave! I’m so glad you enjoyed it, and WON! Hopefully you got a good prize 🙂
nadia says
Do you have a recipe to use raw beans. I wanted to try to make it from scratch. Thank you
Alyssa says
Hi Nadia! Before I got an instant pot, I would soak raw beans overnight, and then cook them all day in a slow cooker. I would just cook the beans separately and then add them to the chili once they’re soft.
Christine says
I love chili and have it often during the winters in New England. I love your combination of spices. Delish!
Simon says
Yummy,
this looks fantastic! I just recently made chili for the first time (shame on me) since that moment we ate it three times (making up for the lost time). I’ve never heard of Garbanzo’s. Time to do some research!
Thanks for sharing! I don’t think I’ll win a contest but I’ll drink a glass to honour your recipe haha
Taylor Thurston says
Oh… that looks SO GOOD! It’s cold and snowy here so this looks perfect for a nice cozy dinner. I love easy weeknight recipes!
Jenn says
I love the secret ingredient. Garbanzo beans are one of those things that I never had growing up and have only recently started to use in cooking. This recipe looks like the perfect comfort food meal.
Renee says
Chili is one of our favorite meals!! With all the yummy toppings of course 🙂
Mark, CompassandFork says
That’s a great looking chili, really like that photo. Perfect for winter and so easy.
Angela says
Ooohh, the secret recipe has been revealed!! I’m going to have to make it. Just by looking at the ingredients, I know Mike is going to love it!
Alyssa says
I hope so! 🙂
Laura @ Little Bits of Granola says
I’ve got chili on the menu for next week! Not sure what night yet, but it is definitely chili season and I’ve been craving it. I made a chicken chili a while back that used garbanzo beans, but I’ve never tried them in beef chili. And I’ve got a can in the pantry!
Alyssa says
If you make, you’ll have to let me know what you think!
Susan Deaven says
Love this chili! I was happy we got some at Christmas!
Alyssa says
You’ll have to try the “spiced up” version. The one we had was mild “for the kids.” Lame. 🙂
Linda says
Can’t wait to try …..so hungry for chili. It is 12 degrees tonight so time for hearty chili.
Alyssa says
I was thinking of all the East Coasters when I was making this! It’s still pretty pleasant in Houston compared to other parts of the country.