Community Recipe
from [carolfitz]
"Prize-Winning" Chili

"Prize-Winning" Chili

adapted from pg 62 Texas on the Halfshell, 1980's $20,000 prize-winning chili, Bill & Becky Pfeiffer

  • Yield: 12 servings
  • Prep time: 1 Hour
  • Cook time: 4 Hours


  • 2.5 pound(s) small cubes beef chuck
  • 1 pound(s) small cubes pork
  • 2 cup(s) chopped onion
  • 4-6 clove(s) chopped garlic
  • 1 bottle(s) beer
  • 1 can(s) 8oz tomato sauce
  • 1 cup(s) beef broth
  • 3 tablespoon(s) chili powder
  • 2 tablespoon(s) cumin
  • 3-6 cube(s) low sodium beef bouillon
  • 2 teaspoon(s) oregano
  • 2 teaspoon(s) paprika
  • 2 teaspoon(s) brown sugar
  • 1 teaspoon(s) cocoa powder
  • 1.5 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) chipotle Tabasco
  • 0.5 teaspoon(s) ground chipotle
  • 0.5 teaspoon(s) ground ancho
  • 1 teaspoon(s) flour
  • 1 teaspoon(s) masa
  • 1 tablespoon(s) beef broth
  • 4-6 can(s) rinsed & drained beans (optional, red or black or combo)
  • 1/4 teaspoon(s) cinnamon (optional)


In a large non-stick Dutch oven, brown the meat in small batches, avoid overcrowding, remove meat as it browns & set aside. Add onions and stir-fry til almost tender then add garlic. When onions are tender, add beer through ancho, stirring thoroughly to combine. Return meat to pan. Bring to boil; reduce heat, cover, simmer for two hours.

If you want Texas-style chili, make a slurry of 1tsp flour, 1tsp masa, 1tbs beef broth. Stir into chili, cover, simmer for twenty minutes and you're done.

If you want Yankee-style chili, don't use the slurry. Add 4-6 cans of rinsed and drained beans, cover, simmer for twenty or more minutes. Add cinnamon, stir thoroughly and you're done.

Set out toppings: grated cheese, chopped onion. Serve with cornbread.

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"Prize-Winning" Chili Recipe