Savor the Season: A Perfect Fall Chili Recipe for Winning Chili Cookoffs

As the days grow shorter and a crisp chill fills the air, there's nothing quite like the comforting embrace of a hearty bowl of chili to warm the soul. Fall is the season of cozy sweaters, bonfires, and the vibrant spectacle of leaves changing their colors. It's also the time when chili enthusiasts across the nation dust off their secret recipes and compete for the title of chili champion in cookoff competitions. If you're looking to impress both friends and judges alike, you're in the right place. We're going to unveil our favorite (award winning) chili recipe that is not only perfect for fall but is sure to give you a winning edge in those highly competitive chili cookoffs. Get ready to take your chili game to a whole new level, leaving everyone asking for seconds and the coveted secret behind your unbeatable chili.

The Frank’s Award Winning Chili

Prep Time: 30 minutes Cook Time: 4 hours Difficulty: Medium Servings: 4 to 6 servings Source: International Chili Society

Ingredients

2 1/2 pounds beef brisket (cut into 1-inch cubes)

1 pound lean ground pork

1 large onion (chopped fine)

2 Tbsp. Vegetable Oil

Salt and Pepper

2 to 3 cloves of garlic (minced)

2 Tbsp. diced green chilies

1 8-oz. can of Hunts Tomato Sauce

1 beef bouillon cube

1 12-oz Budweiser beer

1 1/4 c. water

4 to 6 Tbsp. chili powder

2 1/2 Tbsp. ground cumin

1/8 tsp. dry mustard

1/8 tsp. brown sugar

Pinch of oregano

Dash of Tabasco

Directions

In a large iron kettle or dutch oven, brown beef, pork and onion in heated oil. 

Add salt and pepper to taste. Add remaining ingredients. Stir well. 

Cover and simmer for 3 to 4 hours, until the meat is tender and chili is thick and bubbly. 

Stir occasionally.