Last Updated on August 18, 2025 by Kimberly Stroh

There are a handful of go-to recipes in my kitchen that never fail me—meals that are simple to make, always satisfying, and most importantly, ones that my kids actually get excited about. Among those treasured dishes, one stands out above the rest: my mom’s Award Winning Chili. This hearty, comforting recipe has been a staple in our family for years, and for good reason.

Made with savory ground beef, tender pinto beans, and just the right blend of spices, it’s the kind of one-bowl dinner that hits the spot every time. Whether we’re gathered around the table on a busy weeknight or curled up on the couch during a cold weekend, this chili brings everyone together. It’s easy, filling, and full of flavor—the kind of dependable, crowd-pleasing meal that every home cook needs in their back pocket.

Love a great chili night? Try my Cincinnati Chili Recipe that’s served over spaghetti or my White Chicken Chili recipe too!

Why It’s Our Award Winning Chili Recipe

The story starts with a small church function. My mom made this chili recipe for a cook-off at her church. It won first place and she brought home a bottle of vodka as her prize. Yet, it was the beginning of something much bigger. This chili recipe went on to win several cooking contests, including an exclusive contest for the  University of Georgia parents.

I started making the recipe, as a novice cook, when we first got married. I wanted something warm and comforting for winter.  It makes a huge batch of chili, so you can eat leftovers for a few days. You can cut the recipe in half if you’d like to make it for just a few people.

What To Serve With Chili:

I’m all about toppings for my chili! I love to make a buffet table where guests can come up and serve themselves a bowl, with whatever toppings they like best.

• Tortillas
• Avocado
• Frito Chips
• Tortilla Chips
• Cheese
• Hot Sauce
• Sour Cream

How To Store Leftover Chili

To store leftover chili, start by letting it cool to room temperature within two hours of cooking. You can speed up the cooling process by transferring it to a shallow container and stirring occasionally to release steam. Once cooled, place the chili in airtight containers or resealable freezer bags to prevent contamination and freezer burn.

If you plan to eat it within a few days, refrigerate it and consume it within three to four days, keeping your fridge at or below 40°F (4°C). For longer storage, freeze the chili for up to four to six months, and be sure to label it with the date. When you’re ready to eat it, reheat the chili on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C), stirring occasionally to ensure it heats evenly.

How To Make This Award-Winning Chili Recipe

In a large stockpot, sauté your minced garlic and onion with vegetable oil, over a medium heat.

Add your ground beef and break it up until it’s browned off.

Add beef broth and let it simmer for a few minutes over medium heat.

Throw all of your spices into the chili and occasionally stir the mixture. I keep my bay leaves whole and just pull them out at the end. You can crush bay leaves though.

Add your can of crushed tomato and stir.

Add your diced jalapeño and pinto chili beans. If you want it spicy, add the jalapeño seeds into your chili. If you want to keep it mild, only add half of the jalapeño (no seeds) or omit all together.

Lastly, add your cornmeal. This acts a thickening agent. Stir it into your chili and keep your chili simmering for another 10 minutes. If you want even thicker chili, bring it to a boil and then reduce to a simmer, after adding your cornmeal.

Serve in a bowl with bread, tortilla chips and toppings. Store leftovers in an air-tight container. You can also freeze chili for 6 months time.