competition chili recipe

Dutch Oven Competition Chili

Created By: Mike Brewer


15 Min


2 hrs



We call this Competition Chili because we've entered it into a few chili contests and have taken home some hardware. Use it as a reference and make it your own or enjoy the simplicity of wowing your judges whether at a competition or the dinner table.

Competition chili is not your average weeknight dinner chili; it's a masterpiece of flavor, balance, and creativity designed to impress judges and fellow competitors. Picture a simmering pot filled with layers of perfectly seasoned meats, aromatic spices, and a symphony of textures and tastes. Here's a more detailed description:

Appearance: In a chili competition, presentation matters. A winning chili is visually appealing, with vibrant colors and a hearty consistency. It should be thick, but not too thick, allowing the spoon to glide through effortlessly. The meats, beans, and vegetables should be well-distributed throughout the chili.

Aroma: As the judges bring the spoon close to their noses, they're met with an intoxicating aroma. The spices should be well-balanced, and the scent should be inviting, promising a complex and satisfying taste experience.

Taste: The first spoonful should deliver a burst of flavors. The heat level should be balanced, with a gradual build-up of spiciness. The meat should be tender and flavorful, with a perfect blend of seasonings. The chili should have depth, with layers of flavors that evolve as you savor it.

Texture: The chili should have a satisfying mouthfeel. The meats should be tender, and if beans are included, they should be cooked just right—neither too mushy nor too firm. The overall texture should be neither too thick nor too soupy, striking a harmonious balance.

Creativity: What often sets competition chili apart is a unique twist or ingredient that elevates the dish. Whether it's a secret spice blend, an unexpected ingredient like chocolate, or a special technique, creativity can make your chili memorable.

Tips for Winning a Chili Competition:

Start with Quality Ingredients: Use the best quality meats, fresh vegetables, and top-notch spices you can find. Fresh ingredients contribute to the overall excellence of your chili.

Balance Your Flavors: Achieving the right balance of sweet, savory, spicy, and tangy is crucial. Taste your chili as you cook and adjust the seasonings accordingly.

Layer Your Spices: Don't just dump all the spices in at once. Layer them throughout the cooking process to build depth of flavor.

Use Multiple Meats: Combining different meats like ground beef, pork, and sausage can add complexity to your chili.

Beans or No Beans: Decide whether you want to include beans (and which type) or go for a beanless chili. Each choice has its own merits, so choose what complements your flavor profile.

Slow and Low: Simmer your chili slowly over a low heat. This allows the flavors to meld and develop. Chili is often better the next day after flavors have had time to meld even further.

Keep It a Secret: If you have a secret ingredient or technique, guard it closely. Sharing it could level the playing field!

Practice and Refine: Experiment with your recipe and technique before the competition. Taste-test with friends and family to get feedback.

Presentation Matters: Pay attention to the way your chili looks in the bowl. Garnish with fresh herbs, cheese, or sour cream for an appealing visual touch.

Stay True to Your Style: While creativity is key, don't stray too far from your style. Judges appreciate a unique spin, but it should still be recognizable as chili.

Remember, winning a chili competition often involves a bit of trial and error. Be open to feedback and continually refine your recipe. Ultimately, the best competition chili is the one you're proud to share with friends and family, whether or not you take home the trophy.


2-3 lbs cooked brisket (tri-tip, prime rib) 

1 lb of sausage 

1/2 lb of bacon 

2 yellow onions 

1 jalapeño pepper  

2 poblano peppers  

2 Anaheim peppers  

Red, Yellow, and Orange bell peppers  

32 OZ of beef stock 

2 cans of fire roasted tomatoes 

1 can of tomato sauce 

1 can of pinto beans (drained) 

1 can of black beans (drained) 

2 cups of fresh or frozen corn  

2 tsps kosher salt 

4 tsps chili powder 

½ tsp ground black pepper 


Dutch Oven Competition Chili

Step 1

Roast peppers and onions on pellet smoker until peppers start to blister and onions start to get soft. Peal skin off peppers and chop peppers and onions

Step 2

Cook bacon until done. Chop it up into small bite sizes.

Step 3

In a 12-inch Dutch oven, brown sausage. Add peppers, onions, bacon, fire roasted tomatoes, tomato sauce, beef stock, & brisket. Let simmer for 1-2 hours.

Step 4

Add drained beans and corn to Dutch oven. Add salt and chili powder to taste. It does not need much. Let simmer for another 1-2 hours and enjoy.

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