Jamie Deen’s Award-Winning Chili Recipe Recipe – Cozy, hearty, and simple comfort in a bowl

Introduction

The smell of browned meat, garlic, and toasted tomato paste fills the kitchen and makes everyone slow down. Right away I think of my pot simmering away and Jamie Deen’s Award-Winning Chili Recipe comes to mind—robust, homey, and perfect for a lazy Sunday. This always takes me back to Sunday dinners. If you want to browse other family favorites while you wait, check our recipe index for inspiration.

Why You’ll Love This

• Deep, layered flavor from toasted tomato paste and beer.
• Feeds a crowd but stays budget-friendly.
• Kid-approved, yet grown-up enough for game day.
• Makes great leftovers for quick weekday dinners.

Quick Recipe Snapshot

• Servings: 6–8
• Prep time: 20 minutes
• Cook time: 2 hours 10 minutes
• Total time: 2 hours 30 minutes
• Skill level: Easy
• Taste: savory + smoky with a touch of tang

Confidence boost: you’ll hear a steady low simmer and smell it before you even taste it.

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 large red onion, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 4 cloves garlic, chopped
• 1 pound lean ground beef
• 8 ounces Italian sausage, casing removed
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 4-ounce can tomato paste
• 12-ounce bottle beer
• 42 ounces canned diced tomatoes
• 14-ounce can diced tomatoes
• 15-ounce can black beans, drained and rinsed
• 15-ounce can kidney beans, drained and rinsed
• 15-ounce can pinto beans, drained and rinsed
• Sour cream (for serving)
• Cheddar cheese (for serving)
• Olives, tortilla chips, and other optional toppings

Chef notes:

• Fresh garlic = bigger flavor
• Use a sturdy Dutch oven
• Drain fat for cleaner taste

Also, if you want a small sweet bite after, try an easy dessert.

How to Make It

1. First, heat 2 tablespoons olive oil in a large Dutch oven over medium-high until shimmering. You want that sizzle.
2. Then add the diced onions and both peppers. Sauté until soft, about 4 minutes, edges just turning glossy.
3. Next stir in the chopped garlic and cook until fragrant, about 30 seconds. Keep it moving so it doesn’t burn.
4. Add the ground beef and Italian sausage. Break up the meat with the back of a wooden spoon and cook until nicely browned, about 6 minutes. Look for color and a bit of browning on the pan.
5. Drain the beef mixture through a colander, then return it to the pot and stir in chili powder, cumin, and oregano. Cook about 2 minutes to bloom the spices. This step wakes up the flavors.
6. Stir in the tomato paste and let it “toast” against the hot pan for a minute—this builds depth.
7. Pour in the beer and scrape the bottom to lift browned bits; that’s flavor gold. Bring it to a simmer.
8. Finally, add both cans of diced tomatoes and all three drained beans. Reduce heat to medium-low and simmer, uncovered, for 2 hours, stirring occasionally so nothing sticks. You’ll know it’s done when the chili thickens, the sauce deepens in color, and the aroma is rich and steady.

Tip: For a sweeter finish, add a teaspoon of brown sugar at the last 15 minutes. This version follows Jamie Deen’s Award-Winning Chili Recipe and keeps things honest.

If you like pies afterwards, the spice will pair nicely with a warm apple pie.

Kitchen Tips (From My Kitchen)

1. Time-saver: Brown meat ahead and refrigerate for an hour; add later.
2. Common mistake + fix: Chili too thin? Simmer longer uncovered until it reduces.
3. Simple variation: Add a chipotle in adobo for smoky heat.

Serving Ideas

• Weeknight dinner: bowl over steamed rice with cheddar and sour cream.
• Game day: serve with tortilla chips, chopped onions, and extra cheese.
• Cozy weekend: ladle over baked potatoes with olives and a dollop of sour cream.
• Holiday potluck: keep warm in a slow cooker on low.
• Brunch twist: spoon chili over fried eggs and toast.

Also try a side of quick banana smoothies for a sweet contrast.

Storing & Leftovers

• Fridge: Keeps 3–4 days in an airtight container.
• Freezer: Freeze in portions up to 3 months.
• Reheat: Thaw in fridge overnight, then reheat gently on the stove to protect texture.
  Leftover idea: Make a chili-topped baked potato or a hearty chili sandwich.

FAQs

Q: Can I make this ahead?
A: Yes. Make it a day early, then cool and refrigerate; flavors improve overnight. Jamie Deen’s Award-Winning Chili Recipe actually tastes better the next day.

Q: Can I swap the beef and sausage?
A: Sure—use all ground turkey or a plant-based crumbles, but adjust spices to taste.

Q: How do I know it’s done?
A: The chili is ready when it smells rich, the sauce coats the spoon, and little oil spots surface.

Q: Can I freeze it?
A: Absolutely. Portion into freezer-safe containers and thaw in the fridge before reheating.

Final Thoughts

This pot gives you warmth, plenty of leftovers, and the kind of flavor that invites conversation. Tweak the heat or the beans to suit your table, but don’t skip toasting the tomato paste—trust me. Come back and tell me what you added; I love those little tweaks. Jamie Deen’s Award-Winning Chili Recipe

Conclusion

If you want to see Jamie Deen’s original version, check Jamie’s Award Winning Chili – Paula Deen for comparison. For a take that highlights the beer step and notes, read this version at Jamie Deen’s Award-Winning Chili Recipe with Beer.

Award-Winning Chili

Cozy, hearty, and simple comfort in a bowl, this chili features deep, layered flavors from toasted tomato paste and beer, making it perfect for family gatherings and game day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the base

• 2 tablespoons olive oil
• 1 large red onion, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 4 cloves garlic, chopped Fresh garlic = bigger flavor
• 1 pound lean ground beef Can be substituted with ground turkey
• 8 ounces Italian sausage, casing removed Can be substituted with plant-based crumbles

For seasoning

• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 4 ounces tomato paste Toast against hot pan for depth
• 12 ounces beer Scrape bottom for flavor

For the chili

• 42 ounces canned diced tomatoes
• 14 ounces diced tomatoes
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 15 ounces pinto beans, drained and rinsed

For serving

• Sour cream Optional topping
• Cheddar cheese Optional topping
• Olives, tortilla chips, and other toppings Optional toppings

Method

 

Preparation

1. Heat olive oil in a large Dutch oven over medium-high until shimmering.
2. Add the diced onions and both peppers. Sauté until soft, about 4 minutes.
3. Stir in the chopped garlic and cook until fragrant, about 30 seconds.
4. Add ground beef and Italian sausage. Break up the meat and cook until browned, about 6 minutes.
5. Drain the beef mixture through a colander, return to the pot and stir in chili powder, cumin, and oregano. Cook for 2 minutes.
6. Stir in the tomato paste and let it toast for a minute.
7. Pour in the beer and scrape the bottom to lift browned bits; bring it to a simmer.

Cooking

1. Add both cans of diced tomatoes and all three drained beans. Reduce heat to medium-low.
2. Simmer uncovered for 2 hours, stirring occasionally.
3. Chili is done when it thickens, the sauce deepens in color, and the aroma is rich.

Notes

For a sweeter finish, add a teaspoon of brown sugar at the last 15 minutes. You can store leftovers in an airtight container.