This Mom’s Award-Winning Chili is the ultimate comfort food — bold, hearty, and packed with flavor. Made with a blend of ground beef and pork, pinto beans, rich spices, masa harina, and a secret touch of chocolate, this chili is smoky, savory, and slightly sweet with incredible depth. Whether you’re making it for a family dinner, a potluck, or game day, this recipe will quickly become a household favorite.
Who is this Recipe For?
This chili is for:
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Chili lovers who want a deep, authentic, competition-style bowl of chili.
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Families looking for a filling, budget-friendly dinner.
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Party hosts serving a crowd on game day or at potlucks.
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Cooks who love rich, slow-simmered comfort food.
Why It’s Great
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Layered flavors – Bloomed spices + chocolate + masa harina = unbeatable taste.
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Hearty & filling – Loaded with protein and beans, it’s a full meal in one bowl.
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Crowd-pleasing – Always a hit at parties and chili cook-offs.
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Make-ahead friendly – Tastes even better the next day.
Ingredients
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2 tbsp neutral-flavored oil
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1 large onion, diced
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6 tbsp chili powder
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4 tsp ground cumin
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2 tsp ground coriander
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1 tsp ground oregano
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1 tsp onion powder
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2 tsp salt
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½ tsp black pepper
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4 cloves garlic, minced
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2 lbs ground beef
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1 lb ground pork
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4 cans (15 oz) diced tomatoes
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2 cans (15 oz) pinto beans, drained and rinsed
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3 bay leaves
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2 tbsp masa harina
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2 oz semi-sweet baking chocolate
Instructions
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Sauté Onion & Bloom Spices
Heat oil in a large Dutch oven over medium heat. Add diced onion and cook for 2–3 minutes. Stir in chili powder, cumin, coriander, oregano, onion powder, salt, and black pepper. Cook 1 minute, stirring constantly. -
Add Garlic
Stir in minced garlic and cook for 1 more minute until fragrant. -
Brown the Meat
Increase heat to medium-high. Add ground beef and pork. Cook until browned, breaking into small pieces. Drain excess grease if needed. -
Build the Chili Base
Add tomatoes (with juice), pinto beans, and bay leaves. Bring to a simmer, then reduce heat to low. Cover and simmer 90–120 minutes, stirring every 15 minutes. -
Finish with Chocolate & Masa Harina
Remove bay leaves. Stir in chocolate and masa harina. Cook 5–10 more minutes until the chili thickens and the chocolate melts into the sauce. -
Serve & Enjoy
Ladle into bowls and serve with cornbread, shredded cheese, or sour cream.
Kitchen Equipment Needed
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Dutch oven or heavy pot
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Wooden spoon
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Ladle
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Sharp knife & cutting board
Storage
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Freeze cooled chili in portions for up to 3 months.
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Reheating: Warm on the stove over medium-low heat, or microwave in short intervals.
FAQ
1. Can I make this chili in a slow cooker?
Yes! Brown the meat and onion with spices first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
2. What does the chocolate do in chili?
It adds richness and depth, balancing the spice with a subtle sweetness.
3. Can I substitute the pinto beans?
Absolutely! Kidney beans or black beans work just as well.
4. How spicy is this chili?
It has a medium spice level. Adjust the chili powder to taste — add cayenne or jalapeños for extra heat.
Conclusion
This Mom’s Award-Winning Chili Recipe is warm, rich, and full of flavor that keeps people coming back for seconds. Whether you serve it at a chili cook-off, on game day, or just for a cozy dinner, it’s guaranteed to impress.
Make a big pot, serve with toppings, and enjoy the comfort of homemade chili done right!
