Name: First Place Chili Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 pound pork sausage (regular flavor); 1 pound ground beef (lean); 1 large white onion, chopped (about 1 cup); 10 ounces tomatoes and green chiles (Rotel tomatoes); 16 ounces chili beans, drained & rinsed; 15 ounces beans, drained & rinsed (e.g., chili beans, great Northern); 15 ounces tomato sauce; 3 Tablespoons chili powder; 1 Tablespoon ground cumin; 1 teaspoon salt; 1 teaspoon paprika; 1 teaspoon crushed dried oregano; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 3 Tablespoons masa harina (optional)

Jump to Recipe

If you’ve ever wanted to create a bowl of hearty, soul-warming First Place Chili that rivals competition winners, you’re in the right place. This is one of those magical recipes that transforms everyday ingredients into something unforgettable—rich, meaty, and perfectly spiced with just enough heat and a full sweep of savoriness. Whether you’re looking to impress friends at a cook-off or simply want a comforting meal, this First Place Chili is the ultimate crowd-pleaser, guaranteed to have everyone coming back for seconds (and thirds!).

Ingredients You’ll Need

Every ingredient in this recipe works its magic, building bold flavor and incredible depth. Don’t worry—no complicated steps here! These kitchen essentials come together easily, each one adding its own unique touch to the overall taste, texture, and rich color of First Place Chili.

Pork sausage (1 pound): Adds serious richness and spice, giving the chili a deep, meaty backbone you just can’t get from beef alone.
Ground beef (1 pound): The heart of classic chili—choose lean ground beef for less grease, or opt for ground chicken or turkey for a lighter twist.
White onion (1 large, chopped): Brings sweetness and a savory aroma that rounds out the chili base. Use about 1 cup or go by your taste preference.
Tomatoes and green chiles (10 ounces, such as Rotel): Offer a tangy, slightly spicy punch with a pop of color in every bite.
Chili beans (16 ounces): Infuse the mix with extra flavor and a creamy texture—rinse and drain for lower sodium.
Beans, any variety (15 ounces): Go wild! Use your favorite beans (like great Northern or pinto), drained and rinsed to keep the chili from becoming too salty.
Tomato sauce (15 ounces): Thickens and ties all the flavors together with its rich body.
Chili powder (3 tablespoons): The flavor powerhouse of any First Place Chili; adjust this to suit your heat-loving (or heat-fearing) crew.
Ground cumin (1 tablespoon): Adds warmth and a touch of earthy, smoky depth.
Salt (1 teaspoon): Vital for bringing all those flavors forward—taste often!
Paprika (1 teaspoon): Subtle sweet pepper flavor and a beautiful reddish color.
Crushed dried oregano (1 teaspoon): Gives a hint of herby complexity that whispers in the background.
Garlic powder (1 teaspoon): For that unmistakable kiss of garlic throughout the chili.
Cayenne pepper (1/2 teaspoon): Provides the finishing kick—add more if you’re feeling bold!
Masa harina (3 tablespoons, optional): Stir in for a thicker, Tex-Mex style chili with authentic flavor—skip it for a soupier bowl.

How to Make First Place Chili

Step 1: Brown the Meats and Onions

Start by placing the pork sausage, ground beef, and chopped onions in a large stew pot over medium heat. As everything cooks, gently stir and break up the meat with your spoon, aiming for a fine crumble. This step not only renders out rich flavor but also softens the onions, building the all-important base of your First Place Chili. Cook until the meat is no longer pink and the onions are translucent—about 15 minutes.

Step 2: Drain and Combine

Once your meat and onions are perfectly browned, carefully drain off any excess fat (especially important if you’re using higher-fat meats). Now comes the exciting part: pour in the tomatoes and green chiles, both types of beans, tomato sauce, and all the spices (chili powder, cumin, salt, paprika, oregano, garlic powder, and cayenne pepper). If you want a heartier, thicker chili, go ahead and stir in the masa harina at this point too. Everything will come together into a colorful, fragrant pot of promise.

Step 3: Simmer and Develop Flavor

This is where the chili magic happens! Bring your mixture to a gentle simmer, then reduce the heat to low. Let it do its thing for at least an hour, stirring occasionally. The longer you simmer, the more the flavors deepen and meld—turning those simple ingredients into a bowl of First Place Chili that’ll steal the show. If you’re using masa harina, you’ll notice it thickening beautifully as the chili cooks.

Step 4: Slow Cooker Alternative

For a set-it-and-forget-it option, combine all your browned meat, onions, and remaining ingredients in a slow cooker. Set it to low and let it simmer for about 4 hours. This method is perfect for days when you want to prep ahead and let the aroma fill your home as the First Place Chili slow cooks to perfection.

How to Serve First Place Chili

Garnishes

One of the joys of First Place Chili is dressing it up just the way you like. Popular garnishes include shredded cheese, sliced green onions, chopped cilantro, dollops of sour cream, avocado, or even a squirt of fresh lime. Each addition adds a new flavor or texture, turning every bowl into a personalized masterpiece.

Side Dishes

No bowl of chili is complete without a trusty sidekick. Classic cornbread is a longtime favorite, offering just the right touch of sweetness and crumb to balance the spices. Crackers, tortilla chips, or even a baked potato make fantastic partners as well. Feel free to mix and match—this First Place Chili plays well with many sides!

Creative Ways to Present

For a party or game day, try serving First Place Chili in individual bread bowls, small mugs, or even over crispy waffle fries for a fun chili-cheese fry twist. For a more elegant touch, spoon it atop rice and finish with a sprinkle of scallions and a lime wedge. However you present it, you’re sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover First Place Chili will actually taste even better the next day as the flavors continue to develop. Let it cool, then store in an airtight container in your fridge for up to 4 days. It’s a meal-prep superstar and perfect for quick lunches or dinners all week.

Freezing

First Place Chili freezes beautifully! Once cooled, portion the chili into freezer-safe containers or heavy-duty zip-top bags. Label and date, then freeze for up to 3 months. When you’re ready for another delicious bowl, simply thaw overnight in the fridge.

Reheating

To reheat, warm the chili over medium-low heat on the stovetop, stirring occasionally until piping hot. Or, microwave individual servings on high in 1-2 minute bursts, stirring in between, until heated through. Add a splash of water or broth if it gets too thick after storing.

FAQs

Can I make First Place Chili vegetarian?

Absolutely! Just swap out the pork sausage and beef for extra beans, plant-based ground “meat,” or even lentils. The bold spices will keep the flavor strong and satisfying even without the meat.

How spicy is First Place Chili?

The base recipe has a gentle, crowd-friendly warmth, but you can easily add more cayenne, chili powder, or even a chopped jalapeno if you crave more heat. Adjust the spice to suit your personal preference (or your dinner guests’ tolerance).

Can I cook this chili in advance?

Definitely! First Place Chili is actually tastier the next day. You can make it up to two days ahead, then simply reheat before serving. It also freezes like a dream if you’re planning even further ahead.

What’s the best way to thicken my chili?

Masa harina is a fantastic addition to thicken and add authentic flavor, but you can also mash some of the beans or simmer the chili uncovered for a thicker consistency. Both options work well and won’t compromise taste.

Which type of beans work best in First Place Chili?

This recipe is endlessly flexible. You can use classic chili beans, great Northern beans, black beans, pinto beans, or whatever you have handy. Mixing a couple different varieties adds both flavor and visual appeal.

Final Thoughts

There’s nothing quite as satisfying as serving up a steaming pot of First Place Chili and watching it disappear. Whether you’re making it for a contest, a casual Sunday dinner, or just because you’re craving good, honest comfort food, I hope you’ll give this recipe a try. One taste, and you’ll understand why it’s always a winner in my kitchen!

First Place Chili Recipe

★★★★★

4.8 from 7 reviews

Author: Lila
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Gluten Free

Print Recipe

Description

A hearty and flavorful chili recipe that combines pork sausage, ground beef, beans, and a blend of spices for a comforting meal. Perfect for gatherings or cozy nights in.

Instructions

Cook Meat: In a large stew pot over medium heat, cook sausage, beef, and onion until browned and onions are tender, about 15 minutes. Drain excess fat.
Combine Ingredients: Mix in tomatoes, chili beans, tomato sauce, and spices. Adjust seasoning to taste.
Simmer: Bring the chili to a simmer, then reduce heat and simmer for at least an hour on the stove or 4 hours on low in a slow-cooker.