This Blue Ribbon Chili is your classic, hearty chili filled with beef, two types of beans, and lots of seasonings. This recipe truly is a winner.

overhead shot of a bowl of blue ribbon chili.

Thick, hearty, and easy to make! This is my all-time favorite beef and bean chili, aka blue-ribbon chili. This tried and true recipe can be made on the stove or use a slow cooker to simmer it until all of the delicious flavors develop – add your favorite toppings for the best bowl of chili ever.

This recipe is a winner, hands down best chili recipe ever! Well, it’s a winner for everyone in the house except my husband, Jake, who swears he is “allergic” to beans. Meaning he hates any type of legume. So, he sticks to his Classic Chili Con Carne.

white bowl of chili with cheese and spoon

Luckily, my kids don’t take after him in the bean department – each and every one of them loves this beef chili with beans.

The only time this recipe got a red ribbon instead of a blue was when I went up against my husband last year in a chili cook-off, I have my reasons why he won. I mean come on, is it really chili if it doesn’t have beans?

overhead shot of a pot of beef and bean chili.

You Will Love This Homemade Chili Recipe

  • There isn’t a huge ingredient list for this recipe, but don’t let that fool you. The ingredients are simple, but they combine to make an amazing homemade chili.
  • You can make it on the stove, or you can cook it in your slow cooker all day. The slow cooker version is the one I do for a weeknight dinner.
  • It’s made with ground beef and two kinds of kidney beans. It’s so hearty, filling, and one of my favorite meals when I’m craving warm comfort food.
  • Add all of your favorite chili toppings and add some bread, tortillas, or (my favorite) cornbread on the side.
a bowl of chili topped with pieces of cornbread.

Ingredients

  • Ground beef
  • Chopped onion
  • Ground black pepper
  • Garlic powder
  • Salt
  • Tomato sauce
  • Salsa
  • Chili powder
  • Canned light red kidney beans
  • Canned dark red kidney beans
chili seasonings

How do you make Blue Ribbon Chili?

In a large saucepan over medium-high heat, combine the ground beef and the onion and sauté for 10 minutes, or until the meat is browned and the onion is tender. Drain grease, if desired.

overhead shot of pot with beef and onions

While the meat and onions are cooking, grab a medium mixing bowl and add the tomato sauce, salsa, green chiles, and seasonings; stir to combine.

Once the meat is cooked thoroughly, add the tomato mixture to the pot, add in the dark and light kidney beans, and stir to combine.

overhead shot of pot with chili beans

Reduce heat to low, cover chili with a lid, leaving a slight crack to let our steam, and let the chili simmer for an hour; string occasionally to ensure nothing is sticking to the bottom.

overhead shot of pot with chili

Remove the lid and simmer for another 15 minutes, or until it’s thickened.

Add your favorite toppings for serving.

Slow Cooker Instructions

For a slow cooker recipe, add all ingredients and then cook the chili on low for at least six hours before serving.

a ladle of chili in a pot.

Topping Ideas

There are so many ways to garnish chili – here are some you can mix and match!

  • Shredded cheddar cheese
  • Sliced jalapenos
  • Diced red onion or white onion
  • A spoonful of sour cream
  • Sliced green onions
  • Fresh cilantro
  • Diced avocado
a bowl of chili topped with shredded cheese and green onions.

Chili Variations

I love this beef and bean chili precisely as it is, but you can change it up. It’s easy to make substitutions based on what you have on hand.

  • Instead of ground beef, you make turkey chili with ground turkey.
  • Switch up the beans – black beans, pinto beans, kidney beans, and great northern beans are all great, and you can pair them up however you like.
  • Add other veggies like diced bell peppers and jalapeno peppers to the chili.
  • If you want it spicy use your favorite hot salsa.
a spoonful of chili.

Storage

The flavors only get better when the chili can chill, so feel free to make it ahead and keep it in the refrigerator. It will keep well for up to three to four days.

You can also freeze it in a freezer-safe container for two to three months.

a bowl of chili with a spoon.

I have made this blue ribbon chili so many times I have it memorized! I hope you give it a try and love it as much as I do.

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chili in white bowl collage

Blue Ribbon Chili

Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 10 1 cup servings
Calories: 257 kcal
This Blue Ribbon Chili is your classic, hearty chili filled with beef, two types of beans, and lots of seasonings. This recipe truly is a winner.
overhead shot of a bowl of blue ribbon chili.

Ingredients
 

  • 2 pounds ground beef
  • 1 onion chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 3 cups tomato sauce
  • 1 cup salsa
  • 4 ounces canned chopped green chiles
  • 5 tablespoons chili powder
  • 15 ounce can light red kidney beans
  • 15 ounce can dark red kidney beans

Instructions
 

  • In a large pot over medium to medium-high heat, combine the ground beef and the onion and sauté for 10 minutes, or until the meat is browned and the onion is tender. Drain grease, if desired.
  • While the meat and onions are cooking, grab a medium mixing bowl and add the tomato sauce, salsa, green chiles, and seasonings; stir to combine.
  • Once the meat is cooked thoroughly, add the tomato mixture to the pot, add in the dark and light kidney beans and stir to combine. Reduce heat to low, cover chili with a lid, leaving a slight crack to let our steam, and let the chili simmer for an hour; string occasionally to make sure nothing is sticking to the bottom.
  • Remove the lid and simmer for another 15 minutes, or until it's thickened.
  • Add your favorite toppings for serving.

Video

Serving: 1cupCalories: 257kcalCarbohydrates: 26gProtein: 27gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 56mgSodium: 1032mgPotassium: 994mgFiber: 9gSugar: 5gVitamin A: 1645IUVitamin C: 11mgCalcium: 71mgIron: 6mg
overhead shot of a bowl of blue ribbon chili.
Tried this recipe?Let us know what you think!

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34 Comments

  1. What would be a good substitution for beans if I am legume intolerant? Have you also ever tried a cajun chili?

    1. Seems like it’s short on ingredients? I make a version that has cumin, oregano, red pepper flakes. And of course chili powder. Mine also has a chopped green pepper and fresh garlic., beef broth.

  2. Can’t ever have too many chili recipes! Question about this one: did you use chili powder (as listed in the ingredients), or chili seasoning mix (as mentioned in the directions)? Thanks!

    1. Hi Angie, you should definitely follow step 1 by browning the meat and onion before adding to the crockpot! I hope you enjoy the chili.

  3. 5 stars
    This is the perfect chili! Its incredibly delicious! We are definitely making this again and again!

  4. 5 stars
    Blue ribbon chili is now my go-to recipe for cold nights! The combination of spices and the richness of the chili—it’s comfort in a bowl!

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