Award-Winning Homemade Chili: Your Go-To Recipe for Ultimate Comfort Food

Life can sometimes feel a bit mundane, especially during a particularly busy or “boring” week. When the schedule gets overwhelming, there’s a special kind of comfort in turning to a classic, hearty meal that promises warmth and satisfaction. And what could be more comforting than a big bowl of homemade chili? While I might have hastily served this particular batch in a rather vibrant blue bowl, forgetting for a moment its photographic destiny, the essence of the dish remains: simple, delicious, and utterly fulfilling.

One of my favorite accompaniments, a true nostalgic touch, is buttered sliced bread. It evokes memories of simpler dinnertimes, perhaps from the 1950s, when a basket of sliced bread, even humble grocery store whole wheat (definitely not the “slimy white slice” type!), was a staple on the kitchen table. There’s something undeniably charming and satisfying about using a warm, buttery slice to scoop up every last bit of rich, savory chili. This week, however, promises to be far from boring, with my dad’s birthday celebration and the Ramsay Rocks event where I’ll be emceeing and cooking for the volunteers. So, if you’re looking for good food and good times, you should definitely come!

The Undeniable Allure of Tomato-Saucy Goodness

I have a deep-seated confession to make: I am absolutely enamored with anything that is tomato-saucy, especially when paired with buttered bread. This isn’t just a fleeting fancy; it’s a profound culinary love affair. I’ve been known to craft a spaghetti sandwich, not merely for convenience, but as a deliberate and delicious vehicle for rich tomato sauce. Sometimes, after a particularly delightful meal, I’ll simply use a piece of bread to scoop up the remaining chunky tomato sauce, savoring every last bit. My son, W, even tried to emulate my inventive method one evening, leading to a charmingly messy, albeit enthusiastic, exploration of the patio – much to the delight of our dog, Lou (yes, inspired by John Cusack, of course).

While chili might not scream “summery,” it certainly embodies a rugged, cowboy spirit, making it surprisingly fitting as the Calgary Stampede approaches faster than I sometimes care to admit. The Stampede, for those unfamiliar, is a world-renowned rodeo, exhibition, and festival held annually in Calgary, Alberta, Canada, celebrating Western heritage and community spirit. It’s a time of thrilling events, lively entertainment, and, naturally, fantastic food – including a good deal of chili.

A Childhood Win and a Call to Future Chili Champions

My Unexpected Stampede Chili Cook-Off Victory

My connection to chili and the Stampede runs deep. When I was just 12 years old, I achieved what many seasoned cooks only dream of: I won the Calgary Stampede Chili Cook-off. And no, this wasn’t a special kids’ competition; it was the main adult event. I can still vividly recall the expressions of some of the other contestants – serious chili enthusiasts who had meticulously perfected their recipes for years – when they learned a 12-year-old girl, who admittedly just “threw a bit of this and that in the pot” and barely remembered her exact proportions, had taken home the top prize. It was a humbling, exhilarating, and slightly mischievous moment that solidified my lifelong love for this versatile dish. It taught me that sometimes, the best recipes come from intuition, a dash of daring, and a whole lot of heart.

The Kids’ Chili Cook-Off: Passing on the Legacy

Now, many years later, I’m thrilled to be hosting the second annual Kids’ Chili Cook-off at the Stampede on Kids’ Day. This is a fantastic opportunity for the next generation of culinary stars to showcase their talents and experience the thrill of competition. We’re still looking for enthusiastic young chefs! If you have children under 14 who love to cook and are interested in entering their unique chili creation, please reach out. The winner of this exciting competition will have the incredible opportunity to make their winning recipe live on the ATCO cooking stage, potentially appearing on TV (if they wish). It’s an unforgettable experience that builds confidence, fosters creativity, and creates lasting memories. Don’t miss out on this chance for your child to shine – email me to enter!

Crafting Your Perfect Bowl: My “No Recipe” Chili Philosophy

My approach to chili has always been wonderfully un-prescriptive. I’ve never strictly followed a recipe, and honestly, there’s no real need to. Chili is incredibly forgiving and adapts beautifully to whatever you have on hand or what flavors you prefer. It’s more about understanding the core components and letting your instincts guide you.

The Foundation: Meat and Aromatics

• The Meat: I typically start with about a pound of lean ground beef or bison. Using a lean cut ensures the chili isn’t overly greasy, allowing the other flavors to truly shine. If you prefer a richer chili, a slightly higher fat content can add depth, but remember to drain off excess fat after browning. Brown the meat in a sturdy pot or Dutch oven over medium-high heat, breaking it up with a spoon until it’s no longer pink.
• Aromatics: While the meat is browning, prepare your aromatics. I usually chop one medium onion, and sometimes a red bell pepper for a touch of sweetness and color. Once the meat is browned, drain any excess fat, then add a drizzle of canola oil (or your preferred cooking oil) to the pot and sauté the chopped onion and red pepper until they soften and become fragrant, usually about 5-7 minutes. This step builds a crucial flavor base for your chili. For an extra layer of flavor, consider adding a couple of cloves of minced garlic during the last minute of sautéing.

The Heart of the Chili: Beans and Tomatoes

• Beans, Glorious Beans: This is where you can truly customize your chili. I love things “beany,” so I add a couple of cans of beans. It’s crucial to drain and rinse the beans thoroughly to get rid of the salty, often unappetizing “bean sludge” – this improves both flavor and texture. My go-to is always red kidney beans, known for their classic chili flavor and robust texture. But don’t stop there! Sometimes I’ll add baked beans in tomato sauce for an extra hint of sweetness and a different textural element, or white kidney (cannellini) or black beans for variety. Pinto beans are also excellent. The combination of different bean types adds complexity and a delightful mouthfeel.
• Tomatoes: For the tomato component, a large can or two of diced tomatoes is ideal. Whole peeled tomatoes are also perfectly fine; they’ll break down beautifully during simmering. If you prefer a smoother chili, crushed tomatoes work wonderfully. And here’s a secret weapon: tomato paste. Adding a can of tomato paste is always a brilliant idea. Tomato paste is an incredibly concentrated source of lycopene, an antioxidant much higher in potency than what’s found in fresh tomatoes due to the cooking and condensation process. It adds a wonderful thickness, a deep, rich umami, and a natural sweetness that elevates the entire dish. It’s also fantastic as a quick pizza sauce – kids especially love its pure, sweet tomato flavor.

The Spice & Secret Ingredients

• Chili Powder: The quintessential chili spice! I add a good heaping tablespoon or more of chili powder. It’s actually quite high in fiber, being simply ground-up dried chilies, and provides that signature warm, earthy flavor. Don’t be shy; adjust to your preferred level of spice.
• The Cowboy Way (and a Chef’s Trick): For an extra layer of depth, color, and a subtle richness, I often include a small spoonful of unsweetened cocoa powder and/or instant coffee or espresso. This might sound unusual, but it’s a trick used by many chefs. The cocoa adds a dark, earthy complexity without making the chili taste like chocolate, while coffee deepens the flavor profile, adds a slight bitterness that balances the sweetness of the tomatoes, and contributes to that rich, dark hue. It’s definitely “the cowboy way” – after all, coffee was a staple on the trail! Decaffeinated coffee works just as well if you’re sensitive to caffeine.
• Optional Additions: Consider a pinch of cumin for smoky earthiness, a dash of smoked paprika, a bay leaf, or a splash of your favorite hot sauce for an extra kick. A cup of salsa, if you have some on hand, can also be a fantastic addition, bringing in extra flavor and a bit of a fresh, zesty kick.

The Simmering Process

Once all your ingredients are in the pot, stir everything together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least an hour. This simmering time is crucial; it allows the tomatoes to break down, the flavors to meld and deepen, and the chili to thicken to a perfect consistency. Taste and adjust seasonings – add salt and freshly ground black pepper as needed. If it seems too thick, a splash of beef or vegetable broth can help thin it out, though I often prefer a thick, hearty chili.

The Secret Ingredient: Time and Patience

While the immediate aroma of freshly cooked chili is certainly tempting, the biggest flavor factor when it comes to chili is undeniably time. I cannot stress this enough: chili is *always* better the next day. I make it a point to let it sit in the fridge for at least a day, sometimes even two, before we truly dig in. It’s perfectly edible the day you make it, of course, but after a night in the fridge, the flavors have an opportunity to meld, deepen, and truly marry, creating a much more complex and satisfying experience. The spices bloom, the tomatoes become sweeter, and the overall harmony of the dish reaches its peak.

Chili is also an excellent candidate for meal prep and batch cooking because it freezes exceptionally well. Simply portion it into freezer-safe containers once it has cooled completely. It can be stored in the freezer for up to 3-4 months, making it a perfect quick meal solution for busy days. Thaw it overnight in the refrigerator and then reheat gently on the stovetop or in the microwave.

Beyond the Bowl: Serving Suggestions and Toppings

While a simple bowl of chili with buttered bread is a classic for a reason, there are countless ways to enjoy and enhance your homemade creation.

• Classic Toppings: A sprinkle of shredded cheddar or Monterey Jack cheese, a dollop of sour cream or plain Greek yogurt, and a handful of chopped green onions or fresh cilantro are perennial favorites that add freshness, tang, and creaminess.
• For a Kick: Sliced jalapeños (fresh or pickled) or a dash of your favorite hot sauce will bring the heat.
• Crunch Factor: Crumbled corn chips, Fritos, or even a few oyster crackers can add a delightful textural contrast.
• Heartier Meals: Serve your chili over a bed of fluffy white or brown rice for a complete and satisfying meal. It’s also fantastic spooned over baked potatoes or sweet potatoes.
• Creative Uses: Transform leftovers into chili cheese dogs, chili cheese fries, or even a hearty chili mac. The possibilities are truly endless!

The Simple Joy of Good Food (Especially When You’re Hungry)

For some reason, my simple spaghetti yesterday and today’s hearty chili tasted absolutely fantastic. This wasn’t thanks to any particularly stellar culinary skills on my part, but more likely attributable to a fundamental truth about food: it always tastes better when you’re truly hungry. After spending a good four hours completely secluded from anything edible in the CBC newsroom, the concept of *bon appétit* resonated deeply. There’s a certain magic to a simple, well-prepared meal, especially when your appetite has been thoroughly whetted. So, embrace the ease of this “no recipe” chili. Make a big batch, let the flavors develop overnight, and then savor every comforting spoonful. It’s a dish that truly nourishes the soul, proving that sometimes, the most extraordinary meals come from the simplest intentions.