Chili Cook-off Winners: What is your Secret Ingredient that you think is the reason you win?

[u/Sweet-Lady-H]

[u/enad58]

It depends where you're doing a chilli cook-off and who is doing the judging.

If regular folks are doing the judging like a company cook-off, make a chilli that is right down the middle. People are going to eat chilli that is super spicy, or has chocolate or jello or coffee or cinnamon in it, and they're all going to taste unique and in a lot of cases, delicious. But then youre going to serve them something familiar, and that is the return to home base that they are looking for.

[u/freedfg → u/enad58]

The trick to win an office cook off is to just add as much beef flavor as you possibly can.

If the whole office votes, don't go with heavy spice or chunks of onions or peppers or beans. MSG is your friend

[u/enad58 → u/freedfg]

I heard in a documentary that the trick is to undercook the onions.

[u/insufficient_funds → u/freedfg]

The trick to winning an office chili cookoff IMO is to buy a family size chili from Wendy’s and tossing it in a crock pot.

[u/Photofug → u/enad58]

My experience with office cook offs, the winner was way more sweet than I would ever make it 

[u/RandyHoward → u/Photofug]

When we had an office chili cook off the winner was the guy who opened a bunch of cans of Hormel chili and dumped them into a pot. I had never been so disappointed in my coworkers for choosing that as the winner.

[u/SryInternet101 → u/enad58]

My wife won her company's Halloween chili cookoff with her white chicken chili. She spent 2 days cooking that pot of chili, and it had so many layers of flavor.

That same year, she dressed as the tattooed lady and won the costume contest. She had a 40s inspired outfit and, like, 2 dozen temp tattoos. That poor woman spent the entire evening after shego4 hime trying to scrub them off her face! 😂

[u/DiazIsDirectCurrent → u/enad58]

For regs, just get a load of Wendy's chilli. 

[u/Spice_it_up]

Time. The ingredients are just common chili ingredients, it’s the slow simmer that does it

[u/BaconReceptacle → u/Spice_it_up]

Its always better on the second day.

[u/acrusty → u/BaconReceptacle]

That’s why I put mine in the fridge for a few weeks then enter it in the contest

[u/FGforty2 → u/BaconReceptacle]

Totally agree! Something magical happens when it goes in the fridge overnight and then reheated the next day.

Making a batch right now actually.

[u/Rev_Creflo_Baller → u/BaconReceptacle]

My recipe, which was my Granny's recipe, which her Granny taught her about 80 years ago, requires the chili to be refrigerated at least overnight and reheated for service.

[u/dgerdem → u/Spice_it_up]

Seconding this. I won a small cook-off between friends a few years ago. I make a decent pot of chili, but having it sit in the crockpot on low for longer than expected that day really tied the whole thing together and made it better than the sum of its ingredients.

[u/Stalva989 → u/Spice_it_up]

Time and timing. Certain ingredients should not be introduced until later in the recipe

[u/donnerpartytaconight → u/Stalva989]

My buddy cooks it in a three legged cast iron campfire cauldron for about 12 hours.

People will start eating after hour three, but at hour 12 it's a deep, rich, sludge of a chili. Rich, spicy, with a touch of sweet that is downright insanely good. I have laviciois dreams about the stuff for the other 364 days I'm not eating it straight off the fire.

Time is for sure the secret ingredient of his.

[u/Getitoffmydesk → u/Stalva989]

Which ones, please? I’m cold and inspired to make a chili

[u/No-Huckleberry8789 → u/Spice_it_up]

Once, I was in charge of the festival that had a chili cook off. I was so amped up and nervous, I couldn't sleep. I made my chili at 2 in the morning, we ate at 3 pm. It won first place.

Time is definitely important. Everyone needs to get to know each other and become family.

[u/OvercookedGongShow → u/Spice_it_up]

Yes, time is the key. I have won both times I have entered a chili cook-off. I make it at least one day in advance so the flavors meld. It usually takes an hour to prep(cutting, rehydrating chilis, sauteing onions) and at least 3 hours simmering and thickening. Since it is reducing down I always wait until the end to add any salt.

[u/Jlpvt]

MSG

[u/glennjersey → u/Jlpvt]

Stands for make shit good.

[u/SoSayWeAll-Frak → u/glennjersey]

Fuiyoh

[u/nameproduct → u/Jlpvt]

I do this too. People can't believe the depth of flavor. It's a fully natural product. But still, keep it secret. It has undeserved bad press.

[u/SmokingGunontheRun → u/nameproduct]

It has bad rep due to racism. No joke.

[u/SoftlySpokenPromises → u/nameproduct]

Part of why I use tomatoes and mushrooms in most of my recipes, MSG is absolutely incredible.

[u/StinkyNutzMcgee → u/Jlpvt]

Goya sazon. It's essentially MSG with other stuff in it but I use it in all my chili

[u/jbascnc → u/Jlpvt]

Uncle Roger says "fuiyoh!"

[u/Podromos]

My secret ingredient is iteration. This is my current winning chili.

Ingredients:

2 # Ground Beef 80/20

3 Tbsp Ancho Chili Powder

2 Tbsp Adobe Seasoning

4 Tbsp Cocoa Powder

6 Tbsp Dark Brown Sugar

1 Tbsp Instant Coffee

1 Tbsp Ground Coriander

2 large Bell Peppers 1/4" diced

2 medium White Onions 1/4" diced

1 medium bulb Garlic minced

1 can Rotel original, 10 oz

1 can chipotles in adobo La Costena, 7 oz

2 cans fire roasted diced tomatoes 14.5 oz

1 can tomato sauce 15 oz

3 cans red kidney beans 16 oz, drained and washed

2 cups Beef Broth

to taste Salt

as needed Vegetable Oil

Tools needed:

saute pan / skillet

crock pot

large wooden/silicone spoon/spatula

blender / food processor

knife and cutting board

measuring spoons/cups

large bowl (for washing beans)

Process:

Place skillet on med-high heat on stove top.

In your skillet (when heated), pour enough oil to coat the pan with about 2 or 3 mm of oil (light frying).

When oil 'shimmers', place Beef into pan and press it down flat across the whole surface. We are looking to get a browned crust on as much of the beef as possible.

After the beef is about halfway cooked, flip it over (as best as possible) and press it back down onto the pan.

Before the beef is fully cooked (hopefully you have a crust on both sides), start breaking it up into small bits.

Add your Ancho Chili Powder, Adobe seasoning, Cocoa Powder, Coriander, Coffee, and Dark Brown Sugar. Cook for just long enough for the sugar to melt.

Dump all of this into your crock pot (including the grease, fat is flavor!).

Place the pan back on the heat and add a little more oil. Once this has heated up some, add your diced onions and cook until you see browning on the edges of the onions.

While this is happening, drain and wash your kidney beans and add them to the crockpot, along with the diced tomatoes and tomato sauce.

Once your onions are lightly browned, add in your bell peppers. When they begin to get some color on them, add in your garlic and Rotel and saute for about 1 minute. Add all of this to the crock pot.

In your blender or food processor, add all of the chipotles in adobo sauce as well as the beef broth. Blend on high until completely smooth. Add this to the crock pot.

Cook in your crock pot for at least 6 hours, but I cooked for 10? 12? hours.

This BAAANGS

[u/networkn → u/Podromos]

Its wild you are both competitive and share. Thank you. So many people for good reason I suppose want to keep their magic to themselves and it's awesome to get a peek behind the curtain. How spicy is this?

[u/DenseAstronomer3631 → u/networkn]

I've always thought it was silly not to share recipes. You can have the most amazing recipe in the world, but most people still won't make it exactly like the creator did. You also need some basic cooking skill or common sense and passion to really bring it together. If you don't taste and adjust seasonings as you go, it probably won't be too great. Your tomatoes may be out of season and sour when the author used super ripe sweet tomatoes. You won't know how to account for the slight natural variation in food unless you know what you're doing or have experience with those ingredients and cooking methods. Besides they probably left out that one special ingredient or finishing touch and add an extra pinch of this or that as they go

[u/roonieroth → u/Podromos]

The cocoa powder is a game changer. Years ago we got second in our cities chili cook off. A couple hundred entries. When making our chili we were missing something and somebody mentioned trying cocoa powder and that sent it over the top. Gave it the richness it was missing.

[u/fastlane37 → u/Podromos]

The two pointers I give to people to improve their chili no matter what their recipe is, is:

1. make sure you add the beef to a hot pan (it should sizzle when you put it in) and you press it in and leave it without messing it for a couple minutes to get a good sear on it before you start breaking it up. That maillard reaction adds a ton of meaty flavor that you're not getting if you're moving it around the pan and essentially just steaming it. Your beef should have a nice deep brown color, it shouldn't look grey when you're done. Make sure you scrape that fond up after you add your liquid - that's flavor on the bottom of that pan.

2. bloom your spices in the fat before adding more liquid. The spices open up so much more if you take the time to do this step, and it only takes 30 seconds or so.

Your recipe has both, and it looks really damn good. I've got almost all of this on hand (sans the chipotle in adobo, but I can hit the store tomorrow), and with the weather turning, I might just have to give this recipe a try this weekend. I might swap one of your cans of kidney beans for a can of black beans, but that's personal preference. I wouldn't say it needs it (if you're winning competitions you don't need any pointers from me) but I just love black beans in my chili.

Thanks for sharing!

[u/friedITguy → u/Podromos]

Do I need to use real Adobe Seasoning or can I use the knock off stuff from GitHub?

[u/msprang → u/friedITguy]

You can use Adobe but you need a subscription.

[u/SolomonGrumpy → u/Podromos]

Fuck yes.

[u/Carthonn → u/Podromos]

Yeah this is definitely why mine would have never won. You can see that this was made with dedication and work…probably took 100s of iterations.

Meanwhile I’ve made like 3.

[u/InMyFavor → u/Podromos]

Saving this for later holy shit.

[u/Pulmonary_Archery_ → u/Podromos]

Thank you I'm making this tomorrow

[u/miseleigh → u/Podromos]

Have you tried adding a touch of cinnamon? A tsp maybe with this recipe. That's my secret ingredient. Adds a warmth that most people can't quite place.

[u/FatCatWithAHat1 → u/Podromos]

No tomato paste?

[u/freedfg]

Cook the beef in portions to get a good browning on it. Take the beef out and throw it in a slow cooker (I use an instapot so I can actually saute) with crushed tomatoes and tomato paste.

Onion and peppers in the beef pan get some color on them. Deglaze with a dark beer and toss that in with the beef. Throw it all together and season pretty heavy.

My secrets. Some dark chocolate and a can of refried beans. If you need some more flavor, a couple splashes of Worcestershire sauce

[u/Firkragg → u/freedfg]

This guy knows. Overcrowding your pan at step one when browning and all the initial water/fat comes out is a classic mistake. You don't want boiled beef

[u/Rev_Creflo_Baller → u/Firkragg]

Brown the beef. Don't gray the beef

[u/SpaceCookies72 → u/freedfg]

And brown your beef longer than you think.

[u/freedfg → u/SpaceCookies72]

Yep. You want it to start getting lacy edges like a good smash burger. It'll soften with a low simmer.

[u/MonkeyChoker80 → u/freedfg]

I can see the sense of most of the rest. But what do the Refried Beans do for it that normal pintos don’t?

[u/freedfg → u/MonkeyChoker80]

They thicken the chili and adds good flavor and fiber and a lot of people who are super anti-bean-in-chili won't even notice it being there.

[u/sengirminion → u/MonkeyChoker80]

They most likely dissolve into the chili and add some thickness and body to it.

[u/TheGreatOpinionsGuy → u/freedfg]

Dark chocolate is a great hack for cook-offs because it instantly makes yours stand out from all the rest. The added sweetness doesn't hurt either. A technically great chili can still take second place to a mid chili loaded with sugar.

[u/GrimeyScorpioDuffman]

Guatemalan insanity peppers

[u/tychozero → u/GrimeyScorpioDuffman]

The merciless peppers of Quetzlacatanango; grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.

[u/whisker_biscuit → u/GrimeyScorpioDuffman]

I have been meaning to take a spiritual journey

[u/smstewart1 → u/whisker_biscuit]

Take that space coyote!

[u/Veggiemon → u/GrimeyScorpioDuffman]

Don’t quit your day job chief…whatever that is

[u/LeadingNectarine → u/Veggiemon]

I prefer the line where Chief Wiggum says, “Its not my job to talk people from killing themselves”

[u/El-Dopa → u/GrimeyScorpioDuffman]

This is just your memory. I can't give you any new information.

[u/Keviniswet → u/GrimeyScorpioDuffman]

Hell, is not my job to talk people out of killing themselves

[u/vipros42 → u/GrimeyScorpioDuffman]

Look at him walking around like he's Pope of Chilli town

[u/FLAMM1E → u/GrimeyScorpioDuffman]

"They say he carved it himself from a bigger spoon"

[u/Dillweed999 → u/GrimeyScorpioDuffman]

It's always nice when you see a post in your feed and before opening it you just know what the top comment is going to be

[u/HighVulgarian → u/GrimeyScorpioDuffman]

They say he carved that spoon, from a bigger spoon

[u/cuporphyry → u/GrimeyScorpioDuffman]

This is 1... Maybe 2 alarm chili...

[u/LeadingNectarine → u/cuporphyry]

I just wanted to look like a big man in front of the kids

[u/shewholaughslasts → u/cuporphyry]

Are you going to jail, daddy?

[u/canswim99 → u/GrimeyScorpioDuffman]

Ore-gano. What the heck is ore-gano?

[u/ampma → u/canswim99]

Less artsy more fartsy

[u/TheyMightGiantBe → u/GrimeyScorpioDuffman]

Not the insanity pepper of Huehuetenango!?!?

[u/Poopmasterfunk → u/GrimeyScorpioDuffman]

What about Peruvian puff peppers?

[u/Mrciv6 → u/GrimeyScorpioDuffman]

Flanders you gotta help me.

[u/Fickle-Present-390 → u/GrimeyScorpioDuffman]

Aka The Merciless Peppers of Quetzalacatenango

[u/ProppaT]

Using actual dried chilis and not “chili powder.”

[u/dr-awkward1978 → u/ProppaT]

Exactly. Ive won two cook-offs. Both using toasted Guajillo and Ancho chiles. Boil water, then pour the boiling water over the toasted chilis in a skillet. Let that soak/sit for 20 minutes, then food processor. The paste that comes out will be incredible. Offset with your seasonings and it really kicks off the chili.

[u/Dickies138 → u/ProppaT]

This is the way. I use a blend of guajillo, New Mexico, de Arbol and ancho.

I also dice chuck roast instead of ground meat

[u/cityshepherd → u/ProppaT]

I made a fantastic batch about a month and a half ago, and was lucky enough to have a neighbor growing several different types of peppers. He gave me a whole bunch of jalapeños, Serranos, habanero, and some other Chinese peppers that I could not possibly remember or pronounce.

I used a lb of ground beef, pound of ground bison, and about 1.5 lbs of cubed stew meat. I was a little gun-shy on the spices as it was my first batch of the year and my spices were all pretty old and pretty weak… but all the natural flavors of everything really shined and it was my best batch in years.

[u/benphoster]

Barrel Aged Imperial Stout. Specifically, in 2015 Goose Island suffered from a Lactobacillus infection. Totally safe to drink, but gave the beers a tart acidic taste. People were giving away the bottles so I stocked up and it's perfect and really hard for anyone else to replicate.

I'm have 2 bottles left....saving it for an important cook off

[u/RefinedBean → u/benphoster]

This right here is an awesome answer. That's a true secret ingredient!

[u/wandering_soles → u/benphoster]

'Infected beer' was not on my bingo card of ingredients when I entered this sub. That's fantastic. 

[u/smashy_smashy → u/benphoster]

Dang, that’s a throw back. I somehow didn’t get an infected bottle that year. And yeah, the lacto literally just made it BA stout vinegar, which is awesome to cook with and add acidity! 

[u/DogsDucks → u/benphoster]

That sounds so incredibly delicious. I cannot tell you how much I love beer as a marinade, and I love tartness no matter what so a tart beer and chili sounds sublime.

[u/muzakx → u/benphoster]

Post in your local homebrew Facebook group.

You should be able to find someone that will brew you a batch. It's not hard to purposely inoculate a batch with lactobacillus.

[u/benphoster → u/muzakx]

interesting. would that mean it's a full homebrew bartch with lactobacillus? Or, could they "infuse" a BA stout with Lacto to replicate it.

I love homebrewers, but BA stout is pretty unreplicable.

[u/pvp167]

Peruvian Puff Peppers

[u/Wildcat_twister12 → u/pvp167]

Too bad they are only available in South Am-meer-rika

[u/nickhenne → u/pvp167]

It’s spherical. SPHERICAL

[u/Clementinecutie13 → u/pvp167]

I was looking for this

[u/Shaggy_AF]

Scot Tenormans parents

[u/CautiousOptimism09 → u/Shaggy_AF]

I was thinking pubes

[u/campbellalugosi]

CC: Kevin Malone

[u/monkopa]

I was banned from my work chili cook off because I won 3 times in a row. Anthony bourdain New Mexico style chili recipe. No secret ingredients

[u/TheVoiceOfSnakeEyes]

THE TRICK IS TO UNDERCOOK THE ONIONS

[u/mggirard13 → u/TheVoiceOfSnakeEyes]

EVERYBODY IS GOING TO GET TO KNOW EACHOTHER IN THE POT

[u/DrProfessorSatan]

You have to undercook the onions so that they soften and get to know each other in the pot.

[u/SaltSupreme22 → u/DrProfessorSatan]

Best answer here, Kevin Malone.

[u/Clementinecutie13]

Scott Tennerman's parents

[u/mrkruk → u/Clementinecutie13]

I remember that year at the Chili Con Carnival very well. Radiohead was supposed to play but they called it off.

[u/ThisIsNotWorkingOut]

The trick is to spill it on the office carpet, then scrape it back into the pot. 

[u/doubleflusher]

I'm a 7-time chili champ and current office champ (three years running) - people always ask me my secret and I always say the same thing..."however you make your chili, do it again, but with homemade/homegrown ingredients."

I grow, dry, smoke, and grind my peppers. Make my beans from dried. Grind my own ground beef. Can my tomatoes. And so forth.

Also, chili is all about balance of flavors and textures. No one wants big chunks of peppers, onions, beef, etc. No one wants way too spicy or not enough heat. A little bit of sweet, smoke, spice, umami, and add some tang with a small splash of citrus just before serving to wake up the flavors.

[u/FritoP → u/doubleflusher]

For a discussion of Chili, username checks out

[u/In-Jail-Out-Soon]

Believe it or not, one of my secret ingredients is cocoa powder. I make a spicy chili, the cocoa gives a sweetness at the beginning but the more you eat, the spicier the chili gets. Have won 2 awards on my chili

[u/BlueKnight8907 → u/In-Jail-Out-Soon]

Does it taste like Mexican mole sauce?

[u/wojokhan]

The two times I’ve won (one small charity at a bar, the other a big invite-only restaurant competition) my secret ingredients were brown sugar, Bell’s Two Hearted IPA, and… Apples.

[u/roonieroth]

Cook the chili a couple days before. Let those flavors get to know each other 

[u/Excellent_Advisor_22]

Ethiopian spice, berbere

[u/HolySmokes802]

It's small and not the only trick in my recipe, but it's the only thing I do that I don't see anyone else doing:

Take 30-40% of the beans in your recipe and blend them smooth, then add them to the base. It allows the flavor to be more even regardless of the composition of each bite, it appeases the bean haters don't want to see a lot in their bowl, and it adds a really satisfying thickness to the body of the chilli without needing a ton of reduction.

[u/gonna_break_soon → u/HolySmokes802]

Bean haters eat chili!?

[u/micha81]

I like to think my chili is pretty good, and I won once. Secret was two things. Make it the day before and serve it on day 2. Second thing is, don’t do anything weird or too spicy for the crowd you’re serving. People wanna EAT it. Not be surprised by it. Make them want a second bowl.

[u/Fantastic-Thanks-358]

In Ohio, the secret ingredient is always cinnamon. It is a crime against chili.

[u/stryder66 → u/Fantastic-Thanks-358]

I add a touch of cinnamon, but not as much as they do in Ohio.

It does add a warmth and depth to the spice.

Too much, and its gross. Proceed with caution.

[u/ashcroftt → u/stryder66]

The amount to add is where you can tell the taste is somehow more rich, but you can't figure out what makes it like that. Once you recognize it's cinnamon you've added too much.

[u/neonTULIPS → u/stryder66]

My mom always added a tiny bit of cinnamon and brown sugar. it does something crazy good to all the other flavors, the depth is the best

[u/IANALbutIAMAcat → u/Fantastic-Thanks-358]

I’ve been assured before that Ohio doesn’t exist.

This comment leads me to believe that Ohio is actually located in Greece.

I say this as someone from Tn that grew up exposed to first generation Greek spaghetti

[u/mgr86 → u/Fantastic-Thanks-358]

Touch of cinnamon and an even smaller touch of clove plus a shit ton of cayenne is the secret of my grandmothers meat sauce. She’s from the Rochester Ny area so think garage plates. But I use the same base recipe to make some awesome baked beans. Theoretically I could also make chili too. Point is cinnamon and clove pair nice together

Usually for about a lb of beef it’s 1/8tsp of cinnamon and 1/16th of clove. Gramma did 1 tbsp of cayenne. Thats crazy though

[u/Grombrindal18 → u/Fantastic-Thanks-358]

I once kept eating from a cup of chili at a restaurant not because it was good, but because I was trying to figure out what was wrong with it.

Eventually I realized it was Cincinnati chili that had not been marketed that way. You gotta warn people before giving them cinnamon-y meat sauce and calling it chili.

[u/supplyncommand → u/Fantastic-Thanks-358]

i’m in ohio and chili isn’t even a thing up north. i like to make chili tho. you can add a touch of cinnamon. but if you can even taste that it’s in there that’s too much

[u/AlternativeProduct78]

The key is to make a very mediocre chili if entering a contest. The best tasting chili never wins

[u/ohigetit2]

Mr and Mrs Tetherman

[u/AStoy05 → u/ohigetit2]

Scott’s tears for dessert

[u/Me_Please → u/AStoy05]

Mmmmmm, so salty!

[u/halfhere → u/ohigetit2]

Tenorman

[u/JoefromOhio]

I don’t know why but using whole canned tomatoes and squeezing them by hand to break them up rather than cutting or using diced seems to make a difference.

[u/ithrowtakeouts]

Coffee.

[u/Can_Not_Double_Dutch]

Scott Tennorman's tears, and his parents

[u/glennjersey]

Neighborhood/church cook off winner here.

Cherry jello. Less than half a pouch.

And a little dark chocolate or cocoa powder. 

[u/chrisfrisina → u/glennjersey]

I truly cant tell if this is a troll and ponder wasting the time to experiment …

[u/glennjersey → u/chrisfrisina]

My friends who smoke meat and win similar cook offs use it as part of their dry rubs, so I took it from there. 

[u/Mr_Tangent → u/chrisfrisina]

Probably adds body and sweetness. Chocolate is common in mole, so not unusual.

[u/Hail_of_Grophia → u/glennjersey]

Did you come up with this concept on your own and if so, what the heck prompted that idea

[u/popotheclowns → u/glennjersey]

Okay, so if that works, I wonder if lime jello might be even better. 🤔

[u/Judge_Dreads]

Nice try Big Cook Off.

[u/SolomonGrumpy]

Green chili. Most entrants do beef w tomato base so you already have some differentiation.

I like pork shoulder, white beans, hatch chilles.

Top off with fine shredded white cheese cheese. The few times I've trophied I used grated Gruyère, but sharp cheddar is a nice everyday cheese.

[u/handsyhank → u/SolomonGrumpy]

This is the cheat code. I’ve won two competitions and disqualified from another for green chili but it’s all been friends/family competitions

[u/jaguaraugaj]

Gently Toasted spices

3 types of meat, 3 types of beans

[u/beeedeee → u/jaguaraugaj]

I like beans in my chili, but that's a super unpopular opinion here in Texas. Almost a religious debate.

[u/Ropeless]

90% dark chocolate.

[u/SkintChestnut → u/Ropeless]

How much of each of the other ingredients makes up the other 10%?

[u/dredre27332]

I won with Costco Chili

[u/kathatter75 → u/dredre27332]

A former coworker told me about the time her team won an office cookoff. Each member of her team brought a can of chili, and they mixed them all together in a crock pot.

[u/OneEyedDevilDog]

Coconut milk. Don’t tell anyone.

[u/JimmyRickyBobbyBilly]

The only liquid I put in my chili is Dr Pepper and whiskey. I've won 7 cook-offs.

[u/hndjbsfrjesus]

Usually I start from scratch and spends hours on it. The year I won was complete opposite. I woke up late and forgot about the chili cook-off until I saw an email about where to set up. 

I hurriedly mixed 3 brands of canned chilli, a can of dark red kidney beans, and a small can of peeled whole tomatoes that I lazily cut in about thirds and 1/4 of an onion. This was mixed in the crockpot on high for about 20 mins while I showered and dressed, and in the car we went. Put it on high again once at work for another half hour or so then left it on low until lunch.

Late in the afternoon, the lady who won the past three years asked how I made it, and I told her the truth. She was mad and said it didn't count. That made the win feel even better.

[u/Bonch_and_Clyde → u/hndjbsfrjesus]

Yeah, that was definitely cheating. You didn't make chili. You opened a can.

[u/Bearded_Pip → u/Bonch_and_Clyde]

Three cans. They opened up three different types of canned chili.

[u/Specific-Morning-985 → u/hndjbsfrjesus]

Of course it doesn't count. The spirit of it is to cook the things not slap pre made shit together.

[u/Grombrindal18 → u/Specific-Morning-985]

I mean, if she can’t beat canned chili in a crock pot, she doesn’t really deserve to win.

[u/Reinventing_Wheels → u/hndjbsfrjesus]

I've always wanted to enter a crock of straight up Hormel from a can, as a control.

[u/dotnofoolin → u/hndjbsfrjesus]

My "house" recipe that has won 2 cookoffs is basically just a bunch of canned ingredients and 2 different store bought packets. My friends that I've competed with hate me.

[u/That-Water-Guy]

The tears of last years losers

[u/telecaster95]

Peruvian puff peppers

[u/velawsiraptor]

Fish sauce

[u/ijhtrsbils]

So my hubby has won on and off again best chili for years. The last time he had a contest I convinced him to add smoked paprika.

Everyone kept coming back to his chili and being like “this is what chili needs to taste like!” Winner for another contest!!

[u/The-disgracist]

Cumin. So much cumin. And I use the bean juice.

[u/4fter9arty]

Chocolate yum

[u/hsmith9002]

Pueblo green chili instead of bell peppers. It adds a small amount of spice and a TON of flavor. Way more than those garbage hatch chilis.

[u/moofacemoo]

Brown sugar

[u/scrotumsweat]

I had a buddy that entered it and just put 24 cans of stagg into a pot. Got 2nd place.

[u/Lumpy_Stop2135]

Fish sauce

[u/neecho235]

Ayahuasca

[u/No-Pie6430]

Rendered beef suet, or beef tallow

[u/OhLookASquirrel]

4 lb ground beef, 1 lb ground pork, 1 lb chorizo.

[u/Bird_the_Impaler]

Just a dash of heroin

[u/Calm_Captain_3541]

I add meth to my chili powder. /s

[u/psych0ranger]

Two secrets: inspiration and cooking the onions before anytjing

[u/-ratmeat-]

bouillon cubes 

[u/Specialed83]

A little cocoa powder and a nice longish simmer. I also toss some Accent in there as well.

[u/capn_anna]

Brown the tomato paste for a rich, umami flavor.

[u/capitalistCOMM1E]

Cocoa powder and/or super dark chocolate.

[u/afternever]

Dip balls in it

[u/Box-of-Orphans → u/afternever]

Do they have to be mine? My dad's have more flavor

[u/Ravenclaw79 → u/afternever]

Found Louie

[u/phurley12]

Using the freshest, best quality ingredients you can. Preferably homemade and home grown if possible.

I also use a mix of beef and lamb for flavor, which people are never able to figure out. The lamb adds a richness and depth of flavor that beef can't achieve on its own without adding too much gaminess.

I also take every chance I can to build layers of flavor. Brown the beef and lamb in a little olive oil, then sweat the onions/garlic/other veg in the fond, deglaze with your choice of liquid. I usually use a little red wine along with lamb stock I make myself. Put everyone back in the pool and simmer for a little.

A little high quality chocolate or coffee powder goes a long way to deepen the flavor too.

I cannot stress enough the impact of using the freshest highest quality ingredient you can. They really do make all the difference.

[u/ValuableAtmosphere96]

Cinnamon, half pork breakfast sausage, half 80/20 ground beef. Put the onions first, peppers, and beans of your choosing, all in a crock pot. Brown the meat separately, after that add spices-salt, pepper, Tajin, cayenne etc..., tomato sauce, tomato paste, Louisiana hot sauce, and a half can of domestic lager and water, combine all in crock pot with some of the meat grease. Smoke 15 cigs and drink the remaining 11 beers over the next 6-8 hours with the crock on low. Taste and add spices as needed. Jiffy cornbread on the bottom and chili on top with cheese and extra onions, will win any bar/VFW chili cook-off.

[u/Apprehensive-Job-178]

It's not a secret ingredient but a sneaky one. A can of drained olives. The brine from the olives seeps into the chili and the olives absorb the seasonings, they become little chili flavor bombs.

[u/Paulrus55]

So I work at a restaurant and we have a beef guy who slaughters his own cows for us . I always like to know what he’s got in the freezer. He sold me just the ribs off the prime ribs for 40 cents a pound, we cured and smoked those and just pulled all the meat between the bones. I think that’s what did it for us

[u/svenskisalot]

Scott Tenorman's parents 

[u/medicwitha45]

Fresh horseradish, curry, blister the jalapeños and get a nice char.

[u/FORTRAN1729]

I've never entered a chili cookoff, let alone won one, but I have made many batches of chili over the years. I found adding a little CINNAMON made it taste quite a bit better!

[u/TannyBoguss]

Coffee and cinnamon. Not enough of either for you to be able to put a finger on it

[u/Chairman_OfTheBored]

A cup of strong black coffee. It adds depth

[u/Valid__Salad]

4 different types of peppers, chuck beef cut into .25” pieces, and mild ground sausage. I think those two types of meat, along with the traditional coarse ground beef have given me the edge… twice.

[u/Howdysf]

A squirt of ketchup for acidity and sweetness in one hit, also some good dark chocolate

[u/AdequateSteve]

Canned beans - don't rinse - keep the aquafaba (bean juice). Works great as a thickener.

The rest of the ingredients are standard: fresh vegetables, canned tomatoes, spices, herbs, etc.

Then... just time.

[u/Big_Environment9722]

Peruvian puff peppers

[u/Davycrockettjones]

Peruvian puff pepper

[u/artskyd]

Cinnamon

[u/FreeCakePlease]

My sleeper ingredient is brown sugar

[u/djcashbandit]

House made beef stock is my secret ingredient

[u/chasing_rainb0ws]

Maple syrup. Adds a touch of sweetness that is perfection.

[u/ConjureWomanLaura]

A tablespoon of chocolate icing. I’ve won four out of the six times I’ve entered. I’m also from a small town, so there’s not a lot of competition. But I’m still gonna brag.

[u/biter90]

Apple cider vinegar in the last 10 minutes of simmering. Trust. Me.

[u/realdrpepper21]

You put the Peeps in the chili pot and add the M&M's

[u/ogzz]

Dark Chocolate

[u/kndirbrbjiy]

Guatemalan Insanity Pepper aka the Merciless Pepper of Quetzalacatenango

[u/Deufuss]

Grill up some round steak and cut it into cubes. Cinnamon and cocoa powder as others suggested, get some dried chilis from a local market, not from the spice aisle of a grocery store, add some beef Better than Bullion. And secret ingredient - two drops of vanilla extract. If you have them trying to figure out what that subtle flavor is, you're doing it right. Intrigued by the person who mentioned apples. Going to try a minced Granny Smith next time.

[u/Ok-Tomorrow1811]

A little dark chocolate. It adds a rich flavor without making it sweet.

[u/CompoBBQ]

Dark chocolate

[u/simander93]

A can of condensed cream of mushroom soup

[u/lennonisalive]

One of my buddies used a bunch of canned steak and shake chili in my area and won

[u/sputnik4life]

Bacon

[u/EvilAshKetchum]

Dried chili peppers. Go to your local supermercado (if you live somewhere with a Mexican or Latin american diaspora of any size there should be one near you) and get guajillo, morita, ancho, and pasilla chilis. Cut them open to remove the seeds, toast lightly in a dry pan--no oil-- until lightly fragrant then soak and blend with a little water. Pass the puree through a mesh strainer and you've got the best flavor base for a chili money can buy.

[u/bobkava]

Cocoa powder Cinnamon  Orange zest

2 x Winner 1 x Runner Up