Ash’s Triple Award Winning Chili Recipe

Heyyyyy November, coming in HOT! We’ve officially survived the first holiday of the season and are entering (what feels like) the most awesome, magical, crazy, stressful time of year.

I LOVE the holidays and always want to do/see/experience ALL THE THINGS, but let’s be honest, time is a treasure and that to do list isn’t getting any shorter on it’s own. So, I have come to embrace some quick, easy Crock-Pot recipes that I can throw together before work and will be ready (and delicious) by dinnertime.

Although I have several go-to’s, the most requested and beloved is my Triple Award Winning Chili.

TRIPLE awards, you say? Oh yes! This bad boy won First Prize TWICE at the YWCA Nashville & Middle Tennessee Chili Cook-off during my time as Director of Development there. One more top prize during a girls Gatlinburg getaway chili-cook-a-thon (it’s a thing, trust me).

So what makes it so fabulous?

1) It’s super easy.

2) Ingredients are fairly inexpensive. (All ingredients but McCormick’s Seasoning purchased at Aldi!)

3) It’s easily scalable for larger batches.

4)You can adjust the heat level with no or more jalapeños, flavored diced tomatoes and seasoning heat level.

5) Throw it all in a crockpot for easy travels to a holiday party, friendly get together or office soiree!

Triple Award Winning Chili Recipe

Servings: 4      Time: 3 Hours & 15 Minutes      Difficulty: Easy


  • Olive Oil
  •  ¼ White Onion
  • 1 Jalapeño (optional)
  • 1 can (15.5 oz) undrained dark red Kidney Beans
  • 1 can (15.5 oz) undrained light red Kidney Beans (or Chili Beans)
  • 1 can (14.5 oz) undrained diced Tomatoes (I prefer them with green chilies or jalapeños for an extra kick)
  • 1 can (6 oz) Tomato Paste
  • 1 package McCormick’s Chili Seasoning Mix (I use Hot, but any will work)
  • Salt & Pepper

Optional Topping Ingredients:

  • Sour Cream
  • Shredded Cheese
  • Sliced Jalapeño
  • Chopped Onion
  • Green Onions
  • Fritos or Crackers


  1. Half, peel and chop ¼ of a white onion. If using jalapeño, carefully half and remove ribs and seeds. Finely chop ¼-1/2 depending on desired heat level. Thinly slice remaining half for chili topping.
  2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook 3-4 minutes, until softened and slightly transparent.
  3. Break up ground beef and add to pan with onions, cooking until browned and no longer pink but not overdone, about 5 minutes. Drain extra grease. Add jalapeño to beef and onion, toss to combine. Season with salt & pepper.
  4. Option 1: quick chili version! Add beans, tomatoes, tomato paste, and seasoning packet to pan with been mixture. Stir to combine. Lower heat to medium and simmer for 15-20 with lid on, stirring occasionally.
  5. Option 2: low and slow! Add beans, tomatoes, and tomato past to Crock-pot. Top with beef mixture and seasoning packet. Stir to combine. Cook on low for 3-4 hours.
  6. Serve in roomy bowls with an optional toppings bar and prepare to be applauded for your chili excellence!

Hope you (and your friends and family) love this chili as much as I do!

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