Eddie's Award-Winning Cook-Off Chili
This cook-off champion uses both ground beef and pork, fresh chile peppers, and beer for a meaty, complex chili that has won multiple competitions. Layered flavors with just the right heat.
per serving
Frequently Asked Questions
What makes Eddie's chili award-winning?
It's a cook-off-style chili built for depth and balance rather than raw heat. The backbone is a mix of ground beef and pork for a meatier, more complex base than beef alone, layered with fresh jalapeños and Anaheim chiles and deepened with a bottle of dark beer. That combination of two meats, fresh chiles, and a long simmer is the kind of layered flavor that wins competitions.
Why does this chili use both beef and pork?
Blending ground beef with ground pork is a classic cook-off move. The beef gives the familiar hearty base, while the pork adds sweetness and richness that rounds out the flavor — the pot tastes fuller and more complex than a single-meat chili, which is exactly what judges reward.
What kind of beer works best in this chili?
A dark beer — a stout or porter — is ideal. Cooked into the base, it reduces down and adds roasted, malty depth without any bitterness. Pour it in after the aromatics and scrape up the browned bits from the bottom of the pot, which folds all that flavor back into the chili.
How spicy is Eddie's chili?
It's on the warmer side of medium — the fresh jalapeños and Anaheim chiles bring real, present heat, but it's built to stay balanced rather than punishing. To dial it down, seed the jalapeños or use just one; to push it hotter, leave the seeds in or add a pinch of cayenne.
Can I make this ahead for a party or cook-off?
Yes — like most competition chili, it's better after resting. Make it a day ahead so the layered flavors meld, then reheat gently; add a splash of broth if it's thickened too much. It also holds well in a slow cooker on warm for serving a crowd.
Tips
- Two meats (beef + pork) are the key to the depth — don't skip the pork.
- Brown the meat well and scrape up the fond after the beer goes in; that's where the flavor lives.
- Serve with cheddar, onion, and sour cream, or over Fritos for a cook-off crowd.
Chiles in this recipe
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