From Man Made Meals
First, a bit of heresy: There’s no such thing as a single pot of perfect chili. Texans prefer all-beef chili—ideally with meat cubed rather than ground—and points are deducted for adding beans and other fillers. In New Mexico it’s the chile peppers that matter and some versions don’t even contain meat. The world’s strangest chili may be Cincinnati “five-way”: layers of spaghetti, cinnamon-scented ground beef chili, onions, kidney beans, and grated orange cheese. Of course, if you’re one of the legions of Cincinnatians who jam to the popular chili parlor chain, Skyline, there’s nothing the least bit odd about this singular combination
.
Then there’s the question of the proper accompaniments: sour cream, grated cheddar or Jack cheese, and chopped scallions, at a minimum. Diced tomatoes cool things off, and avocados and sliced black olives add a Tex-Mex border touch. Crackers (for example, saltines) belong on the side in most of the country, but for me, chili isn’t complete without cornbread.
John Jepson of Merced, California, knows a thing or two about chili. A former International Chili Society grand championship winner, Jepson once bested 137 state and regional champions in front of 30,000 spectators to take home a $25,000 prize. So what’s it take to become the world chili champ?
First, a lot of practice. Jepson started cooking chili more than thirty years ago, competing in more than a dozen competitions each year. Then, there’s feedback. Jepson takes notes on every batch of chili he makes. He even reviews the judges’ notes to learn what worked and what didn’t. Finally, there are the chiles. Jepson uses a blend of mild and fiery New Mexican chili powders, with a little California Anaheim chile for sweetness.
Here’s what else chili champ John Jepson wants you to know about cooking the perfect bowl of red:
- KEEP IT PURE
Chili con carne should be just that: beef and chiles and/or chile powder. No beans. No fillers. No pasta (sorry, Cincinnati). - CHOOSE THE RIGHT MEAT
Jepson uses a lean, flavorful, triangular-shaped cut of sirloin called tri-tip. If you live west of the Rockies, you’ll find it at your local supermarket. East Coasters may need to special order it from the butcher (or substitute a top sirloin or tenderloin tips). Jepson cuts the beef into 1/4-inch cubes, which he says produces a better consistency than ground. - USE THE RIGHT POT
For decades Jepson has cooked his chili in a thick-walled, multilayered stainless steel pot. Thick-walled pots spread heat evenly, and multilayered (with a copper insert) prevent scorching. Stainless steel, because low-cost cast-iron Dutch ovens have cowboy romance, Jepson believes they impart a metallic taste to chili. A large heavy stainless steel pot should serve you well. - FOLLOW THE PROPER SEQUENCE
Brown the meat first. Then add the broth. (Jepson uses a mix of beef and chicken broths to achieve a more complex flavor.) Finally add the chile powders, tomatoes, and other seasonings. - ADD THE CHILE POWDERS IN SMALL BATCHES
Mixing the chile powders gradually as the chili cooks gives you control and lets you season the chili to taste. You can always add more chile powder, but you can’t take it away. - USE ONION POWDER AND GARLIC POWDER
You might be surprised by Jepson’s preference for dried onion and garlic rather than fresh. The flavor of fresh onion and garlic varies too widely from region to region, Jepson maintains. Onion and garlic powders give consistent results wherever you cook your chili. - TAKE IT EASY WITH THE TOMATO
You need a little tomato (Jepson adds no more than two ounces per pound of meat), but too much will alter the flavor of the other ingredients. - AVOID THE WEIRD STUFF
Jepson spurns achiote (annatto seeds), cinnamon, cocoa powder, and other offbeat flavorings used by innovators to try to make their chili different from the next guy’s. - MAKE IT HOT BUT NOT INFLAMMATORY
Jepson would describe his chili as “three alarm”—hot enough to be interesting, but not so fiery you shy away from seconds. Your ultimate goal is balance. The chili should be intensely flavorful, but no one flavor should predominate. - STUDY BEFORE YOU START
The International Chili Society website, chilicookoff.com, features the winning chili recipes from the last forty-five years! And remember, you don’t need to win: When you make chili, the most important thing is to have fun.
Chili may invite debate, but it also invites practice. Below is a short list of chili recipes from the site that reflect the same core ideas—respect for ingredients, attention to balance, and the patience to let a pot of chili become something worth sitting down to.
Chili Recipes from the Barbecue Bible
Chili: Frequently Asked Questions
What makes chili different from other stews?
Chili is defined by its use of chiles or chile powder as the primary flavor, not by thickening agents or vegetables. At its core, chili con carne focuses on meat and chile flavor rather than a mix of ingredients.
Is traditional chili made with beans?
In traditional Texas-style chili, beans are not included. Chili purists argue that beans dilute the flavor of the meat and chiles, though regional variations exist.
What cut of beef works best for chili?
Cubed beef cuts like tri-tip or top sirloin are preferred by many chili competitors because they provide better texture and flavor than ground beef.
How spicy should chili be?
Well-balanced chili should be hot enough to be interesting without overwhelming the palate. The goal is depth and balance, not heat for its own sake.
More Posts from the Barbecue Bible
Check out our 1000+ Recipes section here on Barbecue Bible.Com
Also, sign up for our Up in Smoke newsletter so you don’t miss any blogs and receive some special offers! PLUS get Raichlen’s Burgers! PDF for free!
Follow Steven on Facebook, Instagram, YouTube, TikTok, Reddit, and Pinterest!
Check out our store powered by BBQGuys!