Anne’s Award-Winning Chili: A Crowd Favorite with a Smoky Twist

When the weather cools down, or when the gathering calls for comfort food with a bold personality, there’s one recipe Anne always turns to: her award-winning chili. Rich, smoky, and full of layers, this dish is a favorite among friends, family, and even a few chili cook-off judges.

What makes it so special? It starts with a generous base of crispy bacon and ends with a hearty helping of smoked brisket, making it more than just your average chili. There’s depth from red wine (or beer, if you’re feeling adventurous), a kick of spice from jalapeño and chili powders, and a savory hit from Knorr’s tomato-chicken bouillon. It’s comfort food that knows how to entertain.

Whether you’re serving it at a tailgate, casual dinner party, or just cozying up at home, this chili never misses. We love setting up a toppings bar, cheddar cheese, sour cream, chopped green onions, cilantro, and of course, the reserved bacon, for a make-it-your-own experience.

The best part? It’s even better the next day.

Ingredients:

• 1.5 lbs bacon, chopped

• 3 red onions, chopped

• 4 stalks celery, chopped

• 1 jalapeño, finely diced (remove seeds for less heat)

• 5 cloves garlic, finely chopped

• ½ cup mixed chili powders (adjust to taste)

• 1 tbsp dried oregano

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 2 lbs lean ground beef

• 1 cup red wine (or substitute with beer for variation)

• 2 (16 oz) cans diced tomatoes

• 2 cups beef broth

• 1 small can tomato paste (approx. 6 oz)

• 3 tbsp Knorr tomato-chicken bouillon

• ⅛ cup balsamic vinegar

• 4 cups smoked brisket, chopped into bite-sized pieces

Toppings: Sour cream, chopped green onions, chopped cilantro, grated cheddar cheese, and reserved cooked bacon.

Instructions:

1. In a large pot, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Set aside.

2. In the bacon fat, sauté red onions, celery, and jalapeño until translucent.

3. Add garlic and sauté for 1 minute.

4. Stir in chili powders, oregano, onion powder, and garlic powder. Cook for 1–2 minutes until fragrant.

5. Add ground beef and cook until browned.

6. Pour in red wine (or beer) and simmer for 10–15 minutes, stirring occasionally, until the liquid reduces.

7. Add diced tomatoes, beef broth, tomato paste, bouillon, and balsamic vinegar. Simmer for 10 minutes.

8. Stir in chopped brisket and cook over low heat for 45 minutes.

9. Serve hot with your favorite toppings and crispy bacon sprinkled on top.