This chili has a special place in my heart—not only because it’s ridiculously delicious, but because it comes from my wonderful mother-in-law, Denise. Years ago, she entered this very recipe into our county fair and took home a prize. And honestly, I’m not surprised one bit.

Over the years, I’ve tried many chili recipes, but this one has become my go-to for a reason. It’s flavorful, hearty, and simple to make, relying on a slow cooker to do the heavy lifting. The meat-to-bean ratio is spot on—enough beans to give you that satisfying texture, but plenty of meat for those who believe chili should be meaty at its core.

I’ve only made one small change to her recipe: I like to mix different colors of kidney beans to add more visual variety. I usually go with a combination of dark red kidney beans, light red kidney beans, and cannellini beans. It’s completely optional, but it makes the chili look as good as it tastes.

Why You’ll Love This Chili

Prize-winning flavor: This isn’t just family-approved—it’s fair-judge approved.
Pantry Friendly: All of the ingredients can be found in your freezer or pantry and taken out when a chili craving hits.
Low effort, big payoff: Browning the meat is the only real “work” you’ll do before the slow cooker takes over.
Perfect for cold weather: There’s nothing like a steaming bowl of chili to warm you up on a dreary day.
Customizable: Switch up the beans, add heat, or top it with your favorites.

Ingredients

1 lb ground beef
1 lb Jimmy Dean Sausage (Regular)
2 teaspoons salt
4 teaspoons chili powder
2 bay leaves
2 teaspoons Worcestershire sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
4 (15 oz) cans kidney beans*

Recipe Note: I love adding color to my chili, so I usually do 2 cans of dark red kidney beans, 1 can of light red kidney beans, and 1 can of cannellini beans. But if all you have is one variety of kidney beans, that works too.

Instructions

1. Brown the Meat

In a large frying pan, brown the ground beef and sausage over medium heat. Stir occasionally, breaking the meat into small pieces as it cooks. When fully browned, drain off any excess fat to avoid a greasy chili.

Transfer the cooked meat to your slow cooker.

2. Add Seasonings and Sauce

Add the salt, chili powder, bay leaves, Worcestershire sauce, tomato sauce, and diced tomatoes to the slow cooker. Stir well to combine.

3. Rinse and Add the Beans

Open the cans of beans and pour them into a strainer or colander. Rinse thoroughly under cold water—this removes excess sodium and any thick canning liquid that could alter the texture of your chili.

Add the rinsed beans to the slow cooker and stir until evenly distributed.

4. Slow Cook

Cover and cook on high heat for 3 hours, or on low heat for 5–6 hours. This allows all the flavors to meld together into a rich, savory chili.

5. Serve and Enjoy

Remove the bay leaves before serving. Ladle into bowls and top with your favorites—cheddar cheese, sour cream, diced onion, jalapeños, or even a sprinkle of fresh cilantro.

Tips for the Best Chili

Meat matters: Using a combination of ground beef and sausage adds incredible depth of flavor. The sausage brings a touch of spice and richness you just can’t get from beef alone.
Don’t skip the rinse: Rinsing the beans keeps the chili from becoming overly salty or thick from the canning liquid.
Bay leaf boost: The bay leaves give a subtle herbal note that ties the flavors together. Just remember to remove them before serving.
Make ahead: Chili often tastes even better the next day after the flavors have had more time to mingle.

Variations

Spicier version: Add diced jalapeños, chipotle powder, or cayenne pepper to the slow cooker for more heat.
Smoky twist: Swap half the chili powder for smoked paprika. Or just add an additional teaspoon of paprika on top of the normal amount of chili.
Bean swap: Try pinto beans, black beans, or a combination for different textures and flavors.
Veggie boost: Add diced bell peppers or corn during the last hour of cooking.

Serving Suggestions

This chili is practically begging to be paired with my Golden Sweet Cornbread. The slightly sweet, fluffy bread is perfect for soaking up all that chili goodness. If you’re planning on making it, start the cornbread about 30 minutes before the chili is ready so you can serve both piping hot.

You could also serve this chili over baked potatoes for a fun twist, or with tortilla chips for scooping.

Storage & Freezing

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely before freezing in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.

Final Thoughts

Whether you’re feeding a crowd at a game day party or just want something cozy for a rainy evening, Denise’s Prize-Winning Chili is sure to please. I truly think even the pickiest chili enthusiasts will appreciate the perfect balance of meat, beans, and spice in every bite.And if you pair it with a warm slice of Golden Sweet Cornbread? Let’s just say you might not have any leftovers.