Best Award-Winning Chili 

You'll be making this Award- Winning Chili on repeat. If you're tired of your old chili recipe, it's time to switch to this cook-off winning chili. It's loaded with flavor and some unexpected ingredients. It will not disappoint. You've got to try it.

– 1 lb ground turkey thighs – 1 lb ground turkey breast – 2 cans (14 oz each can) diced tomatoes – 1 can (14 oz) kidney beans – 1 can (14 oz) white beans – 6 oz tomato paste – 32 oz chicken broth – 1 large onion finely minced – 1 jalapeño pepper chopped – 1 green bell pepper chopped – 8 cloves garlic finely minced – 4 tablespoon chili powder – 1 ½ teaspoon cayenne pepper – 2 teaspoon smoked paprika – 1 teaspoon ground cumin – 2 teaspoon dried oregano – 2 teaspoon brown sugar – 2 teaspoon cocoa powder – ½ teaspoon salt – 4 tablespoon olive oil – 2 cups Sharp Cheddar shredded, for serving – 8 tablespoon sour cream

In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion and sauté on a medium-high heat for 5 minutes. Add garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.

In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.

Add cooked meat into a pot with an onion and pepper mixture. Pour in diced tomatoes and beans.

1. Dilute tomato paste with 1 cup of chicken broth and add into a pot. Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.

Give everything a good stir and bring Chili to a boil. Cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth. Simmer for 1 hour.

Adjust the seasoning and serve best Award-Winning Chili immediately with shredded Cheddar cheese and a dollop of sour cream.

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