I am plotting to host a chili cook off, purely so that I can win first prize.

Due to my conspicuous absence of athletic coordination, the fact that I never raised livestock, and my parents’ restriction of my Girl Scout cookie sales territory to a four-block radius during my Brownie days (too much delivery if I expanded), my opportunities to capture The #1 Spot—be it a gold medal, blue ribbon, or merit badge—have been limited.

My saving chance to be a winner: LEAN BEEF AND PEPPER CHILI.

 Is it lame to host a contest purely so that I can win a trophy for something other than participation? Perhaps. Make fun of me, then help yourself to a second bowl of Lean Beef and Pepper Chili. We both know you want one.

Lean Beef and Pepper Chili embodies all that a classic chili should be: hearty, rich, and aromatic; layered with spices that build with each spoonful; smothered in all manners of melting, tongue-cooling toppings.

Ben and I created this chili recipe on a wicked winter night two years ago, and we have been recreating and refining it ever since. The recipe version I am sharing with you today is, to us, the chili ultimate.

As its name suggests, Lean Beef and Pepper Chili is loaded with a happy family of peppers, from red and green bell peppers, to jalapeños, to dried chipotle, chili, and cayenne. A trio of beans adds variety and heft, and lean ground beef rounds out the classic chili flavor. Though I’m not typically one to select red meat over poultry or seafood, the taste of the beef in this chili is, I must say, medal worthy!

If you are a vegetarian or simply can’t go red, this recipe still packs plenty of flavor volume, even without the beef. In fact, I recommend that gentler pallets dial-down the spice content (specific suggestions listed in the recipe).

Three final tips for the ultimate Lean Beef and Pepper Chili:

1. Keep the recipe healthy by selecting a lean ground beef: I go with a 93/7 meat-to-fat ratio. You’ll still enjoy full beefy flavor impact, even with a leaner grind.
2. Don’t skimp on the smotherings: Shredded cheddar cheese, plain Greek yogurt (or sour cream), and sliced avocado make life—and chili—better.
3. Wear gloves when seeding jalapeños: The first time I made this chili recipe, I did not, and Ben had to spoon-feed me the finished product while I soaked my flaming fingers in a vat of milk. Oops. WORTH IT!

Whether you are cooking for a cold winter night, a hot Super Bowl party, a fierce competition, or leftovers that keep on giving, Lean Beef and Pepper Chili delivers. With its tiers of spice, a pack of peppers, and hearty texture, Lean Beef and Pepper Chili is warmth to the very core.