Hot Pants Chili: History, Ingredients & How to Make It

Hot Pants Chili is honestly one of those chili recipes that lives rent-free in American cooking history. This spicy, bean-free legend shot to fame when Allegani Jani Schofield snagged the 1974 World Championship Chili Cookoff, becoming the first woman ever to win it.

So what made her chili different? Two secret ingredients: mole paste and masa flour. The mole brings a deep, smoky vibe with chocolate and spice notes, while masa flour thickens things up and adds a nutty, almost toasty flavor.

These Mexican-inspired twists give the chili a flavor that just hits different. No wonder the judges couldn’t stop eating our Hot Pants Chili.

Slow-cooked with ground beef, onions, jalapeños, beef stock, and a splash of beer, this Hot Pants Chili is pure comfort. Serve it loaded with shredded cheese, sour cream, and diced onions. It’s proof that a few bold moves can turn a classic dish into something unforgettable.

Ingredients:

• 2 pounds ground beef (85/15 lean)
• 2 white onions, diced
• 2 large jalapeños, seeded
• 1 can crushed tomatoes (15 oz)
• 4 cups unsalted beef stock
• 1 envelope chili seasoning mix
• 3 tablespoons masa flour
• 3 tablespoons mole paste
• 1½ teaspoons ground cumin
• 1 bottle beer (12 oz)

Instructions:

Start by browning the ground beef in a big pot. Throw in the onions and jalapeños and cook until they’re soft.

Stir in the crushed tomatoes, beef stock, beer, and all your spices. Mix the masa flour with a little water to make a paste, then add it along with the mole paste.

Let the whole thing simmer for 2-3 hours until it’s nice and thick. The longer it cooks, the better it gets.

Pairing Suggestions:

Serve Hot Pants Chili with cornbread, baked potatoes, or over rice. Top with cheese, sour cream, and green onions. Nothing beats a cold beer or iced tea on the side.

As one cooking expert put it, “This Hot Pants Chili doesn’t just fill you up—it tells a story of innovation and breaking barriers in competitive cooking.”

Key Takeaways

• Hot Pants Chili won the 1974 World Championship, making history as the first chili created by a female winner.
• The Hot Pants Chili recipe uses mole paste and masa flour for depth and thickness you won’t get anywhere else.
• This bean-free chili blends classic American comfort with Mexican flavors for a complex, award-winning bite.

The Origins and Legacy of Hot Pants Chilli

Hot Pants Chilli burst onto the scene with a 1974 win that shook up competitive chili forever. Allegani Jani Schofield’s recipe brought bold Mexican flavors into the spotlight and set a new bar for championship chili.

The 1974 World Chili Cookoff

The 1974 World Championship Chili Cookoff was a game-changer. For the first time, women could compete, thanks to a rule change back in 1970.

The competition that year? Brutal. Men had always dominated, sticking to traditional recipes and safe ingredients.

But then Schofield showed up with her Hot Pants Chilli. Her secret ingredients caught everyone off guard. The judges tasted something totally new and unforgettable.

Her win wasn’t just surprising—it was historic. She became the first woman to claim the crown, opening doors for future female cooks and changing how folks thought about chili.

Allegani Jani Schofield and Her Impact

Schofield smashed barriers with her victory. She proved women could go toe-to-toe with anyone in the chili world. After her win, more women jumped into competitive cooking.

Her not-so-secret-anymore ingredients? Mole paste and masa flour. Back then, American chili rarely saw these. Most stuck to beef, tomatoes, and basic chili powder.

The mole paste brought deep, complex flavors—dried chilies, spices, nuts, even chocolate. It added smoky, earthy notes the judges had never tasted before.

Schofield’s legacy goes beyond her trophy. She inspired cooks everywhere to get creative and push boundaries with their Hot Pants Chili recipes.

Evolution of the Hot Pants Chilli Recipe

The original Hot Pants Chilli has spawned plenty of riffs over the years. Cooks keep Schofield’s key moves but aren’t afraid to experiment.

Core ingredients:

• Ground beef or cubed beef
• Mole paste
• Masa flour (masa harina)
• Beef stock and beer
• Onions and garlic
• Chili peppers of your choice

Most folks brown the meat and sauté the onions first. The mole goes in early to build flavor. Mix the masa flour with water before adding it to thicken things up.

Popular toppings:

• Shredded cheese
• Sour cream
• Diced white onions
• Scallions

Some swap in cornmeal for masa flour. Others get wild with Worcestershire sauce or soda instead of stock. Cornbread, crackers, or baked potatoes all work as sides.

Hot Pants Chilli still shows up at cookoffs. Plenty of competitors start with Schofield’s blueprint and add their own spin.

Essential Ingredients and Cooking Techniques

Hot Pants Chili’s flavor comes from a handful of must-haves: good ground beef, dried chiles, mole paste, and masa flour. The secret? Slow simmering and layering spices for depth you can taste in every bite. (More on slow-cooking here.)

Choosing the Best Beef and Chiles

Go for ground beef with an 85/15 lean-to-fat ratio. That fat keeps things juicy during the long cook—trust me, dry chili is tragic.

Beef Tips:

• Use 2 pounds of fresh ground chuck
• Skip extra-lean beef (it dries out fast)
• Break the meat up small as you brown it

Jalapeños bring the heat and flavor. Fresh ones are best. Take out the seeds if you want it milder, or leave them in for that extra kick.

Dice the chiles fine so the spice spreads evenly. Usually, two big jalapeños are just right for most taste buds.

The Role of Mole Paste in Flavor

Mole paste is the real game-changer here. This Mexican classic is packed with dried chiles, spices, nuts, and chocolate for deep, smoky richness.

Doña María is a solid choice for mole paste. Stir in 3 tablespoons and let it melt into the chili. It takes its time, but the payoff is huge.

Why use mole?

• Adds nutty, slightly sweet notes
• Deepens the color
• Balances heat with richness
• Brings authentic Mexican complexity

Mix well so you don’t end up with lumps. The chocolate is subtle—you won’t mistake this for dessert, promise.

The Importance of Masa Flour

Masa flour does double duty as a thickener and flavor booster. This corn flour (think tortillas) adds a gentle corn flavor and silky texture.

Maseca brand dissolves easily. Just mix 3 tablespoons with a little liquid before you toss it in.

Masa magic:

• Thickens chili naturally
• Adds mild corn notes
• Keeps the chili from separating
• Makes everything silky-smooth

Add masa flour during the last half hour of cooking. That way, it thickens just right and blends with the flavors.

Traditional Cooking Equipment and Methods

Grab a heavy-bottomed pot or Dutch oven for even heat. Cast iron is ideal if you have it.

How to cook it:

1. Brown the beef in batches—don’t crowd the pot
2. Sauté onions until they’re see-through
3. Add liquids and seasonings a bit at a time
4. Let it simmer uncovered for 1-2 hours

Keep the heat low and steady. Stir now and then so nothing sticks. You want gentle bubbles, not a rolling boil.

Taste and tweak the spices in the last 30 minutes. Serve with onions, cheese, and cornbread—classic, but honestly, who’s complaining?

Frequently Asked Questions

People have questions—lots of them! Here’s the scoop on ingredients, prep, and how to tweak Hot Pants Chili for your own kitchen.

What ingredients are needed for a basic hot pants chili recipe?

You’ll need 2 pounds of 85/15 ground beef for the base. Two diced white onions (about 3 cups) bring the flavor.

Add two big jalapeños (seeded if you’re not a heat freak) and a 15-ounce can of crushed tomatoes for the sauce.

Pour in 4 cups unsalted beef stock and a 1.25-ounce packet of chili seasoning mix. Three tablespoons each of masa flour and mole paste are the secret weapons.

Don’t forget 1.5 teaspoons of ground cumin. And no beans—this is Texas-style all the way.

How can I adapt the hot pants chili recipe for a slow cooker?

Brown the beef in a skillet first—don’t skip this step, it’s worth it. Then transfer it to the slow cooker.

Sauté the onions and jalapeños until soft, then toss them in with the beef. Mix tomatoes, stock, seasoning, and cumin, and pour it all over the meat.

Cook on low for 6-8 hours, or high for 3-4 hours. In the last 30 minutes, stir masa flour with half a cup of water and add it in.

Drop in the mole paste at the same time. This keeps the chili thick but not pasty, and the mole stays punchy.

Are there any quick and easy variations of the hot pants chili recipe?

Pressed for time? Use pre-cooked ground beef or leftovers. You’ll be eating in 30 minutes, easy.

Swap in ground turkey or chicken for something lighter. Add another tablespoon of mole paste if you go this route.

Canned diced tomatoes work if you can’t find crushed. Toss in a tablespoon of tomato paste for more depth.

No chili seasoning? Mix 2 tablespoons chili powder with a teaspoon each of paprika and oregano. Good enough.

What makes Southern Living’s 30 Minute Hot Pants Chili stand out?

Southern Living’s version sticks to the no-beans rule and speeds things up. The secret? Build flavor fast by adding ingredients in the right order.

They use higher heat to cut down the cook time, but you’ve got to stir constantly to keep it from burning. It’s a bit of a dance.

Masa flour goes in at the end for perfect thickness. No lumps, no mess.

And yes, they keep the mole paste. It’s the heart of the recipe—even in a rush, you can’t skip it.

How can I incorporate a holiday theme into my Hot Pants Chili dish?

Try serving hot pants chili in bread bowls made from round sourdough loaves. Just hollow out the bread, warm it up, and ladle in the chili—simple but honestly, it feels pretty festive.

Go wild with the toppings. Diced white onions, shredded cheese, and a sprinkle of chopped green onions look great.

Want more holiday vibes? Throw on some red and green bell pepper strips for that classic color pop. They taste awesome and, well, they just look cheery.

For a side, slice cornbread into stars or tree shapes with cookie cutters—kids and adults both get a kick out of it. Brush the pieces with butter and a little coarse salt before baking. Trust me, the salty crunch is worth it.

Don’t forget the extras. Warm tortillas, lime wedges, and fresh cilantro make the whole spread feel a bit more special. Plus, they nod to the mole paste and masa flour roots of the dish.

What is a Hot Pants Chili recipe that aligns with the preferences often found in Texas?

Hot pants chili really nails what Texans want—it skips the beans completely. If you show up to a Texas Hot Pants Chili competition with beans, well, good luck.

Folks in Texas focus on meat and spices, not fillers. Beef takes center stage, and you’ll want a 2:1 meat-to-liquid ratio to keep it hearty and thick.

Masa flour steps in as the thickener here, not beans or random stuff. This trick comes straight from Mexican cooking, which has left its tasty fingerprints all over Texas food.

Adding mole paste? That’s another nod to Texas’s deep Mexican roots. It brings a little extra depth, but it doesn’t drown out those bold, punchy flavors Texans love so much. Enjoy Hot Pants Chili.