How to Make Award Winning Chili
A Chili Recipe that is Sure to Win You the Grand Prize
Making chili is a great family-bonding and learning experience. The tradition of Chili Cook-Offs all over the United States brings Americans a sense of hometown goodness and a fully tummy as well!
When making this chili remember to always taste it every so often. And be careful with the black pepper! It activates the chili powder and too much will make the chili inedible due to the spicy heat (unless, of course, you like it that way). You can cook the chili recipe over the stove top in a large pot or cut the recipe in half and set it up to simmer on low in a crock pot over night. once you have made the recipe a time or two and get to now what you like and dislike about it, you can tweak it to make the chili recipe your own by adding or subtracting ingredients.
This is what you will need:
1 1/2 lbs. Steak (something that works good in a stew)
- Cut into small cubes (It is easier if you freeze before cutting into cubes)
2 lbs. Ground Beef
1 medium Onion
2 Green Chilies, diced (or 4 oz. of canned green chilies)
3 Bell Peppers
- Cut into small pieces with seeds and white webbing removed
1 stalk of celery, diced
3 medium Tomatoes, chopped (or a 28 oz. canned diced tomatoes)
2 teaspoons Cumin Powder
3 tablespoons Chili Powder
1 1/2 teaspoons Black Powder
2 teaspoons Salt
1 29 oz. can Tomato Sauce
1 16 oz. can Kidney Beans (with juices)
1 16 oz. can Pinto Beams (with juices)
In a large pot, brown all meat on high heat - DO NOT drain juices.
Combine the remaining ingredients with meat in the large pot. If the chili is too thick for you, add water to thin it a bit.
Simmer over low heat, stirring every 15 minutes for 3 - 4 hours.
Makes approximately 12 large servings.
Leftovers can be frozen for months.
Serve with shredded cheese and diced onion for toppings, as well as cornbread or french bread for dipping.
Enjoy this wonderful recipe and let me know how it turns out!
Published by Jules
Jules is an Human Resources/Accounting Manager by day and a creative writer/artist by night. Her inspiration is her 3 year-old son and the spirit of her best friend, an accomplished poet who was struck down... View profile
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28 Comments
Post a CommentI assume that the Black Powder that you call for is Pepper. Some people may not be as smart as me and therefore could BLOW UP!
I took first place again in my company's 2nd annual chili cook off with this recipe. Great recipe! The down side is I am going to have to enter every year to defend my title!
just a guess, but I would probably substitute Black Pepper, as you may get some nasty heartburn if you follow the recipe and use BLACK POWDER, lol
I'm sovglad everyone is winning with my recipe! Thanks so much for telling me about all the awards you are receiving. Just as a note: it's black pepper not black powder. And for heat, just add more or less of the cumin and chili powders depending on how hot you want it. Last! This recipe is wonderful if you freeze it or want to make it a couple days in advance. Have fun and good luck everyone!
I'm making this again today for a chili cookoff tomorrow. Tastes even better the next day so I always make it the day before. I hope to get 1st place again!
This IS an award winning recipe. I made it for a chile cook off at our annual Family campout and took first prize. The prize is that I have to make the chile from now on.
Made this recipe exactly as stated. I entered my first cook-off at a local bar for the superbowl. Out of 20 entries, I took 2nd place! Great Recipe...thanks. The only thing I might change next time would be to add a little kick.
OK - So I just made your chili last night for my first chili cook off!!
and I took 2nd place!! Sweet! Your chili is great and I had so much fun
I have commented before used this recipe again and took first place this year, thanks for sharing.
Another 1st place winner with this recipe%2521 Never made chili from scratch before. I chaired a chili cook off at work and entered at the last minute. I googled chili recipes and chose this one.