CHILI COOK OFF WINNING RECIPES RECIPES

Name: My Triple Cook-Off Winning Chili
Prep time: 20 min
Cook time: 1 h 30 min
Cuisine: American
Ingredients: 3 pound(s) lean hamburger; 1 - green bell pepper, diced; 1 - red bell pepper, diced; 4-8 - fresh jalapenos, diced small (add as many as you like for heat, but add at least 4 for mild for the kiddos. *i usually add all 8 for hotter!); 1 large onion, diced large; 1 teaspoon(s) salt`; 1/2 teaspoon(s) black pepper; 1 teaspoon(s) garlic powder; 1/3 cup(s) good chili powder; 1 3/4 cup(s) ketchup, I use Heinz; 3 tablespoon(s) lemon juice concentrate; 1/3 cup(s) dark brown sugar, can sub light but I just don't even buy that kind anymore because it always turns into a brick; 1 tablespoon(s) Worcestershire sauce, I use Lea & Perrins; 2 teaspoon(s) regular white vinegar; 1 1/2 teaspoon(s) yellow table mustard, French's; 1 1/2 tablespoon(s) cumin; 3 cup(s) spicy hot V8 juice; 1 can(s) dark red kidney beans, rinsed and drained first in a colander til no longer foamy/bubbly (16 oz.); 2 package(s) fresh sliced mushrooms (8 oz. each); 2 can(s) Del Monte original stewed tomatoes, with the juice; crush tomatoes with hands as you add (14.5 oz. each); 1 cup(s) beef bouillon, i use superior touch better than bouillon beef base (dissolve 1 tsp. beef base into 1 cup hot water to make 1 cup bouillon); - *more salt, pepper and garlic powder to taste

MY TRIPLE COOK-OFF WINNING CHILI | JUST A PINCH RECIPES

My Triple Cook-Off Winning Chili | Just A Pinch Recipes image

This chili has just the right amount of heat! The flavors blend well and it has fast become a favorite of many on the Crew. There's a bit of a sweet flavor in this chili. To us, the mushrooms are what makes this stand out from other chili recipes. Hearty and comforting.

Provided by Kelly Williams @WildfloursCottageKitchen

Categories Beef

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Number Of Ingredients 22

Ingredients

3 pound(s) lean hamburger
1 - green bell pepper, diced
1 - red bell pepper, diced
4-8 - fresh jalapenos, diced small (add as many as you like for heat, but add at least 4 for mild for the kiddos. *i usually add all 8 for hotter!)
1 large onion, diced large
1 teaspoon(s) salt`
1/2 teaspoon(s) black pepper
1 teaspoon(s) garlic powder
1/3 cup(s) good chili powder
1 3/4 cup(s) ketchup, I use Heinz
3 tablespoon(s) lemon juice concentrate
1/3 cup(s) dark brown sugar, can sub light but I just don't even buy that kind anymore because it always turns into a brick
1 tablespoon(s) Worcestershire sauce, I use Lea & Perrins
2 teaspoon(s) regular white vinegar
1 1/2 teaspoon(s) yellow table mustard, French's
1 1/2 tablespoon(s) cumin
3 cup(s) spicy hot V8 juice
1 can(s) dark red kidney beans, rinsed and drained first in a colander til no longer foamy/bubbly (16 oz.)
2 package(s) fresh sliced mushrooms (8 oz. each)
2 can(s) Del Monte original stewed tomatoes, with the juice; crush tomatoes with hands as you add (14.5 oz. each)
1 cup(s) beef bouillon, i use superior touch better than bouillon beef base (dissolve 1 tsp. beef base into 1 cup hot water to make 1 cup bouillon)
- *more salt, pepper and garlic powder to taste

Steps:

Saute hamburger, green pepper, red bell pepper, onion, and jalapenos in a pan. Add 1 teaspoon (each) of salt and garlic powder. Add 1/2 tsp black pepper.
Drain the grease.
Into a large stockpot or Crock Pot, add the sauteed hamburger meat. Then add the rest of the ingredients.
Stir all and bring just to a low simmer. Reduce heat and cook for at least 1 1/2 hours on low. Stir gently and occasionally. You can do this on the stove or in a large Crock Pot. Either way works.
Thick, rich, and slightly sweet/slightly hot chili! Very unique! Enjoy!! :D

BEST CHILI RECIPE - AWARD WINNING TEXAS RED CHILE

Best Chili Recipe - Award Winning Texas Red Chile image

Debbie Ashman, winner of the Terlingua International Chili Championship, has a 22-pound jalapeño statue that proves her chili is the world's best.

Provided by Esquire Editors

Categories main dish

Total Time 2 minutes

Prep Time 0S

Cook Time 2 minutes

Yield 1

Number Of Ingredients 23

Ingredients

2 lb. coarsely ground beef
8 oz. "El Pato" tomato sauce
15 oz. beef broth
1 tbsp. onion powder
2 tsp. garlic powder
2 tsp. beef crystals
1 tsp. chicken crystals
1 tbsp. Pacific Beauty paprika
1 tbsp. Mexene chili powder*
1/2 tsp. cayenne
1/4 tsp. black pepper
1 package Sazon Goya
1 tbsp. Mexene chili powder
1 tbsp. Hatch mild chili powder
2 tbsp. Cowtown light chili powder
1 tbsp. Mild Bills dark chili powder
1 tsp. cumin
1/4 tsp. white pepper
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. cayenne
3/4 tbsp. Cowtown light chili powder
1 tbsp. cumin

Steps:

Separately mix the spices for each dump. Gray the meat and drain grease. Slow boil meat in beef broth and 1 equal can of distilled water. Add Dump 1 and medium boil for 60 minutes. Add Dump 2 and medium boil for 45 minutes. Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat—adjust as required.

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