BLUE RIBBON AWARD WINNING CHILI
Blue Ribbon Award Winning Chili is, you guessed it, a chili cook-off winning recipe! A robust and rich stew loaded with beef, sausage, bacon and tons of vegetables. The best chili recipe ever! #awardwinningchili #bestchilirecipe www.savoryexperiments.com
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 2h50m
Number Of Ingredients 26
Steps:
- Heat 1 tablespoon vegetable oil in a very large pot or Dutch oven over medium heat. Add ground beef and Italian sausage, breaking apart as it cooks. Drain excess liquids and grease, return to pot.
- Add all remaining ingredients except garnishes.
- Simmer over very low heat for 1-5 hours, or until chili is thick and becomes a rich burgundy color.
- Serve with cheddar cheese, Garlic Dill Oyster Crackers and sour cream.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 487 kcal, Carbohydrate 21 g, Protein 26 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 731 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
DEBDOOZIE'S BLUE RIBBON CHILI
This is the tastiest, easiest chili recipe you'll ever find. I recommend serving it with sliced jalapeno chile peppers and crackers or cornbread.
Provided by Deb
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
- Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 24.9 g, Cholesterol 96.5 mg, Fat 31.1 g, Fiber 8.7 g, Protein 26.7 g, SaturatedFat 12.3 g, Sodium 1366.2 mg, Sugar 4.9 g
FIRST-PLACE CHILI: OO-HOO'S TENNESSEE TREAT (SUE GRIFFIN'S CHILI)
A classic meaty chili with just a few beans won first prize at a local Malibu neighborhood chili contest.
Time 2h20m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Brown meat, onion, green pepper, and garlic. Add the rest, cover the pot but leave the lid just slightly ajar, and simmer for about an hour, until you're satisfied!
- The chili is best the next day, so cool it, store in the refrigerator, and simmer another hour before serving the next day.
- Serves 6-8.
Nutrition Facts : Serving Size 1 bowl
MY TRIPLE COOK-OFF WINNING CHILI
This recipe had the right amount of heat! The flavors blend well and it has fast become a favorite of many on the Crew!
Provided by Kelly Williams
Categories Chili
Time 1h50m
Number Of Ingredients 22
Steps:
- 1. Saute hamburger, green pepper, red bell pepper, jalapenos in a pan. Add 1 teaspoon (each) of salt, pepper, and garlic powder. Add 1/2 tsp black pepper.
- 2. Drain the grease.
- 3. Into a large stock pot or Crock Pot, add the sauteed hamburger meat. Then add the rest of the ingredients.
- 4. 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.
- 5. Thick, rich, slightly sweet/slightly hot chili! Very unique! Enjoy!! :D
EDDIE'S AWARD WINNING CHILI
A fantastic award winning chili con carne, with beef, pork, three kinds of chilis, a perfect balance of spice and heat.
Provided by Panning The Globe
Categories Main Dish
Time 3h45m
Number Of Ingredients 31
Steps:
- Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they're tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
- Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you'll use it to brown the meat.
- Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
- chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
- Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered.
- Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.
BLUE RIBBON CHILI
Make and share this Blue Ribbon Chili recipe from Food.com.
Provided by Plano Epicurean in
Categories For Large Groups
Time 2h5m
Yield 3 quarts, 16 serving(s)
Number Of Ingredients 18
Steps:
- brown first five ingredients and drain fat to your liking.
- add beef stock and beef bullion cube and enough water to cover beef mixture by one inch. simmer for an hour.
- in a separate bowl mix together all dry spices.
- add tomato sauce and 1 chicken bullion cube as well as half of the dry spice simmer one hour.
- add remaing chicken bullion cube and spices stir and simmer for final hour.\.
- serve and enjoy.
Nutrition Facts : Calories 284.1, Fat 18.4, SaturatedFat 6.9, Cholesterol 77.2, Sodium 1458.4, Carbohydrate 6.6, Fiber 2.9, Sugar 2.3, Protein 23.5
SUPER BOWL AWARD WINNING CHILI BEANS
Just the right balance of heat and flavor. A wonderfully solid chili for the hearty eaters in your life.
Provided by Joyce Newman
Categories Other Side Dishes
Time 2h20m
Number Of Ingredients 16
Steps:
- 1. Drizzle about a Tbsp. of olive oil or canola oil in a large stock pot on the stove and heat to med-high temp. Saute onion, jalapenos, and garlic until onions are almost clear.
- 2. Mince lean ground beef and cook with the onion mixture. Salt & pepper to taste. Add Mexican oregano and stir to blend.
- 3. Add tomatoes, tomato sauce, tomato paste, green chiles, including the liquid from the tomatoes. Stir to incorporate.
- 4. Drain the liquid from all of the beans. Pour beans into the chili mixture and stir well. If you have time to tend to the beans you can leave them in the stock pot. Let the chili beans simmer for 1-2 hours. Make sure to stir periodically. Otherwise, put the chili mixture & beans into a slow cooker for 4 - 6 hours on low, then on warm until ready to serve.
- 5. Optional: Serve with corn bread, Fritos scoops, shredded cheddar/jack or mexican blend cheeses, and sour cream.
- 6. * DIRECTIONS IF YOU ARE GOING TO USE A SLOW COOKER OR CROCKPOT: Steps 1 , 2 & 3 are done in a large skillet or large saute pan instead of a stock pot. Pour the ingredients into slow cooker or crockpot and continue with steps 4 & 5.
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BEEF CHILI RECIPE - KIM'S CRAVINGS
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Estimated Reading Time 7 mins
- In a large stockpot (or dutch oven) over med-high heat sauté ground meat with diced onion and bell pepper until meat is just done. Don’t cook meat too long because it will continue to cook within the chili.
- Add the rest of the ingredients in with the ground meat mixture, including seasonings; stir to combine. The amount of seasoning is up to you. You will most likely want to add seasoning as the chili cooks, tasting as the chili continues to cook.
- Chili can be enjoyed in as little as 10-20 minutes after simmering. However, if you've got the time, allow chili to simmer for a couple of hours, stirring occasionally. The longer you allow the chili to cook, the tastier the chili will become.
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4.5/5 (69)Category MeatCuisine AmericanTotal Time 33 mins
- Add the butter and vegetable oil to the Instant Pot and hit “Sauté” on the “More” or “High” setting. Once the butter’s melted and the oil’s sizzling, add in the onions, poblano, jalapeño and habanero peppers and stir & set for 5 minutes until softened and then add in the garlic and cook for another minute. Remove only the habanero pepper when done and discard
- Next, add the ground beef and stir until it cooks down and crumbles and becomes a slightly browned in color (about 3 minutes – it doesn’t need to be fully cooked yet). Its juices will be released while cooking and this is a good thing – keep them in the pot and do not drain
- Add in the beer, diced tomatoes, Rotel, tomato sauce, taco sauce, Worcestershire sauce and hoisin sauce. Stir well and deglaze (scrape) the bottom of the pot
- Now, add the kosher salt, Italian seasoning, cumin, chili powder, dried cilantro, seasoned salt, celery salt and Tony’s Creole seasoning (if using). Stir again until well combined
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- In a large saucepan brown ground chuck and ground pork. Drain all but 2 tablespoons of the fat.
- Add the garlic and onion, cook and stir until tender. Add the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well. Bring to a boil then reduce heat and simmer, covered for 2 hours. Season with salt and pepper during the 2 hour cooking time and again at the end of cooking.
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