Cook Off Winner Trios Chili Recipes
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
CHILI- TWO TIME COOK OFF WINNER.
For the most part, most of this receipe came from a friends mother but for the life of me I cannot remember her name. Sorry! You can add spaghetti or you can do without. I usually will cook some spaghetti and have it to the side for those who like it in theirs. This is a great chili recipe for people who have difficulties eating anything with small seeds such as people with diriticulitis. This can be as mild or as wild as you want it.
Provided by Michellenky
Categories Beginner Cook
Time 1h15m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef adding the onion in a few minutes before it is completely done. Add ground beef into a stock pot and add the rest of the ingredients. Bring to a boil and simmer for at least 45 minutes to make sure that all the flavors have incorporated.
- If you like things on the hotter side, you can add more chili powder or maybe just a touch of cummin.
- Top with a little shredded cheese if you prefer or serve over a hot dog for a great chili dog!
Nutrition Facts : Calories 502.3, Fat 19.6, SaturatedFat 7.1, Cholesterol 77.1, Sodium 1176.9, Carbohydrate 50.5, Fiber 12.2, Sugar 11.8, Protein 35.2
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