Smokey Italian Chili Award Winner Recipes

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GUINNESS CHIPOTLE CHILI RECIPE



Guinness Chipotle Chili Recipe image

Provided by Robyn

Number Of Ingredients 19

2 tblsp olive oil
large yellow onion, chopped
1 red or green pepper, chopped
5 chipotle peppers in adobo sauce, chopped
5-6 garlic cloves, minced
1 lb ground sirloin or a higher end meat. (I just feel that the chili is better with a leaner higher grade beef but this can be up to you)
2 to 3 tblsp chili powder
2 tsp sea salt
2 to 3 tsp ground cumin
t tsp freshly ground black pepper
1/4 tsp dried basil
1 12 oz. bottle Guinness or another dark beer
1/4 cup Worcestershire sauce
1 28 oz. can fire roasted diced tomatoes (try hunt's or rotel)
2 tblsp tomato paste
2 (14. 0z) chicken or beef broth
1 bay leaf
2 15 oz. black beans
Garnished: Fritos (as stated above) pepper jack cheese and sour cream

Steps:

  • Heat oil in a big sauce pan or a dutch oven over medium heat; add onion.
  • Reduce heat to low, and cook the onion 10 minutes or until tender, stirring occasionally.
  • Add bell pepper and cook 5 minutes.
  • Add chipotle peppers and garlic, cook one minute.
  • Add beef and next 5 ingredients. Stir in beer and simmer about 2 minutes. S
  • tir in Worcestershire sauce and next 4 ingredients. Bring to a low boil and reduce heat to medium to medium low.
  • Simmer, uncovered, 30-40 minutes.
  • Add beans, stir, and continue to simmer until liquid has reduced slightly and the chili has become thicker. (After adding beans, I usually simmer another 30-45 minutes).

AWARD WINNING CHILI



Award Winning Chili image

Hearty and delicious, your family will love this delicious Award Winning Chili Recipe.

Provided by Slightly Adapted from Food.com

Categories     Chili

Number Of Ingredients 18

1 lb Ground Beef (You can also use half ground beef, half Italian Sausage.)
2 cups Diced Yellow Onion (About 2 medium or one huge onion. Can sub purple onion if needed.)
1 cup Diced Green Pepper (Can sub red or yellow if desired.)
1 tsp Crushed Garlic (one normal sized clove)
1 can Rotel (diced tomato with jalapeno)
1 15 ounce can Petite Diced Tomato
1 8 ounce can Tomato Sauce
2 tbsp Cumin
2 tbsp Chili Powder
1 tbsp Olive Oil
1 tsp Salt
1 tsp Smoked Paprika (You can use regular if you don't have smoked.)
1 tsp brown sugar
½ tsp black pepper
Pinch of Cayenne Pepper (Optional...if you like heat, you could add up to half a tsp.)
1 (15 ounce) can Kidney Beans, drained and rinsed
1 (15 ounce) can Black Beans, drained and rinsed
1 cup beef broth

Steps:

  • In a large soup pot or dutch oven, add oil and begin cooking ground beef over medium-high heat.
  • When ground beef is mostly cooked, add onions, green pepper, and crushed garlic. Continue cooking, stirring often, until onions and peppers are tender.
  • Add cumin, chili powder, salt, smoked paprika, black pepper, and cayenne pepper. Stir and let cook for about one minute more. This helps bring out the flavors of the spices.
  • Next, add Rotel, petite diced tomatoes, tomato sauce, beans, and beef broth. Stir well and taste liquid to see if you need to add any more salt. You may need to add up to ¼ or ½ tsp, depending on how salty the beef broth and tomatoes are or aren't.
  • At this point, add the brown sugar and bring soup to a boil. Once it is boiling, turn it down to a simmer and allow it to simmer for at least 20-30 minutes. It is okay to let it simmer longer. I sometimes let it simmer for an hour or two.
  • Serve with shredded cheese, sour cream, and corn chips.
  • Leftover chili can be frozen for up to 3 months or stored in the fridge for up to 4 days.
  • Enjoy!

AWARD WINNING CHILI



Award Winning Chili image

This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!

Provided by Jennifer

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
¼ cup white wine
1 pinch crushed red pepper flakes
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
⅓ cup bottled steak sauce
5 slices bacon
1 ½ pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  • While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  • Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  • Stir in beans, cilantro and parsley. Heat through and serve.

Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g

PAT'S FAMOUS BEEF AND PORK CHILI



Pat's Famous Beef and Pork Chili image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 22

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (recommended: Budweiser)
One 15-ounce can black beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 24-ounce can crushed tomatoes
One 24-ounce can diced tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish

Steps:

  • In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

AWARD WINNING CHILI



Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

  • In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
  • Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
  • Serve with desired toppings.

AWARD WINNING CHILI RECIPE



Award Winning Chili Recipe image

My chili recipe won 2nd place in the Douglas County Chili Cookoff

Provided by Lea Ann Brown

Categories     Soup, Stews and Chilis

Time 1h10m

Number Of Ingredients 24

1 pound Ground sirloin
1 pound ground pork
1/2 pound Italian sausage (bulk)
2 whole onions (chopped)
2 jalapeno pepper (seeds and stems removed and minced)
1 cup chopped green bell pepper
8 garlic clove (chopped)
2 Tablespoons Chili Powder
3 Tablespoons brown sugar
1 Tablespoon ground cumin
2 teaspoons smoked paprika
3 Tablespoons tomato paste
1 Tablespoon ground coriander
1 Tablespoon Mexican oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
2 California bay leaves
1 1/2 cup Merlot Wine
28 ounce can chopped tomatoes (fire-roasted is good here)
28 ounce can Pinto beans (drained and rinsed)
14 ounce can Kidney beans (drained and rinsed)
1 Cup water
1 teaspoon Better than Bouillon beef bouillon
1/2 cup sharp cheddar cheese (shredded)

Steps:

  • Heat a large dutch oven over medium high heat. Add 2 tablespoons olive oil.
  • Add sausage, onion, sirloin, pork, jalapeno, green bell pepper and garlic.
  • Cook 8 minutes or until sausage and beef are browned. Add chili powder and next 10 ingredients (through bay leaves) and cook 1 minute stirring constantly.
  • Stir in wine, tomatoes and drained beans. Dissolve bouillon in water and add to chili. Add more water if necessary for consistency.
  • Cover and cook on low for at least 1 hour, stirring occasionally.
  • Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves.
  • Serving suggestions: grated cheese, saltine crackers, flour tortillas, corn chips, fresh chopped onion, thin sliced radishes.

Nutrition Facts : Carbohydrate 49 g, Protein 26 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 1694 mg, Fiber 12 g, Sugar 28 g, Calories 495 kcal, ServingSize 1 serving

CROCKPOT CHILI (COOK-OFF WINNER!)



Crockpot Chili (Cook-off Winner!) image

Here's a delicious Crockpot Chili with dozens of 5-star reviews and winner of multiple chili cook-offs! This Crockpot Chili recipe is made with plenty of spice and packed with lots of flavor.

Provided by Chelsea

Categories     Dinner

Time 8h30m

Number Of Ingredients 24

5 slices hardwood smoked bacon (chopped)
1 red bell pepper, (finely chopped)
1 green bell pepper, (finely chopped)
1/2 cup (~2 stalks) celery, (finely chopped)
1 cup (~1 small) yellow onion (finely chopped)
1-2 small jalapeño peppers, (optional* seeds removed and finely diced)
30 ounces chili (pinto) beans in medium sauce
15 ounces chili (pinto or kidney) beans in mild sauce
56 ounces petite diced tomatoes, (undrained)
6 ounces tomato paste
2 pounds (32 ounces) ground beef chuck
1 pound (16 ounces) Italian sausage
4 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons cumin
1 teaspoon dried basil
1 teaspoon seasoned salt (& 3/4 teaspoon pepper)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon white sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
3 regular-sized beef bouillon cubes
Optional: fresh cilantro, sour cream, freshly grated sharp Cheddar cheese

Steps:

  • In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate and dab off the excess grease. Set aside.
  • Reserve the bacon grease in the skillet. Remove the stem and seeds from the peppers. Finely chop.
  • Finely chop the celery. Remove the peel of the onion and finely chop. Chop the jalapeño pepper and remove the seeds if desired -- leave them in for extra heat.*
  • Add the peppers, celery, onion, and jalapeño pepper to the skillet with the reserved bacon grease. Saute the veggies over medium heat until tender. Transfer to the slow cooker.
  • Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste.
  • In the same skillet used to cook the bacon and veggies, cook the ground chuck and Italian sausage over medium-high heat until no longer pink. Drain off all the fat and add to the slow cooker.
  • Add all the seasonings to the crockpot. Crumble the bacon (or chop) into very small pieces and stir that in the crockpot. Or reserve the bacon in the fridge and add at the end. Stir everything together.
  • Cover and cook on low for 6-8 hours. Taste and adjust seasonings (salt, pepper, chili powder, etc.) Enjoy with fresh cilantro, sour cream and Cheddar cheese.

Nutrition Facts : Calories 620 kcal, Carbohydrate 45 g, Protein 33 g, Fat 35 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 99 mg, Sodium 2264 mg, Fiber 12 g, Sugar 20 g, ServingSize 1 serving

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