The Best Chili Recipe Award Winning

THE BEST CHILI RECIPE (AWARD WINNING!)

Steps:

• Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
• Add onion and pepper and cook until softened, about 3-5 minutes.
• Add garlic and cook until fragrant (about 30 seconds).
• Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
• Add all remaining ingredients -- beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce -- and your cooked bacon and stir well.
• Bring to a boil and cook 1-2 minutes, stirring frequently.
• Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
• Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

EDDIE'S AWARD WINNING CHILI

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.

AWARD WINNING CHILI RECIPE

Steps:

• In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion, garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.
• In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.
• Add cooked meat into a pot with an onion and pepper mixture.
• Pour in diced tomatoes and beans.
• Dilute tomato paste with 1 cup of chicken broth and add into a pot.
• Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.
• Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth.
• Simmer for 1 hour.
• Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.

BEST CHILI RECIPE

Steps:

• First, heat a large stockpot over medium/high heat.
• Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
• Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
• Add spices and 1 cup of broth and stir to combine.
• Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
• Top with your favorite toppings and enjoy!

AWARD WINNING CHILI

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.