State Champion Chili made easy

MarthaRayDeen -

By
@MarthaRayDeen

This Chili has the makings of a champion, but it's so simple! You can modify the peppers used to turn up the heat.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
ground beef (or ground venison or turkey)
1 medium
sweet onion, chopped
1 medium
green bell pepper, chopped
1 medium
red bell pepper, chopped
1 medium
banana pepper, chopped (or any mildly hot/sweet pepper of your choice)
28 oz
tomatoes, canned and chopped, with liquid
15 1/2 oz
pinto beans, cooked (canned or fresh)
15 1/2 oz
light kidney beans, cooked (canned or fresh)
15 1/2 oz
chili beans (canned, variety of your choice)
31 oz
dark red kidney beans, cooked (canned or fresh)
5 Tbsp
ketchup
3 Tbsp
garlic powder (not garlic salt)
3 Tbsp
red chili powder
1 Tbsp
cumin
2 tsp
black pepper
2 tsp
salt
1 tsp
cayenne pepper (up to 3 tsp or more if you desire)
1 tsp
sugar

Directions Step-By-Step

1
Brown ground beef (or turkey/venison) over medium/medium high heat in stockpot and drain off excess fat.
2
Add onion and peppers to the meat. Return to heat and cook (on medium to medium high) for 5 minutes, stirring occasionally.
3
Add all remaining ingredients to pot. Stir all ingredients well and cook on medium for about 30 minutes, turn down to low and let simmer another 30 minutes, stirring occasionally and adjusting the flavor (cayenne, salt, pepper) during the last five minutes.
4
This chili turns out wonderful! For leftovers, try this: Take the leftover chili (including sauce, etc), spread it into a lightly greased baking dish. Cover the chili with one can of drained yellow corn. Prepare cornbread (Mexican cornbread mix is great!) and bake casserole according to cornbread directions, allowing 5 to 10 extra minutes cooking time)