Super Bowl Award Winning Chili Beans

Recipe Rating:	(45)
Categories:	Beef, Turkey, Mexican, Other Main Dishes, Quick & Easy, Chili
Collections:	The Great Tailgate!
Keywords:	beans, spicy
Serves:	6 to 8
Prep Time:	20 Min
Cook Time:	2 Hr

Ingredients

1 1/2-2 lb	lean ground beef or turkey. (beef was used in the cook off)
1-2 can(s)	s&w chili beans or pinto beans, add 1 can of black beans for variety and a larger pot of chili. (i prefer the 50% less sodium)
1 can(s)	s&w kidney beans (store brand is fine for all the beans)
1-2 can(s)	diced tomatoes with green chilies or mexican style. (for a larger pot of chili, add 2 cans of tomatoes)
1 1/4 can(s)	14 oz. tomato sauce
1 sm	can tomato paste with italian seasoning
1 can(s)	7 oz. green chilies, diced
1	red bell pepper
1 md	yellow onion, diced
1 tsp	garlic, minced (from jar)
1/4 c	mezzetta tamed jalapenos (jar), minced
2 Tbsp	chili powder
1 1/2-2 tsp	ground cumin
1/2 tsp	mexican oregano
1/2-1 tsp	cayenne pepper, optional
	salt & pepper, optional, or to taste

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Joyce Newman

Well Seasoned

Roseville, CA (pop. 118,788)

Artsy1

Member Since Jan 2011

Joyce's Notes:
My personal recipe for spicy chili beans won a "Chili Cook Off" at a Super Bowl party. There were 10 crock pots full of chili in the cook off, mine took first place! Most people think that these chili beans have just the right amount of kick! The flavor of these beans are really good, even if you choose to omit or reduce the amount of cayenne pepper if you prefer milder chili beans. When making a larger pot of chili beans, use the larger quantities of ingredients, less quantity, the lesser side of ingredients.

Comments from the Test Kitchen:

Just the right balance of heat and flavor. A wonderfully solid chili for the hearty eaters in your life.

Directions

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.

Mince ground beef and cook with the onion mixture.
Salt & pepper to taste. Add Mexican oregano and stir to blend.

Add tomatoes, tomato sauce, tomato paste, green chiles, including the liquid from the tomatoes. Stir to incorporate.

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 2 hours on high, then on warm until ready to serve.