Braggin' Rights -- Chili

Gary Hancq


Among five contestants this Chili took every 7 out of 8 votes cast during our last Chili Cook Off.

Guess it earned it's Title. Much of it had to do with my "Special" Hot Chilis/Pepper powder, which see. And, an ample amount of meat.

I make my Chili so that 5 and 6 year old's can eat it. I at time like it mild other times hot. I then let those that indulge provide the degree of "heat" to their liking, when they are served up a bowl. And -- I provide the means to do it.

Sliced Corn Bread is an excellent accompaniment. I note the "Brand Names" used. It's the only way to insure consistency, and be able to duplicate it time after time.

Blue Ribbon Recipe

We were totally wowed by the flavor of this chili. It has the perfect amount of "classic" chili seasoning and the heat level is just right. Test Kitchen Avatar The Test Kitchen


★★★★★ 7 votes

4 to 6 quarts
25 Min
2 Hr 30 Min
Stove Top


  • 2 1/2 to 3 lb
    lean ground hamburger. ground sirloin is an extra treat
  • 1 can(s)
    large 29 oz. hunt's diced tomatoes no additives
  • 1 can(s)
    large 29 oz, hunt's crushed tomatoes no additives
  • 2 can(s)
    15 oz. each joan of arc kidney beans dark drained and rinsed
  • 2 can(s)
    15 oz. each joan of arc kidney beans light drained and rinsed
  • 1 can(s)
    15 oz. bush's black beans drained and rinsed
  • 1 can(s)
    15 oz. bush's northern beans drained and rinsed
  • 1
    large onion large dice
  • 4 to 8
    slices nacho style "mild" jalopeno pepper diced
  • 2 tsp
    cumin dry spice
  • 2 Tbsp
    chili powder dry prefer mexene in blue bottle
  • 1 1/2 tsp
  • 1/2 tsp
    black pepper
  • ·
    water as needed
  • ·
  • ·
    freezes well

How to Make Braggin' Rights -- Chili


  1. I prepare this in a large 6 to 8 quart soup pot, or distribute everything equally between two crock pots (Ladling contents back and forth for consistency). You could also reserve a considerable amount of the beans until the ingredients and liquids cook down some. The beans need only to be heated. You could add additional beans to stretch, as the contents get used.
  2. In soup pot or crock pot add the two large cans of Tomatoes and the canned Beans drained and rinsed, in colander and start to heat.
  3. Fry up Hamburger and lightly Salt and Pepper and add 1 tablespoon of Chili Powder. Chop Hamburger leave somewhat coarse and chunky. When 2/3 cooked add coarsely diced onion. When cooked scrape hamburger to side, tilt pan and ladle off excess fats. Most will be juices.
  4. Add cooked hamburger to pot. Add 1/2 cup water to fry pan and scrape drippings from fry pan and add to pot. Stir occasionally. If crock pot is too full ladle off some of the contents and reserve. Things will cook down.
  5. Add seasonings and diced "mild" Jalapeno pepper slices (If not mild use less): Then 1 tablespoon Chili Powder, 2 teaspoons Cumin, 1 teaspoon Salt and 1/2 teaspoon Pepper.
  6. Stir contents and taste. Again, I prepare Chili mild so 5 and 6 year old's can eat it, as well as all of those that indulge.
  7. Note: To add "heat" to individual servings provide: Tabasco Sauce, additional hot or medium Jalapeno slices, Cayenne Powder, additional Chili Powder. You could offer chopped onion and shredded cheese on side.
  8. Note 2: To add additional "heat" I provide my special dried and ground hot Chilis/Pepper powder, consisting of 7 to 9 varieties of hot peppers. 1/10 teaspoon of it will heat a bowl of Chili to a nice warm average person's heat preference. The "Braver Souls" can heat it just as much as they can endure. See my "Drying and Grinding of Hot Chilis/Peppers". It provides a depth and range of flavors.
  9. Note 3: To transport Crock Pot contents I ladle off two quarts into quart jars and seal, turn crock pot lid upside down for safer transportation, then add back when I arrive at my destination.

Printable Recipe Card

About Braggin' Rights -- Chili

Course/Dish: Beef Chili
Main Ingredient: Beef
Regional Style: American
Collection: Chili
Hashtag: #comfort-food

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