Real Recipes From Real Home Cooks ®

state champion chili made easy

★★★★★ 13
a recipe by
Martha Ray Deen
Charlotte, NC

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

Blue Ribbon Recipe

We loved the consistency of this chili. It's hearty with a slight kick and full of meat and beans. Reading the recipe we were a little skeptical about the amount of beans, but they create a nice, thick chili. Fresh veggies and seasoning are a great balance. It's very easy to make and perfect to throw together for a crowd. Top with a little cheese and some cornbread and you have a chili everyone will love.

— The Test Kitchen @kitchencrew
★★★★★ 13
serves 8
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For state champion chili made easy

  • 2 lb
    ground beef (or ground venison or turkey)
  • 1 md
    sweet onion, chopped
  • 1 md
    green bell pepper, chopped
  • 1 md
    red bell pepper, chopped
  • 1 md
    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, can (with liquid)
  • 15 1/2 oz
    light kidney beans, cooked (with liquid)
  • 15 1/2 oz
    chili beans (variety of your choice; with liquid)
  • 2 can
    dark red kidney beans; 15.5 oz each (with liquid)
  • 5 Tbsp
  • 3 Tbsp
    garlic powder (not garlic salt)
  • 3 Tbsp
    red chili powder
  • 1 Tbsp
  • 2 tsp
    black pepper
  • 2 tsp
  • 1 tsp
    cayenne pepper (up to 3 tsp or more if you desire)
  • 1 tsp

How To Make state champion chili made easy

  • Browning meat in a Dutch oven.
    Brown ground beef (or turkey/venison) over medium/medium high heat in a stockpot and drain off excess fat.
  • Onions and peppers added to the meat.
    Add onion and peppers to the meat.
  • Cooking peppers, onions, and meat on the stove.
    Return to heat and cook (on medium to medium high) for 5 minutes, stirring occasionally.
  • Adding ingredients to the pot.
    Add all remaining ingredients to pot. Stir all ingredients well.
  • Cooking chili on the stove.
    Cook on medium for about 30 minutes.
  • Letting the chili simmer on the stove.
    Turn down to low and let simmer another 30 minutes, stirring occasionally and adjusting the flavor (cayenne, salt, pepper) during the last five minutes.
  • 7
    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.