State Champion Chili Made Easy

9
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.

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


Rating:

★★★★★ 13 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

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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, 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(s)
dark red kidney beans; 15.5 oz each (with liquid)
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

How to Make State Champion Chili Made Easy

Step-by-Step

  • 1Brown ground beef (or turkey/venison) over medium/medium high heat in a stockpot and drain off excess fat.
  • 2Add onion and peppers to the meat.
  • 3Return to heat and cook (on medium to medium high) for 5 minutes, stirring occasionally.
  • 4Add all remaining ingredients to pot. Stir all ingredients well.
  • 5Cook on medium for about 30 minutes.
  • 6Turn down to low and let simmer another 30 minutes, stirring occasionally and adjusting the flavor (cayenne, salt, pepper) during the last five minutes.
  • 7This 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.

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About State Champion Chili Made Easy





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