State Champion Chili Made Easy

Name: State Champion Chili Made Easy
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: American
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, 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

By Martha Ray Deen
@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 votes5

Comments:

29 Comments

Serves:

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, 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
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How to Make State Champion Chili Made Easy

Step-by-Step

Brown ground beef (or turkey/venison) over medium/medium high heat in a stockpot and drain off excess fat.
Add onion and peppers to the meat.
Return to heat and cook (on medium to medium high) for 5 minutes, stirring occasionally.
Add all remaining ingredients to pot. Stir all ingredients well.
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.
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.