state champion chili made easy

Name: State Champion Chili Made Easy
Prep time: 20 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) 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 ounce(s) tomatoes, canned and chopped (with liquid); 15 1/2 ounce(s) pinto beans, can (with liquid); 15 1/2 ounce(s) light kidney beans, cooked (with liquid); 15 1/2 ounce(s) chili beans (variety of your choice; with liquid); 2 can(s) dark red kidney beans; 15.5 oz each (with liquid); 5 tablespoon(s) ketchup; 3 tablespoon(s) garlic powder (not garlic salt); 3 tablespoon(s) red chili powder; 1 tablespoon(s) cumin; 2 teaspoon(s) black pepper; 2 teaspoon(s) salt; 1 teaspoon(s) cayenne pepper (up to 3 tsp or more if you desire); 1 teaspoon(s) sugar

(13 RATINGS)

1.64K Pinches 9 Photos

Martha Ray Deen

Charlotte, NC

Updated on Nov 24, 2025

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

Rate

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

prep time 20 Min

cook time 1 Hr

method Stove Top

yield 8 serving(s)

Ingredients

2 pounds 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 ounces tomatoes, canned and chopped (with liquid)
15 1/2 ounces pinto beans, can (with liquid)
15 1/2 ounces light kidney beans, cooked (with liquid)
15 1/2 ounces chili beans (variety of your choice; with liquid)
2 cans dark red kidney beans; 15.5 oz each (with liquid)
5 tablespoons ketchup
3 tablespoons garlic powder (not garlic salt)
3 tablespoons red chili powder
1 tablespoon cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon cayenne pepper (up to 3 tsp or more if you desire)
1 teaspoon sugar

How To Make state champion chili made easy

Step 1

Brown ground beef (or turkey/venison) over medium/medium high heat in a stockpot and drain off excess fat.

Step 2

Add onion and peppers to the meat.
Step 3

Return to heat and cook (on medium to medium high) for 5 minutes, stirring occasionally.
Step 4

Add all remaining ingredients to pot. Stir all ingredients well.
Step 5

Cook on medium for about 30 minutes.
Step 6

Turn down to low and let simmer another 30 minutes, stirring occasionally and adjusting the flavor (cayenne, salt, pepper) during the last five minutes.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Nutrition Facts

(per serving*)

calories: 514kcal, carbohydrates: 64g, cholesterol: 91mg, fat: 11g, fiber: 18g, protein: 44g, saturated fat: 4g, sodium: 1488mg, sugar: 14g, unsaturated fat: 6g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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