state champion chili made easy

★★★★★ 13 Reviews
MarthaRayDeen avatar
By Martha Ray Deen
from 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
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
    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

  • 1
    Brown ground beef (or turkey/venison) over medium/medium high heat in a stockpot and drain off excess fat.
  • 2
    Add onion and peppers to the meat.
  • 3
    Return to heat and cook (on medium to medium high) for 5 minutes, stirring occasionally.
  • 4
    Add all remaining ingredients to pot. Stir all ingredients well.
  • 5
    Cook on medium for about 30 minutes.
  • 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.
  • 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.
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