State Champion Chili Made Easy

9
Martha Ray Deen

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 13 votes

Comments:
Serves:
8
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

How to Make State Champion Chili Made Easy

Step-by-Step

  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.

Printable Recipe Card




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