Nevada Annie's Championship Chili

Nevada Annie's Championship Chili Recipe

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Kay Skipper


Ok, this is one famous chili so why is it not in JAP yet? I thought everyone had this recipe. It's been floating around this region for a good long while.

If you haven't had this chili, once you try it, you'll admit it is worth the extra effort involved in making this large pot of chili.


★★★★★ 1 vote

24 or more
40 Min
3 Hr 30 Min


  • 3
    medium onions, chopped
  • 2
    medium bell peppers, chopped
  • 2
    large stalks of celery, chopped
  • 2
    small cloves garlic, minced
  • 1/2
    small fresh jalapeno, sliced
  • 8 lb
    lean ground beef
  • 1
    (4 ounce) can green chiles
  • 2
    (14.5 ounce) cans stewed, diced tomatoes
  • 1
    (15 ounce) can tomato sauce
  • 1
    (6 ounce) can tomato paste
  • 2
    (3 ounce) bottles of chili powder
  • 2 Tbsp
  • ·
    tobasco sauce to taste
  • 3
    bay leaves
  • ·
    garlic salt to taste
  • ·
    salt and pepper to taste
  • 1/2
    ( 12 ounce) can of beer---- you drink the other half!
  • 1
    12 (ounce) bottle of mineral water.

How to Make Nevada Annie's Championship Chili


  1. Saute first 5 ingredients 5 minutes on medium heat. Add meat and brown. Add remaining ingredients including 1/2 can of beer. Add enough water just to cover the top of your ingredients in the pot. Cook about 3 hours on low heat; stir often.

    Makes 24 or more servings. Freezes well.

    Worth it to make this delcious chili.


    Remember, tis a snap to prep this dish when using an electric knife.

Printable Recipe Card

About Nevada Annie's Championship Chili

Course/Dish: Chili
Regional Style: Mexican

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