Best Chili Jim Lillestons Award Winning Homestyle Recipes

JIM'S AWARD-WINNING CHILI

Steps:

• Brown the beef with the garlic.
• While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend.
• Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently.
• Cut the jalapeno peppers into slices, add to about a cup of water and purée it, add to 8-quart pot, and continue to stir frequently.
• When the beef is coooked thoroughly and browned completely, add to the 8-quart pot.
• Bring to just short of a boil, then simmer for at LEAST 2 hours. Makes 8 Quarts.

AWARD WINNING CHILI

Steps:

• In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
• While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
• Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
• Stir in beans, cilantro and parsley. Heat through and serve.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

AWARD WINNING CHILI

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.

16-TIMES WORLD CHAMPION SIRLOIN CHILI

Steps:

• Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
• Meanwhile, in a small skillet, saute the garlic in oil until golden.
• Seed and stem the chiles; place in a food processor or blender.
• Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
• Puree thoroughly; transfer mixture to a saucepan.
• Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
• Preheat grill and grill steak to taste.
• At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.