Best Crystals Chili Recipes

HOW TO MAKE AWARD-WINNING TEXAS CHILI

How to Make Award-Winning Texas Chili image

Debbie Ashman, winner of the Terlingua International Chili Championship, has a 22-pound jalapeño statue that proves her chili is the world's best.

Categories best chili recipe top chili recipe easy chili recipe award winning chili

Time 2m

Yield 1

Number Of Ingredients 26

Ingredients

2 lb. coarsely ground beef
8 oz. "El Pato" tomato sauce
15 oz. beef broth
Dump 1
1 tbsp. onion powder
2 tsp. garlic powder
2 tsp. beef crystals
1 tsp. chicken crystals
1 tbsp. Pacific Beauty paprika
1 tbsp. Mexene chili powder*
1/2 tsp. cayenne
1/4 tsp. black pepper
1 package Sazon Goya
Dump 2
1 tbsp. Mexene chili powder
1 tbsp. Hatch mild chili powder
2 tbsp. Cowtown light chili powder
1 tbsp. Mild Bills dark chili powder
1 tsp. cumin
1/4 tsp. white pepper
Dump 3
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. cayenne
3/4 tbsp. Cowtown light chili powder
1 tbsp. cumin

Steps:

Separately mix the spices for each dump.
Gray the meat and drain grease.
Slow boil meat in beef broth and 1 equal can of distilled water.
Add Dump 1 and medium boil for 60 minutes.
Add Dump 2 and medium boil for 45 minutes.
Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat-adjust as required.

CHILI LOVERS CHILI

Chili Lovers Chili image

We are pretty passionate about our Chili around here, this my friends is my contribution to the Chili world; enter my "Chili Lovers Chili"! It will warm your bones on a cold day, it's rich, meaty, a little bit spicy, and oh so delicious!

Provided by Sparkles Of Yum

Categories Entree,Dinner

Time 3h25m

Number Of Ingredients 22

Ingredients

2 pounds ground beef
1 pound Italian Sausage
1 large onion (diced)
1 bell pepper (diced)
2-15 ounce cans Diced Tomatoes (not drained)
1 6 oz can Tomato Paste (I use Contadina and fill can with water)
15-oz. can Tomato sauce
1-(14 ounce) can beef broth
2-(16 ounce) cans Brook's chili hot beans (not drained)
2-(15 ounce) cans dark red kidney beans, drained and rinsed
1/4 cup chili powder (I use McCormick Chili Powder)
1 tablespoon granulated garlic
2 tablespoons onion powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon chili flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon white sugar
5 (or so) dashes Louisiana Hot Sauce (or more if you like it spicier) - Crystal's is our brand of choice
1 teaspoon salt

Steps:

Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pot, and cook until evenly browned. Drain off excess grease, then add the onion and bell pepper.
Pour in diced tomatoes and tomato paste, plus water. Pour in the kidney beans and chili beans. Season with chili powder, garlic, cumin, Louisiana Hot Sauce, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover leaving the lid cracked open a little room for steam to escape to help it thicken. Simmer over low heat for 2 to 3 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder, maybe more onion powder, if necessary. The longer the chili simmers, the better it will taste. To thicken smash some of the beans on the bottom with a slotted spoon and stir, if it looks too thick add a little more water. It's that last hour the flavors really come together and you know it's ready. Remove from heat and serve.
To serve, ladle into bowls, and add crackers, onions, cheese, sour cream.. however you like it. Plan on Chili Mac or Frito Pie with leftovers.

Nutrition Facts : Calories 567 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 31 grams fat, Fiber 8 grams fiber, Protein 41 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 Bowl, Sodium 1703 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat