Best Never Entered In A Contest But Still Super Good Chili Recipes

NEVER-ENTERED-IN-A-CONTEST-BUT-STILL-SUPER-GOOD CHILI

Never-Entered-In-A-Contest-But-Still-Super-Good Chili image

This recipe is adapted from Paula Deen's son Jaime's chili recipe. It is from their "Family cook-off" episode on Food Network, but I changed a few things... partly for our tastes, and partly in the interest of not copying a celebrity. I have used ground beef, ground turkey, and ground bison (not all at the same time) - and we like when it's made with bison or turkey the most. I usually make cornbread or Recipe #403212 to enjoy with this. Hope you like it!

Provided by Greeny4444

Categories One Dish Meal

Time 4h30m

Yield 5-6 quarts, 8-10 serving(s)

Number Of Ingredients 19

Ingredients

nonstick cooking spray
2 lbs ground meat
1 onion, diced
2 bell peppers, diced
2 garlic cloves, minced
1 1/2 cups celery, chopped
2 (28 ounce) cans diced tomatoes, undrained (plain is ok, but with herbs or spices added are good too)
1 (28 ounce) can rotel, undrained (diced tomatoes with green chilis added)
ground cumin
chili powder
italian seasoning (optional, if diced tomatoes aren't seasoned with herbs)
dried basil (optional, if diced tomatoes aren't seasoned with herbs)
dried oregano (optional, if diced tomatoes aren't seasoned with herbs)
1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can kidney beans, drained
1 (14 1/2 ounce) can pinto beans, drained
1 dash crushed red pepper flakes
1 (1 1/4 ounce) packet chili seasoning mix (I use low-sodium Chili seasoning from McCormick)
shredded cheese, if desired

Steps:

In a skillet, brown meat. Drain and set aside.
Spray a large (6- or 7-qt.) pot with nonstick cooking spray and heat over medium heat. Add the onion, bell peppers, garlic, and celery, and saute briefly.
Stir in the diced tomatoes and the Rotel.
Add several shakes of cumin and chili powder (I do it until I can smell them -- you can always add more later), and also the italian seasoning, basil and oregano, if using.
Cook for about 8 minutes, or until the vegetables are tender.
Add the beans, browned meat, red pepper flakes, and chili seasoning.
Partially cover, and simmer for at least 4 hours.
Serve with shredded cheese and cornbread, if desired.

Nutrition Facts : Calories 231.1, Fat 1.4, SaturatedFat 0.3, Sodium 577.6, Carbohydrate 44.4, Fiber 14, Sugar 8, Protein 13.6

PERFECT COMPETITION CHILI

Perfect Competition Chili image

My husband makes this every year for our church's chili cook-off. He has placed every single time he's entered it. Half the judges always tell him that this was the best chili they've ever had.

Provided by ShaGun

Categories Meat

Time 27m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
3 lbs ground beef
1 cup beef broth
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
1 (8 ounce) can tomato sauce
3 tablespoons minced onions
2 teaspoons garlic powder, divided
8 tablespoons chili powder, divided
2 teaspoons Tabasco sauce
salt and pepper
1 teaspoon onion powder
1 1/2 tablespoons cumin, divided
1 tablespoon paprika
2 teaspoons crushed red pepper flakes

Steps:

Brown ground beef in oil.
Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco.
Bring to boil, reduce heat and simmer 1 hour.
Add salt and pepper, onion powder, 1teaspoon Garlic powder, chili powder, 1 tablespoon cumin, paprika, and 1 teaspoon red pepper flakes. Stir and simmer another hour.
Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes.
Best if prepared the day before and reheated the next day.

Nutrition Facts : Calories 442.6, Fat 30.7, SaturatedFat 10.8, Cholesterol 115.8, Sodium 728.2, Carbohydrate 8, Fiber 3.9, Sugar 2.4, Protein 34.2

MY TRIPLE COOK-OFF WINNING CHILI

My Triple Cook-Off Winning Chili image

This recipe had the right amount of heat! The flavors blend well and it has fast become a favorite of many on the Crew!

Provided by Kelly Williams

Categories Chili

Time 1h50m

Number Of Ingredients 22

Ingredients

SAUTE, DRAIN GREASE:
3 lb lean hamburger
1 green bell pepper, diced
1 red bell pepper, diced
4-8 fresh jalapenos, diced small (add as many as you like for heat, but add at least 4 for mild for the kiddos. *i usually add all 8 for hotter!)
1 large onion, diced large
salt, pepper, and garlic powder to taste (start with about a tsp each salt and garlic powder and a 1/2 tsp pepper; you'll be adding more later)
DUMP INTO CROCK POT OR LARGE STOCK POT AND ADD:
1/3 c good chili powder
1 3/4 c ketchup, I use Heinz
3 Tbsp lemon juice concentrate
1/3 c dark brown sugar, can sub light but I just don't even buy that kind anymore because it always turns into a brick
1 Tbsp Worcestershire sauce, I use Lea & Perrins
2 tsp regular white vinegar
1 1/2 tsp yellow table mustard, French's
1 1/2 Tbsp cumin
3 c spicy hot V8 juice
1 (16 oz.) can(s) dark red kidney beans, rinsed and drained first in a colander til no longer foamy/bubbly
2 pkg fresh sliced mushrooms, 8 oz. each
2 can(s) Del Monte original stewed tomatoes, with the juice; crush tomatoes with hands as you add; 14 1/2 oz. each can
1 c beef bouillon, i use superior touch better than bouillon beef base (dissolve 1 tsp. beef base into 1 cup hot water to make 1 cup bouillon)
*more salt, pepper and garlic powder to taste

Steps:

1. Saute hamburger, green pepper, red bell pepper, jalapenos in a pan. Add 1 teaspoon (each) of salt, pepper, and garlic powder. Add 1/2 tsp black pepper.
2. Drain the grease.
3. Into a large stock pot or Crock Pot, add the sauteed hamburger meat. Then add the rest of the ingredients.
4. Stir all and bring just to a low simmer. Reduce heat and cook for at least 1 1/2 hours on low. Stir gently and occasionally. You can do this on the stove or in a large Crock Pot. Either way works.
5. Thick, rich, slightly sweet/slightly hot chili! Very unique! Enjoy!! :D

COWBOY CHILI

Cowboy Chili image

Make and share this Cowboy Chili recipe from Food.com.

Provided by Tisy Adams

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 lb extra lean ground beef
2 cloves garlic, minced
1 medium yellow onion, chopped
1 (15 ounce) can chopped stewed tomatoes
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper (optional)
1 (15 ounce) can pinto beans, drained
1/2 teaspoon salt

Steps:

In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes.
Drain well.
Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture.
Reduce heat to low.
Cover and simmer, stirring occasionally, for 1 hour.
Add pinto beans and salt.
Cook stirring, for 15 minutes longer.
note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal.
Refrigerate chili until ready to use, then reheat over low heat.