STATE CHAMPION CHILI MADE EASY

State Champion Chili Made Easy image

Provided by Martha Ray Deen

Time 1h20m

Number Of Ingredients 18

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

Steps:

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.