Jays Prize Winning Chili Recipe 385 Food
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
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.
PRIZE-WINNING CHILI
I won a chili cook-off with this recipe in Tennessee in 1996. My family and friends all love this chili. It is requested for all family get-togethers. Great dish for a chilly day.
Provided by Howard
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a large stock pot over medium heat; cook and stir onion, bell pepper, and jalapeno pepper until onion is translucent, about 10 minutes. Add sausage and ground beef; continue to cook and stir until meat is browned and crumbly, about 7 minutes. Drain and discard grease.
- Season meat mixture with chili powder, cayenne pepper, and salt. Add pinto beans, tomatoes, and water and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 1 hour.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 17.9 g, Cholesterol 66 mg, Fat 19.4 g, Fiber 5.1 g, Protein 22.3 g, SaturatedFat 6.6 g, Sodium 923.7 mg, Sugar 3.7 g
PRIZE WINNING CHILI
Make and share this Prize Winning Chili recipe from Food.com.
Provided by PACE6634
Categories < 4 Hours
Time 3h
Yield 2 Quarts
Number Of Ingredients 19
Steps:
- In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours.
- Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot.
Nutrition Facts : Calories 839.8, Fat 52.2, SaturatedFat 18.5, Cholesterol 163.6, Sodium 1016.9, Carbohydrate 40, Fiber 10.2, Sugar 13.9, Protein 45.6
AWARD WINNING CHILI
A co-worker of my husbands shared this recipe with him many years ago. I just found it -- all crumbled up on the original piece of paper he was handed. I'm posting it here so I will always know where to find it.
Provided by Bobbie
Categories Poultry
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat; add onion and garlic. Saute for a few minutes.
- Add remaining ingredients except kidney beans.
- Cover and simmer 1 1/2 to 2 hours. If you want a thicker chili, thicken with some flour and water.
- Add kidney beans and heat through.
Nutrition Facts : Calories 352.2, Fat 13.3, SaturatedFat 3.4, Cholesterol 112.1, Sodium 789.2, Carbohydrate 27, Fiber 7.4, Sugar 6.4, Protein 32.2
JRAY'S CHILI
If you love heat, this chili is for you. I've taken a combination of a few of my favorite chili recipes and added my own personal touches to create a very flavorful, spicy chili. You can also sub dried basil and oregano for fresh, and bacon bits for crumbles; fresh is always a better flavor though. The longer it simmers, the better it tastes. Serve in bowls with Cheddar cheese and sour cream topping. Goes well with cornbread.
Provided by Katie Moden
Categories Beef Chili
Time 1h40m
Yield 10
Number Of Ingredients 17
Steps:
- Break ground beef into a large stock pot over medium-high heat; cook and stir until completely browned, 7 to 10 minutes. Drain fat from the beef and return pot to heat.
- Stir tomato sauce, light red kidney beans, dark red kidney beans, salsa, celery, onion, bell pepper, jalapeno pepper, chili seasoning, bacon, garlic, oregano, basil, salt, black pepper, and sugar with the ground beef in the pot. Place a cover on the pot and cook the chili until the flavors have blended, at least 1 hour.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 22.4 g, Cholesterol 56.1 mg, Fat 12.1 g, Fiber 7.5 g, Protein 22 g, SaturatedFat 4.4 g, Sodium 1248.4 mg, Sugar 5.3 g
PRIZE WINNING CHILI
A great crowd pleasing meal for anytime of the year but especially nice when it's cold and blowing outside. I like mine served over cooked speghetti pasta and topped with cheese or just in a bowl with some cheese and crackers. Like many others, I do like beans in my chili. I won $50 with this recipe in a contest in Colorado. Never ever add tomatoes to uncooked dry beans. They will not soften due to the acid in the tomatoes. They must be added AFTER the beans are done cooking.
Provided by Karen From Colorado
Categories Pork
Time 4h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Wash dry beans well.
- Fill a large pot with the 8 cups of water.
- Add the dry beans, garlic, onion, salt and pepper, bay leaves, oregano, basil and rosemary leaves.
- Simmer until beans are done, (about 2 hours) adding more water as needed (dry beans will use a lot of water) In the mean time, brown beef and pork, drain well and set aside; add to beans when they are done.
- Add green chilies, tomatoes with juice, celery seed, chili powder, cumin, red pepper flakes, beer, and sugar.
- Simmer 30 minutes to blend the flavors.
Nutrition Facts : Calories 400.1, Fat 15.8, SaturatedFat 5.6, Cholesterol 72.2, Sodium 978.8, Carbohydrate 36.1, Fiber 7.3, Sugar 12, Protein 29.7
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