Award Winning Chili
My husband and I crafted this winning chili recipe together, and he took home the trophy at his work cook-off! We love using venison, but ground beef or turkey works great too.
Steps for Award Winning Chili
Here's a step-by-step instructions for making Award Winning Chili:
- 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.
- In einem mittelgroßen Schmortopf bei mittlerer Hitze das Olivenöl hinzufügen. Fügen Sie das Hackfleisch hinzu und kochen Sie es in Stücke, bis es gebräunt ist. Fügen Sie die Zwiebeln, Paprika und Jalapeno hinzu und kochen Sie, bis sie weich sind. Überschüssiges Fett ablassen.
- Tomaten, Tomatensauce, Kreuzkümmel, Chilipulver, Salz, Cayennepfeffer, Paprika und 1 Tasse Wasser hinzufügen. Zum Kombinieren mischen.
- Kidneybohnen und schwarze Bohnen dazugeben, vermischen und zum Köcheln bringen. Abdecken und 1-2 Stunden kochen lassen.
- Mit den gewünschten Belägen servieren.
- En un horno holandés mediano a fuego medio-alto agrega el aceite de oliva. Agregue la carne molida y cocine, partiéndola en trozos, hasta que se dore. Agregue la cebolla, el pimiento y el jalapeño y cocine hasta que se ablanden. Escurra el exceso de grasa.
- Agregue los tomates, la salsa de tomate, el comino, el chile en polvo, la sal, la cayena, el pimentón y 1 taza de agua. Mezcle para combinar.
- Agregue los frijoles rojos y los frijoles negros, mezcle y cocine a fuego lento. Cubra y cocine durante 1-2 horas.
- Sirva con los ingredientes que desee.
- Dans un faitout moyen à feu moyen-vif, ajouter l'huile d'olive. Ajouter la viande hachée et cuire en la cassant en morceaux jusqu'à ce qu'elle soit dorée. Ajouter les oignons, le poivron et le jalapeno et cuire jusqu'à ce qu'ils soient tendres. Égoutter l'excès de graisse.
- Ajouter les tomates, la sauce tomate, le cumin, la poudre de chili, le sel, le poivre de Cayenne, le paprika et 1 tasse d'eau. Mélangez pour combiner.
- Ajouter les haricots rouges et les haricots noirs, mélanger et porter à ébullition. Couvrir et cuire 1 à 2 heures.
- Servir avec les garnitures souhaitées.
Why you'll love Award Winning Chili
- Rich and Robust Flavor: Award Winning Chili is renowned for its complex flavor profile that balances spices, heat, and savory ingredients. Its unique blend of seasonings and quality ingredients creates a mouthwatering experience that delights chili enthusiasts and casual eaters alike, making it a standout dish in any culinary setting.
- Versatile Ingredients: The award-winning recipe often incorporates a variety of meats, beans, and vegetables, allowing for customization to suit different dietary preferences and tastes. Whether you're a meat lover or a vegetarian, there's a version of this chili that can cater to your needs, making it a flexible dish for gatherings, family dinners, or meal prep.
- Community and Tradition: Often associated with local competitions and community gatherings, Award Winning Chili carries a sense of tradition and camaraderie. Sharing a bowl of this chili can foster connections among friends and family, making it not just a meal, but a cherished social experience that brings people together over a shared love for great food.
Award Winning Chili
Ingredients
- 1 1 lb ground beef or 1 lb ground turkey
- 2 onions, diced
- 1 green pepper, diced
- 1 tablespoon jalapeno, finely chopped
- 1 (14 ounce) can Mexican-style tomatoes (like Rotel)
- 2 (8 ounce) cans tomato sauce
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon paprika (smoked if you can find it)
- 1 (14 ounce) can kidney beans, drained and rinsed
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup water
- sour cream
- cheddar cheese
- green onion
Instructions
-
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.
-
In einem mittelgroßen Schmortopf bei mittlerer Hitze das Olivenöl hinzufügen. Fügen Sie das Hackfleisch hinzu und kochen Sie es in Stücke, bis es gebräunt ist. Fügen Sie die Zwiebeln, Paprika und Jalapeno hinzu und kochen Sie, bis sie weich sind. Überschüssiges Fett ablassen.
-
Tomaten, Tomatensauce, Kreuzkümmel, Chilipulver, Salz, Cayennepfeffer, Paprika und 1 Tasse Wasser hinzufügen. Zum Kombinieren mischen.
-
Kidneybohnen und schwarze Bohnen dazugeben, vermischen und zum Köcheln bringen. Abdecken und 1-2 Stunden kochen lassen.
-
Mit den gewünschten Belägen servieren.
-
En un horno holandés mediano a fuego medio-alto agrega el aceite de oliva. Agregue la carne molida y cocine, partiéndola en trozos, hasta que se dore. Agregue la cebolla, el pimiento y el jalapeño y cocine hasta que se ablanden. Escurra el exceso de grasa.
-
Agregue los tomates, la salsa de tomate, el comino, el chile en polvo, la sal, la cayena, el pimentón y 1 taza de agua. Mezcle para combinar.
-
Agregue los frijoles rojos y los frijoles negros, mezcle y cocine a fuego lento. Cubra y cocine durante 1-2 horas.
-
Sirva con los ingredientes que desee.
-
Dans un faitout moyen à feu moyen-vif, ajouter l'huile d'olive. Ajouter la viande hachée et cuire en la cassant en morceaux jusqu'à ce qu'elle soit dorée. Ajouter les oignons, le poivron et le jalapeno et cuire jusqu'à ce qu'ils soient tendres. Égoutter l'excès de graisse.
-
Ajouter les tomates, la sauce tomate, le cumin, la poudre de chili, le sel, le poivre de Cayenne, le paprika et 1 tasse d'eau. Mélangez pour combiner.
-
Ajouter les haricots rouges et les haricots noirs, mélanger et porter à ébullition. Couvrir et cuire 1 à 2 heures.
-
Servir avec les garnitures souhaitées.
Notes
- Balance of Flavors: Achieving a harmonious blend of spices, meats, and vegetables is crucial. Use a combination of chili powder, cumin, garlic, and other spices to create depth. Don't forget to taste as you go, adjusting seasoning levels to enhance the overall flavor profile. Consider adding a touch of sweetness with brown sugar or a splash of vinegar for acidity, which helps to round out the dish.
- Layering Ingredients: Start by sautéing your aromatics like onions and garlic before adding the meat, allowing the flavors to develop fully. Incorporate the spices early in the cooking process to toast them and release their oils, then gradually add your tomatoes, beans, and other ingredients. Simmer the chili for a longer period to allow all the flavors to meld together, resulting in a rich and complex dish that stands out in competitions.