Eddies Prize Winning Chili Recipes

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AWARD WINNING CHILI



Award Winning Chili image

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

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

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.

EDDIE'S AWARD WINNING CHILI



Eddie's Award Winning Chili image

A fantastic award winning chili con carne, with beef, pork, three kinds of chilis, a perfect balance of spice and heat.

Provided by Panning The Globe

Categories     Main Dish

Time 3h45m

Number Of Ingredients 31

3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
12 ounces of bacon, cut crosswise into 1/4-inch strips and sautéed until almost crisp. Reserve 3 tablespoons of bacon fat.
3 tablespoons bacon fat (rendered from the bacon)
2 tablespoons vegetable oil (canola, grape seed or your favorite)
2 red bell peppers, seeds and ribs removed, diced
2 jalapeño peppers, seeds and ribs removed, minced
2 yellow onions, peeled and diced
1 head garlic, peeled and minced (10-12 garlic cloves, 6 tablespoons minced garlic)
1 pound boneless beef chuck, trimmed of fat and gristle, cut into 1/2-inch cubes
2 pounds ground beef
1 pound sweet Italian sausage, casings removed
3 tablespoons chili powder (Try using 3 different chili powders for great depth of flavor - I use ancho, chipotle and Mexican)
2 teaspoons cayenne pepper (Half this amount for less heat)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika (not smoked)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce (passata, not ketchup for those in the UK)
8 ounces tomato paste
12 ounces of your favorite beer (I use an IPA because I like the hoppy flavor)
1 cup chicken stock
2 15-ounce cans kidney beans, with juice
2 15-ounce cans pinto beans, with juice
Optional Garnishes:
1 bunch green onions, thinly sliced or 1 red onion, finely chopped
Shredded cheddar cheese or Monterey Jack
Sour cream

Steps:

  • Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they're tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
  • Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you'll use it to brown the meat.
  • Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
  • chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
  • Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered.
  • Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.

EDDIE'S PRIZE WINNING CHILI



EDDIE'S PRIZE WINNING CHILI image

This chili recipe was one that my Granddad Made it was his prize winning chili recipe. I took his recipe and put my twist to it. When I can get it, I like to mix Bison with the ground beef the flavor is totally different.

Provided by Eddie Jordan

Categories     Beef

Time 1h30m

Number Of Ingredients 19

SPICE MIX:
1 tsp ground terragon
1 tsp garlic powder
2 tsp salt
2 tsp oregano
4 tsp cumin seed
2 Tbsp dried minced onion
1/4 c paprika
1/4 c ground red pepper
CHILI MIX
3 lb ground beef
1 lb mild ground itailian sausage
1 large can tomato sauce
1 large can or fresh tomatoes or fresh tomatoes
3 medium onions chopped
2 tsp apple cider vinegar
2 Tbsp mustard
1 medium can chili beans
1 medium can kidney beans

Steps:

  • 1. SPICE MIX : Combine all ingredients. Makes 1/4 cup.
  • 2. Add 3 tbsp. to each pound of meat. You may want to a just the seasoning.
  • 3. CHILI: Brown meat add tomatoes, onions, spice mix, can chili beans, can kidney beans , salt and pepper to taste.
  • 4. Bring to a boil, turn down to a simmer and cook 1 hour. The last 10 minutes add vinegar and mustard.
  • 5. NOTE: If you want it more spice add 1 teaspoon dried red pepper.

THREE BEAN AWARD WINNING CHILI



Three Bean Award Winning Chili image

I like chili and when I make it I like to make a big pot of it. This recipe makes about 2 gallons and has won 1st and 2nd place in chili cook-off contests. This chili will have just a touch of heat, so If you like spicy chili, double up the jalapeno and cayenne pepper. This recipe works well with venison too.

Provided by Uncle Eddie

Categories     Spicy

Time 1h50m

Yield 2 gallons, 8-12 serving(s)

Number Of Ingredients 23

2 lbs ground beef
1/2 cup onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 1/2 tablespoons jalapenos, finely chopped
1 (14 ounce) can Rotel diced tomatoes
1 (15 ounce) can diced fire-roasted tomatoes
3 (15 ounce) cans tomato sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup water
cracker
shredded cheddar cheese
green onion
sour cream

Steps:

  • add salt, black pepper, garlic powder to ground beef and cook with onions and red/green peppers in dutch oven.
  • drain excess grease.
  • add balance of ingredients.
  • cover and simmer for 90 minutes or more.
  • serve with toppings.

AWARD WINNING CHILI RECIPE



Award Winning Chili Recipe image

Recipe Video Above. This Award Winning Chili Recipe won a cook-off! Perfect balance of flavor and incredibly delicious bite make this Chili the best comfort food for the colder weather.

Provided by Iryna

Categories     Soup

Time 1h35m

Number Of Ingredients 22

1 lb ground turkey thighs
1 lb ground turkey breast
2 cans (14 oz each can) diced tomatoes
1 can (14 oz) kidney beans
1 can (14 oz) white breans
6 oz tomato paste
32 oz chicken broth
1 large onion (finely minced)
1 jalapeño pepper (chopped)
1 green bell pepper (chopped)
8 cloves garlic (finely minced)
4 tbsp chili powder
1 1/2 tsp cayenne pepper
2 tsp smoked paprika
1 tsp ground cumin
2 tsp dried oregano
2 tsp brown sugar
2 tsp cocoa powder
1/2 tsp salt
4 tbsp olive oil
2 cups Sharp Cheddar (shredded, for serving)
8 tbsp sour cream (for serving)

Steps:

  • In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion, garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.
  • In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.
  • Add cooked meat into a pot with an onion and pepper mixture.
  • Pour in diced tomatoes and beans.
  • Dilute tomato paste with 1 cup of chicken broth and add into a pot.
  • Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.
  • Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth.
  • Simmer for 1 hour.
  • Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 788 kcal, Carbohydrate 77.2 g, Protein 65.6 g, Fat 26.4 g, SaturatedFat 10.5 g, Cholesterol 118 mg, Sodium 1022 mg, Fiber 20 g, Sugar 10.6 g, ServingSize 1 serving

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