Jimmys Award Winning Chili Recipes

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JIM'S AWARD-WINNING CHILI



Jim's Award-Winning Chili image

I started this recipe a lot of years ago, and have changed and improved it (I hope) a lot of times. My mother recently made a batch with this recipe and entered it in a contest where it won (in Yuma, and I think they KNOW their chili down there!) What makes this great, I believe, is the use of almost all fresh ingredients, keeping canned items to a minimum. Using FRESH vegetables, I believe, is the real key, especially if they are certified organic! Depending on the specific jalapenos, it will be mild to medium spicy.

Provided by Jim N.

Categories     Beans

Time 2h30m

Yield 32 cups, 32 serving(s)

Number Of Ingredients 15

6 (14 1/2 ounce) cans chili beans (unrinsed, I prefer Bush's)
2 lbs ground chuck
8 garlic cloves (minced or pressed)
4 cups water
1 teaspoon sugar
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons chili powder
1 1/2 teaspoons cumin
3 lbs roma tomatoes (Fresh, not canned!!)
2 green bell peppers
2 red bell peppers
1 bunch green onion
1 large onion (preferably a Walla Walla Sweet onion, if available)
3 jalapeno peppers

Steps:

  • Brown the beef with the garlic.
  • While the beef is browning, in an 8-quart pot add the beans, water, sugar, salt, black pepper, chili powder, and cumin, and set on stove at medium temp, stirring every few minutes to blend.
  • Dice the tomatoes, green and red peppers, green onions, sweet onion, and add to the 8-quart pot, again, stirring frequently.
  • Cut the jalapeno peppers into slices, add to about a cup of water and purée it, add to 8-quart pot, and continue to stir frequently.
  • When the beef is coooked thoroughly and browned completely, add to the 8-quart pot.
  • Bring to just short of a boil, then simmer for at LEAST 2 hours. Makes 8 Quarts.

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.

DONNA'S AWARD WINNING CHILI



Donna's Award Winning Chili image

One of secret ingredients in this recipe is the beer, so don't leave it out. All of the alcohol will cook out but the unique sweet flavor remains. If you must, non-alcoholic beer can be used. You can make this chili as mild or hot as you like by adjusting the chili powder and cayenne pepper. I've actually won a chili cook-off...

Provided by Donna Graffagnino

Categories     Chili

Time 4h

Number Of Ingredients 28

1 Tbsp bacon grease or vegetable oil
1 lb lean sirloin, diced in 1/2 inch cubes
1 lb ground sirloin or round
1 lb jimmy dean's breakfast pork sausage chub (hot or mild), or ground pork
1 lb chili stick or brick
2 large onions, chopped
1 large bell pepper, seeded and chopped
3-4 large diced jalapeno, seeded or not (optional)
2 celery stalks, chopped
28 oz petite diced tomatoes with juice
15 oz regular size diced tomatoeswith juice
1 bottle chili sauce
8 oz can tomato sauce
6 oz can tomato paste
8 oz can beef broth (or water)
2 beef bouillon cubes if using water
1 can(s) beer (regular or light)
3 Tbsp minced garlic
3 Tbsp mexene chili powder (or more to taste)
1/2 c dried chives
2 tsp lea & perrin worchestershire sauce
2 Tbsp granulated garlic or powder
2 tsp granulated onion or powder
1 Tbsp cayenne pepper (or more to taste)
2 tsp cajun seasoning (zatarain's or tony cacharie's)
3 can(s) (15 oz) dark red kidney beans, rinsed and drained
crushed red pepper flakes if you want more heat (optional)
salt and pepper to taste

Steps:

  • 1. In an extra-large dutch oven (8 qt), on medium high heat, browning cubed meat, ground beef, and pork sausage or ground pork in bacon grease or oil. When cooked transfer meat to a paper towel lined bowl and set aside.
  • 2. Add chopped vegetables, except garlic, and cook down until meats are cooked through and vegetables are tender crisp. If added grease is needed add olive oil or margarine. *Sometimes I add pickled, diced and seeded jalapeno peppers for flavor rather than for heat factor. Raw jalapenos with seeds will increase the heat level.
  • 3. Meanwhile, in a small saucepan heat the chili stick by itself until completely cooked down**.
  • 4. Lower heat under Dutch oven and add chili, tomatoes, tomato paste & sauce, and chili sauce to pot and mix well, scraping bits from bottom of pot. Continue stirring frequently for about 15 minutes. Stir in beef broth, beer, minced garlic, chili powder, chives, Lea & Perrin, and remaining dry seasonings. Return drained meat and vegetables to the pot and stir.
  • 5. Cover and simmer on low for about 1 hour, stirring frequently to avoid sticking. If it seems to need more liquid add water or tomato juice (I use V-8). Add beans and cook another 30 minutes, stirring frequently. Taste again for seasonings and adjust as needed. If you're going to use the crushed red pepper flakes add them with the beans.
  • 6. Serve in individual bowls with corn bread muffins and choice of garnishes for topping. Enjoy! This makes a medium-heat chili. Add cayenne and chili flakes and/or *jalapeno peppers to increase the heat to your taste. **Sometimes, not often, there will be larger pieces of unground pork fat in the chili stick so I melt it down separately just in case. Throw those pieces away. Garnishes: sour cream, finely chopped onion, thinly sliced green onions, sliced or diced fresh or pickled jalapeno peppers, grated sharp cheddar cheese, hot sauce, cayenne pepper, crushed red pepper flakes, tortilla chips, etc. Competition Tips: Always make this medium hot so that everyone can enjoy it but have plenty of cayenne, hot pepper sauce, crushed red pepper flakes, and chili powder on hand for those who want to spice up their bowl. It's Always better a day or two after cooking, and it freezes well. Always make way more than you need for the competition because when the other competitors run out you'll have some remaining for those who still want more. If they keep coming back to your chili, you'll most likely get their vote.

JAY'S PRIZE WINNING CHILI RECIPE - (3.8/5)



Jay's Prize Winning Chili Recipe - (3.8/5) image

Provided by á-1824

Number Of Ingredients 15

2 Onions;med -- finely chopped*
1 Green bell pepper -- f/chopped*
1 celery stalk -- finely chopped*
2 Garlic cloves -- minced*
2 teaspoons oil
4 pounds lean ground beef
2 Stewed tomatoes -- 14 1/2oz cns
1 tomato sauce -- 15-oz can
1 Tomato paste -- 6-oz can
1/4 cup green chili salsa
1 Jalapeno -- finely chopped
3/4 cup chili powder
1 4-oz can diced green chilies
1/2 cup Water
1 teaspoon Salt

Steps:

  • In Dutch oven, saute first four starred ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add water. Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired.

AWARD WINNING CHILI



Award Winning Chili image

This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!

Provided by Jennifer

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
¼ cup white wine
1 pinch crushed red pepper flakes
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
⅓ cup bottled steak sauce
5 slices bacon
1 ½ pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  • While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  • Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  • Stir in beans, cilantro and parsley. Heat through and serve.

Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g

AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
  • Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
  • Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
  • In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

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