Here’s my Home & Family Chili Cook-Off wining recipe. Perfect for a chilly (pun intended) fall afternoon. It’s great right away, but tastes even better the next day. This will make enough to feed a brood, with plenty left over for the freezer!
- 4 tablespoons olive oil
- 3 cups chopped onions
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 8 large garlic cloves, chopped or passed through a press
- 6 pounds ground beef, 80% lean
- 10 tablespoons chili powder
- 2 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried basil
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 tablespoons dark brown sugar
- 2 28-ounce cans of crushed tomatoes with added puree
- 2 14 1/2-ounce cans of low-sodium chicken broth
- 2 12-ounce bottles of Guinness Extra Stout
- 2 6-ounce cans of tomato paste
- 3 15.5 ounce cans of prepared chili beans
- Minced green onions, grated cheddar cheese, sour cream as garnish
Add olive oil to a large stock pot over medium heat. Add onions and peppers. Sauté until onions turn translucent, about 10 minutes. Add garlic and sauté 2 more minutes.
Add ground beef, breaking up with a spoon, and cook until brown.
Add chili powder, cumin, basil, paprika, cinnamon, oregano, thyme and brown sugar. Stir until fully incorporated.
Stir in broth, beer, and tomato paste. Simmer for about an hour, stirring occasionally to prevent sticking.
Add beans, salt and pepper to taste (I add a lot of salt, but I’m southern) and simmer for an additional 30 minutes.
Serve with green onions, sour cream, grated cheddar cheese and, of course, corn bread.