Good Chili recipe?

Question

Trying to win a contest

Answer 1

That's funny I just made chili last night and I won a cookoff here in AZ. It's not an exact recipe 'cause I don't use a recipe I just cook it til it's the way I want it. Watch out it's very spicy but, chili is supposed to be spicy.
3 # ground beef, browned and drained
add 1-1 1/2 onion chopped onion and 2 med size bell pepper
to that add 3 cans diced tomatoes, do not drain ( I use the one that is seasoned with green chilis or jalapeno ) add 2 pkgs chili seasoning mix and add about 3-4 tablespoons of mexican chili powder, add 3 cans chili beans in sauce, do not drain. I usually rinse the can with a little water and throw it in the pot ( maybe 1/4 cup of water each can ) I sometimes add 1 can of light and dark kidney beans. Keep mixing all together.
Now I add the hot stuff, 4 large fresh jalapeno, sliced, 3 fresh serrano peppers, sliced and 1/4 to 1/2 jar of tabasco peppers whole ,here they are made by Trappy's or Crystal , they are by the pickle, pepperoncini section in the grocery store.
cover and cook on low about 1-1 1/2 hours. If too watery, take lid off and it with thicken. It sounds like alot but, beside the chopping of onion and peppers, it's just opening cans
It's really good, everyone here raves about it !!! Sometimes I serve with Ditali noodles for chili mac it does cut the heat somewhat. My BF likes it with a little raw onion and cheese on top I like some oyster crackers

Answer 2

If you like WENDYS chili you'll love this recipe.

2 1/2 lbs ground beef
1 (29 oz) can tomato sauce
1 (29 oz)can kidney beans and liquid
1 (29 oz) can pinto beans and liquid
1 (12 oz) can chopped tomatoes
1 cup diced onions
2 tsp. cumin powder
3 tbsp. chili powder
1 1/2 tsp black pepper
2 tsp salt
diced jalapenos ( to taste)
2 cups dark beer

Brown the meat in large pot, keep some fat for flavor.
Add all the other ingredients , bring to boil, then simmer
2-3 hours. stir often.
ENJOY !!

Answer 3

Here is what I do and it makes such good chili

Crumble 2 lbs ground beef in crock pot, add in a diced onion, a diced bell pepper, 1 can of stewed tomatoes, then fill the can with water and add to the mix, 2 cans of red kidney beans, season with paprika, chili powder, salt, garlic, black pepper, white pepper, a few shots of tabasco, make sure to keep adding water as necessary while cooking in the crock pot.. when it gets almost done, add in a few chunks of cheddar cheese to melt and stir through the mix.. this adds a great flavor and gives it just the right consistency....

Hint if you want it to go further:
You can take with you to the dinner a bag of doritos or frito chips, some lettuce a tomatoe,black olives and sour cream and salsa and jack cheese, so they can all throw together a taco salad topped off with this chili.. and it's good by itself too.

Answer 4

GOOD HOMEMADE CHILI

3 tbsp. fat
1 onion, chopped
1/2 green pepper, chopped
1 c. chopped celery, optional
1 1/2 lb. hamburger
1 1/2 tsp. salt
1 tsp. pepper
2-3 tbsp. chili powder
1 clove garlic, chopped or 1/4 tsp. garlic powder
2 (8 oz.) cans tomato sauce
1 c. water
1 (15 oz.) can stewed tomatoes
1 sm. can chopped green chiles
2 (15 oz.) cans kidney beans or pinto beans

In large cooking pan, brown onion, green pepper and celery in fat. Add hamburger and cook until done. Add seasonings. Add tomato sauce, water, tomatoes, green chiles and beans. Simmer 2 hours. Very good served with Mexican Cornbread Sticks. Serves 10-12.

Answer 5

%. an outstanding piece of chuck and have it floor. Chop finely onions and eco-friendly bell peppers (would desire to be clean and scent sturdy and robust). Fry up the meant, drain the grease, upload water and boil for a on a similar time as so the fat rises and you scoop it off. upload the onions and enable them to prepare dinner till very almost gentle. you will generally would desire to refill the water. upload the peppers. prepare dinner till very almost gentle and upload some McCormick chili powder - no longer too a lot, fairly considering extra would be added close to the top. upload in a small can of Hunt's tomato sauce. shop stirring and enable issues mixture, perhaps 20-30 minutes. The juice would be thick, in spite of the indisputable fact which you nevertheless would desire to upload water at times. Then upload some extra powder. for 2 lb., do no longer positioned better than a entire of two teaspoons. blend in approximately 0.5 teaspoon of sparkling McCormick black pepper (hey, it relatively is the widely used spice form). Stir approximately 2 minutes and change off the gas. as quickly as you put in the final shot of spice, you decide on it to dissolve and combine sturdy, yet no longer have time to prepare dinner away. sturdy meat is the main, and the secret's to no longer over-spice. The vegetables, of course, would desire to be flavorful - having in basic terms some factors balances the tastes without dropping them between too many stuff. delight in.

Answer 6

Unfortunately all of the Answers I have seen so far have been Bad!

Every contest has RULES

Here are the rules from The International Chili Society:

ICS Official Contestant Rules & Regulations
The following rules and regulations for cooks at the World’s Championship, State, Regional and District Cookoffs are as follows:

1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats,cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.

2. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.

3. Salsa: there are no rules as to the ingredients or how to prepare your Salsa.It may be prepared at home and brought to the site that day, or it may be store bought and brought to the site, or it may be prepared at the Cookoff.

4. No ingredient may be pre-cooked in any way prior to the commencement of the official cookoff. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be treated, pre-cut or ground. MEAT MAY NOT BE PRE-COOKED. All other ingredients must be chopped or prepared during the preparation period.

5. You must be an ACTIVE ICS member to compete in any ICS competition including Traditional Red Chili, Chili Verde, and Salsa. You must be at least 18 years old.

6. The cooking period will be a minimum of 3 hours and a maximum of 4 hours. The exact starting and ending of the cooking period is to be announced by each local sponsoring organization. Cooking during entire cooking period is at the sole discretion of the contestant.

7. A representative of the sponsoring organization shall conduct a contestant’s meeting, at which time final instructions are to be given and questions answered, no later than 1 hour prior to the official starting time of the cookoff.

8. Contestants are responsible for supplying all of their own cooking utensils, etc. The sponsors of the cookoff will provide an area for each contestant and in some instances stoves and/or electrical outlets.

9. Each contestant must cook a minimum of two quarts of competition chili prepared in one pot, which will be submitted for judging.

10. Contestants will be permitted to sell or participate in People’s Choice Chili with the approval of the cookoff chairperson and in compliance with State and local agencies. It is at the discretion of each contestant if he or she wants to participate in People’s Choice, unless the sponsoring organization requires People’s Choice Chili in lieu of the entry fee (2 gal maximum) or in addition to the entry fee (1 gal maximum) may be required, but cooks should not be limited to a specific amount. Contestants may elect to pay a cash entry fee rather than provide People’s Choice Chili. PEOPLES CHOICE CHILI MUST HAVE BEANS OR PASTA.

11. Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and be given an official 32 oz. ICS judging cup. Each contestant should verify that the number on the bottom of their cup is the same as their assigned contestant number. Each contestant is responsible to deliver their cup, which must be filled to the bottom of the cup’s rim, to the judging area at the official time for judging.

12. Judges will be told they should vote for the chili they like best based on the following major considerations: good flavor, texture of the meat, consistency, blend of spices, aroma, and color.

13. The decisions of the Chief Judge shall be final.

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My Secret "Hide the Veggies" Chili(Do Not Tell Anyone!!!)

2 pounds of ground chuck roast
1 pound of red bell peppers
1/2 pound of chopped onions
1/2 pound of mild chili peppers
1/2 pound of grated carrots
1/4 pound of grated zucchini
2 tablespoons of brown sugar
1/2 cup of mild chili powders.
15 oz canned tomatoes, chopped

Brown the ground chuck in lard or bacon grease. (no kidding!) Dump off excess grease. Dump in the grated carrots, bell peppers, zucchini, onions and chopped chili peppers and stir fry them until they are soft. Mash with a potatoe masher until they resemble a thik sauce with meat chunks. Add a bit of water if needed. Add canned tomatoes, chili powder and brown sugar and stew over low heat for as long as possible stirring often. Add water as needed. You can add more chili powder as desired. When nearly done add salt or Vegeta to taste.