Autumn brings cooler weather, cozy nights by the fire, warm apple cider, and one of our favorite things: chili competitions.
The competition was hot and so was the chili. We asked the winner if they could share their (now) award-winning chili.
All measurements are approximate!
- 1 lb. ground beef (can also use ground pork or sausage)
- 1 cup chopped onion
- 1, 15 oz can pinto beans
- 1, 15 oz can kidney beans
- 1, 15 oz can great northern beans
- 2, 15 oz cans diced tomatoes
- 1, 15 oz can tomato sauce
- 1, 6 oz can tomato paste
- 1 can tomato soup
- ½ tsp garlic powder
- 2 tbsp chili powder
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup chopped jalapeno (optional)
Brown meat with salt & pepper. Add the onions about half way through browning process. Add remaining ingredients and bring to a boil. Turn heat down to low and let simmer and hour, or place in a crockpot and let cook for an hour. Add jalapeno half hour before serving. For thicker chili drain the beans before adding.
Congratulations Chris Johnston on winning the 1st Annual Legendary Chili Bowl!
