| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

"Well...okay, it was third prize in a Chili Cook-Off contest, but my booth won first prize in that category!" - Hope Pryor, owner CooksRecipes.com.

Real Prize-Winning Chili

1/3 cup mild chili powder

1 1/2 teaspoons oregano leaves

1 1/2 teaspoons basil leaves

1 1/2 teaspoons cumin powder

1 teaspoon dried cilantro leaves

1 bay leaf

2 pounds stewing beef, cut into 1/2-inch cubes

1 large yellow onion, chopped

6 cloves garlic, finely minced

2 tablespoons vegetable oil

2 (14.5-ounce) cans diced tomatoes, undrained

1 (15-ounce) can tomato sauce

1 (7-ounce) can diced green chilies

2 tablespoons packed brown sugar

2 teaspoons kosher or coarse salt

1/2 teaspoon freshly ground black pepper

1 tablespoon white vinegar

1 teaspoon Tabasco Brand sauce

1 bottle or can of beer, any brand

1. In small bowl mix chili powder, oregano, basil, cumin, cilantro and bay leaf. Set aside.
2. Heat the oil in a large cooking pot or dutch oven over medium-high heat, add the been and cook until nicely browned.
3. Add the onion and garlic and cook until onion is softened.
4. Add the spice mixture and cook, stirring constantly, for 30 seconds. Immediately stir in the canned tomatoes, tomato sauce, green chilies, brown sugar, salt, pepper, vinegar, Tabasco sauce and the beer.
5. Bring chili to a boil; cover and reduce heat. Simmer for 3 to 4 hours, removing lid last 30 minutes of cooking time to thicken chili, if desired.

Makes 8 servings.

Serving Suggestion: Serve this bowl of red with warm cornbread. Traditionally, true chili does not contain beans. If you prefer your chili with beans, then add a can or two of any style beans (kidney black, red, or pinto), drained and rinsed, at the end of the cooking time.

Tip: Substitute 2 pounds of chili grind (or regular grind) ground beef, if desired. Drain excess fat after browning meat and before adding spice mixture.

Nutrition Facts: Nutrition (per serving): 266.6 calories; 25% calories from fat; 7.6g total fat; 64.6mg cholesterol; 1096.4mg sodium; 1003.5mg potassium; 19.6g carbohydrates; 4.3g fiber; 9.4g sugar; 15.3g net carbs; 28.7g protein.

Copyright Hope Pryor, please see Terms of Use.

||| Save this Recipe on Delicious |||