Stews and Chili Recipes

Award Winning Chili

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Chili #1 – Or The Best Chili You’ve Ever Had

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Chili is one of those meals that everyone knows how to make and thinks their chili is the best. I get it. That being said, I’ve always been on the hunt for “that” chili recipe.

You know – the one that’s gonna blow minds and win championships. Let me tell you I’ve made 100’s of chilis in my 40 plus years. I have two chili recipes that have stuck around.

This is what I call Chili #1. Is it good enough to win awards? I think so. If not awards it’s sure to win hearts. Try it … what do you have to lose?

If you do try it, leave me a comment below and let me know how it turned out. This chili does have beans in it and I know not everyone likes beans in their chili. I get it.. just leave them out, no big deal.

Oh, and don’t be afraid. I know the ingredient list is long. I have three words for you: Mise en place. You get this together the night before, chop your veg, measure out your spices, this is soooo easy to put together.

2 pounds of ground chuck
1 pound of hot Italian sausage
3 (15 ounce) cans of red kidney beans (drained and rinsed)
2 (15 ounce) cans of chili beans in spicy sauce
1 (6 ounce) can of tomato paste
2 (28 ounce) cans of diced tomatoes with the juice
1 large onion chopped
3 stalks of celery chopped
1 green bell pepper seeded and chopped
1 red bell pepper seeded and chopped
3 jalapeno’s total. 2 seeded and chopped and 1 for floating on top
4 slices of bacon fried to a crisp then chopped
4 cubes of beef bouillon
1 dark beer (Guinness is awesome) but I’ve used other kinds
1/4 cup of chili powder (Gebhardt’s is best if you can find it)
1 TBS of Worcestershire sauce
1 TBS minced garlic
1 TBS dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp white sugar
1 TBS chipotle pepper powder
2 triangles of Abuelita (Mexican chocolate)
1 TBS white vinegar plus a little splash extra
2 tsp of fish sauce

#Castironchili #chili #kudugrill

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