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These 4 Chilis Are Sure To Win The Cook Off!



When you gather at the campground or park for the chili cook off, make sure you bring a recipe that can win! Just a regular chili recipe from your cookbook isn’t going to cut it. You have to bring one that will stand out from the rest. These 4 chilies are sure to win the cook off!


Super Meaty Chili




Chili is supposed to be a hearty dish that sticks with you and brings warming comfort. Load it up with meat, and more than just the typical ground beef you’ll find in the traditional chili recipe! Get ready for your first place prize at the cook off!

Ingredients


2 lbs. ground beef
1 lb. chuck roast, cut into bite sized pieces
¼ lb. bacon, cut into bite sized pieces
1 red bell pepper, chopped
1 yellow onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon dried mustard
1½ teaspoon crushed red pepper
4½ teaspoons cumin
1 tablespoon dried oregano
1 teaspoon salt
⅔ teaspoon black pepper
1 (4.5oz) can chopped green chilies
1 (28 oz) can peeled plum tomatoes
2 (6 oz) can tomato paste
3 (16 oz) cans kidney beans
2 cups water

Directions


1. Place the ground beef, chuck roast, and bacon into a large pot. Add in the pepper and onion and cook until the beef is brown and the onions are tender.

2. Add in the garlic and cook for around 30 seconds, just to soften it until it's fragrant.

3. Add remaining ingredients, cover, and simmer for at least 2 hours. The longer it simmers, the better it will taste.

When it’s done, feel free to add a little more water if it’s too thick.


Rich White Chicken Chili




This chili recipe goes in the slow cooker, because nothing cooks chicken like a slow cooker! It comes out creamy and savory with minimal work. Everyone will be lining up asking you for your recipe!

Ingredients


1 lb. boneless skinless chicken breast
1 onion, diced
2 cloves garlic, minced
3 cups chicken broth
2 (15 oz) Northern white beans, drained and rinsed
2 (4 oz) cans diced green chilies
1 (15 oz) whole kernel corn, drained
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
¾ teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon red pepper
1½ teaspoon dried cilantro
4 oz cream cheese, cubed
¼ cup half & half

Directions


1. Place the chicken in the bottom of the slow cooker. Top with onion, garlic, Northern white beans, chilies, & corn.

2. In a separate bowl, combine the chicken broth and seasonings. Mix well and pour into crockpot. Top with the cream cheese.

3. Cook on high for 3-4 hours or low for 8 hours.

4. Take out the chicken and shred it with forks. Return the chicken to the crockpot and stir in the half and half. Let cook for another 15-30 min, while it thickens up. You can leave the lid off if it’s really runny to get it to thicken even more.

The nice thing about this one being in a crockpot is that you can just throw it in and walk away!


Veggie Lovers Chili




Whether you really really love veggies, or you really, really don’t like meat, this chili has it going on! It’s jam packed with flavor and hearty veggies that take the place of any meat you would normally find in a chili.

Ingredients


3 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon Spanish paprika
1 teaspoon oregano
½ teaspoon salt
¼ pepper

Directions


1. Using the olive oil, sauté the onion and pepper in a large stock pot until tender. Add in the garlic and sauté 30 seconds more, until fragrant.

2. Add in the remaining ingredients and bring to a boil. Reduce heat and simmer covered for an hour.

Not only is this a great vegetarian dish, it’s vegan too!

Bring The Heat Chili




Many chili cook offs have a special competition to see who can make the hottest chili. This one brings the heat! Get ready to have your sinuses cleared!

Ingredients


½ lb. bacon
1 lb. ground beef
1 lb. ground pork
1 green bell pepper, chopped
1 yellow onion, chopped
6 jalapeño peppers, seeded and diced
6 habanero peppers, seeded and diced
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1½ tablespoon ground cumin
1 tablespoon crushed red pepper flakes
1 tablespoons chili powder
6 beef bullion cubes
1 (28 oz) can crushed tomatoes
1 (16 oz) can whole peeled tomatoes, drained
2 (16 oz) cans chili beans, drained
1 (12 oz) can beer
3 oz tomato paste
1 oz chili paste
2 cups water

Directions


1. Cook the bacon in a large stock pot. Remove the bacon to drain on paper towels, leaving the drippings in the pot.

2. Brown the rest of the meat in the pot with the drippings.

3. Add in everything else with the exception of the beans and bacon. Bring to a boil, reduce heat, and simmer for an hour.

4. Add in the bacon and beans, simmer another 30 min.

You might want to serve this with a side of antacids and a tall glass of milk! This is not for the weak-stomached, so make sure you warn everyone that it’s insanely hot!

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