There is chili and then there is CHILI! I like to think that this is the recipe for the best chili ever! I can only justify this by saying that years and years and years ago my dad entered a chili cook off at his church, using this recipe, and won. So it’s not really my word that your taking, but the blue ribbon voter’s word that your taking!
Maybe this chili is the best chili ever because it’s so simplistic. Maybe it’s because the flavors are those classic chili spices that chili lovers know and love. Maybe it’s because this chili doesn’t knock your face off with spices, that will make you want to drink gallons of milk after each bite. I don’t know what it really is about this recipe that makes it the best ever, but it seriously is.
Like I said, don’t take my word for it, it was voted as the best! See for yourself, and then let me know what you think!
- 1 1/2 pounds ground beef
- salt pepper, garlic powder, onion powder, smoked paprika, chipolte chili powder
- 1 packet of chili seasoning we go with whatever organic brand that the store we are shopping in carries
- chili powder – you can use as much or as little as you like but we use at least 1/2 tablespoon
- 2 cans chili flavored beans
- 2 cans light red kidney beans make sure that your kidney beans are corn syrup free!!
- 1/2 onion diced fine
- 1 big can stewed tomatoes
- 2 cans tomato sauce
- In a large stock pot, over medium to high heat, add your ground beef and diced onion. Cook until the meat is about half pink, and then add a dash of each; salt, pepper, garlic powder, onion powder, smoked paprika, and chipolte chili powder.
- Finish cooking until meat is no longer pink, and drain any grease away.
- Add in your packet of chili seasoning, and fill the packet with water, and add that.
- Stirring until the meat and onion are thoroughly coated.
- Turn off heat.
- In a food processor add all of your beans and blend until smooth. If you don’t want to blend them all, at least blend one can of each until smooth.
- Pour your blended beans, tomato sauces, and stewed tomatoes into your meat.
- Bring to a boil, stirring occasionally, because it will stick!
- Boil for 3 to 4 minutes, bring the heat down and allow the chili to simmer, stirring occasionally.
- Continue simmering over low heat for several hours. (I like to put a pot on in the morning, and simmer all day)
- You can also choose to place it into to a crock pot and cook over low heat, until your ready to serve.
- Top with sour cream and shredded sharp cheddar cheese!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 611 Total Fat: 29g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 113mg Sodium: 1717mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 9g Sugar: 13g Sugar Alcohols: 0g Protein: 46g