Sunday, January 9, 2011

Blue Ribbon Chili Recipe

So D made this one. It smelled terrific. Taste after a few hours...too sweet. I suggested cumin. D used Penzey's Arizona Seasoning (we had run out of chili powder and only had Thai Chili powder). The AZ seemed to fix it. It was really good. D wished it had chorizo and not Italian Sauage...I thought it tasted fine. I am holding off until 11 to get some for lunch. I think the flavors will be even more melded.

Blue Ribbon Chili Recipe

This is an award winning chili, and sure to please any crowd.

1 lb. Ground Beef
1 lb. Italian Sausage (mild or hot or both)- used hot
1/2 lb. Pork Tenderloin (cut up in small pieces)- used loin
1/2 large Onion or 1 small onion (yellow sweet onion)
1 Tbsp. Paprika
1 Tbsp. Chocolate (cocoa powder or semi sweet chocolate morsels)
1/3 cup Brown Sugar
1 Beer- used a Bud Light
1 can White Kidney Beans-used regular kidney beans
2 cans Tomatoes, chopped-used 1 28 oz. can
1 tsp. Cayenne Pepper
1 tsp. Cumin
1/3 cup Chili Powder
1 tsp. Garlic Powder
1 tsp. Oregano
Added a jalapeno
Added Arizona Seasoning


Cook all meats together in big saucepan with 1/2 of the beer.

Once boiling, add the onion, paprika, chocolate, brown sugar, cayenne pepper, cumin, chili powder, garlic powder, and oregano and let them simmer on low.

Add the remaining beer.

Add the kidney beans and tomatoes, but do not drain any liquids from the cans to the in pot.

Use a hand potato masher to help mash up all the ingredients together about every half hour. (didn't do)

Let everything simmer for 3 to 4 hours.

And Enjoy!

11 servings

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