A couple weeks ago I was sked me to share my chili recipe with a friend who was visiting Denver, Co. This friend wanted to enter a Chili Cook-off and had no recipe. Today he called us and said that they won third place. How cool is that?
Since it’s not a top secret recipe and there’s a lot of taste involved, I figured I’d share the recipe.
The recipe is as follows:
1lb lean ground beef or venison
1/2 cup diced yellow onion
1 can of black beans, drained
1 can of Bush’s Chili Beans
1 can of Bush’s Kidney Beans
1 can of rotel, with juice
1 4oz can of green chilis
2 Tblspoons of worchestershire sauce
2 tablespoons ketchup
2 tablespoons Cumin
2 tsps Red Pepper
2 Tblspoons Chili Powder
3 Tblspoons Ancho Chili Powder
Garlic Salt/or Powder
Salt and pepper to taste
Optional- diced jalepeno pepper
In a pot place your ground beef and onions. Brown ground beef and let onions cook, drain the fat if there is any.
Add your all your beans, the rotel, the green chilis, worchestire sauce, ketchup, cumin, red pepper, chili powder, garlic powder and let cook for about 10 minutes. Taste.
Then add salt and pepper to taste. Let simmer for 20 minutes. If you want more of a smokey flavor, you can add more Ancho Chili; if you want more fire, add more red pepper. I don’t measure a darn thing, so these are guesstimates.
Serve with grated cheddar cheese, sour cream and green onion garnish.