Okay, my recipe won third prize in a ChiliCook-Off contest (my first such competition…and last), butmy booth won first prize in that category! None the less, thisis one excellent bowl of red.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Real Prize-WinningChili
1/3 cup Gebhardt brand chili powder1 1/2 teaspoons oregano leaves1 1/2 teaspoons basil leaves1 1/2 teaspoons cumin powder1 teaspoon dried cilantro leaves1 bay leaf2 pounds top round or stewing beef, coarselychopped into 1/4 to 1/2-inch dice1 large yellow onion, chopped6 cloves garlic, finely minced2 tablespoons vegetable oil2 (14.5-ounce) cans diced tomatoes, undrained1 (15-ounce) can tomato sauce1 (7-ounce) can diced green chiles1 teaspoon brown sugar, firmly packed2 teaspoons kosher or sea salt1/2 teaspoon freshly ground black pepper1 tablespoon white vinegar1 teaspoon Tabasco sauce1 (12-ounce) bottle or can lager beer
Makes 8 servings.
Serving Suggestion: Serve this bowl ofred with warmcornbread.
Tip: Substitute 2 pounds of chili grind(or regular grind) ground beef, if desired. Drain excess fatafter browning meat and before adding spice mixture.
Cook’s Note: Devout chili aficionados claimthat a “true chili” does not containbeans. If you prefer your chili with beans, thenadd a can or two of any style beans (kidney black,red, or pinto), drained and rinsed, at the end ofthe cooking time.
Nutritional Information Per Serving (1/8of recipe): 218.1 calories; 29% calories from fat; 7.3g totalfat; 64.6mg cholesterol; 628.3mg sodium; 624.5mg potassium; 8.2gcarbohydrates; 2.3g fiber; 1.8g sugar; 5.8g net carbs; 27.2gprotein.
Copyright Hope Pryor, please see Termsof Use.
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