8
Submitted by ShaGun
"My husband makes this every year for our church's chili cook-off. He has placed every single time he's entered it. Half the judges always tell him that this was the best chili they've ever had."
photo by Derf2440 
- Ready In:
- 27mins
- Ingredients:
- 15
- Serves:
-
8-10
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ingredients
- 2 tablespoons oil
- 3 lbs ground beef
- 1 cup beef broth
- 2 teaspoons beef bouillon granules
- 1 teaspoon chicken bouillon granule
- 1 (8 ounce) can tomato sauce
- 3 tablespoons minced onions
- 2 teaspoons garlic powder, divided
- 8 tablespoons chili powder, divided
- 2 teaspoons Tabasco sauce
- salt and pepper
- 1 teaspoon onion powder
- 1 1⁄2 tablespoons cumin, divided
- 1 tablespoon paprika
- 2 teaspoons crushed red pepper flakes
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directions
- Brown ground beef in oil.
- Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco.
- Bring to boil, reduce heat and simmer 1 hour.
- Add salt and pepper, onion powder, 1teaspoon Garlic powder, chili powder, 1 tablespoon cumin, paprika, and 1 teaspoon red pepper flakes. Stir and simmer another hour.
- Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes.
- Best if prepared the day before and reheated the next day.
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Reviews
-
I made this for Sushiman's Mexican Standoff last night and you have never seen so many veddy veddy proper Brits makes such little piggies of themselves. I made a double batch, using half ground chicken breast and half ground beef. I added a few chopped Morrocan peppers which I had pureed with the beef broth and tomato sauce, and used that for heat instead of the Tabasco and the pepper flakes. I also added about 1/4 cup of brown sugar to "sweeten the pot." Most of my guests had never had chili before, and claimed that they didn't like spicy food, but there was just a scant cup of chili left for me to take to lunch today as leftovers. Good stuff!
Mirj2338
-
Made this for a church chili cook off. Didn't win but brought home a empty crockpot.It has a very nice flavor. We like our chili without beans so it was our kind of chili. Someone from my church said it would make a great chili dog.Thanks ShaGun.Bullwinkle.
bullwinkle
-
This is almost exactly the way I make it except i do add a little brown sugar. Better than any restaurants by me. Here in DFW Texas. Thanks
grhagood
See AlsoHost a Chili Cook-Off -
This was good but differen for us. I normally make chili with beans. We thought there wasn't enough sauce so I added another cup of beef broth and another can of tomato sauce. I also only used four tablespoons of chili powder because I was afraid eight would be too much for us. I also forgot the onion powder. We enjoyed it. My one son ate it on tostido chips and chips.
bmcnichol
-
I made this chili last night & found it to be really tasty. A word of warning though to those not used to hot spices - go easy on the chili powder! I found that for our 'delicate British palates' about 1/4 of the chili in the recipe was plenty (2 tbsp chili powder). Apart from that, great recipe.
p.zack
see 3 more reviews
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Tweaks
-
Wonderful taste! I used half extra lean hamberger and half chopped short ribs I needed to use up and instead of the granules, which I didn't have, I used concentrated beef broth and the cup of chicken broth. Didn't have to use the salt and pepper, it was salty enough with out for us. We did find it was just a little thin, so I left the lid off for the last 30 minutes to cook it down a bit. Very tasty, thanks for sharing.
Derf2440
RECIPE SUBMITTED BY
ShaGun
- 8 Followers
- 29 Recipes
- 23 Tweaks
I'm a stay-at-home mother who loves to cook. I try to stay pretty active -- especially since I have 2 young boys and a baby girl. I love using my church's monthly pot-luck lunch as a testing ground for new recipes. I love American Test Kitchen's, Weight Watchers, Cooking Light, & Prevention cookbooks. I have an enormous pile of recipes from magazines I want to try someday.
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