Yield: 1 gallon
We served this “Texas-Style, All Beef – No Bean” chili at last year’s Middlebury Chili Contest and took home the gold! The key to the chili’s success is the 45 minute simmer as it allows the flavors to mingle and develop. We recommend a high-quality, local ground beef as it is the star of the recipe. The yield on this recipe is 1 gallon making it a perfect recipe to feed a crowd especially on a cold winter weekend.
- 2 red pepper, small dice
- 1 spanish onion, small dice
- 4lbs ground beef
- ¼ cup chili powder
- ¼ cup hot paprika
- ¼ cup ground cumin
- 3 tbs garlic powder
- 3 tbs cajun seasoning
- 4 tbs worcestershire sauce
- 6 cups tomato sauce
- 1 tsp cayenne pepper
- 1 tbs canola oil
- 1 cup sour cream
- 1 cup corn nuts, chopped (garnish)
- 1 bunch scallions, chopped fine (garnish)
- sea salt & fresh ground pepper to taste
- In a large sauce pot sweat onions and peppers in canola oil over medium heat until translucent.
- Add beef to pot and simmer until cooked through, season with salt & pepper. (about 5 minutes) Make sure to stir until meat is all broken up (like taco meat)
- Drain grease from pot and add remaining ingredients. Simmer on low for 45 minutes, stirring occasionally to prevent bottom from burning.
- Season with salt and pepper.
- Garnish with chopped scallions, sour cream and chopped corn nuts