Perfect Competition Chili

ShaGun's Note:

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.

• Total Time: 27 mins
• Prep Time: 25 mins
• Cook Time: 2 mins

Ingredients:

Servings: 8

• 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 ½ tablespoons cumin , divided
• 1 tablespoon paprika
• 2 teaspoons crushed red pepper flakes

Directions:

1. Brown ground beef in oil.
2. Add in broth, bouillon, tomato sauce, onion, 1 teaspoon garlic powder, 2 Tablespoons chili powder, and tabasco.
3. Bring to boil, reduce heat and simmer 1 hour.
4. 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.
5. Add remaining cumin and red pepper flakes, stir, and cook 30 more minutes.
6. Best if prepared the day before and reheated the next day.

Reviews

[Chef #1222689]

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.

[Chef #731411]

Until I found this recipe, my family said I made terrible chili! I am going to use it as the "base" for a chili cookoff (my first!) on Feb 9th. I will add some of my own touches of course. Wish me luck - I think this one is a winner! I only used 3T of chili powder though, as I am a chicken, and found it to be just right for my taste. GOOD recipe! Thank you to whomever it belongs to. EASY to make - I highly suggest you drain the fat by placing the cooked beef in a strainer and running hot water over it and do NOT add any oil! All that grease was yucky!

[Mirj]

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!