"It's about to be a what? A chili off!" Queue Brooke Valentine's song, 'Girlfight' Anyone remember?
My job had a chili cooking contest this week that put everyone in the competitive mood. Chili, in my opinion, is a cold weather type of food. So with the drastic drop in temperature it was very fitting the contest occurred this week. There were a total of 7 entries, including myself, and I must say everyone brought their A-game!
It is always so interesting to taste and see the different type of versions people make of a similar recipe concept. Every single person's chili was different but still good in their own way. It made the race for the winner very difficult. I, sadly did not win. I did receive many honorable mentions and taste acknowledgements from many people at my job. The winner actually veered in a different direction and made white chicken chili. Everyone else made your typical type of chili with ground beef. Nevertheless, the winner's recipe was amazing, so she definitely deserved the win.
My recipe was partly my mom's with an added twist of my own touch. I went for more of a Southwestern vibe with my chili recipe. In today's post I share all the details with you. It is a simple hearty recipe that combines bee and beans with robust tomato sauce and spice that you will surely love!
Prep Time - 30 minutes
Cook Time - 1 1/2 hours
Total time - 2 hours
Ingredients
3 lb ground beef 1 large white onion
3 peppers - red, yellow, orange 1 jalapeño pepper
1 can black beans 1 can dark red beans
1 can diced tomato 1 can sweet corn
1 tbsp minced garlic 2 tbsp brown sugar
1 tsp olive oil 3 tbsp cumin
3 tbsp chili powder 1/2 tsp cayenne pepper
1/2 tbsp salt 1 tbsp garlic powder
1 -6 ounce tomato paste 1 tablespoon paprika
1/2 tbsp ground black pepper
Directions
1. Finely chop onion and peppers. While chopping heat up large skillet and add olive oil. Once oil is hot, input onion and peppers into skillet. Let vegetables sauté.
2. Add ground beef to skillet and let brown. Once brown drain components of skillet into colander.
3. Heat the dutch over. Add the drained ground beef to a heated dutch oven. Add the beans, tomatoes, tomato paste, and corn to pot.
4. Season with cumin, chili powder, cayenne, pepper, salt, garlic powder, paprika, black pepper, and brown sugar. Stir and let simmer for 20 minutes.
5. In a skillet saute minced garlic for 3 -5 minutes on high. Add minced garlic to dutch oven.
6. Add finely chopped jalapeno pepper to dutch oven. Cover pot and let simmer on low for 1 1/2 hour, stirring occasionally.
7. Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!
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