Linda's Prize Winning Chili
10-12
Servings
Servings
1h PT1H
Prep Time
Prep Time
8h PT8H
Cook Time
Cook Time
9h
Ready In
Ready In
Recipe: #824
October 18, 2011
"This chili won 1st. place in a chili cook-off when I worked at the telephone company. It is my own original recipe and one I am very proud to share! This is a big batch of chili and fills a 6.5 quart crock pot. Don't let the list of ingredients and steps scare you... It is really easy to prepare and fun to make."
Original recipe yields 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (476.6 g)
- Calories 978.6
- Total Fat - 37.9 g
- Saturated Fat - 12.8 g
- Cholesterol - 188.3 mg
- Sodium - 656.5 mg
- Total Carbohydrate - 87.5 g
- Dietary Fiber - 31.8 g
- Sugars - 13.1 g
- Protein - 73.4 g
- Calcium - 238.2 mg
- Iron - 16.2 mg
- Vitamin C - 26 mg
- Thiamin - 0.9 mg
Step 1
Brown ground beef and sausage (removed from casings) in frying pan. When cooked through, put in crock pot, draining off grease.
Step 2
To the frying pan, add onion, garlic, 1 can of Mexican tomatoes, and cook on medium heat, until onions are done, about 10 minutes.
Step 3
Add all other tomatoes, tomato paste, cumin, chili powder, paprika, bay leaves, celery flakes, jalapeno juice, Frank's Red Hot sauce, and cook for 1/2 hour on medium heat.
Step 4
Add bouillon dissolved in water, cocoa and sugar. Stir well, then add kidney beans.
Step 5
Cook on high for 8 hours in crock pot.
Step 6
About 20 minutes before ready to eat, stir together the flour and cornmeal.
Step 7
Add hot water and mix well. Stir into chili mixture, and cook for 20 minutes.
Step 8
Pull out bay leaves before serving.
Step 9
Serve hot.
Tips & Variations
No special items needed.
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