Linda's Prize Winning Chili
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."
- 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
Brown ground beef and sausage (removed from casings) in frying pan. When cooked through, put in crock pot, draining off grease.
To the frying pan, add onion, garlic, 1 can of Mexican tomatoes, and cook on medium heat, until onions are done, about 10 minutes.
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.
Add bouillon dissolved in water, cocoa and sugar. Stir well, then add kidney beans.
Cook on high for 8 hours in crock pot.
About 20 minutes before ready to eat, stir together the flour and cornmeal.
Add hot water and mix well. Stir into chili mixture, and cook for 20 minutes.
Pull out bay leaves before serving.
Tips & Variations
No special items needed.