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
Step by Step Method
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.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting ground beef, look for a leaner cut with a higher fat content for a more flavorful chili.
- When selecting Italian sausage, look for a spicy variety to add more flavor to the chili.
- Ground turkey can be used instead of ground beef. This substitution is beneficial because it provides a leaner source of protein and can help reduce the fat content of the chili.
- Vegetable broth can be used instead of chicken bouillon cubes. This substitution is beneficial because it is a vegetarian-friendly alternative and can help reduce the sodium content of the chili.
Vegetarian Chili Replace the ground beef and sausage with 3 cups of cooked lentils and 2 cups of cooked quinoa. Replace the chicken bouillon cubes with vegetable bouillon. Add 1 can of black beans and 1 can of chickpeas. Omit the jalapeno juice.
Vegetarian Chili with Sweet Potatoes Replace the ground beef and sausage with 3 cups of cooked lentils and 2 cups of cooked quinoa. Replace the chicken bouillon cubes with vegetable bouillon. Add 1 can of black beans, 1 can of chickpeas, and 1 diced sweet potato. Omit the jalapeno juice.
RECOMMENDED DISH: Creamy Cilantro Lime Rice - This creamy and flavorful rice dish is the perfect accompaniment to Linda's Prize Winning Chili. The cilantro and lime provide a bright, fresh flavor that pairs perfectly with the rich and savory chili. Plus, it's easy to make and makes a great side dish for any Mexican-inspired meal.
RECOMMENDED DISH: Mexican Street Corn Salad - This bright and flavorful salad is the perfect complement to Linda's Prize Winning Chili. The combination of sweet corn, creamy mayonnaise, tangy lime, and salty cheese is sure to tantalize your taste buds. Plus, it's easy to make and adds a delicious and nutritious side dish to any Mexican-inspired meal.
Q: How long do I need to cook Linda's Prize Winning Chili?
A: Cook Linda's Prize Winning Chili on high for 8 hours in a 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 an additional 20 minutes. Pull out bay leaves before serving.
Q: What ingredients are needed for Linda's Prize Winning Chili?
A: Linda's Prize Winning Chili requires ground beef, onion, garlic, chili powder, cumin, oregano, diced tomatoes, beef broth, kidney beans, bay leaves, flour, and cornmeal.
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Fun Fact 1:The original recipe for chili con carne was created by the Spanish settlers in Texas in the 19th century. The classic chili con carne is made with beef, chilies, tomatoes, and spices.
Fun Fact 2:Linda's Prize Winning Chili was inspired by the popular Tex-Mex dish, Chili con Carne. It has become a favorite at chili cook-offs and has been featured in several magazines and cookbooks.