Sue's Prize Winning Chili

Prep Time
Cook Time
1h 15m
Ready In

"I won a chili cookoff with this recipe. And Bill got second place. Muahahaha! Still, it shows we are quite the chili enthusiasts. This is just ordinary chili for me. I do a lot of variations on this, but this is how I like it in general."

Original recipe yields 7 servings


  • Serving Size: 1 (724.7 g)
  • Calories 662.5
  • Total Fat - 27.3 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 235.3 mg
  • Sodium - 1313.2 mg
  • Total Carbohydrate - 28.1 g
  • Dietary Fiber - 8 g
  • Sugars - 12.1 g
  • Protein - 75.5 g
  • Calcium - 122.7 mg
  • Iron - 11 mg
  • Vitamin C - 30.2 mg
  • Thiamin - 0.3 mg

Step 1

In a large pot, cook the onions in lard (or oil) until translucent. Add the garlic and beef and cook over high heat until beef is seared and brown.

Step 2

Add the green chilies, salsa, tomato puree, diced tomatoes, broth, tomato paste, salt and pepper, stirring until tomato paste blends in to the mixture.

Step 3

Reduce heat, add half the cumin, onion powder, garlic powder, cayenne pepper and chili powder and simmer over low heat until beef is tender, adding a little more beef broth or water if your fire ends up to high and the chili gets too thick.

Step 4

Add the remaining spices when the beef is tender and check for saltiness adding some more if needed (estimated cook time depends on the tenderness of your beef). Stir in the beans at this point if you like them and simmer for 10-15 minutes more.

Step 5

Adjust spiciness if you like, before serving.

Step 6

Crock Pot directions: brown the meat, dump everything in the crock and cook on low for 8-10 hours.

Tips & Variations

No special items needed.


Followed instructions as listed and added the optional beans (2 cans Mixed Beans)This is a great tasting chili as is, but I did add hot sauce when serving it because we like our chili hot!! This makes a lot of chili so I will be portioning and freezing the leftovers for work lunches.

review by:
(13 Feb 2014)