This is the exact Chili recipe I used for the Fall 2017 Chili Cook Off in my neighborhood. While I lost to a fetching lamb / sausage chili, I still liked this best. Keep in mind that this is a very classical chili in flavor and composition.
- 3 pounds 80 / 20 ground beef
- 1/4 cup chili powder (I prefer Tones from Sams Club)
- 3 tbsp chili powder (this is added last)
- 2 tbsp garlic powder
- 3 tbsp salt (or to taste; this isn’t a hard and fast role)
- 6 onions diced
- 6 cloves garlic minced
- 3 Poblano peppers diced
- 3 tbsp vegetable oil
- 1 16 oz can whole peeled tomatoes fed thru food processor and converted to sauce
- 3 cans assorted tomatoes (I used 1 can Sriracha flavored, 1 can rotel with green chiles and 1 can fire roasted)
- 32 ounces beef stock
Serve this with the normal complement of chili sides:
- Sour Cream
- Shredded Cheese
- Green Onions
- Crumbled Tortilla Chips
- Heat the vegetable oil in a large stock pot until shimmering.
- Add the 1/4 cup chili powder to the oil and saute for 30 seconds. Bear in mind that this will be hot and the oil can splatter and burn you.
- Add the onions and peppers and saute for 4 minutes.
- Add the ground beef and saute for 5 minutes.
- Add the beef stock, canned tomatoes and tomato sauce from the food processor.
- Saute the garlic in a small frying pan for 30 seconds keeping it in constant motion (burned garlic tastes bitter so you want to avoid that at all costs).
- Add the garlic, the additional chili power, garlic power and salt.
- Simmer for an hour, stirring occasionally. Adjust salt as needed.