This classic chili has won or at least placed in more than one chili cook-off. Tried and true over the years for good reason!
Awhile back I shared my dad’s chili which he and I have both entered into several chili cook-offs and either won or came in second place. For a recent cook-off with his pickleball crew, he entered a slightly altered version and won again (and hence the slug name of this version)! I then used it for a cook-off and came in second!
He is a master of his recipes, even when it comes to making changes and improvements, and as a result I trust his recipes/modifications before all others. Yet he claims that I am the cook and he just follows recipes. Such modesty.
But anywho. My dad shared his newest chili recipe with me and I decided that the perfect time to make it was when my friends came to visit this past weekend. It helped that everyone was in a chili mood with fall all around us.
While lounging around and just spending quality time together on Saturday, this simmered away on the stove top until we couldn’t bear the teasing aromas any longer. Crammed around my dining room table, it pleased and satisfied everyone’s taste buds (don’t forget the homemade cornbread)! A couple people added a little hot sauce to theirs but that’s to be expected as everyone has different spicy preferences.
This is a pretty classic chili recipe with a tomato base and both beef and beans. There is some debate over whether real chili has beans in it or not, especially Texans, but my dad was on a chili team when we lived in Texas. Just saying…
It was so great to have 5 of my favorite people in town for the weekend and was very sad to see them all leave yesterday. We had crazy conversations and nerdy-intellectual conversations, played games, watched movies, ate and cooked a lot of great food, went out to Beale street and just did what friends do best. Now back to the stinky norm of living 8+ hours away from them. Beware Memphis friends, I may be extra needy this week.
Welcome to our 2021 Chili Cook-Off!
October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!
#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise
- Venison Chili from Cheese Curd In Paradise
- Colorado Green Chili fromThe Fresh Cooky
- Leftover Roast Pork Chilifrom A Day in the Life on the Farm
- Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
- Instant Pot Chili from Devour Dinner
- Chili con Carne from Karen’s Kitchen Stories
- Smoked Turkey Chili from Palatable Pastime
- Instant Pot Pork Green Chili from Hostess At Heart
- Black Eyed Pea Chili from Leftovers Then Breakfast
- Pork Chili from Art of Natural Living
- Black Bean Sweet Potato Chili from Life Love and Good Food
- White Chicken Chili from Kathryn’s Kitchen Blog
- Pumpkin Chili from Jen Around The World
- Vegan Butternut Squash Chipotle Chili from Magical Ingredients
- Cincinnati Chili from An Affair from the Heart
- Grilled Pork Tenderloin Chilifrom The Freshman Cook
- Texas Chili from SmartyPantsKitchen
Post updated 10/21/21. Photo above is the original.
One year ago: Sweet Potato Pie Dip with Pie Crust Dippers
Three years ago: Devil’s Food Nutella Cake
- Scant 1/4 cup olive oil
- 1 medium onion, chopped
- 3 lb. beef chuck, excess fat trimmed and cut into 1/4-inch cubes*
- 3 Tbsp chili powder
- 2 tsp oregano
- 2 tsp cumin
- 2 tsp salt
- 1 tsp smoked paprika
- 3/4 tsp dry mustard
- 1 bottle beer**
- 2 (10.75 oz.) cans condensed tomato soup
- 2 (15 oz.) cans tomato sauce
- 1 (12 oz) can tomato paste
- 2 (15 oz.) cans hot chili beans
- 1 green bell pepper, chopped
- 1 cup shredded cheddar cheese, plus more for topping if desired
- Preferred hot sauce (optional)
- In a large pot*** over medium heat, heat olive oil. Add onion and cook until tender. Add meat and brown. Add all the seasonings and stir until evenly distributed. Add all remaining ingredients except beans, pepper, and cheese. Thoroughly mix and reduce heat to medium-low. Simmer uncovered, stirring occasionally, for about 3 hours or until meat almost falls apart and mixture is thick.
- Add beans, pepper and cheese. Simmer for another 15 minutes. Add hot sauce if desired to taste. Serve with additional cheese on top and with crackers or cornbread.
*I sometimes do half chuck pieces and half ground. **I prefer an amber ale, but you can just use water if you prefer no beer. ***You could also prepare this in the slow cooker, just throw everything in from step 1 on low for 6-8 hours and then follow step 2 as directed.
Source: Adapted slightly from my dad