- 2 pounds freshly ground beef
- 4 cups (1 quart) tomato juice
- 1 (29-ounce) can tomato purée
- 1 (15-ounce) can red kidney
- beans, drained 1 (15-ounce) can red pinto
- beans, drained
- 1 medium onion, chopped (about 1½ cups)
- 1/2 cup celery, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup chili powder
- 1 teaspoon cumin
- 1 1/2 teaspoons garlic powder 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon Jake’s Southwestern Hickory BBQ Rub
Yield: 12 servings.
In a frying pan, brown the ground beef, then drain off the fat. Put the beef and the remaining ingredients into a 6-quart pot. If you have bits of left over cooked hamburger you can add that into the chili mix. Cover the pot and let the chili simmer for 4 to 4½ hours, stirring every 15 minutes.
Alternate Chili Recipe
- 1 Tbs Olive Oil
- 1 Onion diced
- 1 cup Celery diced
- 1 Tbs Garlic minced
- 1 pound Ground Beef
- 2 ½ Tbs Chili Powder
- 2 Tablespoons Jake's Famous Southwestern Hickory Rub
- 2 Tbs Cumin
- 1 tsp Oregano
- 1 tsp Salt
- ½ tsp Pepper
- 1 ½ cups Beef Stock
- 14.5 ounces Ro*Tel Original
- 15 ounces Hunt’s Diced Tomatoes
- 5 ounces Hunt’s Tomato Sauce
- 15 ounces Kidney Beans drained
Gourmet Chili Southwest Style and Contests
These are some wonderful chili recipes that you can use no matter if it's cold or hot outside. One of the things we do is make the ground beef beforehand. We cook it off then store it in a bag and we will either freeze it or chill it for about a week or so. Once we are ready to use it we add in the fresh ingredients like the celery. In one of the recipes we use a few canned items so storing the mix is actually easier. Afterward blend the ingredients together and cook as listed above.
The top recipe we took to a chili cook off and won best original chili. We were quite pleased with the process and the results. We followed the recipe just as listed and simmered the mix for 5 hours. Upon arrival at the event we actually reheated the chili in an aluminum pot and served the chili into blue soup bowls. We topped the chili with a dollop of sour cream and over that we shredded a little cheddar cheese and pepper jack cheese and finally on top of that we added in some fresh chives from our garden. To add one additional note we pulled off a few Basil leaves and spread those around on top of the chili.
To complete the entire process we served up about 6 samples of the chili to the judges. Just before we handed over the bowls we took one additional step by adding a shake of the Southwestern Hickory Dry Rub just on top of the chives, cheese and sour cream. The visuals were spectacular and the taste and flavor we truly the best we've ever made. This is a great chili recipe.
This product was added to our catalog on Wednesday 20 September, 2017.