Ingredients:

2 lbs. beef (use any desired cut)
1/2 cup olive oil
3 bulbs fresh garlic
6 fresh green chilies
1/2 tsp. salt
1/2 tsp. white pepper
1 large onion
3 large green tomatoes

Directions:

Cut beef into slices or 1/2" cubes. Heat oil in skillet and cook beef until well done and tender. Separate garlic into cloves and peel. Place whole cloves into skillet and cook until tender. Add green chilies and onions. Dice green tomatoes and add to skillet. Add remainder of the seasonings and cook, covered, to retain as much juice as possible.

Tags: chili recipes, green garlic chili, award winning chili recipes, prize winning chili

Ingredients:

In a deep skillet, brown 1 lb. of lean ground beef (or turkey). Drain fat off.

1 15-oz. can of red kidney beans, undrained
1 8-oz. can of tomato sauce
1 Tbsp. white vinegar
2 Tbsp. chili powder
2 Tbsp. dried chopped onion
1/4 tsp. garlic salt
1 Tbsp. sugar

Directions:

Bring to a boil, reduce heat and simmer 20 minutes. Pour in bowls, shred some cheddar cheese on top. Great with instant cornbread on the side. This recipe is mild enough for my toddler to eat; dh adds some extra hot sauce to his bowl.

Serves 4

Tags: chili recipes, weeknight chili, award winning chili, prize winning chili

***CAUTION*** This Chili Is Extremely HOT!

Ingredients:

3 cups beef broth
2 pounds lean stew beef cut into 1/4-inch to 1/2-inch pieces
2 tablespoons oil
2 large onions, chopped
2 cloves garlic, minced
1 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoon chili powder
2 16 oz cans of pinto beans, drained
Mad Dog 22 Insane Hot Chili Sauce Start with 4 drops and test. That’s right 4 drops you get brave with this stuff and you will hurt yourself this stuff is evil. Chili still has to be eatable.

Sauté meat in hot oil until browned.
Add onions and garlic; sauté until tender.
Add 2 cups of water, salt, pepper, cumin, chili powder, and diced red peppers.
Cover and simmer for 2 hours, or until beef is very tender.
Heat beans in a separate saucepan. T
o serve, spoon beans into a bowl and top with meat mixture. Or, add beans to meat mixture near the end of cooking.

Chili recipe serves 8.

Tags: chili recipes, award winning chili, evil chili recipe, prize winning chili recipe

Ingedients:

1 (16-ounce) package dried black beans, picked over and rinsed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 large red onion, finely chopped
1 bunch cilantro, finely chopped (leaves only)
2 fresh serrano chiles, stemmed and finely chopped (see note)
6 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
4 fresh boneless, skinless chicken breasts
1 cup low-salt chicken broth
1 teaspoon crushed dried oregano, crumbled
1 lime, cut into wedges

Directions:

1. Beans: Place beans in a heavy, large saucepan and cover with water by 3 inches. Bring to a boil, uncovered, over medium-high heat. Boil 2 minutes. Cover and turn off heat. Let beans soak 1 hour, then cook, covered, over low heat for 1 hour or until tender. Add tomatoes, tomato sauce, onion, cilantro, chiles, garlic, chili powder, cumin and salt. Bring to a boil over medium-high heat, stirring frequently, reduce heat to low, cover, and simmer 1 hour.
2. Chicken: Meanwhile, prepare chicken. Cut into bite-size pieces. In a medium skillet, heat broth over medium heat until it begins to simmer. Add chicken pieces and oregano. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink, 3 to 4 minutes*. Turn off heat and leave chicken in the broth.
3. Assemble: Thirty minutes before serving, add chicken with the broth to the chili. Simmer chili 30 minutes; serve hot with lime wedges.

Makes 8 servings.

Tags: chili recipes, chicken chili recipe, black jack chicken chili, award winning chili