Chili is something that all of my family members enjoy, so I make it pretty often–especially during the fall and winter months. Once a year, though, my husband takes over as the chili cook–right before our church’s annual chili cook-off. He starts by searching on the internet and in cookbooks for some recipes that he thinks look yummy. Then he combines a few ingredients from several recipes to come up with his own (hopefully) prize-winning recipe. This year I’m proud to say that his recipe won first prize, so his recipe is definitely a keeper!
One of my favorite things about this recipe is that the chili has a little bit of heat–but not so much that those who don’t like spicy foods will mind it. I’m the only one in my family who likes really spicy foods, so I usually add my favorite hot sauce to my chili, but the flavor of this chili is so delicious that I ate it without feeling the need to add it.
Another thing I like is that it uses ingredients I already have on hand. There are no fancy or hard-to-find ingredients. In fact, with the exception of seeding and chopping a habanero pepper, this recipe is easy enough for a young kitchen helper to make!
Also, if you eat gluten free like my family does, this recipe will work for you! (Note: Be sure to check the ingredients on the canned items that go in the recipe, and it’s a good idea to check the ingredients in the hot sauce as well.)
I hope you and your family enjoy this Prize Winning Chili as much as we do!
- 2 lbs ground beef
- 1 tsp butter
- 2 white onions, chopped
- 2 green bell peppers, chopped
- 1 habanero pepper, seeded, chopped
- 3 can kidney beans, drained
- 3 cans tomato sauce (15 oz. each)
- 1 tbsp chili powder
- 2 tsp salt
- ½ tsp garlic powder
- 1 drop super hot hot sauce (we use habanero hot sauce)
- Brown ground beef, drain, and set aside.
- Melt butter. Saute onions, bell peppers, and habanero pepper in melted butter until onions are translucent.
- Add onion and pepper mixture to ground beef, and set to medium heat.
- Add kidney beans, tomato sauce, and seasonings.
- Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. (Or you can cook in the crockpot for 4 hours on high or 6 hours on low.)