Recipe Background
Cookoff Winner Chili transforms life changes into chili champion success.
The inspiration for my Cookoff Winner Chili dates back to the annual neighborhood cookoff that marked the beginning of autumn every year. That particular year, I was feeling the sting of a recent job transition, having stepped away from a position where I had poured much of myself. Eager to turn the page, I entered the contest with this chili recipe as a personal symbol of resilience. Starting with a sizzle of olive oil and diced yellow onions, the aroma was a comforting embrace as I navigated this new chapter.
Incorporating lean ground beef was a practical move, as it sat cozily in the fridge waiting to transform into something glorious. The secret elegance lay in the magical blend of chili powder, cumin, and a surprising touch of granulated sugar. Stirring the earthy spices into the mix, a sense of calm took over, grounding me amidst the changes swirling around. For a deep, hearty flavor, I knew allowing the chili to simmer was key. It's all about patience and the mindful addition of drained red kidney beans—this ensures the right balance without drowning the flavors.
The final touch came with an unexpected garnish of freshly chopped herbs from my garden, a reminder that fresh starts can be flavorful indeed. As I served up bowls of the steamy, red concoction, the familiar warmth offered more than just sustenance. It was validation that from the toughest transitions, wonderful things can emerge—even a chili champion title.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 pound lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 1/2 cups beef broth
- 1 (15-ounce) can petite diced tomatoes
- 1 (16-ounce) can red kidney beans drained and rinsed
- 1 (8-ounce) can tomato sauce
- herbs of your choice, to taste, for garnish
Directions
- In a large soup pot over medium-high heat, heat the olive oil, about 1-2 minutes.
- Add the onion to the oil and cook, stirring occasionally, about 5 minutes.
- Add the ground beef to the onion and cook, while crumbling the meat, until the beef is no longer pink, about 6-7 minutes.
- Add the chili powder, the cumin, the sugar, the tomato paste, the garlic powder, the salt, the pepper, and the cayenne to the beef mixture and stir until it is well-combined.
- Add the broth, the diced tomatoes and their juices, the drained beans, and the tomato sauce to the beef mixture and stir well.
- Bring the chili mixture to a low boil.
- Reduce the heat to a simmer and cook the chili mixture, stirring occasionally, about 20-25 minutes.
- Transfer the pot from the heat and allow the chili to cool, about 5-10 minutes.
- Serve the chili garnished with the fresh herbs.
×
