Prize Winning Chili

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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!

Prize Winning Chili

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• Author: Scott Hilton

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Description

This yummy, easy, chili recipe has just a tiny touch of heat. It’s a recipe the whole family will enjoy.

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Ingredients

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• 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
• 1/2 tsp garlic powder
• 1 drop super hot hot sauce (we use habanero hot sauce)

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Instructions

1. Brown ground beef, drain, and set aside.
2. Melt butter. Saute onions, bell peppers, and habanero pepper in melted butter until onions are translucent.
3. Add onion and pepper mixture to ground beef, and set to medium heat.
4. Add kidney beans, tomato sauce, and seasonings.
5. 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.)

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