Chili may not be the most glamorous of dinner foods, but it sure is hard to get just right. Ever since I was married 16 years ago I've been on the hunt for the perfect chili recipe. I've read articles, bought strange ingredients, asked friends for recipes, and have invariably always ended up disappointed. It would be too spicy, or too wimpy, or too unpredictable, or too runny, or whatever. I may be picky, but I don't think I've ever made the same chili recipe more than twice.
Our church has a chili cook-off every year and four out of the last 7 or 8 have been won by Bruce Nielson with the same recipe. I have asked him for the recipe several times over the years in hopes of adopting it as my own, but he has been a zealous defender of his title of Chili King and would never even give hints on how to make it, let alone actually share the recipe....until now.
Our church congregation is doing a cookbook and he decided that due to its historical importance in our congregation's gustatory legacy that he would finally share it. The cookbook isn't due out for a while yet, but I have managed to secure my own advance copy of the infamous recipe and he has given me permission to share it with the rest of the world! I've made it three times now and it's the same exact chili every time---perfectly seasoned, slightly smoky, hearty, and totally delicious. Enjoy!
The ingredients:
2 lbs. ground beef
1 lb. pork smoked sausage (They look like a pack of little wienies--see ingredient picture above)
2 onions, chopped
2 cloves garlic, minced
1/2 tsp. ground black pepper
1 jalapeno pepper, diced
1 tsp. salt
1 can (14-oz) sliced stewed tomatoes
1 (1.75-oz.) envelope of chili seasoning
1 cup water
2 cups ketchup
1 can (16-oz.) cut green beans, drained
1 can (7-oz.) diced green chilies
1 can (15-oz.) kidney beans, drained
2 cans (15-oz. each) pinto beans, drained
Garnishments: Sour cream, shredded cheese, crackers
In large skillet, brown beef and smoked sausages with onion.
Drain off drippings. Add garlic cloves, pepper, jalapeno, salt, stewed tomatoes, chili mix, and one cup water. Simmer 15 minutes. While tomato/meat mixture is simmering, combine beans, chilies, green beans, and ketchup into a large stock pot (or crock pot). Add the tomato/meat mixture to the beans/ketchup mixture in the large pot and simmer for 2 hours, stirring frequently. Serves 8-9.
Top each serving with sour cream and/or shredded cheese. Enjoy!
Our church has a chili cook-off every year and four out of the last 7 or 8 have been won by Bruce Nielson with the same recipe. I have asked him for the recipe several times over the years in hopes of adopting it as my own, but he has been a zealous defender of his title of Chili King and would never even give hints on how to make it, let alone actually share the recipe....until now.
Our church congregation is doing a cookbook and he decided that due to its historical importance in our congregation's gustatory legacy that he would finally share it. The cookbook isn't due out for a while yet, but I have managed to secure my own advance copy of the infamous recipe and he has given me permission to share it with the rest of the world! I've made it three times now and it's the same exact chili every time---perfectly seasoned, slightly smoky, hearty, and totally delicious. Enjoy!
Click here for printable recipe.
The ingredients:
2 lbs. ground beef
1 lb. pork smoked sausage (They look like a pack of little wienies--see ingredient picture above)
2 onions, chopped
2 cloves garlic, minced
1/2 tsp. ground black pepper
1 jalapeno pepper, diced
1 tsp. salt
1 can (14-oz) sliced stewed tomatoes
1 (1.75-oz.) envelope of chili seasoning
1 cup water
2 cups ketchup
1 can (16-oz.) cut green beans, drained
1 can (7-oz.) diced green chilies
1 can (15-oz.) kidney beans, drained
2 cans (15-oz. each) pinto beans, drained
Garnishments: Sour cream, shredded cheese, crackers
In large skillet, brown beef and smoked sausages with onion.
