Corryton Community and Senior Center Chili Cookoff Winner Thursday, December 05, 2013

Ingredients

Ben Loomis, Walgreen Drug Store

1 red bell pepper, finely chopped
5 cloves garlic, minced
1 medium red onion, finely chopped
½ yellow onion, finely chopped
1 lb ground beef chuck
1 lb ground sirloin
1 lb ground buffalo
2 TBSP olive oil
3 TBSP chili powder
3 TBSP ancho chili powder
1 ½ tsp cumin
1 TBSP cayenne
2 TBSP salt
1 TBSP black pepper
1 ½ tsp onion powder
1 14.5 oz can fire roasted diced tomatoes
1 14/5 oz can petite diced tomatoes
1 6 oz can tomato paste
1 can Rotel tomatoes
1 15.5 oz can light red kidney beans
1 15.5 oz can dark red kidney beans
3 cups beef stock

Directions

Saute onions, garlic, and bell pepper in oil over medium heat. Once onions are translucent, remove contents to bowl and set aside. Brown meats. Once cooked through, add seasonings and mix thoroughly. Add tomato paste and cook for 1 – 2 minutes while stirring to combine. Add contents of bowl that was set aside, Rotel and canned tomatoes. Stir in and cook for 1 – 2 minutes. Add beans and beef stock. Bring to boil then reduce to simmer. Cook on low heat for additional 1 ½ to 2 hours.

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