Recipes from the Great Gatlinburg Chili Battle Tuesday, November 5, 2013


Fire Department Chili

2 lbs. ground chuck
1/2 c. onion, chopped
1/2 c. red bell pepper, chopped
1/2 c. yellow bell pepper, chopped
1 clove garlic, finely chopped
1 tsp. crushed red pepper
2 tbs. chili powder
1 tsp. paprika
1 tsp. cumin
1 tsp. oregano
1 tsp. Texas Pete (or more til desired taste)
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 15 oz. can chili beans
1 15 oz. can kidney beans

Gatlinburg Police Department Chili

2 lbs ground beef
2 tsp garlic powder
1 15 oz can diced tomatoes
2 packs Food City chili powder
1 tsp ground cumin
salt (to taste)
1 fresh cayenne pepper, chopped
2 15 oz cans chili beans
½ fresh onion, chopped
½ chocolate bar
shredded cheddar cheese, for serving
saltine crackers


Fire Department Chili
In large frying pan lightly brown meat, add onions and peppers, cook til tender. Add garlic, crushed red pepper, chili powder, paprika, cumin, oregano and Texas Pete. Mix til well blended. Add tomatoes and beans. Mix til well blended. Simmer on medium-low heat 30 minutes. Stirring occasionally.

Gatlinburg Police Department Chili
Place ground beef in large pot and cook until no longer pink. Add garlic powder, diced tomatoes, Food City powder, cumin, salt, cayenne pepper, beans, onion and chocolate bar. Stir together well, cover and simmer for 1 hour, stirring occasionally. Add small amount of water if needed. Place chili in bowl with crackers and top with shredded cheese, if desired.


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