Want to try the best Chili Recipe? While I was away last week my husband George came up with his own Chili Recipe. Thankfully he saved me a bowl because it is really good. I mean really good, like the best chili recipe. In fact, if you read the comments someone used this recipe and won a contest. Maybe I should change the name to award-winning chili recipe. So if you have searched for the best chili recipe I think we have one for you. You will love the slow cooked chili full of flavor! Thank you George!
If you love a good chili try my Cincinnati Chili. It is served over noodles. I love serving this recipe to a crowd. If you like those one-pot meals my chili mac can be made in a skillet. We also love this pressure cooker chili. It makes a super quick and delicious weeknight dinner. When we have all day to let something cook Crock Pot Chili is always a crowd pleaser. It is a great stress free recipe when company is coming over. Don’t forget to serve these chili recipes up with the World’s Best Cornbread. I promise you this recipe doesn’t disappoint.
The Best Chili Recipe
Just follow the instructions and you will have a blue ribbon chili!
George's Chili Recipe
The best chili recipe.. rich, robust and super delicious! Top with sour cream, cheddar cheese and jalapeños to really throw it over the top.
- 2 lbs lean ground beef
- 1 cup chopped onion
- 1 lb sage sausage
- 7 to 8 cloves garlic (finely chopped)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground red pepper (cayenne)
- 1 teaspoon paprika
- 2- 6 oz cans tomato paste
- 1 3/4 cups beef broth
- 1-12 ounce bottle dark beer or ale (George used Ale)
- 3-8 ounce cans diced tomatoes with juice
- 2-15 oz cans southwest style pinto beans
- 1-15 oz can mild chili beans beans
- 1-15 oz can western style ranch beans
- 1-10 can mild Rotel diced tomatoes and green chiles (undrained)
- salt and pepper to taste
- In a stock pot, over medium high heat brown beef and sausage, drain. Add in onion and garlic and cook over medium heat 8 to 10 minutes, stirring occasionally, until onions are translucent.
- Add all the spices and cook 5 minutes over medium heat. Stir in tomato paste and let cook while opening the lids on all the cans. Add remaining chili ingredients; stir until combined. Heat to boiling for a few minutes and stir constantly then reduce heat to low. Cover, simmer 4 hours stirring about every 20 minutes to prevent sticking to the bottom of the pot.
- Serve with crackers, cheese, or other things such as chopped jalapeño peppers or chopped fresh onions.
Chili is a great meal for a crowd. When a have a lot of mouths to feed we also serve walking tacos. They are always a huge hit!
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