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All American County Fair Prize Winning Chili Recipe

This legendary chili recipe, perfected over years, consistently wins raves! Make a massive batch (enough for 30-40 servings!) to freeze and enjoy for months. Its rich, flavorful profile (cumin-free!) is packed with heat and satisfying goodness. Perfect for chili dogs, or topped with cheddar, sour cream, bread, and nacho chips. Share your county fair success (and maybe your favorite pie recipe!) with me if you win!

Prep Time 60 mins
Cook Time 360 mins
Calories 154.8 kcal
Protein 25g
Rating 4.1 (7 Reviews)
All American County Fair Prize Winning Chili 108

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for All American County Fair Prize Winning Chili

  • 2 (28 ounce) cans crushed tomatoes, 2 (14 1/2 ounce) cans diced tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • Not found in recipe (beef broth used instead)
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • Not found in recipe
  • 2 green bell peppers, chopped
  • Not found in recipe
  • Not found in recipe (chili powder and cayenne pepper are used)
  • Not found in recipe
  • Not found in recipe
  • Not found in recipe
  • Not found in recipe
  • Not found in recipe
  • 1 (15 ounce) can whole kernel corn, drained (recipe specifies canned)
  • Not found in recipe (ground beef used)
  • 2 lbs ground beef
  • 2 (15 ounce) cans dark red kidney beans, drained
  • Not found in recipe
  • Not found in recipe
  • 1 tablespoon dried oregano
  • Not found in recipe
  • Not found in recipe
  • Not found in recipe
  • 1 teaspoon black pepper
  • Not found in recipe
  • 3 cups beef broth
  • 1/4 cup chili powder
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1 teaspoon Worcestershire sauce

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How to Make All American County Fair Prize Winning Chili

  1. Brown the ground beef in a large stockpot or Dutch oven over medium-high heat. Drain off any excess grease.
  2. Add the onions, bell peppers, and garlic to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the chili powder, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute more, stirring constantly.
  4. Add the crushed tomatoes, diced tomatoes, tomato paste, tomato sauce, beef broth, and kidney beans. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or up to 6 hours for a deeper flavor. The longer it simmers, the better it tastes!
  5. Stir in the corn during the last 30 minutes of cooking.
  6. Taste and adjust seasonings as needed. Before serving, you can remove a portion for immediate consumption and freeze the remainder in individual freezer bags.
  7. Serve hot, topped with your favorite chili fixings like shredded cheddar cheese, sour cream, chopped onions, bread, and nacho chips.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

23g

Fat

6g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Main Dish Beans Beef Poultry Vegetables American Canadian Easy Beginner Cook Holiday Event Chili Stove Top Dietary One Dish Meal Seasonal Inexpensive Meat Kwanzaa Taste Mood To Go Equipment Number Of Servings Presentation Served Hot