Ingredients for Perfect Competition Chili
- Oil
- 1 lb ground beef
- 1 cup beef broth
- 2 beef bouillon cubes
- Chicken Bouillon Granule
- 1 (15 ounce) can tomato sauce
- 1 medium onion, chopped
- 2 teaspoons garlic powder
- 3 tablespoons chili powder
- 1/2 teaspoon Tabasco sauce
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 tablespoon onion powder
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 2 teaspoons red pepper flakes
- 1 (28 ounce) can crushed tomatoes
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How to Make Perfect Competition Chili
- In a large pot or Dutch oven, brown 1 lb ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 cup beef broth, 2 beef bouillon cubes, 1 medium onion (chopped), 1 teaspoon garlic powder, 2 tablespoons chili powder, and 1/2 teaspoon Tabasco sauce.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon paprika, and 1 teaspoon red pepper flakes.
- Cover and simmer for another hour, stirring occasionally.
- Add 1 tablespoon ground cumin and 1 teaspoon red pepper flakes. Stir well and continue to simmer, uncovered, for 30 minutes, or until thickened to your desired consistency.
- For the BEST flavor, let the chili cool completely and refrigerate overnight. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
9g
Fat
53g
Carbs
2g
