20 000 Prize Winning Chili Con Carne
Experience the bold, robust flavors of the award-winning "20,000 Prize Winning Chili Con Carne," a hearty dish that has earned its legendary status for good reason. This crowd-pleaser combines tender ground beef, a medley of kidney and black beans, and a perfectly balanced blend of chili powder, smoked paprika, and cumin for a smoky, spicy depth. Simmered low and slow with juicy tomatoes, savory garlic, and aromatic oregano, this chili's secret lies in its rich layers of flavor that develop over time. Finished with a garnish of fresh cilantro, gooey cheddar, and creamy sour cream, it's an ultimate comfort food perfect for game days, family dinners, or cold winter nights. Serve it with cornbread or tortilla chips for a deliciously satisfying meal that deserves its title.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 pounds ground beef (85% lean)
- 28 ounces diced tomatoes with juices
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef to the pot and break it apart with a wooden spoon. Cook until browned, about 7-10 minutes. Drain off any excess fat, if necessary.
Reduce the heat to low and stir in the diced tomatoes (with their juices), tomato paste, beef broth, kidney beans, black beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and black pepper.
Place the bay leaf into the pot. Stir everything to combine well.
Cover the pot and let the chili simmer on low heat, stirring occasionally, for at least 90 minutes. The longer you let it simmer, the more the flavors will meld together.
Remove the bay leaf before serving.
Ladle the chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Serve hot with a side of cornbread or tortilla chips.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 7.4 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
