National Champion Chili Recipe (2018)
This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here:
All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.
There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.
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Master Chief Chili SECRET SEASONING TIPS! #shorts
Steve Downes reveals his secret seasoning tips for his world famous Master Chief Chili.
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Easy Venison Chili Recipe - How to Cook Venison Chili
Easy venison chili with deer and pork cuts cooked in Camp Chef dutch oven from The Sporting Chef TV show on Sportsman Channel. Perfect for deer camp.
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Chili Recipe With Ground Beef #chili #beefchilli #groundbeef
This one I've been making for years, this ground beef chili recipe is delicious anytime of the year. Very quick and easy recipe. If you don't like ground beef you can substitute for ground chicken, turkey or pork. Feel free to try it and let me know what you think in the comments.
Ingredients:
1 pound ground beef
1 green bell pepper
1 red bell pepper
1 pack 227g mushrooms
1 onion
3 cloves garlic
1 can 540 ml (19 oz) black beans
1 can 540 ml (19 oz) red kidney beans
1 can 341 ml (12 oz) corn
1 can 796 ml crush tomatoes
156 ml tomato paste
1 tablespoon Worcestershire sauce
1 cup Beef broth
1/2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
salt pepper to taste
shredded cheese to garnish
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Easy Chili Recipe in a Dutch Oven
You all have been asking for my easy chili recipe, so here it is! This easy beef and bean chili is made in a dutch oven on your stove top. Watch as I show you how to get maximum flavor out of simple ingredients.
Start by browning half of a diced onion in about 1 tablespoon of butter in your dutch oven. Wait until the onion is caramelized, then add about 1.5 pounds of ground beef. I used 85/15, but 80/20 would work also.
Brown the ground beef until cooked through... then here's the kicker... DON'T drain the fat. Allow the ground beef to continue to fry in its own fat for about 10 minutes, or until a deep dark color develops. Most of the fat will be incorporated back into the meat or evaporate out, giving your easy beef and bean chili even more flavor.
Once the beef is done, add your chili seasonings. I used one packet of Old El Paso Chili Seasoning, plus about 2 tablespoons of chili powder, 1 tablespoon of paprika, about 1/2 tablespoon of oregano, and a dash of seasoning salt. Mix together.
Then it's time to add your canned beans and tomatoes. I always use a ratio of 3 cans of beans to 2 cans of tomatoes. We like one can each of black beans, pinto beans, and kidney beans, and we add the entire can to the pot... juice and all. I also added some leftover canned diced green chiles that I had in my freezer.
My kids don't like chunks of tomatoes in their chili, so I blend up one can each of stewed tomatoes and diced chili-ready tomatoes until smooth. Then, add the tomatoes to the dutch oven and stir well.
If you like thick chili like we do, you can continue to cook your chili on medium low for about an hour, stirring frequently so it doesn't stick to the bottom of the pot. Then remove from the heat and allow to cool a few minutes.
Serve with your favorite chili toppings. We like Fritos corn chips, shredded cheddar cheese, sour cream, and diced onion. Enjoy!
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#chili #dutchoven #easychili #coldweathercooking
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
Theflattopking.com
Snake River Farms American Wagyu Beef
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
My Infrared Laser Thermometer
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
KitchenAid Artisan Series 5 Quart
Breville Smart Oven Air Fryer Pro
________________________________
SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
Sure Shot Sid’s Gunpowder Seasoning
Cavender's All Purpose Greek Seasoning
Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
________________________________
KNIVES I USE:
HENCKELS Four Stars Chef Knife
HENCKELS Four Stars 7in Filet Knife
HENCKELS Four Star Utility Knife
VICTORINOX 6in BONING KNIFE
GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
Meat Press Stainless Steel
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
Squirt Bottles
Melting Dome and Resting Rack
d
Bench Scraper
My Favorite Flat Top Grill Spatulas
(If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
(For reading internal temp of meat)
Earlywood Wood Spatulas
(Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
(Good for Pit Boss Ultimate Griddle)
WEBER LINKS:
Weber Griddle Insert --
Weber 28in Griddle --
Weber Genesis S-435 —
SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
Black Disposable Gloves
Weber Burger Press
Charcoal Chimney
OXO Good Grips Silicone Pot Holder
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Delicious Texas Chili (Known as a Bowl of Red)
Nothing better than a big ole bowl of Texas Chili.
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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Recipe: Best tasting chili I ever made! Steve Hall
2 lbs. ground chuck (browned / drained and set aside)
In a dutch oven brown 7 strips of bacon (cut into little pieces)
and leave the bacon and the grease in the pot and add 1/2 cup
of diced onions, 1/2 cup diced bell peppers, and 1/2 cup diced
celery.
Simmer on medium heat for 5 minutes to soften the veggies.
Prepare a can of diced tomatoes by blending it in a blender
take another can of diced tomatoes and drain and also chop
up 5 or 6 Roma tomatoes. Put 1/2 od the Roma tomatoes in with the veggies, add 1 whole Jalapeno pepper (remove seeds and each end of the pepper)
Add your beef back in and add the can of blended tomatoes and
1/2 of the diced tomatoes. Add more of the Roma tomates saving a few for the end.
Now add 1/2 cup beef broth, 1 tbsp. minced garlic, 1/2 tbsp. brown sugar, 2 tbsp. chili powder, 1 tbsp. paprika, 1/2 tsp. cumin, 1 tsp. red pepper flakes, and 1/4 cup of strong brewed coffee!
Simmer for 30 to 45 minutes ... add 1 tsp. salt. (no black pepper)
Now add all the rest of the diced and fresh tomatoes.
Simmer one minute and serve!
Put a corn tortilla in the bottom of the bowl, add your chili and
corn chips around the edge. Top with shredded chedder and
shredded pepper jack cheese and put a dollop of sour cream
on top and a sprinkle of chives!
Enjoy!!!
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