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Two-for-Two Award Winning Chili Recipe

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This recipe for Two-for-Two Award Winning Chili, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Hanigan
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
This is my 2 time company chili cookoff winning brew. You'll love it. Just don't take credit for it!

Part One:
3 lbs. ground or diced chuck, or ground beef
1 can beef broth
1 can chicken broth
1 8oz can tomato sauce
1 T granulated onion
2 beef bouillon cubes, dissolved in 1/4 cup warm water
1 chicken bouillon cube, dissolved in 1/4 cup warm water
2 T chili powder
1/4 tsp red pepper
1 T diced jalepenos, from a jar
3 T juice from that jalepeno jar!

Part Two:
1/4 tsp black pepper
1/2 tsp onion powder
2 tsp granulated garlic
1/4 tsp white pepper
1 T ground cumin
1/4 tsp red pepper
2 T chili powder

Part Three:
1 T chili powder
1 tsp cumin
1/4 tsp red pepper
1/4 tsp kosher salt
1 small can Pinto beans, drained and rinsed.
1 small can Red Kidney beans, drained and rinsed.
2 small white onions
2 small cans "Rotel" diced tomatoes with green chili's

Corn starch, varies

Directions:
Directions:
Brown meat in vegetable oil in Chili pot. If ground meat, chop in up with spoon while browning.

After brown, drain meat and return to pot. Add tomato sauce, and both cans of broth. Bring to a boil, and then simmer uncovered. While simmering, prepare all ingredients for Parts 2 & 3.

After 30 minutes, add remaining ingredients of Part One. Simmer with cover on for 15 minutes.
Add all Ingredients from Part Two. Simmer another 30 minutes. Dice 2 onions and sauté them 5-6 minutes in butter or vegetable oil.

Add all ingredients from Part Three, including onions. Simmer another 30 minutes.

At this point, you will probably want to thicken the chili to your liking. Crank the heat to med-high. Mix 1 T of corn starch in a cup with cold water, with a fork. Once dissolved, add to chili either all a once, or slowly. The heat of the chili will react with the starch to thicken the chili. Go slowly, as it will continue to thicken.

Enjoy immediately, or chill overnight and serve for days.

Number Of Servings:
Number Of Servings:
12+
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Get some saltines, some cheese, some sour cream, and love it.

 

 

 

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