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KC BBQ Chili - GS Fall Carnival Winner Recipe

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This recipe for KC BBQ Chili - GS Fall Carnival Winner, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Rowen Family


2 T. Olive Oil
1 Medium Yellow Onion Chopped
3 T. Chopped Garlic 0r Garlic Paste
5 T. Chili Powder
4 T. Paprika
3 T. Cumin
3 t. Dried Oregano
1 Pound Ground Beef Chuck
2 Pound Jimi Dean Breakfast Sausage
2 t. Kosher Salt
2 Cans crushed tomatoes with puree 28oz.
1 Can Kidney Beans (rinse and drain)
2 Can BBQ Baked Beans, drained (save of liquid in can to add to chili)
3 T. Minced Canned Chipotle Chilies
3 T. Diced Green Chilis
Bottle of BBQ Sauce Original KC Masterpeice
1 Cup water

Heat the oil in an 8 qt. heavy bottom stockpot over medium heat. Add the onions and garlic and cook, stirring occasionally until tender, 7 to 10 minutes. Add diced green chilis and diced chipotle chilis. Add the chili powder, paprika, cumin, and oregano and stir until the spices are well combined. Add the ground chuck, sausage, and 1 teaspoon of kosher salt. Increase the heat to medium-high and cook the meat, stirring frequently, until cooked through, 8 to 10 minutes.

Stir in the remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 hour. You can also put in crock-pot at low for an hour, then switch to warm.

Personal Notes:
Personal Notes:
This Chili is sweet and children and adults love it! It has won the Good Shepherd Chili Cook-Off 3 years in a row!




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