Community Pick
Grand Prize Chili
"This is an actual grand prize chili recipe and it comes from the "Texas bragging rights" recipe book."
photo by PalatablePastime
- Ready In:
- 3hrs 30mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 3 lbs chuck roast, all fat removed and cut into bite size pieces
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 2 beef bouillon cubes
- 1 chicken bouillon cube
- 1 (8 ounce) can tomato sauce
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 6 tablespoons chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- salt
directions
- In large pot, sear meat in a small amount of oil.
- Add onion& garlic, cook until tender (do not burn).
- Add tomato sauce, paprika, cayenne pepper, bouillon cubes and enough water to cover.
- Simmer 1 1/2 hours.
- Add cumin, garlic powder, oregano, pepper and chili powder.
- Add salt to taste.
- Cook another 30 minutes or until meat is tender.
Questions & Replies
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Reviews
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This is the best chili! I made it twice, the second time I substituted beer for the water and added some pureed chipotle peppers - it was even more awesome!
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Simply the best chili! The only thing I changed was, I substituted beer for the water, as MG suggested. I let this simmer on the stove for a couple of hours, it smelled wonderful while it was cooking. I knew this was a winner, but BF has already requested it agian, and I just made it two days ago, so it was definately a hit. The flavor of this chili was just awesome! You MUST try this! Definately a keeper Cher! -
Fantastic! Very complex layers of flavor. Couldn't be easier to make. -
This was truly the best chili I have ever had! I substituted beer for the water, included 2 cans of red beans, and cooked it in a crock pot for 5 hours. I served the chili w/ Homemade Biscuits (#17867) by Darlene Summers w/ cheddar cheese added, diced onion, grated cheese & sour cream. Delicious! -
Can I give this about 50 stars? Cher, this is awesome chili! I made it exactly as stated, no substitutions, but I used some fresh hot peppers in addition to the cayenne(I didn't have enough of the cayenne.) I used beer instead of water, mmm... And now for the million dollar question...Did I add beans???? You have converted this born and bred Yankee and my Yankee husband! I no longer need beans in my chili, lol! It was nice and thick all on it's own, and soooo good. We had it w/ cornbread. And the leftovers are even better, if that's possible. Just amazing chili, and the only one I'll make from now on. Thanks Cher!
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Tweaks
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I do not consider myself a good cook at all but I like to try new things. That said my girlfriend's family has a very, very competitive quarterly cook-off competition and this time around it was chili. I decided to give it a try even though I am not a big chili fan. I researched many recipes trying to find something unique but not overly difficult as a starting point and came across this recipe. I learned a lot of tips from reading the reviews and I also watched about 12 YouTube videos of chili champs making their recipes and looked for tips and consistently used ingredients to add. That said I used this recipe and made the following changes: I replaced the chuck roast with 2 lbs of ground chuck and 1 lbs of diced stew meat, Replaced the paprika with smoked paprika, Added 5 pieces of bacon cut thin with scissors, Added a can of fire roasted tomatoes, Substituted beer (Miller Lite) for water, Cut the chili powder to 3 tablespoons, Deleted salt, added a tablespoon of brown sugar, added a splash of tabasco and a splash of Texas Pete's hot sauce and let it simmer for at least an hour. 6 entries and 10 judges and my chili won!!! I am sitting here still in shock but it happened. Thank you so much Just Cher and Food.com! -
Excellent chili...first time I've made a chili using chunks of meat instead of ground! I used a 2 lb. roast, half a large onion and reduced the spices by 1/3. In place of the bouillon I just threw in one packet of ramen noodle seasoning. I kept the tomato sauce the same, and subbed chicken broth for half the water used--which lacked covering it all by an inch or two. Added some chickpeas and black beans and threw it all in the crockpot on high for four hours, then low for another two hours....Turned out perfectly seasoned and thick! -
This was very good chili. I too added beans to mine (personal preference). I used beer instead of water as another member had suggested, and used 2 lbs. ground venison instead of the chuck roast. Thanks for sharing.
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Made this recipe for a crowd. Like others, I used beer instead of water and added a can of kidney beans. Stuck all the ingredients in a crock pot for the day and when my guests came, it was the hit of the party. Nice and spicy, juicy tender beef, great flavors. I would recommend this to anyone looking for a great classic chili recipe!
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I didn't have time to cut up a chuck roast, so I used 2 parts ground beef, and 1 part sausage (Bob Evans original). I used beer in place of the water, and halved the amount of cayenne. I tasted it after it had simmered and it was SPICY! It also wasn't the kind of chili I'm used to (I've always made a very tomato-based chili). So...I panicked because I was having company for dinner! I added two large cans of tomato puree, and 1 large can of tomato paste. Threw in a can of dark red kidney beans and added more garlic powder. The chili turned out REALLY good. I probably shouldn't even be rating this recipe, because I changed it so much, but the recipe gave me a really good base for some really good chili! Thanks!
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