Dave’s Award-Winning Wicked Good Chili Cook-Off Recipe

Last year, we all decided to have a chili cook-off to add to our Halloween Trick or Treat night.  My daughter-in-law Abby and I were talking about Halloween, and how we usually make chili for our family and friends to make it easy on everyone.    Abby suggested we have a chili cook-off and everyone seemed to be interested.  My kids are pretty competitive.   In this post, I’m sharing the winning chili cook-off recipe and how we set up the food for this event. 

If it’s not already chaotic enough, why not add to it?  I don’t know about your Trick or Treat night, but it seems the kids are too excited to eat before they are ready, and then, they start in on the candy.  This really is an easy way to get some real food into them before sending them off to trick or treat.

Paper Cups and Plastic Spoons

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These little 5-ounce paper cups found on Amazon work perfectly for the chili tasting.  They are just the right size for trying different chilies and it’s easy for everyone to pick them up and carry them, too.  Don’t forget to have plastic spoons available, too.

The chili seemed like a good idea for the adults, too.  Most of the chilies were in crock pots, which we strategically placed on the island and counters, ensuring the cords weren’t dangling to avoid mishaps.

This is Dave’s winning chili cook-off recipe.  Don’t tell him that I shared it!

Skip to print the recipe ◄

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Wicked Chili Cook-Off Recipe

Prep 15 minutes Cook 45 minutes Servings 10

Ingredients:

• 4 teaspoons Olive oil
• 2 Yellow Onions – diced
• 3 Jalapeno peppers – Remove seeds and membranes,
• and slice into thin strips.
• 2 pounds Lean Ground Beef
• 2 Garlic cloves, minced
• 4 teaspoons seasoned salt
• 1 pouch Buena Vida Chili powder
• 4 teaspoons dried Oregano leaves
• 2 teaspoons ground cumin
• 2 teaspoons red pepper flakes
• 2 teaspoons white sugar
• 2 (16-ounce) cans tomato sauce
• 2 (15-ounce) cans Chili beans
• 2 (14.5-ounce) cans diced tomatoes (Or use the equivalent of fresh tomatoes.)

Directions:

Heat olive oil in a pot over medium heat.  Cook and stir onions and jalapeno pepper strips in hot oil for about 5 minutes.  Add ground beef to the vegetables, breaking the beef into small pieces as you brown the meat.

Add the garlic, seasoned salt, chili powder, oregano, cumin, red pepper flakes, and sugar to the beef and vegetables.  Cook for another minute until you smell the garlic.

Pour the tomato sauce, chili beans, and diced tomatoes into the pot, stirring until combined.

Bring the mixture to a boil, reduce heat to low, cover, and cook until the beans and tomatoes are tender – 30 minutes to 2 hours.

*Jalapenos

Cut the jalapenos in half length-wise.  Use a spoon to scoop out the seeds and white membranes.  Then, cut into thin strips.

The crockpots and iron Dutch ovens were laid out on the counter.  A ladle sat on a plate beside each of the chilis.

Served with the different chilies, we offered Premium saltines, Fritos, butter, red onions, green onions, cilantro, grated cheddar cheese, and sour cream.  This year, I plan to chop the red onions instead of offering them sliced.

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recipe

Yield: 10 servings

Wicked Chili Cook-Off Recipe

Prep Time: 15 minutes

Cook Time: 2 hours 45 minutes

Total Time: 3 hours

Print

Ingredients

• 4 teaspoons Olive oil
• 2 Yellow Onions - diced
• 3 Jalapeno peppers - Remove seeds and membranes and slice into thin strips.,
• 2 pounds Lean Ground Beef
• 2 Garlic cloves, minced
• 4 teaspoons seasoned salt
• 1 pouch Buena Vida Chili powder
• 4 teaspoons dried Oregano leaves
• 2 teaspoons ground cumin
• 2 teaspoons red pepper flakes
• 2 teaspoons white sugar
• 2 (16-ounce) cans tomato sauce
• 2 (15-ounce) cans Chili beans
• 2 (14.5-ounce) cans diced tomatoes (Or use the equivalent of fresh tomatoes.)

Instructions

Heat olive oil in a pot over medium heat.  Cook and stir onions and jalapeno pepper strips in hot oil for about 5 minutes.  Add ground beef to the vegetables, breaking the beef into small pieces as you brown the meat.

Add the garlic, seasoned salt, chili powder, oregano, cumin, red pepper flakes, and sugar to the beef and vegetables.  Cook for another minute until you smell the garlic.

Pour the tomato sauce, chili beans, and diced tomatoes into the pot, stirring until combined.

Bring the mixture to a boil, reduce heat to low, cover, and cook until the beans and tomatoes are tender - 30 minutes. Simmer for an additional 2 hours.

*Jalapenos - Cut the jalapenos in half length-wise.  Use a spoon to scoop out the seeds and white membranes.  Then, cut into thin strips.