Try contestant Jeanette Hall's entry in the 2007 Great Miller Lite Chili Cook-Off at Stone Mountain Park in Georgia.
EDITOR'S NOTE: We have not sent this recipe through our testkitchens, edited it by our stylebook, or computed its nutritionvalues, so it may not meet Cooking Light's nutritional guidelines. Nevertheless, wewanted to present some recipes from a few competition veterans whotake great pride in their chili, in their own words. We hope you'llbe able to glean some useful tips and techniques for your own chilidishes.Ingredients
3 pounds lean diced beef (or substitute 3 lbs coarse groundbeef)
2 large onions, chopped
1 green bell pepper, chopped
1 cup celery, chopped
4 jalapeños, seeded and finely chopped
2 tablespoons chopped garlic
1 6-ounce can tomato paste
2 14.5-ounce cans diced tomatoes with juice
1 15-ounce can tomato sauce
3 14.5-ounce cans low-sodium chicken broth
3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
2 15-ounce cans pinto beans rinsed and drained
1 tablespoon brown sugar
1 tablespoon chili powder
Baked tortilla chips
Reduced-fat cheddar cheese & sour cream
In a Dutch oven add 1 tablespoon extra-virgin olive oil andbrown diced beef until brown, about 4-6 minutes. Remove from pan.Add onions, green bell pepper and celery and cook for 5 minutes,stirring often. Add jalapeños, chopped garlic and tomato pasteand cook for 2 minutes. Return meat to the pot. Add diced tomatoes,tomato sauce, chicken broth and the next 6 spices and bring to aboil. Reduce heat and simmer for 1 hour and 30 minutes.
Add pinto beans, brown sugar and chili powder. Check for saltand pepper. Simmer for 1 hour and check again for salt and spicelevel. If the chili is too thick add a little more low-sodiumchicken stock to the chili. If it's too spicy or salty for yourtaste, add a peeled potato to the chili to extract the salt and theheat.
Chili is always better the next day, which makes for a greatmid-week quick fix meal starter!