Lorie's Prizewinning Chili

Name: Lorie's Prizewinning Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 3 lbs chuck roast, boneless or 3 lbs tri-tip roast, cut into bite-sized pieces; 2 -3 tablespoons lard or 2 -3 tablespoons oil; 2 onions, chopped; 6 -9 garlic cloves, minced (depending on size); 2 (4 ounce) cans chopped green chilies; 1 (6 ounce) can herdez mild green chili salsa; 20 ounces tomato puree; 16 ounces petit diced tomatoes; 32 ounces beef broth; 1 tablespoon tomato paste; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 teaspoons cumin; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1/4 cup chili powder; 1 (16 ounce) can chili beans, in sauce (optional)

Submitted by PalatablePastime

"I won a chili cookoff with this recipe. What's special about it? I don't know. I just made it the way I always do, with the exception of noting the ingredient amounts and method in case anyone wanted it. It's not really a "secret" chili. It is just made the way I like chili. Oh, and if you're one of my Texas relations, don't call me on the phone about the can of beans. You know I like them, so give it up. They're "optional." TNT OOPS! Lazyme is correct, the green chiles go in at step 2 with the "wet ingredient add" (if you sub any wet ingredient besides tender cooked beans, add it there at step 2). Beans fall apart if you overcook them. Please mark Lazeme's review as helpful since her comments helped correct this recipe!!!! Thanks, Vicki!!! -Lorie"

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photo by teresas

Ready In:: 1hr 15mins
Ingredients:: 18
Serves:: 6-8

ingredients

3 lbs chuck roast, boneless or 3 lbs tri-tip roast, cut into bite-sized pieces
2 -3 tablespoons lard or 2 -3 tablespoons oil
2 onions, chopped
6 -9 garlic cloves, minced (depending on size)
2 (4 ounce) cans chopped green chilies
1 (6 ounce) can herdez mild green chili salsa
20 ounces tomato puree
16 ounces petit diced tomatoes
32 ounces beef broth
1 tablespoon tomato paste
1 teaspoon kosher salt
¹⁄₂ teaspoon black pepper
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon garlic powder
¹⁄₂ teaspoon cayenne pepper
¹⁄₄ cup chili powder
1 (16 ounce) can chili beans, in sauce (optional)

directions

In a large pot, cook the onions in lard (or oil) until translucent. Add the garlic and beef and cook over high heat until beef is seared and brown.
Add the green chilies, salsa, tomato puree, diced tomatoes, broth, tomato paste, salt and pepper, stirring until tomato paste blends in to the mixture.
Reduce heat, add half the cumin, onion powder, garlic powder, cayenne pepper and chili powder and simmer over low heat until beef is tender, adding a little more beef broth or water if your fire ends up to high and the chili gets too thick.
Add the remaining spices when the beef is tender and check for saltiness adding some more if needed (estimated cook time depends on the tenderness of your beef). Stir in the beans at this point if you like them and simmer for 10-15 minutes more.
Adjust spiciness if you like, before serving.

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Reviews

Wow! I was pleasantly surprised. I can see why you won the cook off. This is packed full of yummy flavors. Looking at the ingredients I didn't really think it would come out so good. I cut the recipe in half so besides adding BEANS I used my whole can of green chili salsa. I did prepare this the day before up to step 4. I have always believed chili is best on the second day. This does make a lot so we have plenty of left overs. Thanks for posting.

teresas
I liked this recipe it is really good. I thought it tasted almost "mexican" like with all the chili's. I will say with my rating that I am from Cincinnati and we have VERY different tastes when it comes to chili so take my review with a grain of salt, but 3 stars means that I liked it. I did serve with Fritoes and cheese when all was said and done. Thanks for the recipe!

daggle
This truly is a prizewinning chili! I know for a fact it is because I won 1st Place with it today at my school's 2nd Annual Chili Cook-Off! :) I used chuck roast, added all of the spices in step 3 and let it simmer for 2 hours before adding the beans. I also added a second can of beans because I love lots of beans in my chili. Thank you for sharing this OUTSTANDING chili recipe, Lorie. It is a true keeper!

Stacee R.
Delish! I can certainly see why you won a cookoff with this one!! This had a nice mix of flavors and spices - you've gotta love a chili recipe where you don't use 'spoons' to measure the chili powder, lol. I couldn't find the green chili salsa, so I used red. The directions didn't say when to add the gsreen chilies, so I added them in step 2. I'm also in agreement with you on the beans! Thanks Lorie for a great recipe.

lazyme

RECIPE SUBMITTED BY

PalatablePastime

Cincinnati

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com

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