Award Winning Chili

Despite the fact that it's nearly March (seriously?!), it still feels like winter outside.  I'm cold natured...I need belly warming food items in my life as often as possible.  I find that chili does the trick nicely!

There are as many chili recipes out there as there are people making chili...that's a TON to choose from!  You don't have to pick my recipe...I understand.  I can take it!  But I did win 2nd place in 2009 in my workplace chili cookoff with this recipe....just sayin'.  My chili narrowly lost to a white chicken chili made by a group of senior execs...the contest was rigged, I say!  ;) 

Anyways, enough about the past.  On to the future!  As I may have mentioned before (quite forcefully), I DO NOT like beans, so this recipe is bean-free.  If you like beans, add some.  Do what you love.  Just don't expect me to eat it, mmkay? 

Now, I DO like spices and spicy-ness, so we've got several different seasonings in play here, including a non-spicy, formerly-secret ingredient...cinnamon!  Weird huh?  Yes, much like myself!  (And if you haven't noticed this by now, you're not paying attention.)

All this typing is making me hungry...on to the good stuff!

Chili of (2nd Place) Champs

4 pounds ground beef

5 tbsp chili powder

3 tbsp grill seasoning blend

2 tbsp cumin

1 tsp cayenne pepper

1/2 tsp cinnamon

4 tablespoons Worcestershire sauce

3 tablespoons hot sauce

2 large onions, chopped

3 cloves garlic, minced

1 bottle beer

2 (14 oz) cans tomato sauce

1 (16 oz) can crushed tomatoes

1 cup smoky barbecue sauce

Heat a pot over medium to medium high heat. Cook the beef until browned and drain out any accumulated fat.  Add the chili powder, grill seasoning, cumin, cayenne, Worcestershire sauce, cinnamon, and hot sauce. Stir to incorporate the seasonings and break up the meat.

Chop the onion and mince the garlic.  Add them to the beef and cook for 10 minutes. Add beer to deglaze the pot, scraping up any browned bits on the bottom of the pot as you stir. Add tomato sauce, tomatoes, and barbecue sauce and bring to a bubble. Let chili simmer 20 minutes. Remove from heat and serve.

Suggested toppings: cheese, green onions, sour cream, more chili... 

This will serve 6-8 hungry folks.  Or approximately 3 of me.  What can I say?  I love to eat!

Try it.  You'll like it.

-Sam