Almost winning a chili contest. Yikes!
My son wanted to enter a guys-only, chili-making contest, and asked me to teach him how to make a pot of chili.
So I did. This is my favorite recipe, and I promise I only told him what to do—I did not touch it, the entire process.
Smoky, hot, and red throughout I love it, even for breakfast with an egg on top. Oh MY!
And among a city-wide field of about 15 entrants, he won second place. Yay! (First place tasted like spaghetti, so…)
I thought you’d like the recipe. It’s involved, but we do love it. Here goes:
Second Place Chili
3 strips bacon, cut up
1 whole onion, chopped
2 pounds lean ground beef (93/7)
1/4 cup chili powder
2 quarts canned whole tomatoes
4 cups cooked cannellini beans and broth
3 cups cooked hominy, drained
1 small can tomato paste
1/4 cup catsup (optional)
1/8 cup Worcestershire sauce (optional)
1/2 teaspoon black pepper (or to taste)
Fry bacon in large soup pot on medium, until crisp. remove from grease and save. Add onion and ground beef to bacon drippings and fry, stirring, on medium until both are somewhat browned. Add chili powder. Stir well and allow to rest for a few minutes.
Add all vegetables, including tomato paste. Stir well and simmer for one half hour. Add catsup and Worcestershire, if desired. (I used to add this, but we’ve grown to prefer it without, these days.) Stir in pepper at the last minute. Top with the fried bacon and serve with dill pickles spears, cornbread, sliced cheese, and sour cream.
What about it—do you like black pepper in your chili?