Spicy ground beef, Award Winning Chili made in the slow cooker. Just brown the ground beef, put it in a slow cooker, add some delicious beans, veggies, and spices and cook. Simple, easy, and delicious!
Award Winning Chili
Okay, my award winning chili was a fourth place award for a chili contest at my husband’s work, but still, an award is an award, right? I believe it was 4th out of 37. Do you want to know the secret ingredient in my chili? Of course you do! V-8 juice! I started putting it in my chili years ago simply because although I like some diced tomatoes in chili, I don’t like a lot of them. I still wanted the tomato flavor though. I also put in a cup of tomato juice. I’ve liked both V-8 and tomato juice since I was very little and even my daughter who won’t touch anything with tomatoes in it will drink both! Okay, I realize that is not like a really major secret ingredient, but I swear it’s what makes this chili different.
I make my award winning chili recipe at least four times a year, often for big football games like the playoffs or Super Bowl. My husband is a Steelers fan, I stopped trying to pay attention to football a while ago, haha!
After browning the beef, I put everything in the slow cooker. It can be cooked on the stove exactly the same way, except bring it to a low boil, then cover and simmer for about 2 hours. We like our chili extra spicy, but if you don’t just leave out the optional ingredients.
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- 3 pounds lean ground beef
- 1 large yellow onion chopped
- 1 jalepeno pepper sliced (optional)
- 1/2 of a green pepper diced
- 1 14.5 ounce can diced tomatoes drained
- 2 19 ounce cans dark red kidney beans drained and rinsed
- 5-6 tablespoons chili powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- fresh ground pepper to taste
- 1 cup V-8 juice
- 1 cup tomato juice I always use Campbells
- pinch Cayenne pepper optional
- a couple of dashes each red and green Tabasco sauce optional, or to taste
- 1 can or bottle beer I have always just used Coors Light, a stronger flavored beer will result in a different taste
Brown the ground beef in a large, deep pan over medium-high heat. Drain well and pour into a large crock pot. Add remaining ingredients, stir well. Cover and cook on low 8-10 hours or on high 4-6 hours. I usually do mine on high for around 5 hours.
If you are making it on the stove instead, bring the chili to a boil, reduce heat and simmer for at least 2 hours.