George’s Chili Recipe for sure the best chili recipe
Want to try the best Chili Recipe? While I was away last week my husband George came up with his own Chili Recipe. Thankfully he saved me a bowl because it is really good. I mean really good, like the best chili recipe. In fact, if you read the comments someone used this recipe and won a contest. Maybe I should change the name to award winning chili recipe. So if you have searched for the best chili recipe I think we have one for you. You will love the slow cooked chili full of flavor! Thank you George!
If you love a good chili try my Cincinnati Chili. It is served over noodles. I love serving this recipe to a crowd. If you like those one pot meals my chili mac can be made in a skillet. We also love this pressure cooker chili. It makes a super quick and delicious weeknight dinner. When we have all day to let something cook Crock Pot Chili is always a crowd pleaser. It is a great stress free recipe when company is coming over. Don’t forget to serve these chili recipes up with the World’s Best Cornbread. I promise you this recipe doesn’t disappoint.
The Best Chili Recipe
George's Chili Recipe
The best chili recipe.. rich, robust and super delicious! Top with sour cream, cheddar cheese and jalapeños to really throw it over the top.
- 2 lbs lean ground beef
- 1 cup chopped onion
- 1 lb sage sausage
- 7 to 8 cloves garlic finely chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground red pepper cayenne
- 1 teaspoon paprika
- 2- 6 oz cans tomato paste
- 1 3/4 cups beef broth
- 1-12 ounce bottle dark beer or ale George used Ale
- 3-8 ounce cans diced tomatoes with juice
- 2-15 oz cans southwest style pinto beans
- 1-15 oz can mild chili beans beans
- 1-15 oz can western style ranch beans
- 1-10 can mild Rotel diced tomatoes and green chiles undrained
- salt and pepper to taste
- In a stock pot, over medium high heat brown beef and sausage, drain. Add in onion and garlic and cook over medium heat 8 to 10 minutes, stirring occasionally, until onions are translucent.
- Add all the spices and cook 5 minutes over medium heat. Stir in tomato paste and let cook while opening the lids on all the cans. Add remaining chili ingredients; stir until combined. Heat to boiling for a few minutes and stir constantly then reduce heat to low. Cover, simmer 4 hours stirring about every 20 minutes to prevent sticking to the bottom of the pot.
- Serve with crackers, cheese, or other things such as chopped jalapeño peppers or chopped fresh onions.
Chili is a great meal for a crowd. When a have a lot of mouths to feed we also serve walking tacos. They are always a huge hit!