Tailgating Chili
This recipe entered by Kyle B. from West Des Moines took first place in the AllSpice Chili Competition at the 2021 Iowa State Fair.
Tailgating Chili
Kyle B.
Soups & Stews
American
Ingredients
- 3 lbs. Ground Beef (85% Lean)
- 1 lb. Graziano Sausage
- 1 Tbsp. Roasted Onion & Cilantro Infused Olive Oil
- 1 29 oz. Can Tomato Sauce
- 1 14.5 oz. Can Beef Broth
- 1 10.75 oz. Can Creamy Tomato Soup
- 1 14.5 oz. Can Green Chilis
- 2 White Onions, Finely Chopped
- 2 Green Peppers, Finely Chopped
- 2 15-16 oz. Cans Medium Chili Beans
- 2 15-16 oz. Cans Dark Red Kidney Beans
- 2 Tbsp. Brown Sugar
- 2 Tbsp. Chili Powder, Medium
- 2 Tbsp. Texas Chili Seasoning
- 2 Tbsp. Cumin, Ground
- 1 Tbsp. Ancho Chile, Powder
- 2 tsp. Guajillo Chile, Powder
- 2 tsp. Garlic, Powder
- 1 tsp. Chipotle Chile, Brown Powder
- 1 1/2 tsp. Sea Salt, Fine
- 1/2 tsp. Oregano, Mediterranean
- 1/4 tsp. Celery Seed, Whole (Crushed)
- 1/2 tsp. Paprika, Smoked Sweet
Directions
In a skillet, brown ground beef and sausage with a small amount of the beef broth.
In a large pot, combine tomato sauce, remaining beef broth, creamy tomato soup, tomatoes, onions, peppers, and Roasted Onion & Cilantro Infused Olive Oil over medium heat.
Combine all spices in a bowl and add 1/2 of the spice mixture to the sauce mixture. Then stir cooked meat into the sauce mixture. Simmer on a low boil for an hour.
Add beans, brown sugar, and remaining half of spice mixture to the chili. Cook for 20 more minutes, stirring every 3-5 minutes. Serve with shredded cheese and crackers.