This is a sponsored post written by me on behalf of BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes.
Is chili a soup or a stew? Or is chili in a class of its own? Classic chili, white chili, no- bean chili, hot chili, vegetarian chili, chili mac… the list goes on with chili variations.
Blue Ribbon Award Winning Chili is a chili cook-off winning recipe! A robust stew loaded with beef, sausage, bacon and tons of vegetables.
In my world there are two ingredients that no chili should ever be without: Hunt’s vine ripened tomatoes and BUSH’S slow-simmered chili beans.
Regardless of what type of chili you make, everyone claims that their chili is the best. They have CHILI PRIDE! And even though my Blue Ribbon Award Winning Chili is, ahem, the best… I still like seeing other chili variations.
Mush like grandma’s sauce, every family has their own secret ingredient or technique.
Hop of over to their website and use the chili name generator to name your unique creations. Mine was: “Your love is like a bowl of chili,” chili. If it didn’t already have the title of the BEST CHILI EVER, I’d totally use this one!
What makes my Blue Ribbon Award Winning Chili so fantastic and unique? This recipe started as a variation from Boilermaker Chili, served at college football tailgates, but has since morphed into my own concoction.
Using three types of meat, ground beef, ground sausage and bacon, gives it layers of sophistication. The base, instead of being purely tomato, is also rich and robust with beefy flavors.
Lastly, onions, bell peppers, jalapeno and celery are added raw instead of letting them sweat down first. This adds texture and color to the mix. And while it isn’t unique, per say, my chili always uses Hunt’s vine ripened tomatoes and BUSH’S slow-simmered chili beans.
I serve my Blue Ribbon Award Winning Chili with Garlic Dill Oyster Crackers. They help tone down the heat while adding a crunchy texture.
Like any chili recipe, this chili tastes even better the second day after the flavors have time to marry. It is also meant to feed a large crowd, so either cut it in half, feed the neighborhood or plan to freeze some.
If you like my Blue Ribbon Award Winning Chili, then you’ll also love my other chili variations:
- Simple Chili
- Red Beef Chili
- Easy Chocolate Chili
- Skyline Chili Recipe
Vegetarian Sweet Potato Chili
4.86 from 7 votes
This EASY Sweet Potato Chili is the perfect Meatless Monday weeknight dinner! It's simple to make plus freezer and meal prep friendly.
See The Recipe!
Instant Pot Chili Recipe
4.50 from 26 votes
Instant Pot Chili is a gold star chili. A simple chili recipe using jalapeño, chili seasoning, beans and beef ready in just 20 minutes!
See The Recipe!
Crock Pot White Chicken Chili Recipe
5 from 5 votes
Zesty White Chicken Chili is made with hearty beans, tender chicken thighs, and a creamy broth, all in the slow cooker. A great alternative to tomato and beef chili.
See The Recipe!
Blue Ribbon Award Winning Chili
4.09 from 46 votes
Blue Ribbon Award Winning Chili is, you guessed it, a chili cook-off winning recipe! A robust and rich stew loaded with beef, sausage, bacon and tons of vegetables. The best chili recipe ever! #awardwinningchili #bestchilirecipe www.savoryexperiments.com
Prep Time: 20 minutes mins
Cook Time: 2 hours hrs 30 minutes mins
Total Time: 2 hours hrs 50 minutes mins
Servings: 12
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Ingredients
- 1 tablespoon vegetable oil
- 2 pounds ground beef 80/20
- 1 pound Italian sausage (casings removed if links)
- 15 ounces BUSH’S® Kidney Beans in a Mild Chili Sauce
- 15 ounces BUSH’S® Pinto Beans in a Mild Chili Sauce
- 2 (28 ounce) cans Hunt’s® Diced Tomatoes with juice
- 1 (6 ounce) can Hunt’s Tomato Paste
- 1 yellow onion , chopped
- 2 stalks celery , chopped
- 1 green bell pepper , seeded and chopped
- 1 red bell pepper , seeded and chopped
- 1 jalapeño , seeded and chopped
- 2 garlic cloves , minced
- 5 strips bacon , cooked and finely chopped
- 4 cubes beef bouillon
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon brown sugar
Garnish:
- Garlic Dill Oyster Crackers
- Cheddar Cheese , shredded
- Sour Cream
Instructions
Heat 1 tablespoon vegetable oil in a very large pot or Dutch oven over medium heat. Add ground beef and Italian sausage, breaking apart as it cooks. Drain excess liquids and grease, return to pot.
Add all remaining ingredients except garnishes.
Simmer over very low heat for 1-5 hours, or until chili is thick and becomes a rich burgundy color.
Serve with cheddar cheese, Garlic Dill Oyster Crackers and sour cream.
If you’ve tried this recipe, come back and let us know how it was!
Notes
Control the heat by adding more jalapeño or substituting a habanero pepper. Tone it down by omitting the pepper.
Nutrition
Calories: 487 kcal, Carbohydrates: 21 g, Protein: 26 g, Fat: 32 g, Saturated Fat: 12 g, Cholesterol: 88 mg, Sodium: 731 mg, Potassium: 710 mg, Fiber: 6 g, Sugar: 2 g, Vitamin A: 465 IU, Vitamin C: 24.8 mg, Calcium: 60 mg, Iron: 4.2 mg
Author: Jessica Formicola
Calories: 487
Course: Main Course, Main Dish
Cuisine: American
Keyword: award winning chili, chili recipe
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Tell me about your CHILI PRIDE, what do you put into your special chili?
This is a sponsored post written by me on behalf of BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes.
