Soups & Stews
1 Tbsp. Ancho Chile, Powder
1 Tbsp. Jalapeño Chile, Powder
1/2 tsp. Chile-Coffee Rub
1/2 tsp. Garlic, Powder
1/2 tsp. Onion, Powdered
1/4 tsp. Celery Salt
1/4 tsp. Red Pepper Chile, Crushed
1/2 Tbsp. Oregano, Mediterranean
1/2 tsp. Paprika, Premium Grade
1 1/2 tsp. Cumin, Ground
1 tsp. Sea Salt, Fine
1 tsp. Black Pepper, Fine Ground
1 1/2 lbs. Ground Beef
4 Green Onions, Chopped
2 Ears Sweet Corn
1 Yellow Bell Pepper
1 Red Bell Pepper
1 46 oz. Can Tomato Juice
1 28 oz. Can Diced tomatoes
1 15.5 oz. Can Black Beans
1 15 oz. Can Light Red Kidney Beans
Shredded Cheddar Cheese
Black Olives, Sliced
For the Taco Chili Seasoning:
For the Chili:
Combine dry spices to create chili seasoning.
Brown ground beef with chopped green onions. Drain.
Steam sweet corn, red bell pepper, and yellow bell pepper. Allow to cool enough to handle.
Use a sharp knife to cut the sweet corn kernels from the cob, then coarsely chop the red and yellow bell peppers. Add, with ground beef to a large stock pot. Add canned tomatoes and beans (undrained) to the stock pot. Rinse each can with 1/4 C. water and add to the stock pot.
Add chili seasoning mixture to stock pot. Simmer for 45 minutes over medium-low heat.
Thanks for posting my 3rd place State Fair recipe!