The Chili You're About to Eat
by Iowa State Fair ContestantThis recipe took First Place in the AllSpice Chili Contest at the 2016 Iowa State Fair, and was submitted by Christopher Rauh.
This chili was so interesting and delicious because it took us on a flavor journey, full of layers of flavor which revealed themselves one after another as we tasted the chili.
The Chili You're About to Eat
Rated 5.0 stars by 1 users
Category
Soups & Stews
Ingredients
2 C. Chopped Onion
1 Tbsp. Fresh Garlic, Minced
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1 Tbsp. Black Pepper, Fine Ground (Divided)
1 Jalapeño, Diced
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1 Tbsp. Persian Lime Fused Olive Oil
2 lbs. 85% Lean Hamburger
1 lb. Ground Pork
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2 Tbsp. Cumin, Ground
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2 tsp. Chile-Lime Blend
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1-2 tsp. Cayenne, Powder
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1 tsp. Red Pepper Chile, Crushed
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2 tsp. Sea Salt, Fine
2 15 oz. Cans Spicy Chili Beans
15 oz. Can Black Beans, Drained and Rinsed
15 oz. Can Red Kidney Beans, Drained and Rinsed
30 oz. Can Petite Tomatoes (with Spices if Possible)
6 oz. Can Tomato Paste
2 Tbsp. Lime Juice
Directions
Combine the onion, garlic, and jalapeño with the Persian Lime Fused Olive Oil in a Dutch oven or deep skillet, with half the black pepper. Cook over medium heat, stirring often, until onions are soft and translucent. Transfer mixture to a bowl.
Use the same skillet to cook the meat until well-browned. Drain. Add all remaining spices and the onion mixture to the meat.
Add all of the rinsed and drained canned beans, the tomatoes, the tomato paste and lime juice to the mixture. Bring chili to a boil, reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Serve with corn chips, shredded cheese, and sour cream.