This 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 me on a flavor journey where I would taste flavor, that was later followed by another flavor, and finished with yet another great taste. I was so pleasantly surprised by this chili when I judged it.
2 Cups chopped onion
1 Tbsp minced fresh garlic
1 Tbsp black pepper (divided)
1 jalapeño, diced
1 Tbsp Persian Lime Olive Oil
2 lbs 85% lean hamburger
1 lb ground pork
2 Tbsp ground cumin
2 tsp chile-lime blend
1 to 2 tsp cayenne powder based on heat preference.
1 tsp red pepper chile crushed
2 tsp salt
2 15 oz. cans spicy chili beans
15 oz. black beans – drained and rinsed
15 oz. red kidney beans – drained and rinsed
30 oz. petite tomatoes with spices if possible.
6 oz. can tomato paste
2 Tbsp lime juice
Combine the onion, garlic, and jalapeño in Persian lime 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 the remaining spices to the warm meat, and add back the onion mixture to the seasoned meat.
Add all of the rinsed, drained canned beans, tomatoes, tomato paste and lime juice. 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.