Get ready to transform your kitchen into a culinary arena where flavor reigns supreme! This CV Woods World Championship Chili isn't just another recipe—it's a legendary dish that has conquered taste buds and won championships. Imagine a hearty, rich chili that combines perfectly browned beef, robust beans, and a symphony of spices that will make your dinner guests think you've secretly trained with a professional chef. Whether you're a chili enthusiast or a cooking novice, this recipe promises to deliver a knockout meal that's guaranteed to become your new go-to comfort food.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (28 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until the meat is browned and no longer pink, approximately 7-8 minutes.
- Add chopped onions and minced garlic to the browned beef. Sauté for 3-4 minutes until the onions become translucent and fragrant.
- Drain any excess fat from the meat and onion mixture to reduce greasiness.
- Add drained kidney beans and black beans to the pot, stirring to combine with the meat mixture.
- Pour in the diced tomatoes with their juice, ensuring even distribution.
- Sprinkle chili powder, cumin, salt, and pepper over the mixture. Stir thoroughly to blend all ingredients.
- Reduce heat to low, cover the pot, and let the chili simmer for 45-60 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasonings as needed, adding more salt, pepper, or spices to suit your preference.
- Remove from heat and let the chili rest for 10 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with shredded cheese, sour cream, or chopped green onions.
Tips
- For maximum flavor, use fresh, high-quality ground beef with a bit of fat content (80/20 works best).
- Take time to properly brown the meat—this develops deep, rich flavors that are crucial to an award-winning chili.
- Don't rush the simmering process. Low and slow cooking allows spices to meld and ingredients to become tender.
- Consider toasting your spices briefly before adding them to enhance their aromatic qualities.
- If possible, make the chili a day ahead, as flavors continue to develop and improve overnight.
- Experiment with toppings like sharp cheddar, fresh cilantro, or a dollop of Greek yogurt for added complexity.
- For a spicier version, add a diced jalapeño or a pinch of cayenne pepper during cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 55mg
