Award-Winning Chili Cook-Off Recipe

Ingredients

• 3 lbs Ground beef (80/20) (Browned and drained)
• 1 lb Spicy breakfast sausage (Do not drain fat)
• 6 oz Tomato paste
• 1 Large onion (Chopped)
• 2 Fresh jalapeños (Chopped, seeds removed for less heat)
• 4 oz Hatch green chili (Diced, canned or fresh roasted)
• 2 tbsp Fresh garlic (Minced)
• 3 oz Williams Original Chili Seasoning
• 44 oz Diced tomatoes (Canned)
• 44 oz Tomato sauce (Canned)
• 3 x 15.5 oz cans Bush's Chili Magic Campfire Style beans
• to taste Zippy Zap hot sauce (optional) (For serving)

Instructions

1. Brown the Ground Beef

   In a large heavy-bottomed pot or Dutch oven over medium-high heat, add 3 lbs of ground beef (80/20). Cook, breaking up the meat with a wooden spoon, until fully browned (about 10-12 minutes).

   Time: PT12M

2. Drain the Beef

   Transfer the browned beef to a colander and drain off excess fat. Return the beef to the pot.

   Time: PT3M

3. Add and Cook Sausage

   Add 1 lb of spicy breakfast sausage to the pot with the drained beef. Cook over medium heat, breaking up the sausage, until fully cooked and no longer pink (about 7 minutes). Do not drain the fat.

   Time: PT7M

4. Add Tomato Paste

   Add 6 oz of tomato paste to the pot. Stir well to combine and cook for 2 minutes to caramelize the paste slightly.

   Time: PT2M

5. Add Aromatics and Chilies

   Add 1 large chopped onion, 2 chopped fresh jalapeños, 4 oz diced Hatch green chili, and 2 tbsp minced garlic. Stir and cook for 5 minutes until the onions are softened.

   Time: PT5M

6. Add Seasoning and Tomatoes

   Stir in 3 oz Williams Original Chili Seasoning, 44 oz diced tomatoes, and 44 oz tomato sauce. Mix thoroughly.

   Time: PT3M

7. Simmer the Chili (First Simmer)

   Bring the mixture to a simmer over medium heat. Cover with a lid and simmer gently for 1 hour, stirring occasionally.

   Time: PT1H

8. Add Beans

   After 1 hour, add three 15.5 oz cans of Bush's Chili Magic Campfire Style beans (do not drain). Stir well to combine.

   Time: PT3M

9. Simmer the Chili (Second Simmer)

   Cover and simmer for an additional 30 minutes, stirring occasionally.

   Time: PT30M

10. Serve

    Ladle the chili into bowls. Add a splash of Zippy Zap hot sauce or your favorite hot sauce if desired.

    Time: PT2M

11. Cleanup

    Wash all used pots, utensils, cutting boards, and surfaces. Dispose of fat properly.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

28g

Carbohydrates

32g

Fat

21g

Fiber

8g

Ingredient Substitutions

• Instead of Ground beef (80/20): Ground turkey, Ground pork
• Instead of Spicy breakfast sausage: Mild breakfast sausage, Chorizo
• Instead of Tomato paste: Double-concentrated tomato paste
• Instead of Large onion: 2 medium onions, Sweet onion
• Instead of Fresh jalapeños: Canned jalapeños, Serrano peppers
• Instead of Hatch green chili: Anaheim chiles, Canned green chiles
• Instead of Fresh garlic: 1 tbsp garlic powder, Pre-minced garlic
• Instead of Williams Original Chili Seasoning: Other chili seasoning blends
• Instead of Diced tomatoes: Crushed tomatoes
• Instead of Tomato sauce: Passata, Pureed tomatoes
• Instead of Bush's Chili Magic Campfire Style beans: Any chili beans in sauce
• Instead of Zippy Zap hot sauce (optional): Tabasco, Cholula, Your favorite hot sauce

Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Chef's knife
• Cutting board
• Can opener
• Colander
• Measuring spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Brown the ground beef thoroughly and drain excess fat.
• Do not drain the sausage fat after cooking; it adds flavor.
• Simmer the chili covered for the full hour before adding beans.
• Simmer again after adding beans for 30 minutes to meld flavors.

Chef Tips from the Video

• Letting the chili rest off heat for 15-30 minutes before serving improves flavor.
• For a smokier flavor, add a teaspoon of smoked paprika or a diced chipotle pepper.
• Top with shredded cheese, sour cream, diced onions, or crushed tortilla chips for serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in portioned containers for up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Chili tastes even better the next day; make ahead and refrigerate overnight.
• Can be portioned and frozen for meal prep.