Blue Ribbon Chili



My friend Bonnie Adams shared this chili recipe with us many years ago and it won our company wide chili cook-off.  We tweaked it a bit to make it packaging friendly and it remained a blue ribbon chili for years to come. I'm sharing with you today both the packaged version and Bonnie's original recipe!

Keep the packaged version in the pantry and have chili fast and easy!



I'm giving you 2 versions of this great recipe.  First I'll share how I tweaked it to make it 'mix' friendly.  This is the version of the recipe I keep on my pantry shelf to use like a packaged mix, only better because it's homemade!  Then scroll below the photos to find the original recipe first submitted by Bonnie all those years ago!

INGREDIENTS
1 tablespoon chicken base
1 tablespoon beef base
1 tablespoon dried minced onion
1 teaspoon garlic powder
3 tablespoons cumin
1 tablespoon cayenne
1/4 cup chili powder
1 tablespoon paprika
2 teaspoons salt
{all of the above ingredients can be packaged and stored on the shelf for easy use later}
2 pounds ground beef, cooked and drained
1 15 oz can tomato sauce
1 10-oz can diced tomatoes with chilis
3 cups water (use less or more depending on how thick or thin you like your chili)
OPTIONAL:
1 15 oz can chili beans

DIRECTIONS
  1. In a large stock pot, put the cooked and drained ground beef, seasoning blend and all other ingredients listed. (add 2 cups of water at first and add 1-2 cups more as it simmers to give you the consistency desired) Stir and bring to a simmer.  
  2. Reduce heat and simmer for 15 minutes, adding water as desired.  Simmer longer for a deeper flavor as desired.  
  3. Serve over cooked rice with sour cream and shredded cheese as desired. 
SLOW COOKER OPTION:
Place all ingredients into a slow cooker and cook on high for 4 hours or low for 6.  

Fill small sealable baggies with the dry seasoning listed in the recipe.  
Place all of your bagged blends into a container that you can keep on your pantry shelf with a copy of the printable version of the full recipe.  Easy chili dinner any night of the week!
To find more great recipes that can be packaged for your pantry
OR
packaged as gifts all year long...
check out the Soups eCookbook here {just click}
Let the chili simmer in the pot (or slow cooker) until you have the consistency desired.  We like it thick!
This dish is SUPER FAST AND EASY when I have precooked ground beef waiting for me in the freezer.  

This is a spicy blend, so the coolness of the sour cream is a perfect condiment for this chili.

Adding a slice of Sweet Cornbread
to this meal makes it a perfect blend
of spicy and sweet!




BONNIE'S ORIGINAL RECIPE

INGREDIENTS
2 pounds ground beef
1 medium onion, diced
1 15 oz can chicken broth
1 15 oz can beef broth
1 46 oz can tomato juice
1 10-oz can diced tomatoes with chilis
1 15 oz can chili beans
1 teaspoon garlic powder
3 tablespoons cumin
1 teaspoon cayenne
1/4 cup chili powder
1 tablespoon paprika
2 teaspoons salt

DIRECTIONS

  1. Brown the ground beef with the diced onion and drain. 
  2. Place the cooked ground beef into a large stock pot along with all of the other ingredients.  Bring to a simmer and cook as long as it takes to come to desired consistency (if you like it thick it may need to cook all day long) 





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