Longshot Chili

Making chili the way it was meant to be done

Every year I enter my chili in the Urbanna Chili cook off sponsored by Something different resteraunt. I would prep and cook all my ingredients on site, so they have a chance to see what goes into this award winning chili. People have raved about my smoked chili that is perfect for camping or cold weather season. This chili has won two awards, while entering in chili cookoffs on the local level, non-profit from churches. I am taking this chili up to Fredericksburg to compete with some of the best chili conosours out there. I do not own a restaurant, but love cooking good food.

Do you have a restaurant where I could buy your chili- anonymous

Fresh ingredients and flavorful too, my chili does not intend to burn anyone. When I taste food, the first thing I am looking for is to taste all the ingredients to see how many I can name. This chili may have a lot of ingredients, but the thing is you can add or take away any ingredient you want and it will still be the perfect chili.

Longshot Chili

Ingredients

• 2 16 oz cans kidney beans

• 2 16 oz cans diced tomatoes

• 1/2 bottle Sirachi or Franks Red Hot

• 1/2 cup Chili Powder

• 1/2 tbs Ground Cummin

• 1/2 tbsp Garlic Powder

• 1/2 tbsp salt

• 1/2 tbsp Black Pepper

• 1/3 cup Red Pepper Flakes

• 1/2 cup Lime Juice

• 1/2 cup Lemon Juice

• 10 lb ground beef

• 4 packs of colorful Bell Peppers

• 2 packages Sweet Peppers

• 4 green pepers

Directions

1. Need to open all cans to pour into a designated bowl ( Kidney Beans in one bowl; Diced Tomatoes in another bowl) (optional: you can wash the kidney beans before putting them in the bowl- I choose not too)

2. Open all packages of the colorful bell peppers

3. Using a small knife start taking out the core of the bell peppers

4. Start by slicing the bell pepers in half then we will do another cut, then slicing then into strips before we diced the peppers ( you may have to do this several times until it is the right size for you)

5. Put the diced Bell Peppers in the mixing bowl

6. We want to cut our sweet peppers, jalepeno peppers, sirachi peppers into dices

7. put the peppers in the same mixing bowl as the Bell Peppers

8. Place a stock pot on the stove and have the temperature on high

9. Place the 10 LB meat into the stock pot to cook till it is brown (30 minutes)

10. add your salt, pepper, chili powder, ground cummin into the pot- stir rigoursly

11. In the Pepper mixing bowl add in sirachi or Franks Red Hot sauce (half bottle), lemon juice, lime juice, garlic powder, red pepper flakes stiring in with the peppers that are already in the bowl

12. We are going to refrigerate our salsa for 30 minutes

13. add the kidney beans and diced tomatoes in with the ground beef that should be browned not burnt

14. add chili powder, ground cummin, salt, pepper, and red flakes- stir vigourously until the chili aromoa hits you. (depends on how much ground beef you use will determine if you need to add or take away ingredients)

15. Now we will add our sala which has been refrigerated for about 30 minutes while finishing up the pot of ground beef, kidney beans, and tomatoes.

16. Now the ingredients are combined we will let it cook for another 30-45 minutes on medium heat, so it cooks together.

Please l leave comments below and share your own experience in preparing the recipe.