Cook-off Chili
Cook-off Chili
Ingredients
For the Chili
- 3 pounds 80/20 ground beef
- 1 pound spicy breakfast sausage
- 6 ounces tomato paste
- 1 onion, large, chopped
- 2 fresh jalapeños, large, chopped
- 4 ounces Hatch green chilies
- 2 tablespoons garlic, minced
- 3 ounces Williams Original Chili Seasoning
- 44 ounces diced tomatoes
- 44 ounces tomato sauce
- 3 cans Bush's Best Chili Magic Campfire Style beans, 15.5 oz each, medium
- Pepper Belly Pete's Zippy-Zap Premium Pepper Sauce, for serving, as needed
Instructions
- 1
In a large pot, brown the 3 pounds of 80/20 ground beef over medium-high heat. Once fully browned, carefully drain any excess fat from the pot.
⏱️ 10 min
- 2
Add the 1 pound of spicy breakfast sausage to the pot with the drained ground beef. Break up the sausage as it cooks. Do not drain the fat from the sausage.
⏱️ 8 min
- 3
While the sausage is cooking, add the 6 ounces of tomato paste, 1 large chopped onion, 2 large chopped fresh jalapeños, 4 ounces of Hatch green chilies, 2 tablespoons of minced garlic, and 3 ounces of Williams Original Chili Seasoning to the pot.
⏱️ 5 min
- 4
Next, pour in the 44 ounces of diced tomatoes and 44 ounces of tomato sauce.
⏱️ 2 min
- 5
Stir all the ingredients together thoroughly until well combined. Bring the mixture to a gentle simmer, then reduce heat to low, cover the pot with a lid, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
⏱️ 60 min
- 6
After 1 hour of simmering, add the three 15.5 ounce cans of Bush's Best Chili Magic Campfire Style beans to the pot.
⏱️ 2 min
- 7
Stir the beans into the chili mixture until they are well combined. Cover the pot again and continue to simmer for an additional 30 minutes.
⏱️ 30 min
- 8
Once finished, the chili is ready to serve. Ladle into bowls and, if desired, add a splash of Pepper Belly Pete's Zippy-Zap Premium Pepper Sauce to taste for an extra kick.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cook-off Chili
Ingredients
For the Chili
- 3 pounds 80/20 ground beef
- 1 pound spicy breakfast sausage
- 6 ounces tomato paste
- 1 onion, large, chopped
- 2 fresh jalapeños, large, chopped
- 4 ounces Hatch green chilies
- 2 tablespoons garlic, minced
- 3 ounces Williams Original Chili Seasoning
- 44 ounces diced tomatoes
- 44 ounces tomato sauce
- 3 cans Bush's Best Chili Magic Campfire Style beans, 15.5 oz each, medium
- Pepper Belly Pete's Zippy-Zap Premium Pepper Sauce, for serving, as needed
Instructions
- 1
In a large pot, brown the 3 pounds of 80/20 ground beef over medium-high heat. Once fully browned, carefully drain any excess fat from the pot.
⏱️ 10 min - 2
Add the 1 pound of spicy breakfast sausage to the pot with the drained ground beef. Break up the sausage as it cooks. Do not drain the fat from the sausage.
⏱️ 8 min - 3
While the sausage is cooking, add the 6 ounces of tomato paste, 1 large chopped onion, 2 large chopped fresh jalapeños, 4 ounces of Hatch green chilies, 2 tablespoons of minced garlic, and 3 ounces of Williams Original Chili Seasoning to the pot.
⏱️ 5 min - 4
Next, pour in the 44 ounces of diced tomatoes and 44 ounces of tomato sauce.
⏱️ 2 min - 5
Stir all the ingredients together thoroughly until well combined. Bring the mixture to a gentle simmer, then reduce heat to low, cover the pot with a lid, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
⏱️ 60 min - 6
After 1 hour of simmering, add the three 15.5 ounce cans of Bush's Best Chili Magic Campfire Style beans to the pot.
⏱️ 2 min - 7
Stir the beans into the chili mixture until they are well combined. Cover the pot again and continue to simmer for an additional 30 minutes.
⏱️ 30 min - 8
Once finished, the chili is ready to serve. Ladle into bowls and, if desired, add a splash of Pepper Belly Pete's Zippy-Zap Premium Pepper Sauce to taste for an extra kick.
⏱️ 1 min