This is the recipe that won the Trophy Club Chili Cookoff (2018). We ended up doubling the recipe because of the entry requirement. While this is the actual recipe there are many factors that go into creating chili flavor including the type of sausage and beef, time and freshness of dried ingredients. So the likelihood of recreating the exact taste a 2nd time is pretty low. Having said that, if you follow this recipe you will have some great chili … unless you mess it up by adding beans. Enjoy.
Ingredients
2 lb. ground beef. NOT lean – Fat is required.
2 lb. venison sausage. Remove from sheath, crumble.
1 large white onion, diced small
1 large green bell pepper, diced small
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. Italian seasoning mix
2 tbsp. chili powder
1-2 tsp. cayenne pepper (Optional. Not used for award winning recipe)
3 cans whole tomatoes and their liquid
1 small can tomato paste
2 cups water
Salt to taste. Remember that the sausage has salt so don’t overdue it.
Time. 8-10 hours. The key ingredient, which cannot be understated.
(Note: Recipe can be doubled…but not halved)
Preparation
You will need two cooking vessels. One large stockpot for cooking and a cast iron frying pan to saute’ the meet, peppers & onions.
Step 1. Start simmering a large stock pot with the tomatoes, water and all the dried ingredients.
Step 2. Sauté the meat until slightly brown. Add to stock pot.
Step 3. Sauté the Onions & Peppers. Add to the stock pot.
Step 4. Bring stockpot to a boil for 2 minutes, lower the heat, and low simmer for 8-10 hours. It should reduce but if it starts to look too thick or dry add a cup of water…but never in the last hour of cooking.
Step 5. For crazy people that like beans in chili, cook them in a separate pot and serve on the side. You will need to ask someone from Chicago how to cook beans.
Step 6. Serve and enjoy with desired toppings. Except beans … unless you are from Chicago.
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