Debdoozie’s Blue Ribbon Chili
Debdoozie’s Blue Ribbon Chili is an award-winning, full-bodied chili made with ground beef, beans, tomatoes, and a custom blend of spices. It’s flavorful, comforting, and perfect for any season or occasion.
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can tomato sauce (15 oz)
- 2 cans kidney beans, drained and rinsed
- 1 can black beans, drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 2 cups beef broth
Instructions
- Brown the beef: In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
- Add vegetables: Stir in onion, bell pepper, and garlic. Cook for about 5 minutes until softened and aromatic.
- Add spices: Sprinkle chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir to coat the meat and vegetables evenly.
- Add liquids and beans: Pour in diced tomatoes, tomato sauce, and beef broth. Add kidney and black beans.
- Sweeten and simmer: Mix in brown sugar and Worcestershire sauce. Bring to a boil, then reduce heat to low. Simmer for 1–1½ hours, stirring occasionally.
- Serve: Garnish with shredded cheese, sour cream, or chopped green onions. Serve hot with cornbread or crackers.
Notes
- The chili tastes even better the next day as the flavours deepen.
- Add jalapeños or hot sauce for extra heat.
- Substitute ground beef with turkey for a leaner option.
- For a smoky touch, use fire-roasted tomatoes.
- Freeze leftovers in airtight containers for up to three months.