The winning recipe from our Portland-Sellwood shop's 6th annual chili cook-off in 2018.


YIELD
8 servings

TIME
Prep: 15 min.
Cook: 4 hours

INGREDIENTS
  • 3 lbs. ground beef chuck
  • 1 (16 oz.) can kidney beans, drained
  • 1 (16 oz.) can red beans, drained
  • 1 (16 oz.) can pinto beans, drained
  • 1 (14.5 oz) can stewed tomatoes
  • 1 (14.5 oz.) can diced tomatoes
  • 2 (7 oz.) cans green chiles, diced
  • 1 (6 oz.) can tomato paste
  • 3 cups beef broth
  • 1 1/2 cups jalapenos, diced with seeds
  • 1 cup sweet mini peppers, diced with seeds
  • 1/3 cup fresh garlic, minced
  • 1/2 cup fresh onion, minced
  • 4 Tbsp. Medium Chili Powder
  • 2 Tbsp. Ground Cumin Seeds
  • 2 Tbsp. Garlic Salt
  • 1 Tbsp. Coarse Black Malabar Pepper

NOTES

This is a medium to medium spicy chili and can be adjusted by using fewer jalapenos or using Mild Chili Powder.



DIRECTIONS

In a large skillet, cook chuck eye until browned, drain and add to slow cooker. Add remaining ingredients, set slow cooker to low, and cook for 4 hours.



SERVING SUGGESTIONS

Serve with shredded sharp cheddar & pepper jack cheese.

THANKS TO
J.R. Stout

NUTRITION
Gluten-Free
Sweetener-Free



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