The 2024 Chili Cookoff Winner

Release your inspiration...

Michael & Brenda Duvall were clear winners at the Chili Cookoff on Lake Boca aboard Chasing Blue & Alebrije II

Texas Chili - NO BEANS

My Texas Chili (That Means NO Beans)

Remember, the best recipes start with the finest ingredients.

2 Large Red Onions Chopped

4 Large Poblano Peppers Chopped

2 Green Bell Peppers Chopped

3.5 Pounds Beef Chuck WELL Trimmed & Cubed

1.5 Pounds Market Ground Beef

28 Ounce Tomato Sauce

16 Ounce Tomato Puree

16 Ounce Stewed Tomatoes

Olive Oil

Beef Stock

Seasonings... For me, all were HEAPING measurements mixed well and set aside.

1 TBSP Salt

2 TBSP Black Pepper

2 TBSP Cumin

4 TBSP Chili Con Carne Powder.

Preparation...

Remember, this takes hours to cook in ONE LARGE pot. Nothing needs to be cut up smaller than bite size. Cook the red onions and Poblano peppers (seeded of course) using a liberal amount of olive oil until soft, about twenty minutes. Enjoy your favorite libation while they are cooking. Set the onions and peppers aside. Brown the Chuck in more olive oil, then set aside.

Brown the ground beef. Don't discard the rendered fat. Have another libation. Add the onions & peppers and browned chuck along with the tomato ingredients. Add ALL of the seasonings, mixing well. Add stock as needed for consistency. Have another libation. Cook for several hours, at least six, covered on medium to low heat, stirring often, until the Chuck is tender.

Toppings: jalapeno, sharp cheddar cheese, sour cream, green onions, guacamole, etc.

Pairs well with tortillas and margaritas.