Hearty Eddie's Award-Winning Chili for Game Day (Print Version)

Craving Eddie's Award-Winning Chili? This rich, flavorful recipe brings back memories, perfect for cozy nights. Learn my secret tips!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 22 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Dairy (optional)

# Ingredients:

→ Chili Base & Meat

01 - 2 lbs ground beef (80/20 chuck)
02 - 4 slices thick-cut bacon
03 - 2 large yellow onions, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 6 cloves garlic, minced
07 - 28 oz can diced tomatoes, undrained
08 - 6 oz can tomato paste
09 - 4 cups beef broth
10 - 15 oz can kidney beans, rinsed and drained (optional)

→ Spices & Seasonings

11 - 3 tbsp chili powder
12 - 1 tbsp cumin
13 - 1 tbsp smoked paprika
14 - 1 tsp cayenne pepper (or more to taste)
15 - 1 tsp dried oregano
16 - Salt to taste
17 - Black pepper to taste

→ Finishing Touches & Toppings

18 - Shredded cheddar cheese, for topping
19 - Sour cream, for topping
20 - Sliced green onions, for topping

# Instructions:

01 - Okay, first things first, grab your big Dutch oven or a heavy-bottomed pot. You want something substantial. Cook the bacon over medium heat until it’s nice and crispy. Take it out, but leave that glorious bacon fat in the pot! That's flavor, my friend. Now, add the ground beef to the bacon fat, breaking it up with a spoon. Brown it thoroughly, really get some color on there. This step is crucial for depth of flavor. Once it's browned, drain off all that excess grease, seriously. I learned that the hard way, remember? A clean base means better Eddie's Award-Winning Chili.
02 - With just a tablespoon or two of that delicious bacon fat left in the pot (or add a bit of olive oil if you drained too much, oops!), toss in your diced onions and bell peppers. Sauté them over medium heat until they soften up, about 5-7 minutes. You'll start to smell that lovely sweetness from the onions, and the kitchen just feels warmer. Then, add your minced garlic and cook for another minute until fragrant. Don't let it burn! Burnt garlic is a tragedy, and I've been there, done that, accidentally ruined a whole pot of potential Eddie's Award-Winning Chili.
03 - This is where the magic really starts to happen for Eddie's Award-Winning Chili. Push your veggies to one side of the pot and add the tomato paste to the clear spot. Let it cook for a minute, stirring it around a bit, until it darkens slightly. This step deepens its flavor, trust me. Then, stir in all your spices: chili powder, cumin, smoked paprika, cayenne, and dried oregano. Let them toast with the tomato paste and veggies for about a minute, stirring constantly. You'll smell those incredible aromas blooming, honestly! It's such a transformative moment in the cooking process.
04 - Now, pour in the diced tomatoes (undrained!) and the beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot—that's called fond, and it's pure flavor! Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours. The longer it simmers, the more the flavors meld and deepen. I usually give it a stir every 20-30 minutes, just to make sure nothing is sticking. This is where patience pays off for a truly rich Eddie's Award-Winning Chili.
05 - If you're a bean-lover like me (and not a chili purist, no judgment!), now's the time to add your rinsed and drained kidney beans. Stir them into the chili and let it simmer for another 20-30 minutes, uncovered, to allow the flavors to combine and thicken a bit more. This step also gives the beans time to warm through and absorb some of that delicious chili goodness. Taste and adjust your seasonings here – does it need more salt? A little more cayenne? This is your chili, make it sing!
06 - Once your chili has simmered to perfection, take it off the heat and let it rest for about 15-20 minutes before serving. Honestly, this resting period is crucial; it allows the flavors to settle and become even more harmonious. It's like letting a good steak rest. Ladle the hearty Eddie's Award-Winning Chili into bowls and let everyone pile on their favorite toppings: shredded cheddar cheese, a dollop of sour cream, and a sprinkle of those fresh green onions. Pure comfort, pure deliciousness, and a taste of that blue ribbon, I swear.

# Notes:

01 - Don't rush browning the meat and bacon; that rich caramelization is key to deep flavor.
02 - Always drain excess fat after browning the beef, or your chili will be greasy, a mistake I made often!
03 - Taste, taste, taste! Seasoning as you go and adjusting at the end makes all the difference for Eddie's Award-Winning Chili.
04 - For an extra layer of flavor, let the chili rest for at least 15-20 minutes before serving.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

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