Tony's Michigan Champ Chili
Submitted by honey69
Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.
YIELD
12 servingsPREP
40 minCOOK
160 minREADY
200 minThis ain’t your weeknight chili-from-a-packet situation. This is competition chili.
Five pounds of ground beef, six jalapeños, three bell peppers, and enough garlic to ward off vampires for a county get slow-cooked with a spice load that reads like a herb garden inventory: chili powder, oregano, basil, thyme, rosemary, and cumin.
No beans here. Just meat, tomatoes, and pure heat simmered for two and a half hours until the whole pot turns thick, rich, and deeply layered.
Top it with a cool dollop of sour cream and watch it vanish.
Chili Champ Tips
- Toast the spices first. Cooking them in the oil with the aromatics for a few minutes blooms their flavor and makes a massive difference in the finished pot.
- Don’t skimp on the simmer time. Two and a half hours sounds like a lot, but that’s where the magic happens. The flavors need time to marry.
- Adjust the heat to your crowd. Six jalapeños bring real fire. Seed them for a milder kick, or leave ‘em loaded if your crew can handle it.
- Even better the next day. Like all great chili, this one deepens overnight. Make it a day ahead for game day or tailgating.
Ingredients
Directions
Brown ground beef, drain and set aside.
Heat oil and sauté garlic, 2 onions, green peppers, and jalapeno peppers.
Cook on medium heat for 5 mins.
Add all spices. Continue to cook for about 3 minutes. Add whole tomatoes and juice, tomato paste, hot pepper sauce, and beef and cook for 2½ hours.
Garnish with sour cream.
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