Get ready to transform your kitchen into a flavor battleground with the most mouthwatering, competition-crushing chili recipe that'll have your taste buds doing a victory dance! Jay Pennington's legendary chili isn't just a meal - it's a culinary masterpiece that has conquered taste tests and stolen the hearts of chili enthusiasts everywhere. With a perfect blend of robust ground beef, bold spices, and a secret combination that turns ordinary ingredients into extraordinary comfort food, this recipe is about to become your new go-to crowd-pleaser that'll make you the hero of every potluck and family gathering.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 pounds ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz) pinto beans, drained
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and break it apart using a wooden spoon, cooking until browned and no pink remains, approximately 8-10 minutes.
- Add chopped onions and minced garlic to the browned beef. Sauté for 3-4 minutes until onions become translucent and fragrant.
- Drain excess fat from the meat mixture using a colander, then return the meat and onions to the pot.
- Pour in the diced tomatoes with their juices, stirring to combine with the meat and onions.
- Add drained pinto beans to the pot, mixing thoroughly.
- Sprinkle chili powder, paprika, cayenne pepper, salt, and black pepper over the mixture. Stir well to distribute the spices evenly.
- Reduce heat to low, cover the pot, and let the chili simmer for 1 hour and 15 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasonings as needed, adding more salt, pepper, or spices to suit your preference.
- Remove from heat and let the chili rest for 10-15 minutes before serving to allow flavors to meld together.
- Serve hot in bowls, optionally garnishing with shredded cheese, sour cream, or chopped green onions.
Tips
- Choose high-quality ground beef with a slightly higher fat content (80/20) for richer flavor and more tender meat.
- Take time to properly brown the meat - this develops deep, caramelized flavors that are crucial to an award-winning chili.
- Don't rush the simmering process. Low and slow cooking allows spices to meld and develop a more complex taste profile.
- For extra depth, consider toasting your spices in the pot for 30-60 seconds before adding other ingredients.
- If you prefer a thicker chili, let it simmer uncovered for the last 15-20 minutes to reduce and concentrate the flavors.
- Make the chili a day ahead - the flavors continue to develop and improve overnight in the refrigerator.
- Experiment with toppings like fresh cilantro, diced red onions, or a dollop of Mexican crema for added texture and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 30g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 90mg
