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Debdoozie's Blue Ribbon Chili

Debdoozie's Blue Ribbon Chili

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Deb

Deb

This is the tastiest, easiest chili recipe you'll ever find. I recommend serving it with sliced jalapeno chile peppers and crackers or cornbread.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1366 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
  2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DEBZDOO
2642

DEBZDOO

2/2/2004

Hi, everyone! Gosh, I haven't checked these reviews for years. I'm so glad to see there are so many people loving this recipe. HEY... be sure to enter this chili in contests at work... it WINS all the time :-) Last Friday I just won 1st place for "Hot"' category, and overall grand champion for receiving the most points from the judges. Now... I have a couple of BIG secrets to share with you about this recipe, that might make it EVEN BETTER. When I entered it online in 2000, the use of brand names weren't allowed, so I'll try to enter them here so you know. The salsa is actually PACE PICANTE SAUCE... Med. or Hot. The chili seasoning I use is Williams Original (not available in all areas), I use one package per 2 lbs of ground beef... sometimes I throw in a little extra from another package. Enjoy! Best regards, Deb.

CARANICOLE154
918

CARANICOLE154

1/22/2004

I wish I could give more than 5 stars to this recipe! The chili I've been making for years is my mom's recipe, and it's really more like a thick spaghetti sauce than a chunky chili. I needed a new recipe for a chili sale at my work, and it needed to taste great. Deb's recipe did not disappoint. I used Pace salsa (I think it's called Chipolte???) with jalapenos for a little extra kick and added a can of Rotel tomatoes and green chilis. Everyone who tried it raved over the great flavor, and a lot of folks asked for the recipe. It had a little bit of a spicy aftertaste, but was mild enough to appeal to all but the pickiest eaters. My husband even asked me to make a batch for him to take to work Superbowl Sunday. I will never go searching for another chili recipe again! Thanks Deb!!!!!

Chef Joy
808

Chef Joy

10/13/2009

HELPFUL TIPS: I halved the recipe because it's just for my husband and 2 toddlers (although one eats like a monster!), and we still had leftovers :) Put the normal amount of onion and black pepper. One 10oz. of diced tomatoes w/green chiles and one 14oz of tomato sauce because it needed it. HALF a jar of chunky salsa (although I will do a taste test an hour in to see if I need more), half a jar of each DRAINED kidney bean, and half a can of ranch style chili beans (pinto beans). They are the best beans on earth. Added one can of drained mushrooms and 3/4 a can of drained corn. After I browned 1 lb of meat, I put it in the crock pot for at least 2.5hrs. Grrrreat! We have it at least once every few months for the past several years! Update: I now add things like diced green, yellow and red peppers which really adds to the taste (and gives it color). Season with a few dashes of garlic, oregano, paprika, basil, sugar, and we're talking a real winner! Our family eats it with rice the first night (fri), sat is "let's be lazy day," so we eat it over hot dogs, and sun ...can you say football and fritos and chili over cheese!! We're not obsessed w/this recipe ...really ;)

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