if you love chilli be sure to check out the Old South Community Organization Chili Cook-Off tomorrow (Saturday) evening at Wesley Knox United Church.
or give Esther’s Chilli a try at home.
I served this chili to a friend who had won 1st place in a chili cookoff and he swooned, calling it the best chili he had ever tasted. High praise, coming from him. The key to success is to cook this chili the day before so the many layers of flavour have a chance to marry. That takes it over the top.
Servings: 20 Servings
- 3 lb ground beef
- 2 onions chopped
- 8 oz mushrooms sliced
- 1 ½ cups chopped celery about 3-4 stalks
- 2 green bell peppers seeded and chopped
- 1 red bell pepper seeded and chopped
- 6 garlic cloves minced
- 1 28 oz can diced tomatoes
- 1 14 oz can stewed tomatoes
- 2 14 oz cans tomato sauce
- 1 5.5 oz can tomato paste
- 3 15 oz cans kidney beans, drained
- 1 4 oz can green chillies
- ¼ cup vinegar
- ¼ cup brown sugar
- ½ tsp hot sauce like Tabasco, or to taste
- 2 T chili powder
- 2 T smoked paprika
- 1 T Worcestershire sauce
- 3 tsp dried oregano
- 3 tsp dried basil
- 3 tsp dried thyme
- 3 tsp dried parsley
- 2 tsp ground savory
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp ground allspice
- ½ tsp liquid smoke
- ¼ tsp cayenne pepper or to taste
- 2 bay leaves
- 2 ½ tsp salt or to taste
- 1 tsp freshly ground black pepper
- Brown the hamburger in a large pot.
- Add onions, mushrooms, celery and bell peppers and sauté until softened.
- Add the garlic and sauté 30 seconds.
- Add the rest of the ingredients and stir to combine.
- Simmer gently over low heat, covered, for at least 2 hours, stirring occasionally.
- After 2 hours, taste and adjust the salt, pepper and chili powder/cayenne pepper according to your taste.
- Simmer 1 more hour, stirring occasionally. The longer it simmers, the better it will taste.
- Cool, then refrigerate at least 24 hours to allow the flavours to mingle.