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CT LIVE!: Chili Challenge Preview

Abigail's Grille Chili Recipe

  • 3LBS ground beef
  • 1 large onion chopped
  • 1 medium green pepper chopped
  • 2 celery ribs chopped
  • 2 (16 ounce) cans kidney beans rinsed and drained
  • 1 (29 ounce) can tomato purée
  • 1 (16 ounce) jar salsa
  • 1 (14 1/2 ounce) can diced tomatoes undrained
  • 1 (26 ounce) can condensed beef broth undiluted
  • 1 to 2 cups water
  • 1/4 cup chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried basil
  • 1 teaspoon ground cumin
  • 2 teaspoons steak sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon fresh coarse ground black pepper
  • 1 1/2 teaspoons browning sauce (optional)
  • additional chopped onion (optional)
  • shredded cheddar cheese (optional)

Directions: In a large Dutch oven cook the beef and next three ingredients over medium heat until meat is browned and vegetables are tender. Drain. Stir in the beans. Add remaining ingredients except for additional onions and cheddar cheese. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes or until chili reaches desired thickness. Ladle into serving bowls. Garnish with chopped onion and cheddar cheese if desired.

"You Enjoy My Chili"

  • 1.5 lbs ground turkey (or beef)
  • 1 large sweet onion
  • 1/2 bottle of local beer
  • 1 tablespoon local honey
  • 1/2 tablespoon local maple syrup
  • 2 locally grown tomatoes (or canned)
  • 2 cans beans
  • 4 tablespoons ground chili pepper
  • 1 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 cup water (or chicken broth)
  • Salt & Pepper to taste
  • Local sharp cheddar cheese for garnish

At medium heat dice onion and add to pot with meat to brown

Add salt and pepper to taste

Add beer and cook for a few minutes to incorporate

Add honey, syrup, tomatoes and cook for 10 minutes

Add water or broth and spices and cook for 30 minutes

Add beans and simmer until ready to serve

Garnish with crumbled cheese

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