This chili won the award for "Best Tasting" at its inaugural submission in an annual chili cook off last Fall. The competition was a fundraiser and took place during pre-game tail gating on college game day. Key to its awesome flavor is the right blend of spices. Key to its success at the contest? TEAMWORK! My son, the chili master, created the recipe and along with his fraternity brothers, orchestrated the shopping, prepping, cooking and transportation for 4 gallons of this beefy delight to the competition site. I call it "Game Changer" chili because it sets a new benchmark for the tastiest chili I have ever had! I hope you will feel the same.
3 lbs. ground beef ( 80/20)
2-3 clove garlic minced or crushed
1 15oz. can diced tomatoes
1 small can tomato sauce
1 can sweet corn, drained
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 whole sweet onion, diced
1 large zucchini, diced
1 bell pepper, diced
Game changer spice blend ( These are estimates. We love it spicy!)
2T Garlic salt
3T chili powder
2 T cumin
2T Chef Paul's Poultry seasoning
1 tsp. red chili pepper flakes ( optional and adds zest and heat!)
1 tsp. cayenne red pepper ( optional and adds a kick!)
In large frying pan, add vegetable oil, garlic and ground beef. Brown over medium high heat.
In separate large pot, add diced vegetables, diced tomatoes, blend well and stir over medium heat.
Add cooked beef to the vegetable pot, blend well.
Add tomato sauce and increase heat to high, bring mixture to a boil.
Add Game Changer spice mix, blending with meat and vegetables well. Lower heat to medium/ low. You'll KNOW YOU'RE COOKIN' when you smell the spicy aroma almost immediately! If you don't, then add more chili powder and cumin. Lower the heat and let the chili cook for about an hour or more, stirring occasionally.
If you are starving, or worse yet, your team is famished, you can eat the chili after it has simmered for 20 minutes. It still tastes great! Serve with homemade guacamole, a dollop of sour cream, and corn bread.