Savory Championship Chili Recipe

Ingredients

• 1. 1 ½ pounds of exceptionally lean ground beef
• 2. A generous spoonful of minced garlic, adjust to personal preference
• 3. Abundant green bell pepper, finely chopped
• 4. Vibrant red onion, chopped to perfection
• 5. Freshly cut carrot, adding a splash of color
• 6. Zesty zucchini, finely diced for a delightful crunch
• 7. Tender celery, chopped with care
• 8. A touch of ground cumin for a warm flavor
• 9. A sprinkle of chili powder to spice things up
• 10. Fragrant dried oregano for a hint of herbaceousness
• 11. A dash of ground coriander to elevate the taste
• 12. A hint of black pepper for a kick
• 13. A can of diced tomatoes, bursting with freshness
• 14. Sweet whole kernel corn, drained and ready to mingle
• 15. Creamy condensed tomato soup for a rich base
• 16. Sliced mushrooms, drained and waiting to be added
• 17. A drizzle of barbeque sauce for a smoky essence
• 18. Taco seasoning mix for a burst of flavor
• 19. Black beans, garbanzo beans, and red kidney beans—all rinsed and set to blend
• 20. Baked beans in a delectable tomato sauce
• 21. Fresh cilantro, finely chopped for a burst of freshness
• 22. A splash of zesty lime juice to bring it all together

Step 1

In a large non-stick pot over medium-high heat, cook and stir ground beef with garlic until the beef is no longer pink, for about 10 minutes. Add in the colorful mix of bell pepper, red onion, carrot, zucchini, and celery to the beef, and cook until the veggies start to soften, around 5 minutes.

Step 2

Next, infuse the beef mixture with a blend of cumin, chili powder, oregano, coriander, and black pepper, letting the spices meld for a minute. Toss in tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning, allowing the flavors to come together in a delightful dance. Bring the pot to a lively boil, then lower the heat, cover, and let it simmer for 20 minutes, giving it a gentle stir now and then.

Step 3

After the mixture has simmered and mingled, introduce black beans, garbanzo beans, kidney beans, and baked beans to the chili, letting them simmer until thoroughly heated, about 15 minutes. To finish off, remove the pot from the heat, and delicately fold in fresh cilantro and a splash of lime juice for a burst of freshness.