Blue Ribbon Chili


• 2 pounds lean ground beef

• 1 large onion, chopped

• 2 green peppers, chopped

• 4 cloves garlic, minced

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• 1 teaspoon oregano

• 2 cans (14 1/2 oz. each) diced tomatoes and their juice

• 1 can (7 oz.) diced green chili peppers

• 2 cans (16 oz. each) red kidney beans, drained

• Salt and cayenne pepper to taste

• 1/4 cup chopped fresh cilantro


1. In a large Dutch oven, cook ground beef, onion, green peppers, and garlic over medium-high heat, stirring constantly, until beef is evenly browned and vegetables are tender, about 10 minutes.

2. Reduce heat to medium. Add chili powder, cumin, and oregano; stir well. Add undrained tomatoes and green chili peppers; stir well. Add beans; stir again. Season to taste with salt and cayenne pepper. Cover and simmer for 30 minutes.

3. Stir in cilantro and cook 5 minutes more. Serve with warm tortillas, rice, or your favorite chili garnishes.

This hearty, delicious chili is sure to be a crowd-pleaser. With its combination of ground beef, onions, and peppers flavored with chili powder and other Mexican spices, this chili has just the right amount of kick. Add a few extra chili peppers if you’re looking for an extra spicy dish. Serve it up with your favorite chili toppings, such as shredded cheese, sour cream, and diced onions, and you’ll have yourself a blue ribbon chili!