Blue Ribbon Chili

My friend Bonnie Adams shared this chili recipe with us many years ago and it won our company wide chili cook-off.  We tweaked it a bit to make it packaging friendly and it remained a blue ribbon chili for years to come. I’m sharing with you today both the packaged version and Bonnie’s original recipe!

First I’ll share how I tweaked it to make it ‘mix’ friendly.  This is the version of the recipe I keep on my pantry shelf to use like a packaged mix, only better because it’s homemade!  Then scroll below the photos to find the original recipe first submitted by Bonnie all those years ago!

Here’s an idea…

Heat level on a scale of 1-10…. probably an 8!

MAKE A MIX: Follow the recipe instructions for packaging the dry ingredients in a sealable bag or container and stock your pantry shelf with several of to prepare quickly for a variety of occasions.

Serve this spicy chili with a side of my family’s favorite sweet cornbread to balance out the heat!

Bonnie’s Original Recipe


  • 2 pounds ground beef
  • 1 medium onion, diced
  • 1 15 oz can chicken broth
  • 1 15 oz can beef broth
  • 1 46 oz can tomato juice
  • 1 10-oz can diced tomatoes with chilis
  • 1 15 oz can chili beans
  • 1 teaspoon garlic powder
  • 3 tablespoons cumin
  • 1 teaspoon cayenne
  • 1/4 cup chili powder
  • 1 tablespoon paprika
  • 2 teaspoons salt


  1. Brown the ground beef with the diced onion and drain. 
  2. Place the cooked ground beef into a large stock pot along with all of the other ingredients.  Bring to a simmer and cook as long as it takes to come to desired consistency (if you like it thick it may need to cook all day long) 

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