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!
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
- Brown the ground beef with the diced onion and drain.
- 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)