The winning recipe from the 2014 World's Championship Chili Cookoff is made with 3 pounds of cubed beef, 28 ounces of beef broth, 8 ounces of tomato sauce and an assortment of spices. Called Yakity Yak Ranch chili by its creator, Mike Stevens, this recipe simmers for about three hours.
Stevens' award-winning recipe simmers with a blend of 12 special spices, along with a pierced jalapeño pepper. During the last 30 minutes of cooking, a second blend of nine seasonings is added to the pot.
Jamie Deen's award-winning chili recipe uses ground beef, Italian sausage, black beans, kidney beans and pinto beans. It also contains onions, bell peppers, tomato paste, 42 ounces of diced tomatoes and a 12-ounce bottle of beer. This chili simmers for about two hours and can be topped with shredded cheese, sour cream and/or chopped green onions.
A great vegetarian chili recipe combines the hearty texture of wheat berries and beans with carrots, corn and bell pepper for a healthy, satisfying meal. This recipe cooks four to eight hours in a slow-cooker, but the wheat berries must be soaked overnight. The vegetable mixture cooks in a sauce of crushed tomatoes and tomato puree with garlic, cumin and oregano, and the chili can be served with cheddar cheese, tortilla chips, sour cream and hot sauce.