“Award Winning” Chili Con Carne

I used my Mom’s recipe for Chili Con Carne in our “Office Olympics” Chili Cook-Off this week and took Bronze! So, it is officially “award-winning”-ly awesome!


  • 2 Tblsp. butter
  • 1 large onion, diced, divided
  • 1 lb. ground chuck (bison or venison works well too)
  • 1 lb. ground sausage
  • 1 – 28 oz. can diced tomatoes
  • 8 oz. sliced baby portabella mushrooms
  • 2 – 15 oz. cans tomato sauce
  • 2 – 15 oz. cans light red kidney beans
  • 1 – 15 oz. can beef broth
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 Tblsp. chili powder or more to taste
  • 1 tsp. crushed red pepper flakes
  • 1 Tblsp. sugar


  1. Melt butter in Dutch oven.
  2. Sauté half of the diced onion for about 5 minutes.
  3. Add ground meat and brown.
  4. Add rest of ingredients and simmer for one hour. (Once you get it mixed you can of course put it in a crock pot to heat – I don’t know if I would do that all day – maybe just four hours on low.)

Great the day you make it – even better the next day. Serve with grated cheddar cheese, the rest of the diced onion, sour cream if desired, a sprinkle of celery seed and red pepper flakes or Tabasco sauce. It’s also great with corn bread.

 Yields: 1 Dutch Oven, 10 servings

Bronze Medal in Chili Cook-Off 2011


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