Nevada Annie Harris 1987 World Championship Chili

This legendary chili recipe, championed by Nevada Annie Harris in 1987, delivers a robust and hearty meal perfect for chilly evenings or large gatherings. The base begins with a flavorful sauté of onions, celery, green peppers, garlic, and jalapeños, building a complex aromatic foundation. Ground chuck is browned in this vegetable medley, then simmered for hours with stewed tomatoes, tomato sauce, and a unique blend of spices including cumin and chili powder. A splash of beer and mineral water adds depth and tenderness to the meat, resulting in a thick, savory stew with a gentle kick of heat.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 619.0

Dietary: Vegan

Description

This legendary chili recipe, championed by Nevada Annie Harris in 1987, delivers a robust and hearty meal perfect for chilly evenings or large gatherings. The base begins with a flavorful sauté of onions, celery, green peppers, garlic, and jalapeños, building a complex aromatic foundation. Ground chuck is browned in this vegetable medley, then simmered for hours with stewed tomatoes, tomato sauce, and a unique blend of spices including cumin and chili powder. A splash of beer and mineral water adds depth and tenderness to the meat, resulting in a thick, savory stew with a gentle kick of heat.

Directions

1
Dice the onions, green peppers, celery, jalapeño, and garlic.
2
In a large heavy-bottomed pot or Dutch oven, sauté the diced vegetables over medium heat until softened and fragrant.
3
Add the ground chuck to the pot and cook, breaking it up with a spoon, until browned and cooked through.
4
Stir in the stewed tomatoes, diced green chilies, tomato sauce, tomato paste, chili powder, cumin, Tabasco sauce, bay leaves, garlic salt, and salt.
5
Pour in half of the beer and half of the mineral water, stirring to combine all ingredients thoroughly.
6
Add enough additional water to just cover the top of the mixture.
7
Bring the chili to a simmer, then reduce heat to low. Cover and cook for about 3 hours, stirring occasionally.
8
During the last 30 minutes of cooking, if the chili is too thin, add the remaining beer and water as needed to reach desired consistency.
9
Remove and discard the bay leaves before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 619.0kcal

% Daily Value *
Total Fat 31.9g50%
Saturated Fat 10.2g51%
Cholesterol 172.5mg58%
Sodium 173.2mg8%
Total Carbohydrate 10.8g4%
Dietary Fiber 3.2g13%
Sugars 3.1g
Protein 66.3g133%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, beef, ground chuck, slow cooked, hearty, comfort food, american, championship, savory, spicy, tomato, cumin, jalapeno, dinner, stew

Read it online: https://www.chefs-mate.com/recipe/nevada-annie-harris-1987-world-championship/