Walter's Chili Recipe #377746
The winner from the HDR Chili Cookoff
½ day | 20 min prep
SERVES 8
- 1 lb ground beef, browned and drained of fat
- 1 lb beef stew meat, cut small browned and drained of fat (bite-size)
- 1 lb andouille sausage, cooked
- 15 ounces canned black beans
- 15 ounces canned pinto beans
- 28 ounces canned stewed tomatoes
- 10 1/2 ounces condensed tomato soup
- 1/4 cup water
- 1 small onion, diced
- 1 large green pepper, diced
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (hot)
- 1/4 teaspoon black pepper
- 1 dash pepper sauce
- 1 1/4 ounces Tex-Mex seasoning
- Combine all ingredients in crockpot; mix well. Cover and cook chili on low about 8 hours, or until the beef chunks are very tender and fall apart easily. Add more water if you like your chili thinner. Add pepper sauce to your liking.
- Serve chili recipe with hot cornbread or oyster crackers -- delicious! Enjoy!
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5 stars