The World’s Best Chili Cooks and Amateur Chili Recipes

Posted by Katy Kelly on Sep 1, 2015 5:26:00 PM

World's Best Chili Cooks

The 2015 World’s Championship Chili Cookoff at Grand Sierra Resort will feature more than 400 finalists, unique vendors from some of your favorite local events, great entertainment and a variety of food options to enhance your chili tasting experience. Come on down and taste the fun!

chili-bowls-and-potsAmateur Chili Recipes

Thank you all so much for your wonderful chili recipe submissions. We have chosen our three contestants and look forward to seeing who will be our Grand Prize winner in the 2015 Grand Sierra Resort Amateur Chili recipe Contest.

See all the chili recipe submissions below and like your favorite on our Pinterest board.

2015 Amateur Chili Recipe Winner

Congratulations to Steve Grebing for winning the 2015 Grand Sierra Resort Amateur Chili Recipe winner. We had so much fun reading your recipes and salivating over each one. It was a tough decision for our judges to choose the winner, but in the end Steve's "From Scratch" chili recipe had the winning flavor.

Our Top 3 Contestants Chosen

Congratulations to the top three chili recipes chosen by the GSR staff. Wehad many wonderful recipes submitted and it was a difficult decision. We look forward to having you here next weekend, October 16 - 18, 2015 to cook your chili recipe for us. Top prize wins a getaway for two which includes a one-night stay, dinner for two at Charlie Palmer Steak and two tickets to a show of your choice!. Good luck contestants!

Stuart Fisher

Jo Norton

Steve Grebing

Chili Recipes

Logan Baird 9/15/2015 01:14 PM

Big Daddy D’s H.A.M. Chili Crock Pot Recipe


  • Bush’s Best Beans (14.5-16oz. One Can), Mild Chili Sauce
  • Del Monte Diced Tomatoes (14.5-16oz. One Can)
  • Del Monte Stewed Tomatoes (14.5-16oz. One Can), Original Recipe
  • Joan Of Arc Light Red Kidney Beans (14.5-16oz. One Can)
  • Joan of Arc Spicy Chili Beans (16oz. One Can)
  • 1 Pint 6oz. Bottle Of Either (Samuel Adams Boston Lager/Samuel Adams Winter Lager Seasonal Brew)
  • 3 Cloves of Minced Garlic
  • 1 Teaspoon (Tsp.) Of Ground Cumin
  • 3 Tablespoons (Tbsp.) Of Chili Powder
  • 1 Tablespoon (Tbsp.) Of Crushed Rosemary
  • Other Additional Seasonings Optional
  • V8 Spicy HOT Tomato Juice (1 Cup)
  • 1 Pound (lb.) Of Lean Ground Beef, At Least 96% Fat Free
  • 1 Cup Of Green Pepper Diced
  • 2 Cups Of Sweet Or Cooking Onions Diced
  • 1 Cup Of Water
  • 1 Teaspoon (Tsp.) Of Salt
  • 1 Teaspoon (Tsp.) Of Black Cracked Pepper


1. Get At Least A One Gallon Crock Pot And Set The Temperature To High Heat 2. In a Large Skillet Over Medium-High Heat, Brown The Ground Beef While you Add The Diced Onions And Green Peppers 3. Drain the Water From The Meat, A Pasta Strainer Works Best 4. Add Your Meat, Diced Onions And Peppers Into The Crock Pot 5. Add Your Seasonings And Spices 6. Add 1 Cup Of Water To The Crock Pot 7. Add Beans To The Crock Pot 8. Add Diced And Stewed Tomatoes To The Crock Pot 9. Add 1 Cup Of V8 Spicy HOT Tomato Juice To Crock Pot 10. Add Your Salt And Black Cracked Pepper To The Crock Pot 11. Add Your Lager Beer To The Crock Pot 12. Stir For 30 Seconds To One Minute 13. Let Cook On High For At Least 8 Hours Or Overnight With Lid On 14. After Cook Time Is Completed, Set Crock Pot To Low And Serve With Shredded Cheese And Crackers"

From Scratch Chili Recipe

Steve Grebing 9/16/2015 10:27 PM

Serving Size: 1 Gallon Prep Time: 1 hour Cook Time: 30 Minutes Inactive Prep Time: 2 Hour + 10 hours to soak beans


  • 3 cloves of garlic
  • finely chopped 1 medium onions
  • ¾ cup From Scratch Seasoning Mix
  • 14.5 oz beef stock
  • 14.5 oz chicken stock
  • 14 ounces can crushed tomatoes
  • 1/4 cup raisins (pureed in reserve stock)
  • 4.5 ounces tomato paste
  • 5 pounds of trimmed beef brisket (1/2 inch cubes)
  • ¼ cup canola oil
  • 1 Bottle of Beer (The darker the better)
  • Dry Red Kidney Beans (Soak overnight and cook separate)
  • Sour cream
  • Cheddar cheese
  • Green onions for garnish if desired

Instructions: Soak red beans overnight, strain them and simmer in salted water until tender, approximately 30 – 35 minutes. Trimmed brisket (remove fat cap) cube into one half inch squares. Toss in “From Scratch Seasoning Mix” until coated, cover and refrigerate for 1 hour. In a pot on the stove mix beef broth and chicken broth, ½ cup of From Scratch Seasoning Mix stove for ten minutes or until boiling. Remove cup and half of the heated mixture to a sauté pan, add the raisin puree. Sauté until the raisins are soft and plump – three to four minutes, puree the mixture in a blender and add to stockpot. Brown beef brisket and onions in a sauce pan on high heat with canola oil until brown on all sides, add tomato paste to caramelize. Add browned meat and beer to the stock pot. Leave stock pot mixture on medium heat for approximately an hour to an hour and half – checking meat to make sure it is getting tender. Simmer to thicken and to desired meat tenderness. Ladle strained red beans into bowl, add chili mix over the beans. Garnish with sour cream, cheddar cheese and green onions to taste. From Scratch Seasoning Mix/Rub Ingredients (available at Dark cocoa powder Paprika Granulated Onion Granulated Garlic Granulated beef base Granulated chicken base Ground Cumin Mix of dried chili’s.

Mark & Jo's Chili Recipe

Jo Norton 9/17/2015 08:20 AM


  • 3tbsp Butter
  • 1 cup chopped onion
  • 3lbs chili meat
  • 3 cans diced tomatoes, drained
  • 3 cans kidney beans, drained
  • 3 cans tomato sauce
  • 2-3tbsp Chili powder
  • 1-2tsp Red Chili Pepper, crushed
  • ½ tsp Cayenne Pepper
  • 3 Jalapeno Peppers, diced
  • 1tsp Salt
  • ½ tsp Cumin

Instructions: In a slow cooker: Sauté onions in butter, add Chili Meat, brown & drain fat, add remainder of ingredients. Cook for 20 minutes. Simmer 2-3 hours. Serve with Chopped Onions and Shredded Cheddar Cheese.

Hatch Green Chili Recipe

Anita Patton 9/18/2015 06:23 PM


  • ground beef
  • Hatch green chile
  • Cumin
  • Onion
  • New Mexico red chile powder
  • Salt
  • Canned tomatoes
  • homemade pinto beans

Pumped Up Sweet Heat Bison Chili

Nicole Hood 9/21/2015 08:53 PM


  • 1lb ground bison
  • 15 oz can pure pumpkin
  • 15 oz can black beans, rinsed and drained
  • 15oz can red kidney beans, rinsed and drained
  • 28oz can crushed tomatoes
  • 15oz can tomato sauce
  • 4oz can fire roasted green chiles, seeded and diced (I used 6 mini sweet peppers)
  • 1 large yellow onion, diced
  • 4 cloves garlic, pressed
  • 1 tsp pumpkin pie spice
  • 1 tsp chipotle chile powder
  • 3 tbsp olive oil
  • salt and black pepper, to taste
  • 1/2 cup sour cream, to top
  • 4 pie pumpkins, tops removed, cleaned and baked upside down (20 minutes at 375 degress)

Instructions: 1. In a large skillet over medium heat, crumble ground bison and cook until browned. Drain if needed and remove from heat. 2. In a large cast iron double boiler or soup pot add 2 tbsp olive oil and heat over medium heat. 3. Add diced peppers and onions and cook until softened, about 10-15 minutes. 4. Add another 1 tbsp oil and garlic and stir until fragrant, about 1-2 minutes. 5. Turn heat to medium low and add crushed tomatoes and tomato sauce. 6. Stir in drained beans, green chiles, and pumpkin. 7. Finally add bison and seasonings and bring to a simmer. 8. Turn heat to low and simmer for 20 minutes. 9. Spoon into pumpkin pie bowls and serve warm with a dollop of sour cream on top.

Ole beef Chili

Kristen Heigl 9/22/2015 07:30 AM


  • 2 tablespoons olive oil
  • 2 lbs. ground beef
  • 1 (14 ounce) package Angus Beef Franks cooked and diced
  • 3 cloves garlic
  • minced 1 red bell pepper, seeded and chopped
  • 2 medium onions chopped
  • 1 (15.25 oz) can cream corn
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 tablespoons taco seasoning
  • 1 teaspoon liquid smoke
  • salt and pepper to taste
  • 2 (16 oz cans) chili beans, drained
  • 2 (14.5 oz can) Diced Tomatoes
  • 1/2 cup salsa
  • 3 cubes beef bouillon
  • 1/3 cup bacon bits
  • 1 can (10 ounces) prepared nacho cheese sauce
  • 2 cups rice, prepared and steamed
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese

Instructions: In a large pan, add 2 tablespoons of olive oil. Heat it up on medium. Add the ground beef, and cook about 5-7 minutes until browned and break into pieces as it is cooking. Next, add the hot dogs, garlic, bell peppers,onions and cook until the peppers are tender. Add the canned corn, garlic powder, cumin, taco seasoning, liquid smoke, salt, pepper, chili beans, diced tomatoes, salsa, and the beef bullion. Bring mixture to a boil. Lower the heat to low. Cook for about 20 minutes, stir occasionally. Mix in the bacon bits, cheese sauce, and rice and cook for about 5-6 minutes. Once off stove top with shredded cheddar. Serves 6-8.

Rosalyn's Black Bean Chili Recipe


Rosalyn Aponte 9/22/2015 07:11 PM


  • Black beans
  • Red Beans
  • ground chuck beef
  • Green pepper
  • Ground black pepper
  • Sun dried chili pepper
  • White onion
  • Whole peeled tomatoes
  • Salt
  • Cilantro
  • Garlic clove, chopped and diced
  • Flour Tortillas

Instructions: Flour tortilla deep fried crispy filled with black and red beans chili made with all fresh ingredients, ground chuck beef Green pepper Ground black pepper Sun dried chili pepper White onion Whole peeled tomatoes Salt Cilantro Garlic clove chopped and diced ,put to boil and simmer for about 1hr sour cream and a sprinkle of sharp cheddar cheese on top.

Chick's Chili Recipe


Richard Chick 9/22/2015 08:12 PM


  • 1 pound hamburger – I use the leanest I can find, but whatever you prefer is best.
  • 1 large onion – Vidalia are nice but too mild. I prefer a pungent yellow or white onion. Slice, chop, dice or however you prefer them.
  • 1 large RIPE tomato – cut up into 2 or 3 inch pieces
  • 1 16 oz can black beans
  • 1 16 oz can red kidney beans
  • 1 red bell pepper – you can use any color you would like but the red adds a sweetness that compliments the hot stuff.
  • 3 shakes crushed red pepper
  • 3 splashes jalapeno sauce
  • Garlic to taste – I usually use a powder when camping, but fresh chopped up fine is excellent

Instructions: Warm the Dutch oven on a grate over a hot fire (more coals than flame). Pour just enough of your favorite oil to coat the bottom of the pot. Sauté the onions, tomato and bell pepper, stirring as needed until they start to soften. Add the hamburger and mix well; cover and allow the hamburger to brown. Add both cans of beans, the jalapeno sauce, the garlic and the crushed red pepper; mix well and cover again. Stirring frequently allows you to monitor the texture. If the fire is too hot the chili may thicken too much. Add a little water if needed but be careful not to make it too watery.

Kelsey's Favorite Chili Recipe


Kelsey Bair 9/23/2015 02:35 AM

My favorite chili :) What makes it special is that I used to be such a picky eater and when I was younger I would never have dreamed of eating half of these ingredients. It makes me proud that I have opened my eyes and pallet to new flavors.


  • 2 pounds ground beef
  • Lawrys seasoned salt
  • Garlic powder
  • 1 can of tomato juice
  • 2 cans of diced tomatoes and green chilis
  • 1 can chili beans HOT
  • 1 can kidney beans
  • 1 whole onion
  • Rosemary
  • Cumin
  • Chili powder
  • Parsley
  • Basil
  • Oregano

Instructions: 2 pounds ground beef seasoned with lawrys seasoned salt and garlic powder cooked thoroughly and added to 1 can of tomato juice in a crock pot on low Two cans of diced tomatoes and green chilis One can chili beans HOT One can kidney beans One whole onion pre cooked in frying pan and diced before adding to crock pot Seasonings added to tomato juice include rosemary, cumin, chili powder, parsley, basil, oregano Two days before cooking my chili I soaked a scorpion pepper in a half can of tomato juice add accordingly as that will give it a nice kick Cook everything in crock pot on low for 7-8 hours stirring occasionally Serve in bowl with Italian buttered bread.

Mexican Street Corn Chicken Chili


Shauna Havey 9/26/2015 01:19 PM

Mexican Street Corn has taken the world by storm for its fresh craveable flavors and it’s juicy, satisfying bite. My chili comes infused with all the signature flavors of the street food favorite immersed in a velvety base of white chili beans, freshly roasted Anaheim chilies, and tender poached chicken. Charred corn lends a smoky flavor and a sweet crunchy bite, while fresh cilantro and lime juice brighten the bowl. Pepper jack cheese provides the creaminess and body that chili lovers crave. The final touch is a sprinkling of all the fun traditional Mexican Street Corn toppings your bowl can hold.


  • 6 Anaheim chilies
  • 6 ears fresh corn, husked
  • 1 pound boneless, skinless chicken breasts
  • 1 quart chicken stock
  • 1/2 Cup Mexican Beer (optional)
  • 1 bay leaf
  • 2 jalapenos
  • 4 cloves garlic, peeled
  • 2 Table spoons olive oil
  • ½ stick salted butter
  • 1 sweet onion, diced
  • 1 red onion, diced
  • 4 14.5 ounce cans white chili beans
  • 1 Tablespoon Ancho chili powder
  • 2 tsp cumin
  • Salt and pepper
  • 3 limes
  • 1 bunch cilantro
  • 1 cup shredded pepper jack cheese
  • ½ cup cotija cheese, crumbled

Instructions: Prepare the chilies: Place the chilies on a sheet pan and set under the broiler for 10 to 15 minutes or until the skin is blackened. Turn once to char both sides. Place the chilies in a zip top bag and let them sit for a few minutes, then pull off the skin, discard the seeds, and dice. Char the corn: Use a sharp knife to remove the corn from the cobs. Place the corn in a hot, dry skillet and cook for a few minutes, stirring occasionally, just until the corn becomes slightly charred. Set aside. Poach the Chicken: Place the chicken breasts into a pot. Pour in the broth and the beer (if using), along with the bay leaf, 1 of the garlic cloves, and 1 jalapeno sliced in half. Bring the chicken to a bare simmer. Cover and turn off the heat. Allow the chicken to poach in the hot liquid for about ten minutes. Remove the chicken from the broth. Run the broth through a mesh strainer and reserve the liquid. When the chicken is cool enough to handle, shred it up. Prepare the chili: In the same pot used for the chicken, heat the olive oil and butter. Add the onion, reserving half of the red onion for garnish. Add the remaining garlic cloves. Cook over medium low heat until translucent. In a food processor add one can of the chili beans, ½ cup of the chicken broth, ½ of the cooked onions, the cooked garlic cloves, and 2 tablespoons of the roasted chilies. Puree and add back to the pot. Add the rest of the beans, the green chilies, the corn, the shredded chicken, the broth, the ancho chili powder, and the cumin. Taste for seasonings and add salt and pepper as needed to taste. Allow the chili to simmer for 20 to 30 minutes to marry the flavors. Chop ½ Cup of the cilantro and add it to the chili. Squeeze in the juice of ½ lime, and add the pepper jack. Taste again for seasoning, adding more salt and pepper if needed. Ladle the chili into bowls and top with some raw red onion, fresh jalapeno slices, cotija cheese, fresh cilantro, and a squeeze of lime juice.

Bosley's Beef Chili


Robert Bosley 9/26/2015 06:29 PM


  • 2 pounds Beef, lean, ground
  • 1 small Onion, sweet, diced
  • 3 cloves Garlic, minced
  • 1-6 oz can Tomato paste
  • salt and pepper to taste
  • 1-32 oz pkg Beef broth
  • 1-30 oz can Chili beans
  • 1-29 oz can Tomatoes, crushed, Italian
  • 2 chipotle peppers from a 7 oz in adobo sauce, plus all of the adobo sauce
  • 1 cup Bacon bits
  • 2-3.8 oz cans Black olives, sliced and drained
  • 2 pkg Chili seasonings, I use McCormick
  • 1/4 cup Olive oil

Instructions: To a skillet, add 2 tablespoons of olive oil and the ground beef. Brown the beef over medium heat. Drain on paper towels, when done and set aside. To a stockpot, add 2 tablespoons olive oil, onion and garlic and saute until onions are transluscent. Add the tomato paste and saute for about 30 seconds. Place the chipotle peppers, along with the adobo sauce, in a food processor a and puree. Add it to the stockpot along with the reaining ingredients, except the beans and seasonings. Cover stockpot and simmer for 2 hours over medium heat. When done, stir in the beans and seasonings and simmer for another 20 minutes over medium-low heat. Serve in bowls and top with grated cheddar cheese and crushed sour cream and cheddar cheese flavored potato chips. For the last year I have been gathering information about putting a chili together including as much ingredients as possible for mexican style foods and researching other recipes, not using there recipe, but, to put my chili together. This is the chili I have come up with for this contest. the addition of black olives, chipotle peppers and the abobo sauce make an interesting chili with the right amount of heat.



Steve Rogan 9/28/2015 01:18 PM


  • 1/4 Cup Bacon Fat
  • 3 Cups Chopped Onion
  • 3 Pounds Ground Chuck
  • 3 Tablespoons Finely Chopped Garlic
  • ¾ Teaspoon Ground Black Pepper
  • 6 Tablespoons Ancho Chili Powder
  • 1 Tablespoon Crushed Mexican Oregano
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Celery Salt
  • 1 Tablespoon Red Wine Vinegar
  • 2 35 Ounce Cans Tomatoes with Tomato paste and Basil
  • 3 Large Cans Kidney Beans
  • 12 Ounces Steel Reserve Malt Beer
  • Salt & Pepper to Taste
  • 1 Tablespoon Chili Paste with Garlic

Instructions: 1. Put the Bacon Fat in a large casserole or Dutch Oven. 2. Add Onion and Green Pepper. Cook until onion is wilted. 3. Add the meat. Using heavy metal spoon, cook, chopping down with spoon to break up lumps of meat. 4. Add the Garlic and Black Pepper and stir to blend. Add Chili Powder, Oregano, Cumin, and Celery Salt. Stir and add the vinegar. Add the Tomatoes and paste, Beer, Salt, Pepper, and Chili Paste. Bring to a boil and break up tomatoes. Cook over low heat for 2 hours. Add Beans last 1/2 Hour. YIELD: 8 Servings



Stuart Fisher 9/28/2015 02:56 PM


  • 2lbs top round cubed
  • 1lb ground turkey
  • 1 large purple onion chopped
  • 4 cloves garlic chopped fine
  • 2 ghost chili dried
  • 2 red bell peppers dried
  • 3 pasilla peppers dried
  • 2 serrano peppers dried
  • 1tbs Better Than Bullion chicken flavor
  • low sodium V8
  • Chipotle infused olive oil
  • kosher salt
  • fresh ground 5 pepper blend
  • cummin
  • 2 cans Ranch Style Appetite Pleasin Beans

Instructions: bring 2 cups of water and the Better Than Bullion to a boil add all the dried peppers to the boil reduce heat and simmer on low. In a cast iron dutch oven heat oil add ½ onion when onion is soft add ½ garlic and turkeysalt and pepper. In another cast iron pan heat oil add the other ½ onion when onion is soft add ½ garlic and top round salt and pepper. When beef is brown and turkey is cooked add beef to the turkey and mix. Add beans to mix. Add V8 to fill it about ¾ to the top. Strain the water from the peppers and set aside. Grind all the peppers together to make a paste you may need some of the flavored water. Add the rest of the water to the chili pot. Start adding the pepper blend to the chili in 1tbs batches to taste. 45 minutes before serving add cumin to taste.

Spicy Chicken Chili Your Way


Karen Bernards 9/30/2015 08:28 PM


  • 1-2 tablespoons vegetable oil
  • 1 large white onion, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 pound hot italian chicken sausage, bulk
  • 15.5 ounce can black chili beans
  • 15.5 ounce can white chili beans
  • 14.5 diced tomatoes
  • 8 ounce can tomato sauce
  • Toppings: optional sour cream, avocado, cilantro, shredded cheese, diced onion, tabasco sauce

Instructions:Heat oil in a dutch oven over medium heat. Add onion, cook 3-5 minutes to soften the onion. Add the chili powder, cumin, garlic powder, and salt. Cook for 1 minute or until you can smell the spices. Add the chicken sausage, breaking it up, cook until just done, about 5 minutes. Add the beans, tomatoes, and tomato sauce. Bring to a boil, reduce heat simmer for 30 minutes to 1 hour. Taste for seasoning. Dish into individual bowls eat as is or place toppings of your choice on. Enjoy! Makes just over 1 quart.

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