Every year in our neighborhood, we have a chili cook off and there are at least 20 different kinds of chili. The varieties range from ground beef to beef chunks to pork verde to vegetarian to God only knows what else. There are so many variations of chili and quite honestly, I don’t know that any of them are bad. Of course, there there is always the argument about whether you include beans in your chili or not. In Texas, including beans in chili is blasphemy. But since I’m not originally from Texas, I actually love beans in chili. This Award Winning Chili recipe incorporates chunks of chuck roast or ribeye roast, as opposed to ground beef and it is amazing – with or without beans!
This Award Winning Chili does take time to prepare and it involves numerous ingredients, but it’s totally worth the effort and the basics are straightforward. Of course, in my opinion, the toppings are the best part of a great chili. You can get as creative as you’d like. Some of my favorite garnishes include shredded cheddar, sour cream, avocados, chives, crispy fried onions and don’t forget to add some Crusty Cornbread.
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