Award-Winning Beef & Pulled Pork Chili

This past weekend, I had the opportunity to participate in the 26th annual Chili Challenge sponsored by the Hospice of Athens/Limestone County. I participated on behalf of my boss, Congressman Mo Brooks and there were over 30 teams competing. This is the hospice's main fundraiser each year and they provide a great service to the community. I had so much fun and fortunately, our chili recipe won first-place Critic's Choice (Individual)! I also want to thank my co-worker and friend, Johnny Turner, for smoking the Boston Butt for me! I hope that y'all enjoy!

Me receiving the award from the Chili Challenge chairwoman.

Award-Winning
Beef & Pulled Pork Chili

Prep Time: 20-25 minutes                                                 Cook Time: 2 hours
Difficulty: Easy                                                                    Yields: 6 to 8 servings

Ingredients:

• 3 pounds lean ground beef (85 percent lean)
• 2 large yellow onions, small diced
• 1 large bell pepper (seeds and ribs removed), diced
• 1 large poblano pepper (seeds and ribs removed), diced 
• 1 large jalapeno (with ribs and seeds), small diced
• 5 cloves of garlic, minced
• 3 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 3 tablespoons Mexican chili powder
• 2 teaspoons smoked paprika
• 1 tablespoon chipotle chili powder
• 1 1/2 teaspoons Tony Chachere© Cajun Seasoning
• 1 (12 ounce) can tomato paste
• 2 (10 ounce) cans Rotel tomatoes with green chilies
• 1 (29 ounce) can tomato sauce
• 2 (32 ounce) boxes of chicken broth (less sodium)
• 6 (15.5-ounce) cans kidney beans, drained and rinsed
• 2 pounds pulled & chopped smoked Boston butt
• 3 chipotle peppers in adobo sauce (with ribs and seeds), chopped
• Kosher salt and ground black pepper to taste

Preparation Instructions:

Heat the oil in large pot or Dutch oven over moderate heat. Add the ground beef and raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Drain the grease from the pan and return to the burner.

Add the onion, bell pepper, poblano pepper, jalapeno pepper and garlic, cover and cook, stirring occasionally until the vegetables are soft, about 5-10 minutes. Add the cumin, chili powder, garlic and onion powders, Tony Chachere© seasoning, smoked paprika, Mexican chili powder, chipotle chili powder and cook, constantly stirring, for 1 minute.

Stir in the tomato paste and then add Rotel tomatoes, chicken broth, tomato sauce and salt and pepper.

Simmer on medium low heat, partially covered, stirring occasionally, for 1 hour. Stir in the beans, pulled pork and chipotle peppers and cook, partially covered, 45 minutes longer. Season, to taste, with salt and pepper. Garnish with sour cream, cheese and green onions as desired.