A rainy day made me wish for something warm and cozy to eat, so we tried out the Prize Winning Chili recipe on page 154 of A Taste of Aloha, in the Meats section. It was a quick stovetop chili, and boy, did it satisfy my craving! There’s nothing like chili on a cold day, and here in Hawaii, everybody has a favorite recipe to pour over rice. This classic recipe includes celery along with the traditional onions, tomatoes, and pinto beans, which added an extra depth of flavor I hadn’t tried before. Overall, a warm and tasty chili, without too much heat!
I didn’t have any chili seasoning on hand, so I made my own from cumin, oregano, cayenne pepper, black pepper, salt, and chili powder. I love a deep garlic flavor, so a few extra cloves found their way into the pot. I also like a good amount of heat in my chili, so I sprinkled some Hawaiian chili pepper water (which has vinegar and peppers to add delicious brightness and heat) over the finished bowl to kick it up a notch – so ono (delicious)! Mix in some cheddar cheese and top it with sour cream and green onion, and it was a home run.
Topped with sour cream and green onions, it was both cozy and refreshing!
Prize Winning Chili
Great for tail-gate parties at Aloha Stadium.
- 1 cup chopped onion
- 1/2 cup chopped celery
- 2 pounds ground beef
- 1 clove garlic, minced
- 1 (2 1/4-ounce) package chili seasoning
- 1/2 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 (23-ounce) can pinto beans
Saute onions, celery, ground beef and garlic in skillet until ground beef is browned. Drain off fat and put meat mixture in Dutch oven. Add chili seasoning, tomatoes, salt, chili powder, pepper, garlic salt and cumin. Simmer for 30 minutes. Add beans and simmer for 15 minutes.
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