Wind”chili”
"This chili recipe was created in northern Minnesota on a day in January, when the windchill was -30 degrees. It was too cold to do anything outside, so my family decided to have a chili competition. Parents and kids competed against each other, created recipes and had a blind taste test. The winner’s chili was declared the WIND”CHILI”! This chili recipe has been made for friends and coworkers who have adopted it as their favorite way to warm up on those freezing Minnesota days."
Ingredients
| Ingredient | Quantity |
|---|---|
| Diced tomatoes | 3 large cans (14.5 oz each), 5 small, chopped, 3 cloves, 3 quarts, 4 quarts, 3 cups, 3 Tbsp, 1 cup, 3 Tbsp, 3 Tbsp, 3 Tbsp, 1 Tbsp, 1 tsp, 1/4 cup, 5 14 oz cans, drained, 2 lbs, 2 lbs |
| Onions | |
| Fresh garlic | |
| Spicy V-8 juice | |
| V-8 juice | |
| Cabernet | |
| Oregano | |
| Chili powder | |
| Beef bouillon | |
| Sage | |
| Worcestershire sauce | |
| Salt | |
| Pepper | |
| Sugar | |
| Spicy chili beans | |
| Jimmy Dean spicy sausage | |
| Ground Beef |
Directions
Combine all ingredients in order listed in a large stock pot. Cook on low on stovetop for 2 hours.
- Serve hot in crocks with sour cream, chives, shredded cheese, tortilla chips, and or corn chips.