So we have many National Days and today happens to be National Chili Day. So what better way to commemorate this fabulous occasion other than having a friendly cook off!

Jamey versus Melissa! We cooked our little hearts out and have the Townsquare Media folks to judge us! Oops I mean our chili.

I started my chili eating days up North. So mine tends to have beans in it. I always joke that is because we are not as rich as you Texas folks! We need something to fill the pot besides all that expensive meat.  We don't readily have cows around to just slice and dice like Jamey says.

Melissa's Chili Recipe

  • 3 or 4 pounds of beef  (hamburger, chili meat or sirloin)
  • 1 onion (diced)
  • chili seasoning to taste
  • 2 Cans of Rotel Tomatoes with Green Chilis
  • 2 cans of Ranch Style Pinto Beans with Jalapenos
  • 2 cans of Kidney Beans
  • 2 cans of Hot Chili Bean
  • 1 can Tomato Paste
  • Diced Fresh Jalapenos

Line your Crock Pot (trust me on this) with a crock pot liner. Use your skillet and brown the meat with the diced onions and fresh jalapenos. Dump in the Crock Pot with all of the other ingredients. Season to taste. Let simmer on Low for 6 - 8 hours or on high for 4 hours. Serve with cheese and sour cream.

Jamey Karr’s Spicy Chili

Ingredients:

  • 2 lbs. ground sirloin
  • 2 cloves garlic, minced
  • 1 medium red onion, chopped
  • 1 jalapeno, (without seeds) finely chopped
  • 3 T chili powder
  • 1 t ground cumin
  • 1 t black pepper
  • ½ t salt
  • ½ t cayenne pepper (optional)
  • 1 6 oz. can tomato sauce
  • 1 C water

Brown meat over medium heat, add vegetables, continue cooking until vegetables are tender. Add spices, tomato sauce and water. Bring to a boil, then lower heat, cover and simmer for a minimum of 30 minutes. Serve topped with grated cheddar cheese.