Congratulations to our Tailgate Challenge winner, Amanda Berkstresser. Her Everbean Chili recipe was a crowd pleaser with our judges, and we are sure it will be a crowd pleaser at your next tailgate or get together!
by Amanda Berkstresser
1 can dark red kidney beans
1 can light red kidney beans
1 can black beans
1 can navy beans (white)
2 cans chili starter with beans (Amanda uses Bush’s Chili Magic Chili Starter)
1 can white shoepeg corn
1 small can tomato paste
2 cans petite-diced tomatoes
1 can tomato sauce
1 lb. cooked ground beef
1 pkg. powdered chili seasoning mix (Hot) (Amanda uses French’s Chili-O-Chili Seasoning)
Chili powder, garlic powder, black pepper, and salt to taste
In a large stockpot, combine all ingredients. Taste chili and add seasonings to taste. Cook on medium until piping hot, then simmer on low for a couple of hours.