Dan and Tam of Kickin' Country's Big Breakfast wowed chili enthusiasts Thursday evening  at the 3rd Annual Celebrity Chili Cook-Off in Sioux Falls. The event was a fundraiser for the Sioux Falls Ministry Center.

At times, we felt we had the chili to beat though-out the night. Our ballot box was stuffed by the end of the competition! Thank you to everyone who came out to sample the different recipes.

We hope you enjoy our Kickin' It Up Tailgate Chili: (serves 6 - 8)

  • 1 1/3 lbs ground beef
  • 2 2/3 onions, diced
  • 24 ounces of your favorite tomato sauce
  • 1 1/3 green pepper, diced
  • 2 – 3 roasted and diced poblano peppers* (see roasting instructions below)
  • 1 1/3 tablespoons jalapeno, finely chopped
  • 4 diced tomatoes. Add olive oil and Italian seasonings and set aside. I like the fresh tomato option but you can also add a couple cans of Mexican-style tomatoes (you can get creative with different varieties like Rotel which include garlic, a variety of peppers, onions, etc.)
  • 2 2/3 tablespoons cumin
  • 1 1/3 teaspoons salt
  • 2/3 teaspoon cayenne pepper (season to taste – this tends to “heat it up” quickly)
  • 2 2/3 tablespoons chili powder
  • 2/3 teaspoon smoked paprika
  • 1 (18 2/3 ounce) can kidney beans, drained and rinsed
  • 1 (18 2/3 ounce) can black beans, drained and rinsed
  • 1 1/3 cups water
  • Directions:

1. Cook ground meat with onions and peppers in dutch oven.

2. Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.

3. Add beans, cover and simmer 1-2 hours.

4. Serve with toppings. (sour cream, Fritos, green onions, shredded cheddar cheese, etc.)

 Roasting Poblano Peppers

(gloves recommended while handling peppers)

  1. Line a baking sheet with aluminum foil.
  2. Spray each poblano pepper with cooking spray or olive oil.
  3. Place the peppers on baking sheet.
  4. Broil for about 5-10 minutes per side or until the skins turn dark or begin to bubble or “blister”.
  5. You want them crispy, not burnt. (I crack the oven door a little to watch them as it’s a delicate process)
  6. Remove the peppers from the oven and place in the bowl to cool. Cover and set aside for 15-20 minutes.
  7. Gently remove the skin of the pepper under cold water. Remove the top stem cap of pepper and gently remove any of the seeds.

Our recipe is free. However, a click on the donate button below to the SF Ministry Center would be appreciated.

Kevin Ludwig_SFMinistry Center

Here's the incredible group of chefs in the cook-off. It was great to compete against some of the best chili makers in the area!