Blue Ribbon Chili

My friend Bonnie Adams shared this chili recipe with us many years ago and it won our company wide chili cook-off.  We tweaked it a bit to make it packaging friendly and it remained a blue ribbon chili for years to come. I’m sharing with you today both the packaged version and Bonnie’s original recipe!

First I’ll share how I tweaked it to make it ‘mix’ friendly.  This is the version of the recipe I keep on my pantry shelf to use like a packaged mix, only better because it’s homemade!  Then scroll below the photos to find the original recipe first submitted by Bonnie all those years ago!

Here’s an idea…

Heat level on a scale of 1-10…. probably an 8!

MAKE A MIX: Follow the recipe instructions for packaging the dry ingredients in a sealable bag or container and stock your pantry shelf with several of to prepare quickly for a variety of occasions.

Serve this spicy chili with a side of my family’s favorite sweet cornbread to balance out the heat!

Bonnie’s Original Recipe


  • 2 pounds ground beef
  • 1 medium onion, diced
  • 1 15 oz can chicken broth
  • 1 15 oz can beef broth
  • 1 46 oz can tomato juice
  • 1 10-oz can diced tomatoes with chilis
  • 1 15 oz can chili beans
  • 1 teaspoon garlic powder
  • 3 tablespoons cumin
  • 1 teaspoon cayenne
  • 1/4 cup chili powder
  • 1 tablespoon paprika
  • 2 teaspoons salt


  1. Brown the ground beef with the diced onion and drain. 
  2. Place the cooked ground beef into a large stock pot along with all of the other ingredients.  Bring to a simmer and cook as long as it takes to come to desired consistency (if you like it thick it may need to cook all day long) 

Slow Cooked Pot Roast

When life is busy and you need a meal ready to eat as you walk in the door, this is your answer. Whether it’s a family meal or a dinner party, this meal is the perfect answer. 

Fill the freezer for easy options later

Prepare a larger roast than needed for this meal. A 6-quart slow cooker will hold up to a 10 pound roast, and you don’t need to use additional seasoning.  Take the leftover roast, shred it and save (freeze) it in 2-cup portions in freezer bags to use in other recipes. Shredded roast is great tossed into a vegetable soup, a favorite chili recipe or reheated with a favorite BBQ sauce and served on buns.  Our family favorite is to make French Dip Sandwiches using the left over roast and juice.

Use the search bar or the category menu in the footer to find the seasoning blend used in this recipe. Just search or click ‘Roast Seasoning Blend’.