Fox 8 Chili Cook-off: Tracy McCool & Bill Martin’s Recipes

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The temperatures outside are starting to take a dip and what better way to warm up than chili.

Our very own Tracy McCool and Bill Martin faced off in the kitchen to determine who cooks the best chili.

Their dishes were put to the taste test during Fox 8 News at 5.

Read below for their recipes.

Bill Martin's Spicy Beef Chili with Beans Recipe:

1/4 pound bacon
2 lbs lean ground beef
1 28-ounce can Italian-style (spicy) tomatoes, chopped, use juices
2 15-1/2 ounce cans of hot chili beans
1 pkg of chili seasoning mix
(grated cheddar cheese, chopped onions, sour cream)

Cook bacon in large pot, medium high heat, until brown (I used the bacon fat too).

Add beef to pot, cook until brown.
Add tomatoes with juice, beans with juice and chili seasonings.
Bring to a boil then reduce heat to low and cook until its thick and yummy (about 40-minutes).
Serves about 8 nice people.


Tracy McCool's Chili Recipe:

3 lbs. meat ( can use 1 lb. ground meat, 1 lb. hot sausage, 1 lb. stew meat, 1 lb. hot turkey sausage: any combination)
4 slices bacon, cooked and crumbled
1 can chili beans, drained (hot version)
1 can chili beans, drained (regular)
3 14 oz. cans diced tomatoes with juice
1 14 oz. can diced tomatoes with basil, oregano, and garlic with juice
6 oz. can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 can green chilies
4 cubes beef bouillon
1 can beer
3 tbsp chili powder
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot sauce, Tabasco
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp brown sugar
1 tbsp spicy brown mustard
1 can black beans OPTIONAL
1 jalapeno chopped OPTIONAL

Heat in a large stock pot over medium high heat. Crumble the ground meat and sausage into the hot pan, and cook until evenly browned. Can do each meat separately and deglaze with small amount of beer between each meat.

Pour in the chili beans, black beans if desired, diced tomatoes and tomato paste. In another pan brown the bacon and use the drippings to saute the onion, peppers and garlic until tender. Add peppers, onion, garlic and bacon to the large pot. Add bouillon, and remaining beer. Season with Worcestershire oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, mustard, and brown sugar. Stir to blend, then cover and simmer over low heat for two hours, stirring occasionally. Can also put in crock-pot on low for 6 hour and stir occasionally. Add additional seasoning if needed.

Remove from heat, cool and refrigerate overnight. Reheat next day in crock-pot on low until ready to serve.

Serve with corn chips, shredded cheese.

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