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October 25, 2022

Don’t Miss the Chili Cookoff and Winterfest Kickoff!

Bush’s Chili Beans is presenting the 33rd Gatlinburg Chili Cookoff on November 10, 2022.  Samples of a variety of chilis, from mild to wild, will be available from 5:00 to 8:00 pm at Anakeesta Plaza, 576 Parkway in Gatlinburg.  Free, live entertainment will be offered throughout the event.  This is a popular event, so we recommend that you purchase your tickets in advance.  General Admission tickets are $15 per person (5:30 pm entry) and VIP tickets (good for early entry) are $20 per person.  To purchase tickets, please visit http://Www.gatlinburg.com

November 10 also marks the official lighting of the thousands of twinkling lights that will adorn the city all winter long!  The Headliner for the Kickoff will be singer Hannah Dasher.  She will be performing in the Shade Tree Lot.

While we won’t be entering the friendly competition this year, we are sharing our chili recipe with you!

Chili is a great way to warm up after a walk in the fall air.

Chili is a fall favorite! Photo by Green and Great on Unsplash.

Beef Chili

2 1/2 lb chuck roast, cubed

Salt and Pepper

1 T vegetable oil

2 1/2 lb lean ground beef

1 sweet onion, chopped

6 garlic cloves, minced

24 oz lager beer

1 14 oz can crushed tomatoes

3 dried guajillo chiles

2 T chili powder

1 T ground cumin

1 T dried oregano

3/4 c corn meal

1 15 oz can of each, drained and rinsed:  dark red kidney beans, light red kidney beans, pinto beans, garbanzo beans

Heat the oil.  Salt and pepper the chuck roast and sear until browned.  Remove from the pot and add the ground beef.  Cook until browned.  Add the onion and garlic and cook for 3 minutes.  Add back the roast along with the beer and tomatoes.  Snip the chiles into small strips, add to the pot, and bring to a boil.  Add the spices and 2 t of salt.  Reduce to a simmer and cook for 10 minutes.  Mix the corn meal with just enough water to form a paste and add to the pot.  Add the beans.  Adjust the seasoning and simmer for one hour.  Makes 10 servings.

We like to serve this with sour cream, cilantro leaves, fresh tomatoes, lime wedges, and finely sliced green onion.