At the U.S. Embassy’s chili cooking competition last week, Ambassador McMullen’s recipe took home the top prize in the meat and bean category. The Ambassador is a passionate cook and now he invites you into his kitchen to share with you how he makes the timeless American classic—best served with a topping of shredded cheddar cheese, a dollop of sour cream, and a sprinkling of onion. Bon appetit, guten Appetit, and dig in!
Ingredients for Ambassador’s Chili:
1 teaspoon vegetable oil
1 small diced onion
1 teaspoon minced garlic
680 grams of ground beef
Approx. 1 can of kidney beans
Approx. 1 jar chili sauce
2 teaspoons cumin powder
2 teaspoons hot chili powder
1/4 cup sweet chili powder
2 teaspoons Worcestershire sauce
salt and black pepper
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onions, sour cream, cheese
