Saturday, June 4, 2011

Epic Chili

I served this chili at my house warming and it was a huge hit. I was asked for the recipe several times, so I thought I would share. enjoy!

2 lbs ground beef

1-2 cups shredded beef (either make your own or they sell it pre-cooked)

45 oz pinto beans

16 oz black beans

16 oz kidney beans

56 oz diced tomato

6 oz tomato paste

1 onion, chopped

3 stocks celery, chopped

1 green bell pepper chopped

1-2 c. corn

3 Tbs. steak seasoning

3 Tbs. chili powder

1 Tbs. worceshire

1 Tbs. chopped garlic

1 Tbs. oregano

2 tea cumin

2 tea. hot sauce, or more to taste

1 tsp. salt

1 tsp. season salt

1 tsp. pepper

1 tsp. cayenne

1 tsp. basil

1. tsp. paprika

1 tsp. sugar

optional to taste… I threw in a little

Jerk seasoning, Northwoods seasoning, Cajon seasoning, jalapenos

The beauty of chili is that you can change things up… add more of one thing and leave out simething else, and it will still be super yummy.

1. brown the meat with the steak seasoning. Drain the fat.

2. throw in the chopped onion, celery, and bell pepper and cook until the veggies start to become tender (not all the way done)

3. open all the cans and start dumping (yes liquid and all.. it will help thicken it) the beans, tomatoes, and tomato paste. stir. Add all of the seasonings and heat until it is simmering.

4. add the shredded beef and corn. Simmer for as long as you desire, but at least 15 min.

serve with the toppings you like… sour cream, onions, cheese, corn bread, French bread, etc.

you can even make this the night before and re-heat it. The longer it sits, the more the flavors will combine and get even yummier. :)

1 comment:

  1. That looks great! Thanks for linking up @ memakingdo!