Two-Friends Chili
Ingredients
- 1 large red onion, finely chopped ⓘ
- 1 small jalapeno pepper, chopped (or more) ⓘ
- 1 small green bell pepper, chopped ⓘ
- 4 garlic cloves, peeled and finely chopped ⓘ
- 1 12 lbs extra lean ground beef ⓘ
- 2 (24 ounce) cans tomato sauce (48 oz. total) ⓘ
- 2 (15 ounce) cans pinto beans (light-color, 30 oz. total) ⓘ
- 1 (15 ounce) can red kidney beans ⓘ
- 1 teaspoon cumin (or more) ⓘ
- 1 12 tablespoons chili powder (or more) ⓘ
- 12 teaspoon oregano ⓘ
- 12 teaspoon paprika (or more) ⓘ
- 18 teaspoon crushed red pepper flakes (to taste) ⓘ
- 18 teaspoon salt (to taste) ⓘ
- 18 teaspoon pepper (to taste) ⓘ
- 2 tablespoons olive oil (to coat the bottom of the pans) ⓘ
- 2 tablespoons olive oil (to coat the bottom of the pans) ⓘ
- 40 ounces water (to add to the chili via the cans from the tomato sauce) ⓘ
Instructions
- In a large skillet, heat some olive oil to coat the bottom of the pan, add some of the garlic, some of the onion, some of chili powder, oregano, paprika, a few pinches of salt and pepper, and crushed red pepper.
- When the onions are brown, add the beef and break it up.
- Brown entirely.
- *While browning*, prepare a large stockpot the same way you prepared the skillet, coating the bottom with oil and using the rest of the spices, onion and garlic (whatever was listed as *some* before, add the rest here).
- Saute the remaining onion, garlic, and seasonings.
- When the items in the stockpot are golden brown, add the beef that you browned fully from the other pan into the stockpot.
- Add tomato sauce and then fill each can 3/4 with water and add that too (make sure your pot can hold all this plus what is still to come -- if not, you might require another pot, or to scale this recipe down a little).
- Stir it all together, then add the peppers.
- (If you taste for seasoning at this point, remember the tomatoes are still raw and can taste different from when cooked.)
- Bring to a boil, then reduce to a simmer and loosely cover.
- Simmer one hour, watching so it does not splatter and stir occasionally.
- After an hour, add the beans with the liquid from the cans.
- Cook one to two more hours, stirring occasionally.
- Serve with white rice, if desired.
- (If you make great rice, go for it.
- If not, visit your local Chinese restaurant and pick some up.
- I like to put the rice in the bottom of a bowl and put the chili right on top).
- Serves three small battalions.
Nutrition & Diet Analysis (per serving)
844
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).