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Deep Kettle Chili
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- #76775
Having a good, go-to chili recipe is an absolute must when the weather starts to turn chilly. This beef chili has a great trick for an extra-thick bowl--blend some of your beans ahead of time, and add the rest in later. Always best topped off with cheese.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/4 pound ground beef
1 3/4 cup thin-sliced celery
1/2 cup diced green bell pepper
1 yellow onion, diced
1 1/3 cup water
4 1/2 cups canned pink beans, undrained
3 cups tomato juice
2 cups tomato sauce
2 1/2 cups canned diced tomatoes, undrained
1 cup canned kidney beans, undrained
2 1/2 tablespoons Worcestershire sauce
3/4 teaspoon Tabasco sauce
2 1/2 teaspoons chili powder
1/2 teaspoon ground oregano
1 teaspoon granulated garlic
3/4 teaspoon salt
1 1/2 teaspoon granulated onion
3/4 teaspoon ground cumin
2 teaspoons crushed oregano
directions
Heat a Dutch oven over medium-high heat. Add the ground beef and cook until it just starts to lose its pink color. Add the celery, bell pepper, and onion. Cook, stirring, until the beef is cooked and the vegetables begin to soften. Drain off excess grease and return the pan to the burner.
Combine the water with 1 1/2 cups of the pink beans in a blender. Process until smooth. Pour into the meat mixture.
Add the remaining ingredients. Stir well. Bring the mixture just to a boil then reduce the heat to a simmer. Let cook for 30 minutes at a low simmer.
Adjust the seasoning as needed before serving the deep kettle chili.
nutrition data
Nutritional data has not been calculated yet.
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