Chili Round 2

JM Avallone


This is just another one of our favs, as always it is a jumping off point want it hotter well you know what to do. I dont think you will need to back off of any of the heat as this is still a mild version. like my other chili recipe if you want this thicker add the oatmeal.

pinch tips: How to Use a Meat Thermometer





25 Min


1 Hr 30 Min


Stove Top


3 lb
ground beef 80/20 seems best
3 can(s)
chili beans drained-15 oz each
1 can(s)
chili beans in spicy sauce -15 oz
2 can(s)
diced tomatoes with juice- 28 oz
1 can(s)
tomato paste
1 large
onion- white, red or sweet
3 stalk(s)
celery chopped
bell peppers- i use red & green
green chili pepper seeded & chopped
cubes beef bouillon
1 c
beer-your favorite
1/4 c
chili powder
1 Tbsp
worcestershire sauce
6 clove
roasted garlic
1 Tbsp
oregano, dried
2 tsp
cumin ground
1 tsp
basil, dried
1 tsp
1 tsp
black pepper, ground
1 tsp
cayenne pepper
1 tsp
2 tsp
hot pepper sauce
1 1/2 tsp
brown sugar

Directions Step-By-Step

Over medium-high heat browned the beef in a dutch oven, deep fry pan or stock pot and drain off excess grease, add back to pan.
Pour in all the chili beans, diced tomatoes and tomato paste, onion, celery, green and red bell peppers, chili peppers, bouillon, and beer. Season with chili powder, worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat stirring occasionally.
After about 1 hour taste and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day this also will freeze well.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: For Kids, Healthy
Hashtags: #Summer, #chili