Ciao Bella Chili

Anna Sciancalepore Antoniello

By
@CiaoBella

I know there are a ton of chili recipes out there but just had to share mine too. I'm proud of this chili as it's a creation all my own.

This chili has a true beef flavor without a lot of heat. I like to taste what I'm eating not burn my mouth off...lol. So I hope you like my creation.

I use beef broth usually but the last time I made it I used left over frozen beef broth/chili sauce. It was Lynn Socko's recipe for chili sauce that I had put in a crock pot with a roast. So, I had frozen the extra and added that to my chili instead of plain beef broth. It turned out delicious! Either way you can't go wrong.

Enjoy!


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Comments:

Prep:

20 Min

Cook:

1 Hr

Method:

Refrigerate/Freeze

Ingredients

3 lb
ground beef 85/15
1 medium
onion, diced
2 1/2 Tbsp
chili powder
1 1/2 Tbsp
cumin
1 1/2 Tbsp
paprika, sweet mild
2-3 dash(es)
cayenne pepper or hot sauce
1 can(s)
14 oz dice tomatoes with juice
1 can(s)
14 oz red kidney beans, drained and rinsed
1 can(s)
28 oz bush's bold and spicy beans or spicy pinto beans
1 can(s)
6 oz tomato paste
6 c
beef broth

Directions Step-By-Step

1
In a large, deep skillet or dutch oven, sweat onions and brown ground beef; drain excess fat and return beef to skillet or dutch oven.
2
Add chili powder, cumin, paprika and cayenne to ground beef and cook 2-3 minutes until aromatic.
3
Add undraid tomatoes, drained and rinsed kidney beans, bold and spicy beans, tomato paste and beef broth.
4
Allow to come to a simmer and simmer on low for about 45 minutes to 1 hour or until desired thickness.
5
Serve with shredded cheddar, corn muffins and biscuits. Can also be served over rice. Add some sour cream if you like too.

About this Recipe

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: American
Hashtags: #hamburger, #beans