Dixie Drive Chili

Barbara Hahn

By
@barbray

This chili tends to be Southern with the caramelized Vidalia onions and the Louisiana creamy red beans. With my Southern background, I tend to make this chunky chili quite often. My family are my testers with this chili dinner. It is good as they ask for this version often.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 lb
ground chuck
2 medium
vidalia onions or other sweet onions finely chopped
2 Tbsp
olive oil
2 large
dried pasilla chiles
1 medium
jalapeƱo, seeded
2 c
water
1 can(s)
petite diced tomatoes
2 can(s)
tomato sauce
1 can(s)
louisiana creamy red beans, for testing purposes blues brand
0
salt to taste
0
garnish - shredded mexican cheese

Directions Step-By-Step

1
Brown meat in Dutch oven over medium -high heat. Drain the grease.
2
While meat is browning, in cast iron skillet heat oil. Add onions and saute until caramelized.
3
Add onions to meat mixture.
4
Boil 2 cups of water over high heat. Add pasilla peppers and let seep for 10 minutes. Remove peppers and let cool.
5
Break pasilla peppers in small pieces and place in blnder. Add seeded and chopped jalapeno. Add 1 cup boiling water from peppers. Puree in blender. Add to Dutch oven stirring well.
6
Add tomatoes, tomato sauce, and beans stirring well.
7
Add salt to taste.
8
To serve, ladle into bowls and serve with shredded Mexican cheese. Serve hot sauce on the side for those that like it spicy.

About this Recipe

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: Southern
Other Tags: Quick & Easy, For Kids