5 years in the making chili

Name: 5 years in the making Chili
Prep time: 20 min
Cook time: 2 h
Ingredients: 2 tablespoon(s) 2 tablespoons vegetable oil; 2 cup(s) chopped yellow onions; 2 tablespoon(s) chopped garlic; 1 teaspoon(s) salt; 3/4 teaspoon(s) cayenne pepper; 1 tablespoon(s) chili powder; 2 teaspoon(s) ground cumin; 2 teaspoon(s) dried oregano; 1/2 teaspoon(s) red pepper flakes; 2 pound(s) lean ground beef; 1 cup(s) low sodium beef broth; 1 can(s) rotel tomatoes; 1/2 cup(s) tomato paste; 28 ounce(s) canned whole tomato and the juice; 1 cup(s) beer, not dark; 14 ounce(s) can white beans, drained & rinsed; 14 ounce(s) can dark red kidney beans, drained & rinsed; 14 ounce(s) can light red kidney beans, drained & rinsed; 1 can(s) unsalted mexican corn

(1 RATING)

74 Pinches 1 Photo

Tonya Conca

Warwick, RI

Updated on Aug 23, 2010

As you can see by the title this took me 5 years to perfect. Hubby loves it and so does Mom and Mom doesn't eat chili !!!! :)

Rate

prep time 20 Min

cook time 2 Hr

method ---

yield depends on bowl size :)

Ingredients

2 tablespoons 2 tablespoons vegetable oil
2 cups chopped yellow onions
2 tablespoons chopped garlic
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
2 pounds lean ground beef
1 cup low sodium beef broth
1 can rotel tomatoes
1/2 cup tomato paste
28 ounces canned whole tomato and the juice
1 cup beer, not dark
14 ounces can white beans, drained & rinsed
14 ounces can dark red kidney beans, drained & rinsed
14 ounces can light red kidney beans, drained & rinsed
1 can unsalted mexican corn

How To Make 5 years in the making chili

Step 1

In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring, until they are wilted and golden, about 4 minutes. Add the ground beef and the remaining salt to the pot. Cook, stirring, until the hamburg is browned evenly , about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the rotel and whole tomatoes, beef broth, beer, garlic, chili powder, cumin, oregano, red pepper flakes, corn and beans. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, about 2 hours. Skim off any fat that rises to the surface.

Step 2

** add more or less red pepper flakes, cumin & chili powder to taste. The above is for the average persons palate **
Step 3

** If chili is to thin add a bit more paste ** if to thick add a bit more beef broth**
Step 4

** When serving top with either shredded cheddar or crumbled blue maytag cheese **
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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