Ciao Bella Chili
Anna Sciancalepore Antoniello
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.
3 lbground beef 85/15
1 mediumonion, diced
2 1/2 Tbspchili powder
1 1/2 Tbspcumin
1 1/2 Tbsppaprika, 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 cbeef broth
How to Make Ciao Bella Chili
- 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.
- Add chili powder, cumin, paprika and cayenne to ground beef and cook 2-3 minutes until aromatic.
- Add undraid tomatoes, drained and rinsed kidney beans, bold and spicy beans, tomato paste and beef broth.
- Allow to come to a simmer and simmer on low for about 45 minutes to 1 hour or until desired thickness.