jolayne's chili
I have been searching for a good chili and finally hit upon this one. Hope you enjoy it. It has won in local chili cookoffs.
prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
12-15 serving(s)
Ingredients
- 4 pounds ground beef
- 4 cups chopped yellow onions
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- 1 teaspoon ground chipotle pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper
- 1 - bay leaf
- 2 tablespoons minced garlic
- 48 ounces beef stock
- 2 cans (28-ounce each can) whole tomatoes, crushed
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon dark brown sugar
- 6 cups cooked red kidney beans, or 4 (15-ounce) cans, drained and rinsed
- 1 cup grated cheddar, for garnish
- 1 cup sour cream, for garnish
How To Make jolayne's chili
-
Step 1In a large heavy pot, over high heat, brown the beef, about 10 minutes. Drain off excess oil, leaving the beef and a little oil for cooking the onions. Add the onions, chili powder, cumin, cayenne, chipotle, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beef stock and cook for a minute. Add the tomatoes, tomato paste, salt, pepper, and brown sugar to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pan. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with sour cream and cheese alongside as garnish.
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