Chili My Way
- Ready In:
- 2hrs 30mins
- Ingredients:
- 25
- Yields:
-
12 cups
- Serves:
- 12
ingredients
- 14.79 ml unsalted butter
- 29.58 ml oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno, minced (or small can of El Pato Jalapeno Salsa)
- 1 yellow onion, diced
- 2 celery ribs, diced fine
- 473.18-946.36 ml kale, chopped (yes, kale!)
- 14.79 ml garlic, minced
- 453.59-907.18 g ground beef
- 4.92 ml kosher salt
- 22.18 ml chili powder
- 4.92 ml cayenne pepper
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 4.92 ml granulated garlic
- 44.37 ml dehydrated onion
- 4.92 ml paprika
- 1 bay leaf
- 4.92 ml fresh ground black pepper
- 170.09 g tomato paste
- 946.36 ml water
- 793.78 g enchilada sauce (I like El Pato)
- 439.41 g kidney beans, with juice
- 439.41 g pinto beans, with juice
directions
- Add the oil & butter to a large stockpot over high heat. Add the bell pepper, jalapeno, celery, and onions. Sprinkle with salt and cook until tender, about 5 minutes (if they start to look dry then put in a slash of water). Add the garlic and kale, sauté 1 minute longer.
- Add in the ground beef and break it up a bit, cook until the meat looks done (about 7 to 10 minutes).
- Add in the chili powder, cayenne, coriander, cumin, granulated garlic, dehydrated onion, paprika, bay leaf and black pepper - cook about 1 minute.
- Add in the enchilada sauce and tomato paste, stir and cook 2 minutes. Stir in the 4 cups of water, kidney and pinto beans (with their juice!); lower the heat and simmer, about 2 hours.
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RECIPE SUBMITTED BY
Merry Cook
United States