My Penzey's Chili Recipe
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 lbs ground beef
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 4 tablespoons chili powder
- 3 cups water
- 1 (26 ounce) can tomato puree
- 2 (14 1/2 ounce) cans no-salt-added diced tomatoes
- 2 (15 ounce) cans kidney beans, drained
- 1 -2 teaspoon salt (as desired)
directions
- Brown beef in two batches in a thick-bottomed soup kettle.
- Drain off the fat and set browned beef aside.
- Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
- Sauté for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
- Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
- Quickly add the water.
- Add the tomato puree, chopped tomatoes and the juice they were packed inches.
- Add the kidney beans and salt.
- Add the beef but try not to include any fat that may have accumulated.
- Stir.
- When the chili begins to boil, reduce heat to low and cover.
- Ideally chili should be simmered 3 hours to let all the flavors blend together.
- Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.
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