My Penzey's Chili Recipe

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READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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