Chili Image 1

What you need: measuring spoons/cups, large heavy bottom pot, large spoon, can opener, food processor (if you want to puree the onion)

Serves: 6 – 8

  • 1 lb ground beef (Chuck)
  • 1 lb ground pork
  • 1 large onion pureed
  • 2 tbs olive oil
  • 1 fifteen oz can tomato sauce
  • 1 six oz can tomato paste
  • (2) 15.5 oz cans red kidney beans
  • 3 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp red pepper flakes
  • 2 tsp salt

Heat oil in a large heavy bottomed pot over medium high heat. Add in the onion puree and the red pepper flakes. Cook until soft and the onion is translucent. Add in the beef and pork and cook until all the meat is browned – stirring to separate the meat as you go. Add in the tomato sauce, tomato puree and red kidney beans. Stir to combine. Add in the cumin, garlic powder, chili powder, cayenne pepper & salt. Lower heat and simmer for 1 hour stirring from time to time. Taste and adjust seasoning as desired.

To serve: Put the chili into warmed wide-open bowls over plain white rice or put the chili in bowls and create a smorgasbord of accompaniments such as red onion, sour cream, cheese and guacamole.

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