Back to the chili, this recipe is very similar to the 3 B Chili recipe I posted a few months ago. This is actually a simplified version of it.
2 cups of diced yellow onion
1 lb of 85/15 ground beef
1 clove minced garlic
1/2 teaspoon each of onion powder, garlic powder and ground cumin
1 teaspoon Montreal steak seasoning
1/4 teaspoon each of ground ancho chile and ground guajillo chile
In a Dutch oven, heat a tablespoon of olive and brown the beef along with the onion garlic and spices. Drain the grease.
Add the following to the pot.
14 oz can each of Cannellini beans, Red Kidney beans, chili beans, drained and rinsed
14 oz can of fire roasted tomatoes
2 cups of diced tomatoes
3/4 tablespoon double concentrate tomato paste
1/2 cup of water
7 1/4 oz can of Mexican tomato sauce, I use El Pato Salsa Chile Fresco
2 tablespoons of chili powder
1 teaspoon of sugar
Cook on low with the top on for a few hours, stirring regularly.
I took sour dough bread and removed the middle and then filled it with the chili. Garnished with some green onion and cheddar cheese. The best part of the bread bowl is you don't need crackers.
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