All American staple dish. Great served with grated cheese, chopped onions and a side of cornbread!
Recipe by: Syd Bailey
Cook Times
Active Prep5
Hands-On Cook10
Hands-Off Cook20
Passive0
Total Time35 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Can Opener, Cutting board, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove
Ingredients
2tablespoonextra virgin olive oil
2pound90% lean ground beefcan sub ground turkey or ground chicken
1cup oniondiced
3 clovegarlicminced
2 anaheim chililarge, seeded and chopped
2 serrano pepperlarge, seeded and chooped. Omit for less spicy.
5tablespoonchili powderFor mild, use simple chili powder, for spicier, use 3 different chili powders, it will add a great depth of flavor – such as ancho, chipotle, and Mexica.
2 teaspoonfreshly ground black pepper
2teaspoondry oregano
2teaspoonground cumin
1teaspoondry thyme
1teaspoonKosher salt
3tablespoontomato paste
28ouncecanned crushed tomatoes
1quartchicken stockif it's too thick add more stock
30ouncecanned pinto beansdrained and rinsed
15 ouncecanned kidney beansdrained and rinsed
Instructions
Heat oil in large 5 qt stockpot over med-high heat. Add ground beef and cook until browned, about 8 minutes. Add onions, garlic, chili, peppers, and stir to combine.
Add all spices and tomato paste, stir thoroughly. Add crushed tomatoes and stock. Stir thoroughly and lower heat to med low and simmer for 20 minutes. Adjust salt and spice levels as necessary.
Reheating Instructions
reheat in saucepot for 5 minutes until warmed through