BEEFMANN LA VICTORIA CHILI WITH BEANS

By Beefman-2

Dale G.
shared by Dale G. 6 followers | 1 following
BEEFMANN LA VICTORIA CHILI
BEEFMANN LA VICTORIA CHILI

June 14, 2014
Friends Only |

LA VICTORIA THICK AND CHUNKY SALSA CHILI

Ingredients

• 5 LB GROUND HAMBURGER ( CHUCK OR SIRLOIN WORKS AS WELL )
• 2 MEDIUM GREEN BELL PEPPERS DICED
• 1 1/2 LARGE WHITE ONION DICED
• 5 TBSP MINCED GARLIC
• 5 TBSP EXTRA VIRGIN OLIVE OIL
• 1 GAL. LA VICTORIA THICK AND CHUNKY SALSA
• 2 15 OZ CAN RED KIDNEY BEANS
• 2 15 OZ CAN PINTO BEANS
• 2 15 OZ CAN BLACK BEANS
• 2 6 OZ CAN TOMATO PASTE
• 2 15 OZ CAN OF TOMATO PASTE
• 2 - 4 TBSP CHILI HERB SEASONING ( ADD 2 TSP TO START, COOK 20 MINS. TASTE, ADD MORE TO MAKE IT SPICIER. )
• 1 TBSP GROUND MUSTARD PER QUART OF CHILI

Details

Servings 10

Preparation

Step 1

IN A 12 QUART STOCK POT CRUMBLE MEAT AND START COOKING IT ON HIGH. TILL LIGHTLY BROWNED.

IN A DEEP FRYING PAN ADD IN OLIVE OIL, GARLIC, DICED RED AND GREEN PEPPERS AND ONION, SAUTÉ TILL ONIONS ARE TRANSIENT, ADD ALL INTO GROUND MEAT,

CONTINUE TO COOK TILL MEAT IS BROWNED, ADD IN REMAINING INGREDIENTS, SIMMER FOR 3 TO 4 HOURS TO LET FLAVOURS BLEND.

ADD IN CHILE HERB SEASONING 1 TSP AT A TIME, MIX IN LET SIMMER FOR 20 - 20 MINUTES TASTE, ADD IN MORE CHILE HERB SEASONING IF DESIRED FOR MORE SPICINESS.

THEN ADD IN GROUND MUSTARD LET SIMMER OVER LOW HEAT FOR 1 MORE HOUR THEN SERVE.

TOPPINGS: CHEESE, ONIONS, SOUR CREAM. OR ANY COMBINATION.