- 6
Ingredients
- Make 1 to 2 days prior to serving
- 11/4 pounds ground beef, 80/20
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh garlic, minced
- 1/2 cup celery, 1/4 inch diced
- 1 cup onions, 1/4 inch diced
- 1/2 cup green peppers, seeded, 1/4 inch diced
- 1 tablespoon chipotle pepper puree
- 1 cup water
- 1 tablespoon beef base
- 11/4 teaspoon dry oregano leaves
- 11/2 tablespoon ground cumin
- 11/2 tablespoon chili powder
- 11/2 teaspoon paprika
- 11/2 teaspoon ground black pepper
- 11/4 teaspoon ground cayenne pepper
- 1 bay leaf
- 2 cups diced tomatoes, canned or fresh Roma tomatoes
- 1/2 cup tomato juice
- 4 cups tomato puree
- 1 cup chili sauce
- 2 cups kidney beans, rinsed and drained well
Preparation
Step 1
For Chili:
In a saucepan or large skillet, brown the ground beef and drain the beef in a colander to remove the rendered fat. In a 1 gallon pot, over medium high heat/flame, heat the olive oil then sauté the garlic, celery, onions & green peppers until tender. Add the chipotle puree, water, beef base, dry oregano, ground cumin, chili powder, paprika, black pepper, cayenne pepper and bay leaf, bring to a simmer and cook for 5 minutes. Then add the cooked ground beef, diced tomatoes, tomato juice, tomato puree, chili sauce and kidney beans, bring to simmer and cook 30 minutes. Stir every 5 minutes to prevent beans from scorching the bottom of the pan. Season to taste with kosher salt and ground pepper.
For serving
1 cup sour cream
8 oz grated Tillamook cheddar
8 tablespoons sliced scallions, green part only (about 1½ bunches)
Heat 1 to 1½ cups of chili per person over medium heat/flame until it just comes to a simmer. Reduce heat to low, do not cover. (Optional: heat the soup bowls or chili crocks in an oven on the lowest setting while the chili is heating up)
Ladle the chili into a soup bowl and garnish each bowl with 1 to 1½ oz of sour cream, 1 oz of grated Tillamook cheddar and finish with 1 tablespoon of sliced scallions.