• Megan Jess

Sunday Night Beef Chili

When your butcher releases a new Chili Blend (Short Rib, Brisket, Chuck) you know you need to make some Chili! Especially on a cold winter day on Long Island, this heats your bones! Come on spring, speed it up, I know you on your way!

What do you need?

2 lbs. of Chili Blend (Short Rib, Brisket & Beef Chuck) You can totally use all ground beef.

2 cans of 14 oz tomato sauce

1 can of corn

1 can of black beans

1 can of chickpeas

1 14 oz can of diced tomatoes

1 4.5 can of green chilies

1 diced yellow sweet pepper

1 diced large sweet onion

1 diced orange sweet pepper

1 tablespoon of chili powder

1 tablespoon of cumin powder

1 tablespoon of garlic powder

1 tablespoon of Italian seasoning

1 teaspoon of cinnamon

1 tablespoon of salt and pepper

1 tablespoon of oil

1 6 oz can of tomato paste

1) Start by adding your meat to a pan over medium heat.

(I always prefer a cast-iron Dutch oven, which is ceramic coated, because you should not cook in cast iron with tomato products. The link is an affiliate link).

2) Brown the meat and break it up with a wooden spatula. While the meat is browning, dice up the onion and peppers.

(I love this dicer, I have it myself and used it in this recipe! It is also an affiliate link, but I never refer to a product if I do not have it myself.) it makes dicing a breeze!

3) When the meat is fully cooked and brown, drain the liquid. Based on the fat percentage of your meat you could have a little liquid or a lot of liquid. Drain as much of the liquid as you can.

4) Add the diced vegetables to the meat mixture along with a tablespoon of oil, and cook until the onion is translucent for 5 to 8 minutes.

5) Add tomato paste to the pan, and stir well. Cook for 2 to 3 minutes, this will thicken your chili.

6) Add all the tomato sauce, diced tomatoes, beans, and corn. Cook on medium heat until the chili starts to boil. Cook for at least 20 minutes.

Keep in mind, any tomato based meal will taste better the longer it cooks.

7) Add all the spice listed above and stir, continue to cook on low for at least 20 minutes.

8) At this time, you can serve immediately or continue to cook on the stovetop for a few hours. I normally make chili earlier in the day, or even the night before. I believe the longer it cooks the better it tastes!

If you make the chili the night before you can put the chili in the fridge and heat up on the stovetop for 20 minutes and serve.

Be creative with your Chili Toppings! What are your favorites? Ours are tortilla chips, jalapenos, Mexican cheese & Greek yogurt!!

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