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Categories:
ground beef onion garlic chili powder black pepper oil tomato flour tomato paste kidney beans water white distilled vinegar bay leaf
Viewed: 41 - Published at: 7 years agoIngredients
- 12 lb ground beef
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 -3 teaspoons chili powder
- 1 dash black pepper
- oil (for frying)
- 34 cup pureed fresh tomato, mixed with
- 1 tablespoon flour, plus
- 3 tablespoons tomato paste
- 2 (15 ounce) cans low-sodium kidney beans, undrained
- 12 cup water or 12 cup stock
- 1 tablespoon white distilled vinegar
- 1 bay leaf
Method
- Heat oil in pan and brown meat only until no longer pink.
- Drain off any fat and set aside.
- In same pan, saute onion until softened, about 2 minutes, adding garlic last minute.
- Mix the tomato puree with the flour and tomato paste.
- *Combine the cooked meat, onion, garlic and remaining ingredients in crock pot or non-reactive casserole dish.
- Cook on low in crock pot for about 4 hours, being careful to dry out the chili, or in casserole dish at 325 degrees for about 45 minutes to 1 hour.
- Taste and adjust seasonings before serving.
- NOTE: You can use, as I have, ground chicken, turkey or Gimme Lean meat substitute for the beef.
- I combine all the ingredients the night before in the crock pot and refrigerate.
- (This enables the chili to thicken up but also enriches the flavors of all the ingredients.)
- The next day I heat up the chili as suggested above.
