Best Chili Ever
| Prep Time: 30 min | Serves: 8 |
| Cooking Time: 120 min | Yield: 8 servings |
The perfect chili... FACT! But watch out for the amount of sodium in this one... 122% of daily recommended in one serving! Ouch... Yum...
Ingredients
- 1 lb Ground Sirloin 90/10
- 40 oz Chili Beans
- 42 oz Diced Tomatoes Chili Ready
- 28 oz Tomato Sauce
- 3 medium Onion, Sweet
- 1 cup Celery
- 1/2 cup Gouda
- 1 tbsp Coarse Kosher Salt
- 1 tbsp Ground Black Pepper
- 2 tbsp Sugar
- 3 tbsp Chili Powder
- 6 oz Labatt's Blue Light
- 1 large Green Bell Pepper
- 1 tbsp Ground Cumin
- 1 tbsp Montreal Steak Seasoning
- 2 tbsp Worchestershire Sauce
Directions
Preparation Details:
Ground sirloin (90-10) 1 lb
1 large can Brooks chili beans (hot or mild depending on chili powder... if you put in the mild put in more chili powder)
2 large cans of chili ready diced tomatoes (or 3-4 14 oz cans)
1 large can tomato sauce (28 oz) or tomato puree (plain)
Chop onion, celery and bell pepper, then set aside.
Cooking instructions:
-Brown beef, onions, celery and green pepper by first adding onions with meat, steak seasoning salt, and Worcestershire sauce... then after a few minutes add celery and green peppers. Drain grease.
- Add chili beans, Diced tomatoes, tomato sauce, beer (put in enough to cook down... the purpose of this is to get the tasty bits off the side of the pot). Mix.
-Ground cumin, chili powder, salt, pepper and sugar... with the exception of Cumin, all of these spices can be (and should be) added until you get the taste you are looking for. Remember the addition of chili powder will be milder than after it has been cooked. Mix well.
- Bring mixture to warm over a medium low heat. Stir to avoid burning on the bottom of the pot.
-Reduce to low heat to simmer until heated and reduced to thickness you desire... (2.5 to 4 hours) stirring occasionally to avoid burning on the bottom.
Top with shredded cheese and finely chopped onions.