Ingredients for Kevs Chili
- Beef
- Pork
- Onions
- Green Bell Pepper
- Yellow Bell Pepper
- Red Bell Pepper
- Garlic Cloves
- Celery Rib
- Tomatoes
- Diced Tomatoes With Juice
- 15 oz tomato sauce
- 2 cups beef broth
- Hot Sauce
- Ground Cumin
- Coarse Salt
- 1 tbsp chili powder (Paul P. recommended)
- Arbol Chili Powder
- Dried Chipotle Powder
- Black Pepper
- Brown Sugar
- Lager Beer
- Worcestershire Sauce
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How to Make Kevs Chili
- Coarsely chop 1.5 lbs of beef chuck (or your preferred chili meat) using a food processor.
- High-quality meat makes a big difference! Brown the chopped beef in a large pot or Dutch oven with 1 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper over medium-high heat until browned. Drain off any excess grease.
- Chop 1 large onion, 2 cloves garlic, 1 green bell pepper, and 1 red bell pepper in a food processor.
- In the same pot, sauté the chopped vegetables for 5 minutes until softened.
- Add 28 oz crushed tomatoes, 15 oz tomato sauce, 1 (15 oz) can of kidney beans (drained and rinsed), 1 (15 oz) can of pinto beans (drained and rinsed), 1 tbsp chili powder (Paul P. recommended), 1 tsp cumin, ½ tsp oregano, ½ tsp cayenne pepper (adjust to your spice preference), and 2 cups of beef broth to the pot.
- Stir well to combine all ingredients.
- Transfer the chili to a slow cooker (6-quart or larger recommended) or continue cooking in the Dutch oven.
- Slow cook on low for 10-12 hours, or until the chili has thickened and the flavors have melded. Stir occasionally.
- Before serving, taste and adjust seasoning as needed. Garnish with your favorite toppings such as shredded cheese, sour cream, and green onions.
Nutrition Information (Approximate per serving)
Sodium
106 g
Sugar
46g
Fat
118g
Carbs
6g
