Ingredients for Lorie's Prizewinning Chili
- 2 lbs ground beef
- 1/4 cup lard
- 1 large onion
- 2 garlic cloves
- 4 ounces canned green chiles
- 1 (15 ounce) can favorite salsa
- 1 (24 ounce) can tomato puree
- 1 (28 ounce) can diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon cayenne pepper
- 3 tablespoons chili powder
- 1 (15 ounce) can kidney beans
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How to Make Lorie's Prizewinning Chili
- In a large pot or Dutch oven, cook 1 large onion, chopped, in 1/4 cup lard until translucent (about 5 minutes).
- Add 2 cloves garlic, minced, and 2 lbs ground beef. Cook over high heat, breaking up the beef with a spoon, until browned and seared (about 8-10 minutes). Drain off any excess grease.
- Stir in 4 oz canned green chiles (diced), 1 (15 ounce) can of your favorite salsa, 1 (24 ounce) can of tomato puree, 1 (28 ounce) can of diced tomatoes (undrained), 1 cup beef broth, 2 tablespoons tomato paste, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until the tomato paste is fully incorporated.
- Reduce heat to low. Add 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 2 tablespoons chili powder. Simmer gently, partially covered, until the beef is very tender (approximately 60-75 minutes). Add a little more beef broth or water if needed to maintain consistency.
- Once the beef is tender, stir in the remaining 1/2 teaspoon cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1 tablespoon chili powder. Taste and adjust salt and spices to preference.
- If using, stir in 1 (15 ounce) can of kidney beans, drained and rinsed. Simmer for another 10-15 minutes.
- Taste and adjust spiciness before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
51g
Fat
99g
Carbs
9g
