Chili with ground beef for a week |
| Name: |
Robin Kotelnicki |
| Base: |
Bangor NBK |
| Recipe: |
3 pounds lean ground beef
2 onions, diced
3 tablespoons pickled jalapenos, diced
3 cloves garlic, minced
4 tablespoons cumin
5 tablespoons chili powder
1 tablespoon salt
1 32 oz. carton beef broth
2 15 oz. cans pinto beans
2 6 oz. cans tomato paste
4 14.5 oz. cans diced tomatoes with green chilies
2 tablespoons dark brown sugar
Cooking day
In a skillet, brown ground beef. Drain grease and add onions, jalapeno and garlic. Cook together about 5 minutes, until onions are softened. Transfer meat to a stockpot and add remaining ingredients. Mix well and simmer for 90 min. Add water as necessary to achieve desired thickness. Remove from heat and serve or let cool and freeze portions for later.
Reheating
Defrost chili in refrigerator at least 24 hours. Heat chili in a saucepan over medium-low heat for 30 min.
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