Chili
25 ingredients
7 steps
Ingredients
- 1/4 lb bacon, diced or 2 tablespoons olive oil
- 1 lb lean ground beef
- 1 cup onions or 1 cup shallot, roughly chopped
- 1 cup celery, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 red bell pepper, roughly chopped
- 6 garlic cloves, chopped
- 1/2 cup sofrito sauce
- 2 cups diced tomatoes
- 1 (10 ounce) can rotel diced tomatoes and green chilies
- 8 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 (15 1/2 ounce) can light kidney beans
- 1 (15 1/2 ounce) can dark red kidney beans
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 5 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 tablespoon oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked hot paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
-
1Place the onions (or shallots), celery, green pepper, red pepper, & garlic in a food processor and process until they are a smooth puree.
-
2In a large stock pot, saute the diced bacon until it is browned. Drain off the fat, reserving 2 tablespoons. Return the two tablespoons of bacon fat to the bacon in the pot and saute the ground beef in the bacon fat until it has browned. *If you don't wish to use bacon you can use two tablespoons of olive oil here*.
-
3Add the onion/celery/bell pepper/garlic puree to the beef and saute for 5 minutes over medium heat.
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4Add all other ingredients and stir to mix well.
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5Bring to a simmer and cook, covered over medium-low heat for 30 minutes.
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6Remove the bay leaves and serve.
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7This is even better if you make it the day ahead. Refrigerate, the reheat and remove the bay leaves before serving.
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