Valerie's Recipe Book

30 Minute Chili

Name: 30 Minute Chili
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 10–12 (1 Cup) Servings
Cuisine: Entrees
Ingredients: • 1.5 Lbs 80/20 Ground Beef; • 1 Lb Spicy Italian Sausage; • 1 Large Onion, Fine Diced; • 20g Minced Garlic; • 2 14.5oz Cans Diced Tomatoes, Drained; • 1 Can (425g) Tomato Sauce; • 1 28oz Can Fire-Roasted Tomatoes; • 2 Smoked Chipotle Peppers In Adobo; • 50g Tomato Paste; • Olive Oil; • 60g Chili Powder; • 30g Paprika; • 10g Ground Cumin; • 1-3g Chili Flakes; • 30g Brown Sugar; • 30g Worcestershire Sauce; • 15g Cider Vinegar; • 30g Better Than Bouillon Beef Paste; • 10g Salt; • 10g Msg; • 4 16oz/450g Cans Kidney Beans (I Like Bush’s); • Beef Stock (As Needed)

Entrees

10–12 (1 Cup) Servings

porcijos

30–35 Minutes

aktyvus laikas

40–45 Minutes

bendras laikas

Pradėti Gaminti

Ingredientai

• 1.5 Lbs 80/20 Ground Beef

• 1 Lb Spicy Italian Sausage

• 1 Large Onion, Fine Diced

• 20g Minced Garlic

• 2 14.5oz Cans Diced Tomatoes, Drained

• 1 Can (425g) Tomato Sauce

• 1 28oz Can Fire-Roasted Tomatoes

• 2 Smoked Chipotle Peppers In Adobo

• 50g Tomato Paste

• Olive Oil

• 60g Chili Powder

• 30g Paprika

• 10g Ground Cumin

• 1-3g Chili Flakes

• 30g Brown Sugar

• 30g Worcestershire Sauce

• 15g Cider Vinegar

• 30g Better Than Bouillon Beef Paste

• 10g Salt

• 10g Msg

• 4 16oz/450g Cans Kidney Beans (I Like Bush’s)

• Beef Stock (As Needed)

Nurodymai

1. Place ground beef on a sheet tray, flatten into a sheet, and broil on high for 8-10 minutes (8”/20cm) below broiler until browned on top. Allow to cool while you prepare the chili.

2. While the beef is broiling, dice the onion and press the garlic. Drain the liquid from the diced tomatoes.

3. Use an immersion blender to combine fire-roasted tomatoes and chipotle peppers in adobo sauce. Blend until smooth.

4. In a large pot over medium heat, add a long drizzle of olive oil, onion, garlic, and a pinch of salt. Sweat the onion until softened, 5 min.

5. Add chili powder, paprika, ground cumin, and chili flakes. Stir and toast the spices for 20-30 seconds.

6. Add the blended tomato mixture, tomato sauce, drained diced tomatoes, and tomato paste. Stir and scrape the bottom of the pot.

7. Add hot sauce, brown sugar, Worcestershire sauce, cider vinegar, beef bouillon paste, MSG, and salt. Stir to combine and simmer for 5 minutes.

8. Once beef is cooled, break it down into small crumbles and add it into the simmering chili along with drained kidney beans and simmer for a minimum of 10 minutes.

9. If the chili is too thick, add a bit of water or stock to achieve the desired consistency. Simmer for an additional 2 minutes.

10. Taste the chili and adjust seasoning if needed with additional salt, apple cider vinegar, brown sugar, and hot sauce to taste. Stir and taste in between adding each ingredient.