October is National Chili Month. And that’s delicious… but it also presents a dilemma: how can you choose which chili you’ll make first to celebrate this vaunted month properly? After all, cooking homemade chili is a serious time commitment! But it’s also the best way to savor this hearty, nutritious dish.
We recommend you start your thinking by focusing on the primary ingredient of any great chili recipe: the beef! Here’s a delicious recipe using our 80/20 ground beef as a chili base:
Deb’s Award Winning Hot Rod Chili Recipe
See? We told you cooking great chili is a time commitment…
What You Need:
- 2 lbs. of coarsely ground meat
- 1 8 oz. can of tomato sauce
- 1 15 oz. can of beef broth
Mix the following spices for dump 1:
- 1 Tbsp onion powder
- 2 tsp garlic powder
- 2 tsp beef crystals
- 1 tsp of chicken crystals
- 1 Tbsp of paprika
- 1 Tbsp of Mexene Chili Powder
- 1/2 tsp cayenne
- 1/4 tsp black pepper
Mix the following spices for dump 2:
- 3 Tbsp of Chili Powder
- 1 tsp cumin
- 1/4 tsp white pepper
Mix the following spices for dump 3:
- 1 tsp onion powder
- 1 tsp garlic salt
- 1/4 tsp cayenne
- 1 tsp Chili Powder
- 1 tbsp cumin
What You Do:
- Gray the meat and drain grease.
- Slow boil meat in beef broth and 1 equal can of water.
- Add dump 1 and medium boil for 60 minutes.
- Add dump 2 and medium boil for 45 minutes.
- Add dump 3 and medium boil for 15 minutes.
- In last five minutes taste for heat — adjust as required.
Share this Post