Ground Beef Chili Recipe by jason williams
Cooking Instructions 1 In a dutch oven sweat the onion, poblano and hot peppers. Once they are soft stir in the tomato paste. 2 Mix the dry ingredients together in a jar while the veggies are sweating. Make sure they are thoroughly mixed. 3 When the tomato paste is incorporated add the ground beef. Cook until it is mostly done with just a little pink left and add half the jar of dried spices. 4 Let simmer for 10 minutes to allow the spices to incorporate. Add the green chilies, beans and rest of the dry spices. 5 Let cook for another 10 minutes. Add the broth to the pot, depending on how much liquid is in there and your preference will determine if you need the whole can or not. 6 Simmer for another 2 hours and then let cool. You can eat it the same day but for some reason chili always seems to taste better the next day with fresh cornbread. 7 The next day heat oven to 200° and let the dutch oven hang out for hours stirring occasionally and eat when ready! 1 In a dutch oven sweat the onion, poblano and hot peppers. Once they are soft stir in the tomato paste. 1 In a dutch oven sweat the onion, poblano and hot peppers. Once they are soft stir in the tomato paste. 2 Mix the dry ingredients together in a jar while the veggies are sweating. Make sure they are thoroughly mixed. 2 Mix the dry ingredients together in a jar while the veggies are sweating. Make sure they are thoroughly mixed. 3 When the tomato paste is incorporated add the ground beef. Cook until it is mostly done with just a little pink left and add half the jar of dried spices. 3 When the tomato paste is incorporated add the ground beef. Cook until it is mostly done with just a little pink left and add half the jar of dried spices. 4 Let simmer for 10 minutes to allow the spices to incorporate. Add the green chilies, beans and rest of the dry spices. 4 Let simmer for 10 minutes to allow the spices to incorporate. Add the green chilies, beans and rest of the dry spices. 5 Let cook for another 10 minutes. Add the broth to the pot, depending on how much liquid is in there and your preference will determine if you need the whole can or not. 5 Let cook for another 10 minutes. Add the broth to the pot, depending on how much liquid is in there and your preference will determine if you need the whole can or not. 6 Simmer for another 2 hours and then let cool. You can eat it the same day but for some reason chili always seems to taste better the next day with fresh cornbread. 6 Simmer for another 2 hours and then let cool. You can eat it the same day but for some reason chili always seems to taste better the next day with fresh cornbread. 7 The next day heat oven to 200° and let the dutch oven hang out for hours stirring occasionally and eat when ready! 7 The next day heat oven to 200° and let the dutch oven hang out for hours stirring occasionally and eat when ready! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Indonesian Traditional Fried Chicken (Ayam Ungkep) Pumpkin Waffles Eggplant Pizza Avocado Deviled Eggs Simple fast coleslaw Indonesian Traditional Fried Chicken (Ayam Ungkep) Pumpkin Waffles Eggplant Pizza Avocado Deviled Eggs Simple fast coleslaw Peppersauce and boiled beans Tuwon shinkafa Tuwun simo Squash Parmesan Bake Matcha Jelly Kitchen cabinet chicken legs Soybean milk powder Spicy chicken wings Seared Pork Chops with Apple Butter BBQ Sauce Beef rice tomato soup Peppersauce and boiled beans Tuwon shinkafa Tuwun simo Squash Parmesan Bake Matcha Jelly Kitchen cabinet chicken legs Soybean milk powder Spicy chicken wings Seared Pork Chops with Apple Butter BBQ Sauce Beef rice tomato soup