Chili a'la Sandra
Ingredients
8
servings
- 2 lbs ground beef
- 1 chopped onion
- 1/2 chopped bell pepper
- 1 (6 oz) can tomato paste
- 3 stalks celery, chopped
- 1 can McCormick/Schilling Chili Hot Powder
- 1 can Bush Chili Beans
- Shredded cheddar cheese to top (optional)
- Chopped onions to top (optional)
Step-by-Step Instructions
- In a medium to heavy skillet, brown the ground beef over medium-high heat, breaking it up with a spoon, about 8-10 minutes until no longer pink. Drain excess fat if desired.
- Add the chopped onions, bell pepper, and celery to the beef. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Stir in the tomato paste, chili powder, and chili beans with their liquid. Reduce heat to low and simmer slowly for one hour, stirring occasionally to prevent sticking.
- Serve hot, topped with shredded cheddar cheese and chopped onions if desired. Great with cornbread on the side.
Common Problems and Solutions
Q: Can I make this spicier?
A: Absolutely! Add diced jalapeños with the vegetables, increase the chili powder, or stir in cayenne pepper or hot sauce to taste.
Q: Why is my chili too watery?
A: Simmer uncovered to let excess liquid evaporate, or add another small can of tomato paste to thicken it up.
Tips and Techniques
For best flavor, don’t rush the simmer time—that full hour lets the spices blend and the flavors develop. If using a slow cooker, brown the meat and vegetables on the stovetop first, then transfer everything to the slow cooker for deeper flavor.
Ingredient Substitutions
- ground beef: ground turkey or ground chicken
- Bush Chili Beans: kidney beans or pinto beans with added chili seasoning
Equipment Needed
- Medium to heavy skillet or Dutch oven
- Slow cooker (optional method)
