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  • Chili Apres- Photography or Skiing

    1 vote
    Chili Apres- Photography or Skiing
    Prep: 15 min Cook: 3 hours Servings: 6
    by Vivien
    35 recipes
    >
    Mild chili--ground beef flavored with mesquite and other spices. Perfect comfort food after a cold day of photography or skiing

    Ingredients

    • 2 lbs ground beef
    • A bunch of celery stems only (10-12 stalks) diced
    • 1 28-oz can chopped tomatoes
    • 2 15-oz cans red beans —wash with water and drained
    • ½ red medium onion sliced and diced
    • 2 cloves garlic peeled and minced
    • Shelby’s chili seasoning package—I use 5 tablespoons of his chili seasoning—this is very mild chili; adjust to taste
    • 1 1/2 tablespoons McCormick’s Grill mates Mesquite seasoning
    • 1 tablespoon dried oregano
    • 1 tablespoon basil
    • 1-teaspoon cumin powder
    • 2 tablespoons soy sauce (dark)
    • 2 tablespoons sugar
    • 3 tablespoons kosher salt
    • 1-½ tablespoons ground black pepper
    • 2 tablespoons olive oil
    • Medium cheddar cheese shredded (1 ½ tablespoons per bowl)
    • Optional: a round loaf of sour dough bread—slice the top off and hollow the base

    Directions

    1. In a pan, heat the olive oil and saute garlic, onions, celery. Add the beef and sauté until lightly browned.
    2. Transfer to an 8-quart covered pan.
    3. Add tomatoes, beans, Shelby’s chili seasoning, Mesquite seasoning, dried oregano, basil, cumin, soy sauce, sugar, kosher salt, pepper.
    4. Simmer on low to medium for 2 hours, stirring intermittently.
    5. Taste and adjust seasonings for salt and pepper.
    6. Take some of the juice and mix with 2-3 tablespoon fine corn flour (from Shelby’s package) and stir together; add this to the pot to thicken the chili and continue simmering for another half hour. Serve immediately (see options for serving)
    7. Option: This can be prepared the night before serving. Let it cool and refrigerate overnight (flavors develop more). Then heat and warm for about 15 minutes on the stove before serving.
    8. Options for serving:
    9. Place each serving in a bowl and top with shredded cheddar cheese. Microwave for 35-40 seconds to melt the cheese. Serve with freshly baked buttermilk biscuits and a green salad.
    10. Place all the servings inside the hollowed out sour dough bread and put the shredded cheddar on top, then bake the bread (400 degrees) for 5 minutes until cheese melts.

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