Timothy Hoffman
TVWBB All-Star
OK, this chili recipe is a family style, not competition style. A little zing and big chunks.
3# ground round (85/15) or chuck (80/20)
1 Sweet Yellow Onion course chopped or diced
2-3 ribs celery course chopped or diced
2 cans (14.5ounce) Stewed Mexican Tomatoes
1 can (7.5ounce) El Pato Tomato Sauce (The yellow one)
3 Tablespoons Penzey's Chili 3000
4 cans water (14-15 ounces each) (Rinse your tomato/bean cans)
1 can pinto beans
1 can kidney beans
--------------------------
Grey ground meat, DO NOT brown. You want it to be able to absorb the spices.
Drain fat.
Add in the celery and onion and saute for a few minutes to soften.
Next add the tomatoes and sauce and heat through.
Add the Chili 3000 next and again heat to release the flavor.
Finally add the water and let SIMMER not boil for an hour.
After an hour add your canned beans, juice and all. The starchy juice will help thicken the chili.
After 15 minutes the beans will be heated through.
Serve and enjoy!
3# ground round (85/15) or chuck (80/20)
1 Sweet Yellow Onion course chopped or diced
2-3 ribs celery course chopped or diced
2 cans (14.5ounce) Stewed Mexican Tomatoes
1 can (7.5ounce) El Pato Tomato Sauce (The yellow one)
3 Tablespoons Penzey's Chili 3000
4 cans water (14-15 ounces each) (Rinse your tomato/bean cans)
1 can pinto beans
1 can kidney beans
--------------------------
Grey ground meat, DO NOT brown. You want it to be able to absorb the spices.
Drain fat.
Add in the celery and onion and saute for a few minutes to soften.
Next add the tomatoes and sauce and heat through.
Add the Chili 3000 next and again heat to release the flavor.
Finally add the water and let SIMMER not boil for an hour.
After an hour add your canned beans, juice and all. The starchy juice will help thicken the chili.
After 15 minutes the beans will be heated through.
Serve and enjoy!
