There’s Big Flavor In This One-Pot Meal!
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I like expanding the recipe so that I have plenty to eat over the course of a few days and plenty to freeze for a set of meals at another time, and I also like my chili to be a bit more bean-heavy and garlic-flavored, so I increased the amounts of everything other than the cans of kidney beans by about 50%, threw in some dried kidney beans that I had soaked overnight (about a pound in dry form), and added a bit of garlic powder. It was fantastic, though I am sure that sticking to the original recipe will be just fine, too! Basically, the recipe substitutes half of the beef for ground pork goes with lean ground beef for the rest and adds the beef flavor back in via the beef broth. This is a great idea for people who are watching their cholesterol or just want a recipe that is a bit leaner.
I normally just eat chili by itself or spooned over some Triscuits or Tostito’s tortilla chips, but chili also tastes very good over steamed white rice. It may even taste good over some of your favorite pasta, though that wouldn’t be, strictly speaking, traditional. Whatever your choice, I hope that you enjoy this chili as much as I did…bon appetit!
Ingredients
1 Pound Ground Pork
1 Pound Lean Ground Beef
1 Cup Fine Chopped Purple Sweet Onion
1 Cup Fine Chopped Green Bell Pepper
2 Regular Size Cans Kidney Beans
1 Tablespoon Chili Powder
1 Tablespoon Ground Cayenne Pepper
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 28 Ounce Can Diced Tomatoes
8 Cups Canned Beef Broth (I used Swanson’s)
1 6 Ounce Can Tomato Paste (I used Hunt’s for this and the diced tomatoes)
Instructions:
Brown the pork and beef. While they are cooking, saute the onion and bell peppers. When the meat is browned, drain well and place in a large stock pot. Add the onions, peppers, and all the remaining ingredients. Bring to a boil and then reduce heat to medium. Allow to cook for at least two hours on medium heat, stirring often.
To serve, place hot chili into a bowl where you have already placed some grated cheddar cheese. Top each serving with a tablespoon of sour cream and some fresh chopped parsley. Serve with corn bread for an extra tasty treat.
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Quick Tip: If you can your own tomatoes, this is the perfect recipe to use them in!
Thanks to Crazy Horse’s Ghost for this wonderful lean homemade chili recipe.