Chili 2

Ingredients

• 4 Pounds80/20 Ground Beef
• 2 CupsOnion, Chopped
• 1large green bell pepper
• 2 TablespoonFresh Garlic, Minced
• 2 QuartsDiced Tomatoes
• 12 OzTomato Paste
• 1 TeaspoonOnion Powder
• 1 TeaspoonGarlic Powder
• 4 TablespoonsCumin
• 2 TablespoonsChili Powder
• 1 TeaspoonBlack Pepper
• 2 TablespoonSeason Salt
• 1 canCampbell's tomato soup
• 1- #10 can Chili Beans
• 1- #10 can kidney beans
• 2 CupsCorn Kernels
• 1 TeaspoonRed Pepper
• 1 TeaspoonWhite Pepper
• ¼ cupbrown sugar
• 1 tablespoonoregano
• 2 tablespoondixie dust

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Heat a large heavy-bottomed pot over medium-high heat and add the ground beef along with the chopped onion, green bell pepper, and minced garlic. Break the beef apart with a spoon as it cooks.

2. 2

   Cook, stirring occasionally, for 8-10 minutes until the beef is fully browned and no pink remains, and the onions and peppers have softened. Drain off excess grease if needed.

   ⏱Start 8:00
3. 3

   Stir in the diced tomatoes, tomato paste, and Campbell's tomato soup, mixing until the tomato paste is fully dissolved into the liquid.

4. 4

   Add the onion powder, garlic powder, cumin, chili powder, black pepper, season salt, red pepper, white pepper, oregano, and dixie dust, stirring well to distribute the spices evenly.

5. 5

   Drain and rinse the chili beans and kidney beans, then add them to the pot along with the corn kernels and brown sugar.

6. 6

   Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 1 hour, stirring occasionally to prevent scorching on the bottom.

   ⏱Start 1:00:00
7. 7

   The chili is ready when it has thickened and the flavors have melded; taste and adjust salt, chili powder, or cayenne as needed before serving hot.