Ingredients

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Schweid & Sons Chili

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• CourseGround Beef
• CuisineAmerican

Prep Time

12 Minutes

Cook Time

45 Minutes

Prep Time 12 Minutes

Cook Time 45 Minutes

Schweid & Sons Chili Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseGround Beef CuisineAmerican Prep Time 12 Minutes Cook Time 45 Minutes Prep Time 12 Minutes Cook Time 45 Minutes

Ingredients

• 1 Each Schweid & Sons The Butcher's Blend 1lb Brick
• 2 Tbsp Chili Powder
• 2 Tsp Cumin
• 2 Tsp oregano
• 1 Tsp Cayenne Powder
• 1 Tsp Kosher Salt
• 2 Tsp Cracked Black Pepper
• 1 Each Bell Pepper (Diced)
• 1 Each Yellow Onion (Diced)
• 1/2 Cup Light Beer or Chicken Stock
• 2 Tbsp Brown Sugar
• 1 Each 32oz Can Crushed Tomatoes
• 1 Each 16oz Can Red Kidney Beans (Drained and Rinsed)

Toppings

• Sour Cream
• Shredded Cheddar Cheese
• Cilantro
• Fresh or Pickled Jalapenos
• Sliced Scallions or Finely Diced Red Onion
• Fresno Peppers
• Corn Chips
• Hot Sauce

Servings:

Units:MetricUS Imperial

Instructions

1. 1. Heat 1-2 Tbsp neutral oil in a large dutch oven over medium high heat. Add ground beef and break up into pieces with a wooden spoon.
2. 2. In a small bowl, mix together chili powder, cumin, oregano, cayenne, salt and pepper and whisk to combine. Add half of the spice mixture to the meat as it browns.
3. 3. Once browned, remove meat from the pan using a slotted spoon and set aside on a paper towel lined plate to drain. Add the bell pepper and onion to the pan and cook until fragrant, 2-3 minutes. Add the beer or stock and use a wooden spoon to scrape the bottom of the pan. Add the tomatoes, brown sugar and remaining spice mixture and stir to combine. Reduce the heat to medium low and simmer. Return the meat to the pan and cover, stirring occasionally, for 30 minutes.
4. 4. Add the kidney beans and corn to the chili and stir to combine. Serve with your favorite toppings and enjoy!

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Instructions

1. 1. Heat 1-2 Tbsp neutral oil in a large dutch oven over medium high heat. Add ground beef and break up into pieces with a wooden spoon.
2. 2. In a small bowl, mix together chili powder, cumin, oregano, cayenne, salt and pepper and whisk to combine. Add half of the spice mixture to the meat as it browns.
3. 3. Once browned, remove meat from the pan using a slotted spoon and set aside on a paper towel lined plate to drain. Add the bell pepper and onion to the pan and cook until fragrant, 2-3 minutes. Add the beer or stock and use a wooden spoon to scrape the bottom of the pan. Add the tomatoes, brown sugar and remaining spice mixture and stir to combine. Reduce the heat to medium low and simmer. Return the meat to the pan and cover, stirring occasionally, for 30 minutes.
4. 4. Add the kidney beans and corn to the chili and stir to combine. Serve with your favorite toppings and enjoy!