Jamie's Chili
Jamie Creek
ingredients
- 2 tablespoons Vegetable Oil
- 3 lbs ground beef
- 6-8 slices of bacon, chopped
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped.
- 2 jalapenos seeded and chopped
- 2 28 oz cans of tomato chunks
- 2 28 oz cans of tomato sauce
- 1 small can tomato Paste
- 2 16 oz cans kidney beans, rinsed and drained
- 2 med cans chili beans, drained
- 1 can condensed beef broth
- 1/2 cup water
- 1 can/bottle dark beer
- 1/4 cup chili powder
- 1 teaspoon cayenne pepper
- 2 tablespoons Worcestershire sauce
- 1/4 cup liquid smoke
- 2 teaspoons ground cumin
- 2 teaspoons ground Coriander
- 1 tablespoon oregano
- 1 Tablespoon favorite hot sauce such as Tapatio or Tabasco
- 1 teaspoon garlic salt
- 1 teaspoon coarsely ground pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- additional chopped onion (optional)
- shredded cheddar cheese (optional)
- 1 jalapeño copped
directions
- 1
Heat stove to medium/ med. high heat. Add 2 tablespoons of Vegetable oil. To a large, deep pot.
- 2
Cook the beef until browned. Drain fat/grease out and add back to pan.
- 3
Then add chopped bacon. Cook until slightly crisp.
- 4
Add onions and cook until translucent 5-7 minutes.
- 5
Then add Peppers, jalapenos, tomato chunks, tomato sauce, tomato Paste Stir
- 6
Then add beans and beef broth, water, beer stir again
- 7
Then add cayenne pepper, Worcestershire sauce, liquid smoke, ground cumin, coriander, oregano, hot sauce, salt and pepper, onion powder everything
- 8
Except for additional onions and cheddar cheese.
- 9
Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
- 10
Ladle into serving bowls; garnish with chopped onion and cheddar cheese, and sour cream if desired.
Source: Jamie
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