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This comforting chili is a wonderful way to warm up to winter.

  • 2 lbs. ground beef
  • 3 TB. vegetable oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 4 TB. CHILI 3000
  • 3 Cups water
  • 1 26 oz. can tomato puree
  • 2 14.5 oz. cans no salt added chopped tomatoes
  • 2 15 oz. cans kidney beans, drained
  • 1-2 tsp. salt (as desired)

Brown beef in two batches in a thick-bottomed soup kettle. Drain off the fat and set browned beef aside. Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot. Sauté for 4-5 minutes, stirring often. Add the red bell pepper and continue cooking for 2-3 more minutes. Add the CHILI 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds). Quickly add the water. Add the tomato puree, chopped tomatoes and the juice they were packed in. Add the kidney beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir. When the chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

Prep. time: 20 minutes
Cooking time: 3 hours
Serves: 6-8

Chili 3000 2.1 oz. 1/2 cup glass jar

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