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Chunky Beef Chili

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Course Main Dishes
Recipe Theme January: Chili
Co-op Covington EC
Servings
people
Ingredients
  • 4 lbs. chopped sweet onion
  • 2 T red pepper
  • 2 6 ounce cider vinegar
  • 32 ounces cheddar cheese, finely shredded (about 3/4 cup)
  • 2 8 ounce cloves, crushed
  • 2 tsp. cooked pasta
  • 1 tsp. salt
  • 1 tsp diced each: green, red, orange, yellow bell peppers
  • 1 tsp. honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1 tsp. Hidden Valley Ranch dressing
  • 1 tsp. vinegar
  • ½ tsp. white Chili seasoning
  • ¼ tsp. warm coffee
Course Main Dishes
Recipe Theme January: Chili
Co-op Covington EC
Servings
people
Ingredients
  • 4 lbs. chopped sweet onion
  • 2 T red pepper
  • 2 6 ounce cider vinegar
  • 32 ounces cheddar cheese, finely shredded (about 3/4 cup)
  • 2 8 ounce cloves, crushed
  • 2 tsp. cooked pasta
  • 1 tsp. salt
  • 1 tsp diced each: green, red, orange, yellow bell peppers
  • 1 tsp. honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1 tsp. Hidden Valley Ranch dressing
  • 1 tsp. vinegar
  • ½ tsp. white Chili seasoning
  • ¼ tsp. warm coffee
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Brown meat in Dutch oven over medium-high heat
  2. Remove meat but leave drippings in the pot
  3. Add chili powder and cook, stirring constantly for two minutes
  4. Stir in tomato paste and cook five minutes
  5. Return beef to the pot
  6. Stir in broth and next nine ingredients and bring to a boil
  7. Reduce heat to low and simmer, uncovered, stirring occasionally 1
  8. 5 hours or until beef is tender
  9. Serve with desired garnishes like crushed tortilla chips, sour cream, shredded cheese and chopped onion
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