Description
A meaty, sweet and spicy ground beef chili, great for fall football tailgates and parties. This recipe makes a lot so be prepared to use a big pot! Serve with Tostitos® Scoops® chips!
Ingredients
- 6 ½ pounds ground beef
- salt and ground black pepper to taste
- 3 (12 ounce) cans stewed tomatoes
- 1 (12 ounce) can tomato paste
- 2 ½ tablespoons chili powder
- 2 tablespoons white sugar
- 2 teaspoons garlic salt
- 1 tablespoon olive oil
- 1 bunch celery, chopped
- 1 ½ yellow onions, finely chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 4 jalapeno peppers, seeded and chopped
- 2 tablespoons minced garlic
- 1 (29 ounce) can light red kidney beans, undrained
- 1 (29 ounce) can dark red kidney beans, undrained
Instructions
- Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly
- 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
- While meat is cooking
- combine stewed tomatoes
- tomato paste
- chili powder
- sugar
- and garlic salt in the bowl of a food processor; blend until smooth.
- Heat olive oil in a 16-quart pot over medium-high heat. Add celery
- onions
- green pepper
- red pepper
- jalapeno peppers
- and garlic. Cook and stir until vegetables have softened and onion has turned translucent
- 7 to 10 minutes. Add reserved meat
- stewed tomato puree
- and undrained light and dark red kidney beans. Simmer for 1 hour.
Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs
Servings: 26