Viking Cooking (12/15/10) - Southwestern Chili - WSMV News 4

Viking Cooking (12/15/10) - Southwestern Chili

Serves: 12
INGREDIENTS 2 TBSP Canola Oil 2lbs. Ground Chuck Chili 1st grind large 1 TBSP Chipotle Pepper, ground 1 TBSP Cumin, ground 1/4 cup Chili Powder 1 TBSP Brown Sugar 2 tsp Black Pepper, fresh ground 2 cups Onions, medium dice 3 cloves Garlic, freshly minced 2 TBSP Worcestershire Sauce 1/2 cup Beef Stock, hearty Kitchen Basics 2 TBSP A1 Sauce 8 cans Ranch Style Beans 2 cups Lager style Beer 3 cans Diced Tomatoes (14.5oz can) 1/2 cup Tomato Paste 1 each Roasted Poblano Pepper, skinned, seeded, diced 1/2” 1 each Roasted Red Bell Pepper, skinned, seeded, diced 1/2”
  1. Place oil in sauté pan and bring to smoking hot temperature.
  2. Mix all seasonings together and add to meat. Sear in sauté pan while adding onions and garlic when meat is Medium Well doneness.
  3. Thoroughly combine remaining ingredients except tomato filets and beans, then add to your meat and cook to a syrup consistency.
  4. Fold in beans and tomato filets with a rubber spatula.
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