Chili

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Award Winning Chili
· 2 pounds ground beef 75-80
· 1 onion diced
· 1 green bell pepper seeded and diced
· 3 smoked jalapeno seeded and finely diced
· 2 ½ tsp Dark Chili powder
· 1 TBSP Paprika
· 1 TBSP Cumin
· 1 tsp Smoked Paprika
· 28 oz tomato puree
· 45 ounces kidney beans canned, drained & rinsed
· 45 ounces pinto beans canned, drained & rinsed
· 14 ½ ounces diced tomatoes with juice
· 32 ounces beef broth
· ½ bottle of Beer
· 3 tablespoon tomato paste
· 1 tablespoon molasses
· 3 tablespoons of sriracha
· 3 dashes of hot sauce
· 3 lbs. of smoked chuck loin
Rub Chuck loin, reach 145 degrees, pull, wrap in butcher paper or foil, cook to 185. Cut to small pieces, let chili cook for 4-6 hours

[@dean0247]

That’s a casserole man that ain’t no chili

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Thank you for engaging with the channel, your feedback is welcome. Many dishes (like chili) are regional. I make another chili that I only use on hot dogs and I will make a video on that someday, as well.