Lauren's Original Irish Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A thick and hearty chili that's all sweet - no heat! Served best with an onion roll and sprinkled with extra sharp cheddar cheese. Ingredients:
4 lbs lean ground beef |
3 oz chili powder (2 packages mccormick original chili seasoning) |
29 oz tomatoes, crushed, canned (2, 14.5oz cans delmonte diced with basil, garlic & oregano) |
48 oz beans (3, 16 oz cans bush's chili beans, pinto beans in chili sauce, mild) |
1/2 cup dark brown sugar |
32 oz beans, kidney, red, mature seeds, canned (2, 16 oz cans bush's best dark red kidney) |
32 oz beans, kidney, red, mature seeds, canned (2, 16 oz cans bush's best light red kidney) |
4 cups diced green peppers |
6 cups chopped vidalia onions |
4 cups diced red peppers |
36 oz tomato paste (3, 12 oz cans) |
24 oz red wine (riuniti lambrusco) |
6 teaspoons chopped garlic (regular) |
6 teaspoons chopped garlic (roasted) |
3 teaspoons cilantro leaves |
Directions:
1. Brown the ground beef (medium/medium rare), but leave as many large quarter-sized chunks as possible.
2. Drain fat and pour into a very large pot (like a lobster pot, or cut the recipe in half).
3. Add tomatoes (diced and paste), chili spices, diced peppers and onions, wine, beans, garlic, brown sugar and cilantro.
4. Cook on medium high for 45-60 minutes.
5. Reduce heat to medium low and cook for additional 60-90 minutes.
6. Freeze half refrigerate half. Will keep in refrigerator for 2 week, freezer for 6 months.
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