Dave’s Chili

serves: 8-12

  • Olive oil, for sautéing
  • 2 large cooking onions, chopped
  • 1 cup celery stalks, chopped
  • 6 cloves fresh garlic, chopped

 

  • 1 lb ground beef
  • 1 lb ground pork
  • (or 2lbs of ground meat, whatever kind)

 

  • 2 x 800ml can diced tomatoes
  • 1 x 710ml can crushed tomatoes/passata
  • 1/4 cup + 2 Tbsp Worcestershire sauce
  • 3 cups beef broth
  • 2 tsp crushed red pepper flakes
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 400ml cans black beans, drained and rinsed
  • 1 400ml can chickpeas, drained and rinsed
  • 1 400ml can red kidney beans, drained and rinsed

 

  • 3 green peppers, chopped
  • 454g mushrooms, sliced and sautéed previously OR 2 cans mushroom pieces, no need to sauté
  1. In a large dutch oven, heat oil and add the onion, celery, and garlic, along with a pinch of salt.  Sauté until softened, stirring occasionally. 
  2. Add the meat, and cook over medium-high heat, stirring constantly until browned, about 15 to 20 minutes.  Discard the fatty juices that have formed in the pan.
  3. Stir in the tomatoes with their juices, crushed tomatoes, Worcestershire sauce, beef broth, spices, beans, and chickpeas.  Bring to a boil, then lower the heat and simmer, uncovered for about 2.5 hours.  Stir occasionally.
  4. Add green peppers and sautéed mushrooms, and simmer for another 30 to 40 minutes.

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