Full House Chili

Full House Chili

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This fall creation includes two types of meat and three kinds of beans hence the name “Full House”.  The chili is hearty and warms the bones on a cold fall evening. The recipe combines my love of creating new things and Dianne’s base chili recipe that she has cooked for her family for many, many years.  This chili also won “Best in Show - 2011” at the office Halloween Party. 

Prep Time: 15 min; Cook Time: 90 min

Ingredients:

  • 2 Lbs. Lean Ground Beef
  • 6 Slices Thick Cut Bacon, cut in ½ inch pieces
  • 2 Cans Ranch Style® Beans
  • 1 Can Black Beans (non-seasoned)
  • 1 Can Navy Beans (non-seasoned)
  • 1 Large Chopped Vidalia Onion
  • 1 Medium Roasted Red Pepper (Chopped)
  • 6 Cloves Garlic, minced
  • 2 Tbsp. Chili Powder
  • 2 tsp. Hot Chili Powder (Mexican Style)
  • 1 Tbsp. Smoked Paprika
  • 1 Tbsp. Ground Cumin
  • 2 tsp. Fresh Ground Black Pepper
  • 1 Can Tomato Sauce, 29 oz.
  • 2 Cans Diced Tomatoes, 14.5 oz. (Zesty Chili Style)
  • 1 Can Tomato Paste, 6 oz.
  • 1 cup Water
  • 2 cups Beef Stock
  • Sliced Green Onions
  • Mexican Cheese Blend

Directions:

  1. In a Dutch oven over medium heat, add thick-cut bacon to the pan and brown (do not overcook); with a slotted spoon remove bacon to a separate dish or bowl, leaving bacon drippings in pan.  Add ground beef to the bacon drippings and brown the beef until done.  Remove fat from the beef, then add the chopped onion and sweat onion until tender (about 5 minutes).  Add minced garlic, chili powder, black pepper, paprika, and ground cumin; cook for 1-2 minutes until fragrant.
  2. To the Dutch oven, add tomato sauce, diced tomatoes, and tomato paste along with 2 cups beef stock and 1 cup of water.  Bring all the ingredients to a boil for 10 minutes; then reduce heat to simmer.
  3. Add all cans of beans along with the reserved bacon to the Dutch oven.  Continue to simmer the chili for another 90 minutes.  The chili is ready to serve or hold it in a 250 degree oven until your party crowd is ready to eat.
  4. TO SERVE: Scoop a large serving into your favorite chili bowl.  Top with sliced green onions and a good Mexican cheese blend.  You are ready for a hearty meal on a cold fall evening, Tailgate Party, or ghostly Halloween Party.

Don’t forget the J2W 2009 Cabernet Sauvignon, Private Reserve (if you want a more luxurious meal) or try the J2W 2010 Doctors Vineyard Pinot Noir with the chili.  You can enjoy a good bottle of wine even with chili.  From our family to yours, please enjoy!