The Beef Chili
Our variation of this classic is a zesty dish that will bring warmth to a cool night, with the flavor that you’ll crave year-round.
Ground Beef (80/20) – 3lb
Beef Stock - 32oz
WFC Red Chilli Base Seasoning – 4.7oz (3/4 Cup)
Diced Carrots – 2 1/3 Cup (3 Large)
Diced Celery – 2 Cups (4 Large)
Diced White Onion – 2 Cups (1/2 Large)
Diced Tomatoes - 28oz Can
Red Beans - 2 15.5oz Cans
Flour - 1/2 Cup
In a large stock pot, sauté beef. Drain drippings into a bowl and place in freezer.
Add Seasonings and mix well.
Add stock, carrots, celery, onions and tomatoes. Mix and simmer with top on until carrots are fork tender. Stir regularly.
Add beans and use the cans to add 31oz (2 cans) of water.
Simmer with top off until desired thickness.
*For Thicker Chili
Separate 1/2 Cup of white solids from beef drippings, and melt in a shallow pan over low heat.
Add flour and blend into a paste. Add 2 Tablespoons of chili liquid to the paste and mix.
Mix paste into chili at 1 tablespoon increments until desired thickness
**Substitute diced chicken breast or turkey for ground beef, or add bacon for a different take on the original!