A Chef's Secret Beef Chili Recipe: This Easy Ground Beef Chili Recipe Will Feed a Crowd by Donna John

Beef Dinner Soups
2 years ago

A Chef's Secret Beef Chili Recipe: This Easy Ground Beef Chili Recipe Will Feed a Crowd

Richard Doucette, executive chef at Lighthouse Grill at Harbor View Hotel in Martha’s Vineyard, Mass., shared his beef chili recipe that will feed a crowd of hungry this holiday season. It's the perfect dinner recipe that everyone will love.

Serve this delicious chili recipe with crackers, corn chips or cornbread, and your favorite chili toppings. So good!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 1/2 hours
Total Time: 2 hours and 45 minutes

Ingredients

  • 28 ounces ground beef
  • 4 Spanish onions, diced
  • 1 head of celery, diced
  • 8 red bell peppers, diced
  • 2 bunches cilantro, chopped
  • 2 jalapenos, seeded and diced
  • 2 cups Worcestershire sauce
  • 1 cup red wine vinegar
  • 1/2 bottle Cholula Hot Sauce
  • 111 ounces can diced tomatoes
  • 111 ounces ketchup
  • 111 ounces canned red kidney beans, drained
  • 111 ounces canned black beans, drained
  • 12 ounces canned chipotle peppers in adobo
  • 2 cups ground ancho peppers
  • 1 tablespoon granulated garlic
  • 1 tablespoon garlic powder
  • 1 tablespoon crushed red pepper flakes
  • 8 tablespoons whole cumin
  • 2 tablespoons black pepper
  • 4 tablespoons dried Mexican oregano
  • 4 tablespoons smoked paprika

Here’s how you make it:

  1. Combine all liquids and set aside.
  2. In a large pot on medium-high heat, brown ground beef. Strain off excess fat.
  3. Add all vegetables and cook until tender.
  4. Add all spices and toast until fragrant.
  5. Add beans and all liquids. Reduce heat to low. Cook slowly for 2 hours.

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Elisa Schmitz
Mmm! Everyone will love this, and nice to have a recipe to feed a hungry crowd! #yum
bepositive
This looks seriously delicious 😋
Bruce Levitt
28 ounces of ground beef or 28 lbs or some other measure. The beef to liquids ratio (1.66 pounds to 3.5 gallons) is way off without making the recipe . And how big is a crowd, servings or yield should be associated with all recipes.

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