A Chef's Secret Beef Chili Recipe: This Easy Ground Beef Chili Recipe Will Feed a Crowd Beef Dinner Soups
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:
- Combine all liquids and set aside.
- In a large pot on medium-high heat, brown ground beef. Strain off excess fat.
- Add all vegetables and cook until tender.
- Add all spices and toast until fragrant.
- Add beans and all liquids. Reduce heat to low. Cook slowly for 2 hours.
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