Speakeasy Chili
Submitted by xoxorenee
A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.
YIELD
12 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsThis chili doesn’t whisper. It walks in and takes over the room.
Five pounds of extra lean ground beef, three varieties of beans (dark kidney, light kidney, and red), three kinds of onions, jalapeños, eight cloves of garlic, and four cans of whole tomatoes all go into one giant pot and simmer for 90 minutes.
The result is thick, beefy, and loaded with layers of heat from the jalapeños and chili powder. It feeds a crowd of 12 and the leftovers freeze beautifully for those nights when you need dinner without the effort.
Chef Tips
- Brown the beef in batches so it actually sears instead of steaming. Crowding the pan gives you grey, mushy meat.
- Three kinds of onions (red, Spanish, and yellow) isn’t just showing off. Each one brings a different flavor note to the pot.
- Add tomato juice gradually until the chili reaches your preferred consistency. Some folks like it thick, some like it soupy.
- Stir frequently during the simmer. A pot this loaded will scorch on the bottom if you walk away.
Ingredients
Directions
Break up and cook meat in large frying pan until browned and crumbly.
Drain thoroughly.
Season with salt, pepper, and at least 1 tablespoon of chili powder.
Set aside.
Sauté green peppers, jalapenos, onions, and garlic in oil until limp.
Quarter the whole tomatoes and dump with juice from pan into a large pot.
Add hamburger, sautéed vegetables, and beans to pot.
Add tomato juice until chili is soupy, not too thick.
Season with chili powder to taste.
Simmer for 90 minutes, stirring frequently to prevent scorching.
Leftover chili can be frozen.
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