Best Penzey Chili Recipes

My Penzey's Chili Recipe image

Provided by jchausse

Categories Meat

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
3 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
4 tablespoons chili powder
3 cups water
1 (26 ounce) can tomato puree
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
2 (15 ounce) cans kidney beans, drained
1 -2 teaspoon salt (as desired)

Steps:

Brown beef in two batches in a thick-bottomed soup kettle.
Drain off the fat and set browned beef aside.
Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
Sauté for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
Quickly add the water.
Add the tomato puree, chopped tomatoes and the juice they were packed inches.
Add the kidney beans and salt.
Add the beef but try not to include any fat that may have accumulated.
Stir.
When the chili begins to boil, reduce heat to low and cover.
Ideally chili should be simmered 3 hours to let all the flavors blend together.
Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

Nutrition Facts : Calories 452.1, Fat 23.7, SaturatedFat 7.6, Cholesterol 77.1, Sodium 785.7, Carbohydrate 32, Fiber 10.3, Sugar 10.4, Protein 29.8

PENZEY CHILI image

Yield 6-8 people

Number Of Ingredients 10

2 lbs ground beef
3 TB vegetable oil
1 med onion, chopped
1 red bell pepper, chopped
4 TB chili 3000 or 9000
3 C water
1 26oz can tomato puree
2 14.5 cans no salt added chopped tomato
2 15 oz cans kidney beans, drained
1-2 tsp salt

Steps:

Brown beef in 2 batches in a thick-bottomed soup kettle. Drain off fat and set meat aside. Heat 3 tbs oil over med high heat, add onions. Saute 4-5 min, stir often. Add pepper cook 2-3 more minutes. Add the chili powder, stirring until it sticks to the bottom and brown - 30 secs. Quickly add the water. Add the tomato puree, chopped tomatoes, beans and salt. Add the meat with fat drained off. Stir. When chili begins to boil, reduce heat to low and cover. Simmer 3 hours. Stir every 15 min.