BUNKHOUSE CHILI

Bunkhouse Chili image

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and my husband said it might be the best chili that he has ever eaten. I changed up the recipe by adding tomato paste and chili seasoning mix to give it some flavor that I thought the original was lacking then served it with corn bread for some added sweetness. It's not really a spicy chili because my daughter wouldn't eat it, so we add hot sauce after it's cooked to spice it up a bit. Add enough to fit your individual tastes.

Provided by PSU Lioness

Categories Winter

Time 2h20m

Yield 8 cups

Number Of Ingredients 19

Ingredients

2 lbs lean stewing beef, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup chopped celery
2 garlic cloves, minced
1 (16 ounce) can whole canned tomatoes, cut into bite-size pieces (or used petite diced tomatoes, lightly drained)
1 (12 ounce) can beer
1 cup thick barbecue sauce (I used Kansas City style but I would recommend something that's not very sweet)
1 (6 ounce) can tomato paste
1 (1 1/4 ounce) packet chili seasoning mix
1 -2 tablespoon chili powder (I used 3 and it didn't get very spicy)
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 (15 ounce) cans red kidney beans (I used one of each) or 2 (15 ounce) cans pinto beans, drained (I used one of each)
shredded cheddar cheese
sliced green onion
hot sauce (add to taste to spice it up a bit)

Steps:

In Dutch oven or large saucepot, brown beef, on layer at a time, in oil. I set the heat at Medium-High. Remove to a plate when finished.
Add green pepper, onion, celery and garlic to skillet; saute until tender-crisp. Add beef back to the skillet.
Stir in tomatoes, beer, BBQ sauce, chili powder, oregano, salt and pepper.
Reduce heat to Medium-Low. Cover; simmer 1 hour, stirring occasionally.
Add kidney beans; simmer, uncovered, 45 minutes, stirring occasionally.
Sprinkle with cheese and green onions just before serving.

Nutrition Facts : Calories 491.7, Fat 17.5, SaturatedFat 5.8, Cholesterol 82.9, Sodium 901.6, Carbohydrate 46.8, Fiber 10.7, Sugar 13.7, Protein 34.9

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