Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 8 – 10
Chili Seasoning:
1/4 – cup of real salt
1/2 – cup of chili powder
1/4 – cup of granulated garlic
3 – tbs of onion powder
1/4 – cup of oregano
2 – tbs of BBF Smoked Paprika
1/4 -cup of ground cumin
1 – tbs of thyme
This seasoning recipe makes more than needed to prepare this batch of chili. If kept sealed in a glass/plastic container, it should keep for up to a year. You can always reduce the recipe to fit your individual needs.
Ingredients:
2 – lb of SSF Ground Beef
2 – 28 oz cans of organic crushed tomatoes
2 – 15 oz cans of organic dark red kidney beans
1 – large organic sweet Vidalia onion
4 – cloves of garlic finely chopped
2 – heaping tbs of organic grape jelly
2 – tbs of organic olive oil
4 – 6 tbs of chili seasoning (recipe above)
Preparation:
Step 1 – Add olive oil to chili pot over medium high heat. Add onion and sauté until translucent
Step 2 – Next add 2 lb of ground beef, garlic, and 2 – 3 tbs of the chili seasoning and cook until the beef it’s all brown
Step 3 – Add the 2 cans of the crushed tomatoes, 2 cans of the kidney beans (juice and all), 2 – 3 tbs more of the chili seasoning, and finally the grape jelly
Step 4 – Mix all ingredients together until fully incorporated and bring to a low boil, then reduce heat to simmer, place lid on pot, and set timer for 30 minutes. Serve and Enjoy!
Chef’s Tip:
The grape jelly is added to help cut the acidity of the tomatoes. You can add more / less depending on the level of acidity. Adding the seasoning at the time of browning the ground beef adds an extra layer of flavor. If you prefer a spicier version, add some crushed red pepper flakes or cayenne pepper to your individual liking. Chili seems to taste even better the next day, so make it ahead and chill overnight for maximum flavor!
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