This blend has a mild chili flavor, fragrance of campfire cooking, and just a medium touch of heat after you swallow. Serves 25.
1 large red onion, diced
½ stick butter
5 lbs 70% lean ground beef
3 (14.5 oz) cans fire roasted, diced, tomatoes (with juice)
6 (14.5 oz) cans water
1 (15 oz) can tomato sauce
1 (7 oz) can chipotle peppers in adobo sauce, pureed
2 (27 oz) cans dark red kidney beans, rinsed and drained
4 tbsp chili powder
1 tbsp garlic salt
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1. Melt butter over high heat. Add onions and cook, covered, until translucent
2. Spoon out the onions and butter, and reserve
3. Place ground beef into pan and cook until browned on all edges, and broken into small pieces.
4. Spoon off (or drain) and discard all the liquid
5. Add tomatoes, water and tomato sauce
6. Puree the chipotles in the adobo sauce and add to the mixture
7. Add the kidney beans, chili powder, salt and pepper
8. Cook over high heat until a light boil is maintained, and then reduce to just below a simmer (180-200 degrees)
9. Cook at least one hour to let the flavors blend (I often let it cook several hours)
(Cook’s Note: You may add more or less water or tomato juice, depending on how “soupy” you like your chili. Also, you should taste and adjust the seasoning before serving.)
I last prepared this for a church pitch-in, and actually prepared it Saturday evening, and then let it cook overnight for added flavor.