from Byron Health Center Director of Dining Services Chef Brad Hoffman
Even though the warm, sunny days of summer have arrived in full force, there’s still always a time when you’d really enjoy the comfort of a great bowl of chili. So, whether you want to fire up the crock pot or just turn on the stove top, Chef Brad’s chili is sure to please! Here’s his recipe:
2 pounds of lean ground beef
1 onion diced
1 jalapeno seeded and finely diced
4 cloves garlic minced
2 1/2 tablespoons chili powder divided
1 teaspoon cumin
1 green bell pepper seeded and diced
14.5 oz crushed tomatoes canned
19 oz Red beans canned, drained & rinsed
14.5 oz diced tomatoes with juice
1 1/2 cups beef broth
1 cup beer
1 tablespoon tomato paste
salt and pepper to taste
1. Combine ground beef and 1 1/2 tablespoons chili powder.
2. Brown ground beef, onion, jalapeno and garlic in a large pot. Drain any fat.
3. Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
4. Top with your favorite toppings and enjoy! Adding some cornbread on the side is always a nice touch!