A meaty, sweet and spicy ground beef chili, great for fall football tailgates and parties. This recipe makes a lot so be prepared to use a big pot! Serve with Tostitos® Scoops® chips!
Preparation Time
20 mins
Cooking Time
1 hr 40 mins
Total Time
2 hr
Calories
341 Calories
Recipe Instructions
Step 1
Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
Step 2
While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
Step 3
Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.
Ingredients
2 tablespoons white sugar
1 tablespoon olive oil
2 teaspoons garlic salt
salt and ground black pepper to taste
1 bunch celery, chopped
2 tablespoons minced garlic
2 ½ tablespoons chili powder
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 (12 ounce) can tomato paste
4 jalapeno peppers, seeded and chopped
6 ½ pounds ground beef
3 (12 ounce) cans stewed tomatoes
1 ½ yellow onions, finely chopped
1 (29 ounce) can light red kidney beans, undrained
