Redstone Beef Chili Recipe

Yield – 6 – 10 Litres



4 lbs                     Med Ground Beef

800 ml                  White Onion, Medium Dice

600 ml                  Celery, Med Dice

600 ml                  Carrots, Med Dice

600 ml                  Yellow and Pred Bell Peppers, Med Dice

1/2 pc                  Jalapeno Pepper, cut in 1/4 and sliced (seeds left in)

4 pc                      Garlic, Sliced

1150 ml               Red Kidney Beans

1500 ml               Tomato Strips

1500 ml               Tomato Puree

To Taste              Chili Powder

To Taste              Salt & Pepper to taste

Method –

  1. Pre heat a large soup pot on medium high heat and coat the bottom of the pan with vegetable oil once the pan is hot.
  2. Start by browning the garlic for about 1 minute. If the pan gets too hot, you can remove from the heat so that the garlic doesn’t burn. Once the garlic is browned you can add the onions, carrots, celery, and peppers and sauté over medium heat until the vegetables are soft. Season with salt, pepper and chili powder.
  3. While the vegetables are cooking you can start browning off your ground beef on high heat in a separate pan. I like to season my beef with salt, pepper, and chili powder. Once the beef is all browned, drain off the fat and add into the soup pot with the vegetables.
  4. Next you can add your tomato puree, and strips. Feel free to add a splash of water or vegetable stock to the pot if it is looking too thick. Season again with salt, pepper, and chili powder.
  5. Simmer over med low heat and stir occasionally for about 1 hour.
  6. Drain, rinse, and add the kidney beans at the end of the cooking process.
  7. Double check seasoning and add more salt, pepper, and chili powder if needed. Let cool in the fridge overnight before serving.
  8. Serve with shredded cheddar cheese, sliced green onions, and jalapeno infused sour cream.