Recipe courtesy of JJ's Red Hots
Recipe courtesy of JJ's Red Hots
Episode:
Swiss, Sandwiches and Sausage
Char-Heel Chili
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 5 quarts
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 5 quarts
Ingredients
3 1/2 cups tomato paste
1 1/2 cups ketchup
5 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoons apple cider vinegar
1 1/2 teaspoons black pepper
1 1/2 teaspoons cayenne pepper
5 pounds ground beef
1 cup chopped onion (about 1 large onion), pureed with 1/4 cup water
Directions
- In a large bowl, combine the tomato paste, ketchup, chili powder, Worcestershire, paprika, garlic powder, salt, vinegar, black pepper and cayenne pepper. Stir well.
- Add the ground beef and 3 cups water to a large stockpot. Use a gloved hand to break up the beef. Bring to a simmer.
- Add the tomato paste mixture and another 3 cups water; stir to fully incorporate. Simmer for 1 hour, skimming off the excess fat that rises to the surface.
