Chili With Beans

Chili With Beans

WHY WOULD YOU MAKE 8 QUARTS OF THIS DELICIOUS CHILI?? This is Why!- Potluck Chili is great for Tailgates, or a casual family dinner. Tailgates in the Spring You Ask? - Opening Day of Baseball season is coming quick! Tigers Opening Home Game is Friday, April 8th, 2016. Do you tailgate and celebrate your Opening Day, like we do in Michigan? If so, this dish is perfect for the chilly spring opener. Another great way to serve chili is for neighbors and friends on the Opening of The Spring BBQ, like I plan on having at my house this May. Throw some hot dogs on the grill, serve this chili and you have the makings of a great party,(the food makings that is)! Have everyone BYOB and welcome the spring and summer BBQ season! I love entertaining this time of year, because the bugs at dusk and after dark are usually nonexistent. Start up the firepit, light some candles and you are all set! Invite your favorite neighbors, tell them to bring a jacket and no driving required! Have a few blankets on hand for those who get chilled easily. My readers in the summer states can do this year around, you lucky dogs!

Ingredients

  • 6 pounds ground chuck, venison, bison or turkey
  • 8 cups your choice - canned Pinto beans, black beans, kidney beans or Northern beans,drained
  • 4 onions, chopped
  • 2 stalks celery, chopped
  • 5 cloves garlic, minced
  • 1 whole green pepper, chopped
  • 1 - 46 ounce can tomato soup
  • 23 ounces Beer, yes I am cooking with beer again! What should you do with the one ounce that is left in the can??
  • 2- 28 ounce cans of diced, canned, tomatoes
  • Canola oil for sauteeing veggies
  • 2 T Chili powder
  • ¾ tsp oregano leaves
  • 1 tsp Cayenne pepper
  • 1 tsp Black pepper
  • 2 cups beef stock
  • 1 tsp Salt
  • Topping Possibilities (they are endless)!
  • Shredded Cheese
  • Raw chopped onion
  • Caramelized onions
  • Sliced Black olives
  • Crushed corn or taco chips
  • Sour cream
  • Sliced jalapenos
  • Oyster or saltine crackers (boring!)

Instructions

  1. In a 12 quart stock pot over medium high heat
  2. Brown ground beef, drain, keep warm. Wipe pan dry with paper towels.
  3. Add 1 T canola oil to stockpot, add onions and celery, cook for 5 minutes, then add chopped green pepper, cook another five minutes. Add minced garlic, stir once and add flattened beer. Bring to a boil and cook for 5 minutes. Add tomato soup, beef stock, tomatoes, chili powder, oregano, cayenne pepper, black pepper and salt. Simmer, uncovered over medium low heat for 30 minutes, stirring often so chili does not stick to the bottom of the pan (not good, it could burn!)
  4. Stir in cooked beef, cook for another 30 minutes.
  5. Add beans, cook for 30 minutes, stirring frequently.
  6. Taste and adjust seasonings if necessary. Tip: Chili powder takes some time to develop a spicy taste so give it some time before you add more!

Notes

Of course you can cut this recipe in half for a smaller group!

Leftovers freeze very well. Can you see a “make ahead party” in the making? Make the chili a week ahead, freeze and reheat the night of your gathering!

Other Leftover Ideas - Chili over baked potatoes, chili mac, chili dogs, chili tacos, chili and cheese omelets. Chili freezes extremely well. Freeze in one pint or one quart containers to have on hand for all of the above leftover ideas!

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