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Red Lion Spicy Foods Logo Double Beef Chili

 

3 Serrano chile peppers, chopped fine (jalapenos will work also)
1 large Vidalia onion, chopped fine
1 large Poblano chile pepper, chopped fine (green or red bell pepper can be substituted)
1 14.5 oz. can beef broth
1 14.5 oz. can chicken broth
1 14 oz. can diced tomatoes
1 8 oz. can El Pato tomato sauce
1 32 oz can pinto beans, drained and rinsed
8 tbs. Red Lion Spicy Foods Competition Blend Chili Mix, divided
1 tsp. kosher salt
2 pcs. pepper bacon, minced
1 3lb. London Broil, diced into 1/4 inch pieces (freezing for an hour helps cutting)
2 lbs. ground beef

 

Brown ground meat over medium-high heat, drain and set aside. 
Add bacon to pan, heat to medium. Add onion and peppers, and cook until soft, about 6 minutes.
Stir in diced meat a little at a time, with 2 tbs. of the chili powder.
When the meat is browned, add reserved ground beef, beef broth, chicken broth, tomatoes, tomato sauce, salt and
4 tbs. of chili powder. Bring to a boil, then lower heat and simmer for 2 hours, stirring occasionally.
Add beans and remaining 2 tbs. of chili powder. Simmer for an additional 30 minutes.
Serve with flour tortillas, sour cream and shredded cheddar cheese.

 

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