Border Graphic

Red Lion Spicy Foods Logo Lean And Mean Chili

 

2 TBSP Olive Oil
1 large red bell pepper, diced
1 large green bell pepper, diced
1 large sweet onion, diced
4 cloves garlic, minced
3 stalks celery, diced
1 package Red Lion Spicy Foods XX Hot Chili Powder
1 TSP Mexican oregano
2 TBSP ground cumin
1/2 TSP salt
1/2 TSP ground black pepper
3 lbs. 90/10 ground beef, or ground bison
1 14.5 oz cans fire-roasted diced tomatoes
1 15 oz can tomato sauce
2 14.5 oz cans beef broth
3 chipotle chiles (dried or canned)
3 14.5 oz cans pinto beans, drained
2 TBSP yellow corn meal
1 cup water

 

Add the oil to a 6-8 quart Dutch oven or stockpot, and heat over medium-high until shimmering.
Add the vegetables and cook until soft, about 5 minutes.
Combine the chili powder, cumin, Mexican oregano, salt and pepper. Be careful, the chili powder is very hot.
Add the spices to the pot, and cook for 1-2 minutes. Add the meat to the pot.
Cook for 10 minutes, stirring occasionally to break up any large clumps. Add the tomatoes, tomato sauce, broth
and chipotles. Bring to a boil, reduce heat and simmer for 90 minutes.
Add the beans to the pot.
Combine the corn meal and water, and add to the pot.
Simmer, partially covered, for 30 minutes.
Remove the chipotles and serve.

 

Border Graphic