Kayem Stadium Chili - for a crowd

Serves 12

Ingredients

2 tbsp. olive oil

2 medium onions, chopped

2 tbsp. garlic, chopped

3 lbs ground beef, 85/15

1 6oz can tomato paste (look for tomato paste w/pesto)

1 28 oz can of tomatoes, crushed with juice

2 cups beef broth (low sodium)

4 tbsp. chili powder

3/4 tsp cayenne

1 1/2 Tbsp. cumin

2 tsp paprika

1 1/2tsp black pepper, freshly ground

3 tbsp. brown sugar

1 tbsp. cocoa powder* (unsweetened)

1 1/2 tsp salt

2/ 15.5 oz cans pinto beans, drained and rinsed

*cocoa powder helps to round out all the seasonings and enhance with a rich flavor.

Directions

1. Coat a dutch oven with the olive oil and saute the onions and garlic over medium high heat for 5 - 8 minutes until the onions become transparent. Do not brown.
2. Add the ground beef and saute until brown, stir to break up the meat with a fork or large spoon.
3. To the beef mixture, add the tomato paste and stir well 2 - 3 minutes.
4. Stir in all the spices and mix well, another 2 - 3 minutes.
5. Pour in the can of tomatoes and juice. Bring mixture to a boil, and add the beef broth.
6. Reduce heat and simmer for 1 hour on the stove over low heat, stir occasionally. Add the pinto beans and continue to gently simmer for another 15 minutes.

Serve immediately, or make a day ahead. Enjoy this versatile chili recipe as a side dish with Kayem Beef Hot Dogs, or as topper with a dollop of sour cream, salsa and jack cheese.

Note: You may transfer to a crock pot (after step 6) set on high for 1 hour. Then add the pinto beans and turn the setting to low for an additional 15 - 20 minutes.

Grilling Tip

DO use tongs. DON'T pierce the casing. When you lose the juice, you lose the flavor!

See all grilling tips