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Kayem Stadium Chili
Serves: 12
Prep & Cook Time: 1 1/2 hours
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.
Instructions
  • 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.
  • Add the ground beef and saute until brown, stir to break up the meat with a fork or large spoon.
  • To the beef mixture, add the tomato paste and stir well 2 - 3 minutes.
  • Stir in all the spices and mix well, another 2 - 3 minutes.
  • Pour in the can of tomatoes and juice. Bring mixture to a boil, and add the beef broth.
  • 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.

Nutritional Info per Serving
Calories0 Cholesterol0mg Sugars0g
Total Fat0g Sodium0mg Dietary Fiber0g
Saturated Fat0g Carbohydrates0g Protein0g
Kayem Stadium Chili
Serves: 12
Prep and Cook Time: 1 1/2 hours
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.
Instructions
  • 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.
  • Add the ground beef and saute until brown, stir to break up the meat with a fork or large spoon.
  • To the beef mixture, add the tomato paste and stir well 2 - 3 minutes.
  • Stir in all the spices and mix well, another 2 - 3 minutes.
  • Pour in the can of tomatoes and juice. Bring mixture to a boil, and add the beef broth.
  • 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.

Nutritional Info per Serving
Calories0
Cholesterol0mg
Sugars0g
Total Fat0g
Sodium0mg
Dietary Fiber0g
Saturated Fat0g
Carbohydrates0g
Protein0g
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