The Best Chili

I am beyond excited to share this recipe with you. I have searched and searched for new ways to make my chili. For me, the sauce is the key ingredient. I can’t just add water to the drippings of the meat.

What I usually do is add red wine or beer to my meat after it is browned on all sides. I then let it simmer, and 30 minutes later, I add my vegetables. However, this time, I switched it up.

I was walking through Krogers, doing my weekly grocery shopping, and I was looking at all the different chili beans. I just so happen to hear this teenage girl talking to her mom about how she wonders if this particular chili pack would be good or not. So, of course, I turned around so I could take a good look at what she was referring too. I could not believe that I had never seen this adorable package.

I grabbed it off the shelf and ran home to try it out.

So today, I share with you the most fantastic chili that I have ever had!

Ingredients

  • 3 lbs boneless beef chuck roast
  • 1 pack of Stubb’s cooking sauce
  • 1 can of diced tomatoes
  • 1can diced tomatoes with green chiles
  • 2 cans Red Kidney Beans
  • 2 cans Black Beans
  • 1 large red onion
  • 1 Green pepper
  • 1 Red pepper
  • 3 tsp Black Pepper
  • 32 ounces of Beef Broth
  • 3 Cups rice (make according to package)
  1. Season and brown beef on all sides.
  2. Add the sauce packet from
  3. let simmer for 15 minutes
  4. Add all chopped vegetables and cover for 10 minutes.
  5. Add broth, beans, tomatoes, and season until taste.
  6. Use as little or as much of the hot packet. Be mindful of just how hot it can make your chili
  7. Let simmer until you are ready to serve.

The ultimate way to prepare this chili is with a crockpot. It will allow all the flavors to get happy together for hours.

You could have chosen any blog to read but you chose mine and I’m honored.

~Belladonna~

 

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