Paula Deen Chili Recipe
If you want comfort food, try the Paula Deen Chili Recipe. This dish is warm, hearty, and very filling.
Equipment
- Large Dutch Oven
- Wooden spoon
- Can opener
- Chef Knife
- Measuring spoons
- Measuring cups
Ingredients
- 2 lbs Ground Beef
- 1 cup Onion
- 1 cup Bell Peppers
- 2 cloves Garlic
- 15 oz Canned Tomatoes
- 15 oz Tomato Sauce
- 15 oz Kidney Beans
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Brown the Beef: Put the meat in the large pot. Cook it until it is no longer pink. Drain any extra fat from the pan.
- Sauté the Veggies: Add the onions and peppers to the meat. Cook them until they are soft and clear. Add the garlic at the very end.
- Add the Liquids: Pour in the tomato sauce and diced tomatoes. Stir everything together until it is well mixed. Keep the heat on medium for now.
- Mix in Beans: Open the cans of kidney beans. Add them to the pot with their juices. This adds extra flavor to the sauce.
- Season the Pot: Sprinkle in the chili powder and cumin. Add your salt and pepper to the mix. Stir well to distribute all the dry spices.
- Simmer the Chili: Turn the heat down to low. Cover the pot with a tight lid. Let it cook for about forty-five minutes.
- Final Check: Taste the chili before you serve it. Add more salt if it needs a boost. Serve it hot in big ceramic bowls.
Notes
➔ Brown the meat well for the best flavor.
➔ Use fresh garlic instead of the jarred kind.
➔ Let it simmer longer for a thicker sauce.
➔ Taste the spices as the chili cooks down.
➔ Add a splash of water if it gets dry.
➔ Use high-quality chili powder for better heat.
➔ Dice the vegetables into small, even pieces.
➔ Drain the grease to keep it healthy.
➔ Stir every ten minutes to prevent burning.
➔ Add a pinch of sugar to cut acidity.