A chili recipe to honor Elizabeth Taylor
- 2 pounds ground chuck, ground big if possible
- 1 pound ground pork
- Red bell pepper, chopped
- 1 green pepper chopped
- 3 cups chopped onion
- 2 cloves smashed garlic
- 3 TB oil (I cut it down to 2 TB)
- 1 stick butter (insert Paula Dean joke here)
- 1 35 oz.can crushed San Marzano tomatoes
- 4 15 oz. cans pinto beans
- 2/3 cup chili powder (I cut it down to ½ cup which is an entire 2.5 oz container)
- 2 TB cumin
- 2 tsp. cayenne pepper
- Salt and pepper (add salt a 1/2 tsp. at a time — I added more than I thought I’d need, but I’m not sure how much I ended up using)
- Drain beans and rinse. Put into a large Dutch oven with the can of tomatoes. Heat for a few minutes.
- Heat oil and gently cook peppers. When soft add onions and gently cook. Add garlic for a minute or so. Add all to Dutch oven with tomatoes and beans.
- Melt half the butter and cook the beef and pork until no longer raw. Add spices and stir. Add to the tomato mixture and add the rest of the butter. Cook about 30 to 45 minutes, covered, over low heat.
- I cooked the chili for over two hours. After 45 minutes, it was cooked, but I thought it needed more time for the flavors to blend. It was definitely much better after the two hours.
- This makes a lot of chili — enough for at least four separate dinners for the four of us. Chili always freezes well, so although this dish is a bit time intensive, the amount of time it takes is worth it because on three other nights, all I’ve have to do is reheat the leftovers. Love that.
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