Serves Eight as a Soup or Four as an Entrée
Adapted from West Coast Prime Meats Cooks © 2015
- Five ounces dry kidney beans
- One pound + 14 ounces prime beef
- Ten ounces (approximately one large) Spanish or white onion, peeled and cored
- Ten ounces (approximately two medium) yellow pepper, cored and seeded
- Two tablespoons clarified butter or blended olive oil
- Two tablespoons (approximately four medium cloves) garlic, peeled and chopped fine
- Six ounces tomato juice
- Ten ounces chili sauce
- Two tablespoons chili powder
- One and a quarter teaspoons paprika
- One and a half teaspoons salt
- One and a quarter teaspoons pepper
- Three-quarters teaspoon dried oregano
- Eight ounces sour cream
- Eight ounces Cheddar cheese
- Put the kidney beans in a medium sauce pan, cover with cool tap water and cook over high flame for 30 minutes, then drain and set aside.
- Cut the beef in one-inch pieces, trimming any excess fat.
- Cut the peppers and onions in one-inch pieces.
- In a large stock pot, heat the clarified butter or oil over medium-high flame. Add the beef, lower the heat to medium and sauté for 30 minutes until fully cooked and tender.
- Add the onions, peppers and garlic; cook together for 10 minutes more.
- Add the beans with the tomato juice, chili sauce, chili powder, paprika, salt, oregano and pepper and simmer for 20 minutes.
- Add a little water if necessary and adjust the salt and pepper to taste.
- Divide the chili among eight cups or four bowls, top with the sour cream and Cheddar cheese and serve.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
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