Ryan’s Chili Recipe

Ingredients

3 Tablespoons Olive Oil

1 2/3 Large Chopped White Onions

1+ lb Ground Round

1 teaspoon Lawry’s Salt or Seasoned Salt

2 teaspoons Black Pepper

8 Cloves Garlic Finely Chopped

1 Habanero or Scotch Bonnet Pepper finely chopped (use gloves)

1 Hungarian Hot Pepper or Anaheim Pepper Deveined and Finely Chopped

1 Jalapeno Pepper Deveined and Finely Chopped

1 28 oz Can Muir Glen Chunky Tomato Sauce

2 15oz Cans Spiced Diced Tomatoes

1 15 oz Can Dark Red Kidney Beans (Drained and Rinsed)

1 15 oz Can Light Red Kidney Beans (Drained and Rinsed)

1 15 oz Can Butter Beans (Drained and Rinsed)

2 teaspoons Kosher Salt

1 teaspoon Ground Cumin

3 Tablespoons Chili Powder

4 Tablespoons Ancho Chili Powder

1 Tablespoon Worcestershire Sauce

1-3 (to taste) Tablespoon “Buffalo” Chipotle Pepper Hot Sauce

1 Teaspoon Paprika

1 Tablespoon Granulated Garlic

1/3 Finely Chopped White Onion

1 Cup of Jack/Cheddar Cheese Grated

INSTRUCTIONS:

1. Begin by prepping all ingredients as indicated above.  This will help make assembly easy and stress free.
2. In a 7+ L Stock pot, heat your pot on Med/High Heat.  I like to place my hand just inside the pot, DO NOT TOUCH THE POT, and when the heat is quite immediately apparent on your palm, add oil.  Add your Large Chopped Onions and cook for about 15 minutes, stirring every 3 minutes.  Depending on your heat, you are simply looking for the onions to appear somewhat translucent.  At this point, add your Ground Beef, Seasoned Salt, Black Pepper, Chopped Garlic, and Peppers.  Fold into onions and push around until beef is brown and no pink bits remain.  TRY TO BREAK BEEF INTO VERY SMALL BITS.
3. Add remainder of ingredients thru Granulated Garlic.  Stir gently until well mixed.  Place Lid on Pot and cook on Medium, stirring every 5 minutes until boiling.  Once boiling, reduce heat to low, replace lid, and cook for 30 minutes.
4. For best taste, prepare chili the day before, cool, and place in fridge over night.  Reheat on low heat.  If eating the same day, prepare chili early and allow to cool and reheat.
5. Serve in big bowls topped with fine chopped onions and cheese and a big spoon.  I like to throw 5 or so townhouse crackers in the bowls as well.

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