Alexia's Beef Chili

Name: Alexia's Beef Chili
Total time: 120 min
Yield: 10
Ingredients: 2 lbs 90% ground sirloin; 1 1/2 lbs 90% ground chuck; 1 small can Hunts tomato sauce; 1 large can San Marzano plum tomatoes (chopped); 1/2 can Pastene kitchen ready tomatoes; 2 poblano peppers (chopped fine); 1 green bell pepper (chopped fine); 1 red bell pepper (chopped fine); 6 cloves fresh garlic (minced); 1 large Vidalia onion (finely chopped); 2 fresh jalapeño peppers (sliced or diced); McCormick chili powder (to taste); McCormick Mexican chili powder (use sparingly, it’s hot!); Tabasco sauce (a few dashes); Cracked black pepper (to taste); Red chili flakes (to taste); Garlic salt (to taste); Garlic powder (to taste); Olive oil (for sautéing); Paprika (to taste); Ketchup (a few tablespoons); 1 can dark kidney beans (undrained); 1 can light kidney beans (undrained); 1 can black beans (undrained); Cheddar cheese (for topping); Monterey Jack cheese (for topping); Sour cream (for serving); Tostitos chips (for serving); Fresh jalapeños (for garnish); Chopped onions (for garnish)

Rich, spicy beef chili with a trio of beans, peppers, and classic seasonings.

"Alexia’s original food-truck chili — hearty, fiery, and full of love. Simple ingredients, unforgettable flavor!" - Alexia

2 Hours

Total Time

Servings

Intermediate

Level

Ingredients

2 lbs 90% ground sirloin
1 1/2 lbs 90% ground chuck
1 small can Hunts tomato sauce
1 large can San Marzano plum tomatoes (chopped)
1/2 can Pastene kitchen ready tomatoes
2 poblano peppers (chopped fine)
1 green bell pepper (chopped fine)
1 red bell pepper (chopped fine)
6 cloves fresh garlic (minced)
1 large Vidalia onion (finely chopped)
2 fresh jalapeño peppers (sliced or diced)
McCormick chili powder (to taste)
McCormick Mexican chili powder (use sparingly, it’s hot!)
Tabasco sauce (a few dashes)
Cracked black pepper (to taste)
Red chili flakes (to taste)
Garlic salt (to taste)
Garlic powder (to taste)
Olive oil (for sautéing)
Paprika (to taste)
Ketchup (a few tablespoons)
1 can dark kidney beans (undrained)
1 can light kidney beans (undrained)
1 can black beans (undrained)
Cheddar cheese (for topping)
Monterey Jack cheese (for topping)
Sour cream (for serving)
Tostitos chips (for serving)
Fresh jalapeños (for garnish)
Chopped onions (for garnish)

Instructions

Sauté the Onions

In a large pan, heat olive oil and add finely chopped onions. Cook down until translucent, adding a bit of water periodically to help them reduce. Season with garlic salt, cracked black pepper, and garlic powder.

Add the Peppers and Garlic

Add chopped poblano, bell, and jalapeño peppers along with minced garlic. Season again with garlic salt, cracked black pepper, and garlic powder. Cook until softened, adding a splash of water occasionally to prevent sticking.

Brown the Meat

Add ground sirloin and ground chuck to the pan. Chop the meat finely as it cooks (Alexia uses a Pampered Chef chop tool). Season with both chili powders, garlic salt, black pepper, and garlic powder. Cook until fully browned.

Add the Tomatoes and Spices

Add the tomato sauce, chopped San Marzano tomatoes, and kitchen-ready tomatoes. Stir in red chili flakes, Tabasco, paprika, and ketchup. Simmer for about 30 minutes to let the flavors develop.

Add the Beans

Add the dark kidney beans, light kidney beans, and black beans — do not drain them. Stir well and add more chili powder and paprika to taste. Adjust seasoning if needed based on desired spice level.

Simmer and Serve

Simmer the chili on low for about 1 1/2 hours, stirring occasionally. Serve hot in bowls topped with cheddar and Monterey Jack cheese, sliced jalapeños, chopped onions, and a dollop of sour cream. Enjoy with Tostitos chips or as chili nachos or chili dogs!