4-5 lbs 80/20 beef
1 teaspoon Lawry's salt, divided, to taste
1 teaspoon cinnamon, divided, to taste
4 15oz cans Van Camp's Pork and Beans
4 15oz cans Hunt's Tomato Sauce
1 tablespoon cinnamon
1 tablespoon paprika
1 teaspoon dried Chipotle pepper
1 teaspoon cayenne pepper
2 teaspoons red pepper flakes
1 tablespoon chili powder
1 teaspoons ground black pepper
In an 8 quart heavy bottomed pot add beans and tomato sauce over medium-low heat. Add 1 tablespoon cinnamon, paprika, Chipotle pepper, cayenne pepper, red pepper flakes, chili powder, ground black pepper. Stir to combine. After simmering for 30 minutes, taste and season according to personal heat level desired. Adding more cayenne or red pepper flakes to increase intensity.
In a large skillet over medium heat cook 1/2 of the beef, adding to pan in large chunks. Sprinkle with 1/2 teaspoon cinnamon and 1/2 teaspoon Lawry's salt. Cook until done. Remove from heat. Add beef to bean mixture along with 1/2 cup of liquid in pan. Stir pot.
Return frying pan to heat and add remaining beef in large chunks and sprinkle with 1/2 teaspoon cinnamon and 1/2 teaspoon Lawry's salt. Cook until done. Remove beef from heat and spoon beef into chili. Allow to simmer for 30 minutes, taste and season as necessary.
Serve and enjoy!
NOTE: Chili tastes even better the next day. The longer it sets, the more the flavors meld together.
Recipe printed from http://TheSlowRoastedItalian.com/
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