Chef Jeff�s Beefy Garden Chili
Source of Recipe
Chef Jeff Igel, head of the culinary arts department at Fox Valley Technical College
List of Ingredients
3 pounds ground chuck
1 cup large dice onion
6 cups tomatoes, fresh or canned
1� cups large dice celery
3 tablespoons garlic, fresh, chopped
2 cups diced sweet red pepper
diced hot peppers, as desired
� cup ground chili powder
1 tablespoon ground paprika
2 tablespoons ground cumin
2 tablespoons brown sugar
� teaspoon leaf oregano
3 tablespoons seasoned salt
3 16-ounce cans chili beansRecipe
� Brown the ground chuck and the onions together. Remove any excess grease.
� Add the tomatoes, celery, garlic and peppers and bring to simmer with all of the spices and salts for 30-45 minutes to allow the flavors to marry.
� Stir in the chili beans. Return to simmer.
� Serve garnished with diced onion and shredded Wisconsin cheddar.
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