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'Big Red' Chili

Kraft Memeber Recipe
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Makes: 8 servings, 5 quarts Total Time: 3 hr
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 4 tablespoons peanut oil
  • 2 pound ground beef and/or bison
  • 2 large onions, finely chopped
  • 4 cloces of garlic, crushed
  • 1 12-ounce bottle of beer
  • 2 cups beef stock
  • 1 29-ounce can diced tomatoes
  • 1 6 ounce can tomato sauce
  • 4 ounce Cote D'Or 70% cacao chocolate
  • 8 ounce red chili sauce
  • 2 chilaca peppers finely chopped
  • 2 tablespoons ground cumin
  • 2 teaspoons salt, or to taste
  • 2 15-ounce cans kidney beans
  • 1 15-ounce can cannellini white beans
  • 1 8-ounce pack Kraft shredded sharp cheddar cheese
  • 1 16-ounce tub Breakstones sour cream
make it
1. Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
2. Add the onion and garlic to the pot and sauté until the onions are soft, 5 minutes.
3. Add beer, beef stock, tomatoes, tomato paste, chocolate, red chili paste, cumin and salt. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
4. Add the red kidney beans and cannellini beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. Adjust salt for flavor and serve with Kraft shredded sharp cheddar cheese and Breakstones sour cream.
YIELD 8-10 (about 5 quarts)
Notes
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