Video 00:35 Chef LaRon Cruz’s Famous Fully Loaded Beef Chilli
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As promised, Chef LaRon Cruz’s Famous Fully Loaded Beef Chilli!
This chili right HERE, people, this chili right HERE! We were all upset when it was gone. You might want to double up on the recipe to ensure you don’t have a riot in your kitchen! The perfect fall/winter warm up to cuddle up and watch a movie with! Grab a bowl, some corn bread and eat
it up!! – Cruz
2 tablespoons extra virgin olive oil
3 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
2 pounds ground beef
6-7 Roma tomatoes, cut into thirds
2 3/4 cups low-sodium chicken broth, plus more for thinning the chili if needed
2 tablespoons red wine
1 tablespoon dried oregano
Two 15-ounce cans kidney beans (one can of dark red kidney beans; on can of white kidney beans [cannellini]), strained and rinsed
1 medium onion, chopped
3 cloves garlic, chopped
Sliced scallions, shredded Cheddar, crumbled bacon, sour cream or chopped pickled jalapeno, for serving
Heat the oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and cook, stirring, until the oil is brick-red and the mixture is dry, (about 2 minutes). Add the ground beef and 1 teaspoon salt and cook, stirring and breaking up into smaller pieces until the mixture is combined (the beef doesn’t need to be cooked all the way through at this point). Transfer the mixture to the insert of a 6-quart crock pot.
Add the tomatoes, chicken broth, red wine, oregano and 1 teaspoon salt to the skillet over medium-high heat and bring to a simmer, whisking. Cook for about 2 minutes. Add the tomato mixture, beans, onions, and garlic to the insert and give the mixture a good stir. Cover and cook on low for 6 to 8 hours.