&noscript=1 />

Prep Time:
10 minutes

Cook Time:
3 ½ hours

Servings:
5 cups (1.2 L)

Prep Time:
10 minutes

Cook Time:
3 ½ hours

Servings:
5 cups (1.2 L)

Half Time Chunky Chili

INGREDIENTS

Half Time Chunky Chili

  • Chili
  • 3 lbs (1.5 kg) lean stewing beef, pork or a mixture of both, diced
  • 1/2 C. (125 mL) all-purpose flour
  • 1/3 C. (75 mL) Crisco® Pure Vegetable Oil or Crisco® Pure Canola Oil
  • 3 large onions, chopped
  • 6 cloves garlic, chopped
  • 3 Tbsp. (45 mL) chili powder
  • 1 Tbsp. (15 mL) dried oregano
  • 2 tsp. (10 mL) ground cumin
  • 1/2 tsp. (2 mL) cayenne (optional)
  • 1/4 tsp. (1 mL) pepper
  • 2 cans (28 oz/ 796 mL) plum tomatoes
  • 2 cans (19 oz/ 540 mL) beans (red kidney, white kidney, chick peas etc), rinsed and drained
  • salt to taste
  • Toppings
  • sour cream
  • grated cheese
  • chopped green onions
  • hot sauce for guests who like it spicier

DIRECTIONS

  1. Pat meat dry and toss with flour.
  2. Heat oil in a large deep pot on medium-high heat. Brown meat in batches, removing each batch from skillet once browned.
  3. Add onions and garlic. Reduce heat to medium and cook gently for 8 to 10 minutes. Add chili powder, oregano, cumin, cayenne and pepper. Return meat to pot.
  4. Add tomatoes and bring to a boil. Lower heat and simmer uncovered for 3 hours or until meat is very tender and mixture is thick. Stir in beans. Taste and salt if necessary.