12 FOUR SEASONS BREEZE | APRIL 2017
Chef 's Corner
By Randy Balt
Simple
Beef Chili
INGREDIENTS
1 Tbsp. extra virgin olive oil
1 brown onion, chopped
1 red bell pepper, chopped
1 Pkg. Carroll Shelby Chili Kit*
1 Tbsp. Garden Garlic Stir-In Paste
2 (15 oz. cans) Dice Tomatoes
1 (15 oz. can) Kidney beans, rinsed
1 (15 oz. can) Garbanzo beans, rinsed
1 (8 oz. can) Tomato sauce
1 cup red wine
4 (15 oz. pkgs.) Hormel Beef Roast, not drained
I was very happy to find this tasty beef chili recipe. Its simplicity was a big factor in my trying it the first time, and now that I've made it a
couple of times, I can safely pronounce it okay to feed to friends. The hunks of tasty beef are mixed with a well-balanced blend of flavors. If
you like it spicy then use the whole cayenne pepper packet. For my family one half the amount works fine. Serves 4-6.
DIRECTIONS
1. Brown chopped onion and bell peppers in olive oil.
2. From the Carroll Shelby Chili Kit add chili spices, salt packets
and ½ the cayenne pepper, mixing completely. (Discard the masa
package.)
3. Add garlic paste, cooked pot roast, diced tomatoes. Simmer for
5 minutes before adding the beans, tomato sauce and red wine.
4. Let simmer to desired thickness while stirring often. Add
additional liquid if needed.
5. Watch the temperature and don't over-cook it.
*Use whole package of the cayenne pepper for a spicier version.
