1 large onion, chopped
1/4 cup butter
2 tsp salt
1/2 tbsp black pepper
1/2 tbsp red pepper
1 tbsp chili powder
2 1/2 tbsp cup brown sugar
1/8 tsp cumin
2 jalapeño pepper (chopped with seeds)
1 1/2 ground chuck
28 oz can of Crushed tomatoes
16 oz can of tomato sauce
6 oz can of tomato paste
45 oz of Brooks Chili Hot Beans
Chop up the onion and brown over medium high heat in a skillet. Add
in ground chuck and brown. In a large stock pot pour in crushed
tomatoes, chili beans, tomato sauce, paste, chopped jalapeño peppers
and all the spices over medium heat. Drain excess oil from the meat
and pour into the stock pot. Bring to a boil, and then simmer on low
for 4 hours, stirring occasionally. Gets better with age and each
reheating. Serve with shredded cheddar cheese and pickled jalapeños on
top.
Chop up the onion and brown over medium high heat in a skillet. Add in
ground chuck and brown. In a large stock pot pour in crushed tomatoes,
chili beans, tomato sauce, paste, chopped jalapeño peppers and all the
spices over medium heat. Drain excess oil from the meat and pour into
the stock pot. Bring to a boil, and then simmer on low for 4 hours,
stirring occasionally. Gets better with age and each reheating. Serve
with shredded cheddar cheese and pickled jalapeños on top.