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Chef Jeff’s Beefy Garden Chili




Source of Recipe


Chef Jeff Igel, head of the culinary arts department at Fox Valley Technical College


List of Ingredients




3 pounds ground chuck

1 cup large dice onion

6 cups tomatoes, fresh or canned

1½ cups large dice celery

3 tablespoons garlic, fresh, chopped

2 cups diced sweet red pepper

diced hot peppers, as desired

¼ cup ground chili powder

1 tablespoon ground paprika

2 tablespoons ground cumin

2 tablespoons brown sugar

½ teaspoon leaf oregano

3 tablespoons seasoned salt

3 16-ounce cans chili beans

Recipe



• Brown the ground chuck and the onions together. Remove any excess grease.

• Add the tomatoes, celery, garlic and peppers and bring to simmer with all of the spices and salts for 30-45 minutes to allow the flavors to marry.

• Stir in the chili beans. Return to simmer.

• Serve garnished with diced onion and shredded Wisconsin cheddar.