Tony's Michigan Champ Chili
Yield
12 servingsPrep
40 minCook
160 minReady
200 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
ground beef
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 60 | milliliters |
garlic
crushed |
*
|
| 3 | large |
onions
chopped |
|
| 3 | each |
green bell peppers
|
|
| 6 | each |
jalapeño pepper
|
*
|
| ¾ | cup |
chili powder
|
*
|
| ¼ | cup |
oregano
|
*
|
| ¼ | cup |
basil
|
*
|
| ¼ | cup |
thyme
|
*
|
| ¼ | cup |
rosemary leaves
crushed |
*
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
white pepper
|
|
| 1 | tablespoon |
cumin
|
|
| 2 | cans |
tomatoes
whole, (13 ounces) |
*
|
| 1 | cup |
tomato paste
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
sour cream
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
ground beef
|
|
| 45 | ml |
vegetable oil
|
|
| 6E+1 | milliliters |
garlic
crushed |
*
|
| 3 | large |
onions
chopped |
|
| 3 | each |
green bell peppers
|
|
| 6 | each |
jalapeño pepper
|
*
|
| 177 | ml |
chili powder
|
*
|
| 59 | ml |
oregano
|
*
|
| 59 | ml |
basil
|
*
|
| 59 | ml |
thyme
|
*
|
| 59 | ml |
rosemary leaves
crushed |
*
|
| 15 | ml |
salt
|
|
| 15 | ml |
white pepper
|
|
| 15 | ml |
cumin
|
|
| 2 | cans |
tomatoes
whole, (13 ounces) |
*
|
| 237 | ml |
tomato paste
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 1 | x |
sour cream
for garnish |
*
|
Directions
Brown ground beef, drain and set aside.
Heat oil and sauté garlic, 2 onions, green peppers, and jalapeno peppers.
Cook on medium heat for 5 mins.
Add all spices. Continue to cook for about 3 minutes. Add whole tomatoes and juice, tomato paste, hot pepper sauce, and beef and cook for 2½ hours.
Garnish with sour cream.
