Grand Slam Chili With Shredded Beef
Persons
4
Serving Size
1 Bowl
Ingredients
- 1 cup Gills’ diced celery and onion blend
- 2 tbsp olive oil
- 1lb beef chuck cubes
- 1 tsp cumin
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp sugar
- 2 cups beef stock
- 1 (10oz) can crushed tomato
- 1 (8oz) can tomato sauce
- 2 cans kidney beans
- 2 tbsp Worcestershire
- salt and pepper to taste
Instructions
- Begin this recipe by heating a large stockpot to a medium-high heat and add olive oil.
- Pan sear the beef cubes until golden brown on all sides, remove from pan. This will be much easier if you only sear 4-5 cubes at a time.
- Once all meat has been caramelized and removed, add onion and celery to the pan and reduce heat.
- Sauté the onion and celery until translucent, about 15 minutes.
- Add cumin, chili powder, paprika and sugar and continue cooking for 5 minutes.
- Finally, add all remaining ingredients and bring to a boil.
- Reduce heat to a low simmer and cover for 3 hours stirring occasionally. Once meat is fork tender and falling apart, serve and enjoy!
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