Grand Slam Chili with Shredded Beef




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


  1. Begin this recipe by heating a large stockpot to a medium-high heat and add olive oil.
  2. 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.
  3. Once all meat has been caramelized and removed, add onion and celery to the pan and reduce heat.
  4. Sauté the onion and celery until translucent, about 15 minutes.
  5. Add cumin, chili powder, paprika and sugar and continue cooking for 5 minutes.
  6. Finally, add all remaining ingredients and bring to a boil.
  7. Reduce heat to a low simmer and cover for 3 hours stirring occasionally. Once meat is fork tender and falling apart, serve and enjoy!

Grand Slam Chili with Shredded Beef