Cape Gazette

T-Rev’s Stiff Willi Chili W/ Beans

By PEPPERS | Apr 10, 2013

11/2 pounds ground chuck
1 small yellow onion, diced
1 small green bell pepper, diced
1 (14 1/2-ounce) can diced tomatoes
1 (29-ounce) can crushed tomatoes
2 cloves garlic, minced
1 1/2 teaspoons Worcestershire sauce
1/2 cup (half-bottle) T-Rev’s Stiff Willi Chili™ Spice Mix
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can black beans, drained and rinsed
Salt to taste

Add 2 tablespoons oil to stockpot set to low heat and sweat onion and bell pepper until soft. Season with 1/2 teaspoon kosher salt. Turn heat to medium high/high and brown ground chuck, continually stirring to cook evenly. Season with 1/2 teaspoon kosher salt. Add diced tomatoes and crushed tomatoes and bring to simmer. Add garlic, Worcestershire sauce, and T-Rev's Stiff Willi Chili Spice Mix. Stir thoroughly, then add beans and reduce to low heat. Cook for 2 hours at the point where chili is just bubbling, and stir regularly. Taste for salt and remove from heat. Allow to rest for 30 minutes before serving.

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