This morning Portsmouth Public House joined us in the kitchen to make their chili
2 lbs Lean Ground Beef
1 Large White Onion, diced
3 Celery Stalks, diced
5 Garlic Cloves, diced
4 oz Jalapenos, chopped
1 tbl Crushed Red Peppers
3 tbl Chili Powder
1 quart Marinara Sauce
1 quart Stewed Tomatoes, chopped
2 cups Beef Broth
2 19 oz cans of Red Kidney Beans, drained & rinsed
1 tbl Olive Oil
Cooking Instructions: In a skillet, add olive oil, onions, celery, and garlic. Sweat until translucent. Add crushed red pepper, chili powder, and ground beef. Cook until beef is done. Transfer the mixture to a large pot and then add jalapenos, stewed tomatoes, marinara sauce, and beef broth. Simmer on medium heat for a ½ hour. Finally, add the kidney beans, salt, pepper, and then simmer for another minute.
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