Serves: 6 – 8 very hungry people, or 10 – 12 somewhat hungry people.
INGREDIENTS
- 2 pounds USDA ground sirloin
- 4 tablespoons Fairway Extra Virgin Olive Oil, divided in half
- 6 garlic cloves, minced
- 2 onions, diced
- 4 celery stalks, diced
- 1 bell pepper, diced
- 6 oz Fairway Fresh Tomato Sauce
- 16 oz beef stock
- 6 tablespoons Fairway Chili Powder
- 1 teaspoons Fairway Dried Oregano
- 2 teaspoons Fairway Ground Cumin
- 2 teaspoons Fairway Ground Hot Chiles
- Fairway Sea Salt, to taste
- Sour cream for garnish (optional)
- Shredded cheddar cheese for garnish (optional)
DIRECTIONS
- Heat 2 tablespoons of olive oil a large, heavy pot over high heat.
- Add the ground sirloin and cook until browned.
- Once browned, drain and reserve the meat.
- Add 2 more tablespoons of Fairway EVOO to the same pot.
- Brown the onions, garlic, celery and bell pepper.
- Once the vegetables are browned, return the ground meat to the same pot.
- Add the tomato sauce, beef stock, chili powder, oregano, cumin, and ground hot chilis.
- Bring the chili to a boil and then reduce to a simmer for 2 hours.
- Season with salt to taste and ENJOY!
Chef’s Note: Serve in bowls with shredded cheddar cheese and a large dollop of sour cream in the center. Garnish with lime wedge, roasted jalapenos, corn tortillas and cilantro leaves. If desired, drizzle hot pepper sauce over the top for a little more heat.
