Ingredients
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1 pound ground Beef
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1 medium Onion
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3 tablespoons Espresso Chiles
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2 teaspoons Stone House Seasoning
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1 teaspoon Worcestershire Sauce
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2 cups Tomato Sauce
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2 medium plum Tomatoes
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2 cups cooked or drained canned Pinto Beans
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Optional Toppings
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Sour Cream
Directions
Chili and football go hand in hand. Traditionally, I’ve always started the chili in the morning so that it can simmer and simmer before the game starts later in the afternoon or evening. But I’ve discovered that chili doesn’t have to simmer all day to be packed with amazing flavor. This recipe is proof! The key is adding a good dose of seasonings early in the cooking process; then the chili is ready in no time.
Steps
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1
Done
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In a Dutch oven set over medium heat, cook the ground beef and onion, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. |
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2
Done
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Stir in the chili spice blend, house seasoning, and Worcestershire sauce and cook until fragrant, about 1 minute. |
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3
Done
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Stir in the chili spice blend, house seasoning, and Worcestershire sauce and cook until fragrant, about 1 minute. |
