Stone Cold Recipes: Stone Cold Chili

Your chili is good, but Stone Cold’s is better, and that’s the bottom line gaddamn it. Stone Cold Daddy has been making chili based on the recipe from this awesome chili kit for close to 20 years. I have tinkered with it and added some of my own signatures, but the version featured here will do you just fine. (Leave a comment below, and I’ll message you some of my special signatures which I guarantee are worth the extra effort.)

Prep time: 30 mins

Cook time: 50 mins

Total time: 1 hour 20 mins

Ingredients

2lbs of 93% Lean Ground Beef/Turkey

4 15oz cans of your favorite beans DRAINED (BPA? NO WAY! Look here tree huggers: http://thesoftlanding.com/bpa-free-tomatoes-do-exist/)

4 15oz cans of crushed or diced tomatoes (BPA? NO WAY! Look here tree huggers: http://thesoftlanding.com/bpa-free-tomatoes-do-exist/)

1 Large Onion Chopped

1 tbsp of Olive Oil

4 Cloves of Garlic (minced)

6oz Beef/chicken/Vegetable Broth

12oz of tomato paste (check link above for BPA free)

2 tbsp of salt

2 tsp of cumin

2 tsp of garlic powder

1 tsp of paprika
1 tsp of oregano
1 tsp of Cayenne Pepper
1/2 cup of Sour Cream or Nonfat Plain Greek Yogurt (optional)

Instructions

In a small dish, combine paprika, garlic powder, cayenne pepper, cumin, and oregano and PRESTO you just made your own homemade chili powder! Set aside. In a large pot, heat olive oil over medium heat. Add minced garlic and onions. Cook until soft, remove from heat, and drain. In the same pot, brown the turkey/ground beef until all the pink is brown. Drain, and add back to the pot with onions. Add in tomatoes, tomato paste, beans, meat crumbles, vegetable broth, and stir well. Stir in salt, chili powder. (If you like it spicy like I do, add an extra tsp of cayenne pepper….a tbsp if you have the tongue for it). Simmer over low heat for 35 – 40 minutes. If you like your chili thick and creamy, add the sour cream/Greek yogurt and simmer for another 10 minutes. Makes about a gallon of chili.