Batch Chili Beef
The base component of the typical recipe of chili that we eat is beef. This recipe, when precooked and portioned, saves you time and mess when you want to make chili. It is all the meat and essential seasonings of the chili cooked for hours. Made in a large batch, this saves you time when you want to make chili. And you know what is in your chili because you made it. It can also double as taco meat if you don't mind the extra onions and peppers.
- 5 lb Beef, ground (80/20)
- 2.5 cup Water
- 5 tbsp Chili Powder
- 1.25 tsp Kosher Salt, Morton brand
- 1.25 tsp Cumin, ground
- 1.25 tsp Oregano, dried
- 1.25 tsp Garlic, granulated
- 1.25 tsp Onion, granulated
- 16 oz Onion, white, chopped (You can also use frozen chopped onions)
- 16 oz Green Peppers, chopped (You can also use frozen chopped onions)
- Chili Beef Instructions
Heat a large cast-iron pan or Dutch oven on medium heat. You can use regular cast iron or enamel coated. When the pan or pot is hot, add the beef.
Place the entire amount of ground beef in the hot pan. Spread the meat out in the pan like you are making a giant hamburger.
When there is no more pink color around the edges of the beef, break up the large patty and turn it over for the other side to cook.
Don't break it up too much, as the large chunks of cooked beef add great texture to the chili.
When the beef is thoroughly cooked, and the meat starts to brown, remove it from the pans into a large bowl.
Add the chopped onions and peppers to the large pan and saute until they start to carmelize. Add 2 Tablespoons of the beef fat back to the pan if necessary.
Add the seasoning ingredients and stir until thoroughly mixed with the onions and peppers and cook for 1-2 minutes.
Stir in the water
Add the cooked beef back into the pan, stir the beef and seasoning mixture thoroughly, and simmer on low until there is barely any liquid left. This will help tenderize the beef and infuse the flavors into the meat.
