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Soups & Stews
Wholly Chili

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  • 3 tablespoons canola oil
  • 4 cups chopped yellow onion
  • 2 large Poblano chilis, diced
  • 3 tablespoons minced garlic
  • 5 pounds ground meat
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons Mexican oregano
  • 1 1/2 tablespoons onion powder
  • 3 tablespoons paprika
  • 8 tablespoons chili powder
  • 2 12-ounce cans tomato paste
  • 28 ounces Wholly Salsa(spiciness depends on you)
  • 3 quarts chicken stock
  • 2 tablespoons Tabasco

    1. Heat oil over medium heat in a large stock pot. When hot, add the onion, Poblano and garlic. Sweat until onions are translucent.
    2. Add ground meat and stir to break it up. When meat is completely brown, drain and return to heat.
    3. Add dried seasonings and stir to combine. Add tomato paste, stir to combine, and allow it to cook for 5 minutes. Add all of the rest of the ingredients, and simmer for 30 minutes. Taste to see if you need any more salt.
    4. For a thicker version (for hot dogs, chili burgers, etc.), omit the chicken stock.

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