Florida Beef n' Bean Chili (Quick Version)

Name: Florida Beef n' Bean Chili (Quick Version)
Yield: 8 - 12 servings
Cuisine: American
Ingredients: 3 tbsp European-style Butter (Rich Gold, Salted); Whole Sweet Onion (Chopped); Garlic (1 Minced Clove); Jalapeño (Minced); 1/2 Poblano Pepper (Minced); 2 chilis in adobo sauce; 2 lbs Ground Beef; 3/4 tsp baking soda; 46 oz Tomato Juice; 2 Tomatoes (Diced); 16 oz Kidney Beans; 16 oz Pinto Beans; 8 oz Chickpeas; 2 tsp Condensed Chicken Bullion; 2 tbsp Brown Sugar; 3/4 tsp Basil; 1/4 tsp White Pepper; 1/4 tsp Chili Powder; 1/4 tsp ground coffee; 1/4 tsp MSG or Salt; 1/8 tsp Ground Cumin; 3 oz Orange Juice; 1 oz Soy sauce; 1 oz Hot Sauce; (Optional) Cheddar Cheese, Sour Cream, Chives

Derek Reese @derekwatsonreese

Washington

Developed over the course of many years as a homestyle contest entry quality chili, my Florida Beef n' Bean relies on some Florida staples that make it stand out as a memorable taste where everyone keeps coming back for more.

This is the quick (more practical) version that does not require you to make the base from scratch.

Derek Reese @derekwatsonreese

Washington

This is the quick (more practical) version that does not require you to make the base from scratch.

Saved

Ingredients

45m + Simmer

8 - 12 servings

3 tbspEuropean-style Butter (Rich Gold, Salted)
Whole Sweet Onion (Chopped)
Garlic (1 Minced Clove)
Jalapeño (Minced)
1/2Poblano Pepper (Minced)
2chilis in adobo sauce
2 lbsGround Beef
3/4 tspbaking soda
46 ozTomato Juice
2Tomatoes (Diced)
16 ozKidney Beans
16 ozPinto Beans
8 ozChickpeas
2 tspCondensed Chicken Bullion
2 tbspBrown Sugar
3/4 tspBasil
1/4 tspWhite Pepper
1/4 tspChili Powder
1/4 tspground coffee
1/4 tspMSG or Salt
1/8 tspGround Cumin
3 ozOrange Juice
1 ozSoy sauce
1 ozHot Sauce
(Optional) Cheddar Cheese, Sour Cream, Chives

Saved

Steps

45m + Simmer

1

Mix the meat with the MSG (or salt if you hate flavor) and baking soda. Let sit for 15min while you prepare the vegetables - diced Tomato, chopped Sweet Onion, minced Garlic, minced Poblano, minced Jalapeño. You may want to remove the seeds from the Jalapeño depending on desired spiciness. Puree the chilis and strain.
2

Brown the Ground Beef in a greased skillet. Partially drain the beef. You may substitute additional beef instead of the beans for a meatier, bean-less (Texan) chili.
3

In a large soup pot, sauté with Garlic the Sweet Onion, Poblano, and Jalapeño in 2 tbsp of butter. Continuously stir. The Sweet Onion should start to turn transparent when sautéed.
4

Add the Ground Beef, Kidney Beans, Pinto Beans, Chickpeas, and then pour the Tomato Juice until it is visible on the side of the pot.
5

Stir in the Chicken Bullion, Brown Sugar, White Pepper, Chili Powder, Salt, Cumin, Basil, Coffee, Soy Sauce, and Hot Sauce; alter to taste.
6

Bring the chili to a boil, then reduce heat to a simmer.
7

Add the diced Tomatoes and Orange Juice.
8

Simmer uncovered for as long as convenient - up to 5hrs if possible. Cover when the chili reaches desired thickness (no longer watery).
9

Optionally serve with Cheddar Cheese, Sour Cream, and Chives.