Florida Beef n' Bean Chili (Quick Version)
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.
Florida Beef n' Bean Chili (Quick Version)
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.
Cooking Instructions
- 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.
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