Superbowl '5 Gallon' Chili
Eric Hicks
·
25
More Info
Serves 6
1 tbsp olive oil
1 medium yellow diced onion
1 lb 90 percent ground beef
2 1⁄2 tbsp chili powder
2 tbsp ground cumin
2 tbsp sugar
2 tbsp tomato paste
1 tbsp garlic powder
1 1⁄2 tsp salt
1⁄2 tsp black pepper
1 1⁄2 cup beef broth
15 oz petite diced tomatoes
16 oz red kidney beans
8 oz tomato sauce
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
Head on over to Walmart and pick up a nice big 5 gallon stainless steel kettle bucket. Find the most expensive bucket because you only need it once and then will throw it in a cabinet never to be seen again. Go on home and go upstairs to start the gurgling process. Come back downstairs after 20 minutes and begin the process. Fall asleep 5 minutes later from 'exhaustion'.
Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
