Hickory Chili Con Carne with Beans Recipe
- A hearty chili sure to satisfy.
Ingredients
- 2 lb. ground beef
- 2 tbsp. olive oil
- 2 c. Spanish onions, medium, diced
- 2 c. bell peppers, medium, diced
- 5 cloves garlic, sliced
- 1⁄3 c. Wright’s Hickory Seasoning
- 28 oz. crushed tomato
- 28 oz. petite diced tomato with juice
- 3 tbsp. Ortega Taco Seasoning
- 2 tbsp. dark chili powder
- 2 tbsp. oregano
- 2 tsp. coriander
- 1 tbsp. Trappey’s Spicy Hot Cayenne Pepper Sauce
- 2-15.5 oz. cans red kidney beans, drained
- Salt and pepper
Directions
- In a medium stock pot sauté onions and peppers in olive oil, add ground beef and cook until beef has crumbled and fully browned.
- Next add remaining ingredients except for beans and bring to a simmer.
- Allow to simmer while stirring frequently for 45 minutes. Add beans and cook for an additional 15 minutes. Adjust seasoning.
Tips
This is a base smoky chili recipe that lends itself well to creativity. Try adding different proteins ground duck, veal, pork, etc.
This recipe is also a great as a topping for hot dogs, burgers and served over creole rice pilaf. Garnish with lots of shredded cheddar cheese and a side of Trappey’s Spicy Hot Cayenne Pepper Sauce.
