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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Ellis Oaks Chili

From Robin Young-Ellis

Ingredients: 

2 Tablespoons vegetable oil
1 diced onion (yellow)
1 diced jalapeño
2 pounds ground beef (Ellis Oaks Brangus ground beef or any type of beef or venison)
1 teaspoon crushed red pepper flakes
5 cloves minced garlic
1 Tablespoon dried oregano
1 Tablespoon cumin seed
1 Tablespoon chili powder
1 Tablespoon chipotle chili powder
3 cans spicy Rotel tomatoes
1 cup beef stock
1 Tablespoon sugar
Salt and pepper to taste

Recipe directions: 

Heat up oil in large pot on stove. Add onion, jalapeño, meat, and red pepper flakes. Brown the meat, and add garlic for the last minute. Add oregano, cumin seed, and chili powders and stir for one or two minutes until spices bloom. Add cans of spicy Rotel (undrained) tomatoes, beef stock, and sugar. Reduce to low and simmer for 2 hours, adding water if needed. Salt and pepper to taste.

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