Dinner: O'Connor's Chili

Ingredients

Blended oil, for sauteing
1 1/4 pounds yellow onions, diced
1 head celery, diced
2 1/2 pounds ground tri-tip beef or good-quality ground beef, cooked
1/2 cup chili powder
1/4 cup ground cumin
1/4 cup garlic powder
2 tablespoons dried oregano
2 tablespoons salt
Three 26-ounce cans pinto beans
Two 26-ounce cans diced tomatoes
One 26-ounce can red diced peppers
One 26-ounce can crushed tomatoes
Serving suggestions: grated Cheddar, sliced green onions and cornbread

Instructions

In a large stockpot set over low heat add some oil and saute the onions and celery until translucent, about 10 minutes. Add the tri-tip, chili powder, cumin, garlic powder, oregano and salt. Mix together and cook for about 15 minutes. Add the pinto beans with their liquid, diced tomatoes with their liquid, red peppers with their liquid and crushed tomatoes with their liquid, and simmer for 1 hour. Spoon the chili into bowls and serve with grated Cheddar, green onions and cornbread.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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