I know during my chef training this recipe would make my instructors cry foul (while my classmates might cheer), but all recipes aren't intended to keep you in the kitchen all afternoon or use dozens of ingredients. The chili here does require you to slow the pace a bit though, since you're using our pasture-raised red Angus beef which tends to be extra-lean.
1. In a large fry pan with low heat add the vegetable oil and drop in the ground beef. Break it apart and gradually brown it while stirring. Slow is crucial here because you just want to lightly brown the meat releasing very little of the juices.
2. Add the packet of chili seasoning and stir in well.
3. Now combine with the diced tomatoes, onions, garlic, and green pepper and finally the ketchup with the seasoned meat. Cook for a few minutes and then add the drained beans.
4. Cover the pan and every few minutes stir the chili. Should the chili begin to appear dry, add some of the reserved juices and then some water if required to keep moist. Simmer for at least an hour.
5. Serve with some shredded cheddar cheese and a dollap of sour cream. Accent with some green onion should you desire.
1 lb. ground beef by Surry Steaks
1 packet McCormick Original Chili seasoning
1 can (14.5 oz.) Diced tomatoes
1 medium onion, diced
1/2 tsp. minced garlic
1/2 green pepper, diced
1 cup ketchup
1 can (15 oz.) light red kidney beans (drained but set liquid aside)
1 can (15.5 oz) Black beans (drained but set liquid aside)
1 cup shredded cheddar cheese
Green onion or chives for garnish