Jerky Chili27 Feb 17
Whether its 4-bean chili, spicy chili, or your ma’s homemade chili, it’s safe to say that it’s good every time. Chili is one of those things that everyone loves, right? The other day when we were whipping up a big pot of the good stuff, we were picking our brains to find an ingredient that can take our traditional recipe to the next level.
What were our findings? The missing ingredient: 100% filet mignon beef jerky, obviously. Our beef jerky adds an entirely new dimension to your regular chili recipe. This chili is spicy, savory, delicious, and incredibly hearty. With the help of the ground beef, filet mignon jerky, and black beans, it also packs a huge protein punch. It’s hard to deny this $h!t.
Jerky Beef Chili
Yields: 2 quarts (a half gallon)
- 1 (32 ounce) can black beans
- 1 lb. raw ground beef
- 6 oz. beef jerky, shredded
- 1 large yellow onion, diced
- 2 tablespoon fresh garlic, chopped
- 3 small green bell peppers, diced
- 8 oz. chili sauce, in can
- 5-ounce tomato paste
- 16 ounces (1 pint) chicken stock
- 1 teaspoon of each: chili powder, cumin, and ground black pepper
- kosher salt, to taste (because you get saltiness from the beef jerky)
- 1/3 cup fresh cilantro, chopped
- Garnish 1 cup smoked mozzarella cheese or 2 cups Monterey jack cheese, shredded
- First, brown the ground beef in large skillet. Drain off the fat.
- Return beef to same pan, add diced onions and peppers. Sauté for 2 minutes on medium heat.
- Add garlic, jerky, Caramelize vegetables and jerky for 10 mins. Stirring occasionally.
- Add tomato paste, stir, then deglaze with beer and chicken stock.
- Add chili sauce and then remaining ingredients except for the cilantro.
- Simmer on medium low heat for one hour covered, or until all seasonings are fully incorporated into the chili.
- Season chili to taste, remove from heat, then add the fresh chopped cilantro.
- Serve the chili with sour cream, shredded smoked mozzarella cheese or Monterrey Jack. Enjoy, Jerks!