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North Charles Street

6213 N. Charles Street
Baltimore MD 21212
410-377-8040
MON-SAT  7am-8pm
SUN  8am-7pm

CLOSED ON EASTER SUNDAY

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Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
410-323-3656
MON-SAT  7am-7pm
SUN  8am-6pm

CLOSED ON EASTER SUNDAY

FREE PARKING IN
DEEPDENE GARAGE

CHESAPEAKE BEEF CHILI

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Serves: 4

Combine Eddie's in-house ground beef with made-in-Maryland sauce and toppings for a chili that beams of local pride!


Ingredients

1 T. vegetable oil
2 lbs. Eddie’s ground chuck
1 c. onion, diced
1 c. green bell pepper, diced
2 heaping tablespoons tomato paste
1 jar Not Joe Mama’s Sweet Onion Sauce
1 28 oz. can diced tomatoes w/ juice
1 15 oz. can red kidney beans, drained
1 T. smoked paprika
1T. chili powder
Salt to taste
1 c. Hawks Hill Creamery Cheddar, shredded
1 c. sour cream
1 c. guacamole
 

To Prepare

Heat oil in a large skillet over medium-high heat. Add ground chuck and sauté until evenly brown. Remove from pan and set aside. Drain fat from pan. Return skillet to medium-high heat. Add the onions and peppers. Cook until tender. Add tomato paste and stir to incorporate completely. Return beef to the skillet along with Not Joe Mama’s Sauce, diced tomatoes with juice and kidney beans. Season with smoked paprika and chili powder. Cook uncovered for 10 minutes to reduce some of the liquid. Adjust seasoning. Add salt if needed. Cover and reduce heat to simmer. Cook for about 25 minutes.

 

To Serve

Serve hot chili with shredded Hawks Hill Creamery Cheddar Cheese, sour cream and guacamole on the side.
Pair with Cline Mourvedre.
 



Eddie's Recipe Tip:

Turn this recipe into a casserole by layering the chili with corn tortillas and cheese in a baking dish, then baking for 20 minutes. Request coarse ground chuck at Roland Avenue for a chunkier, heartier texture.