1 T. vegetable oil
2 lbs. Eddie’s ground round or 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
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.
Serve hot chili with shredded Hawks Hill Creamery Cheddar Cheese, sour cream and guacamole on the side.
Cline Mourvedre.
Eddie’s Recipe Tip:
