Fireside Chili
A recipe from the Sneaky Kitchen
2 tablespoons Original Grapeseed Oil
2 pounds lean beef chuck, cut into 1/4 inch cubes
2 cups chopped onion
3 tablespoons Beef Soup Base
3 tablespoons Chili Powder
2 tablespoons Inferno Hot Pepper Sauce
2 teaspoons Oregano
2 teaspoons Garlic Flakes
2 (16 ounce) cans kidney beans, undrained
1 (16 ounce) can stewed tomatoes, undrained

In Dutch oven, brown beef and onion in hot oil. Stir in all remaining ingredients. Bring to a boil; cover and reduce heat. Simmer for 2 to 2 1/2 hours or until meat is tender. Serve with your favorite toppings.

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