MVP Beef Chili Recipe
MVP Beef Chili Recipe photo by Sponsor
Publisher Photo
Publisher Photo
Recipe provided by Animal Planet’s Puppy Bowl
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 4 hours.

Ingredients

  • 1 medium red onion, chopped
  • 3 celery ribs, chopped
  • 1 medium green or yellow pepper, chopped
  • 2 to 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2-1/2 pounds lean ground beef (90% lean), or firm tofu
  • 3 cups water
  • 1 (12 oz.) can tomato paste
  • 2 (15 oz.) cans tomato sauce
  • 1 (28 oz.) can whole stewed tomatoes, chopped
  • 1 (15 oz.) can white corn, undrained
  • 6 green onions, chopped
  • 6 large fresh mushrooms, chopped
  • 3 bay leaves
  • 1 to 3 teaspoons sea salt
  • 20 golden raisins
  • 1 tablespoon lemon juice
  • 1 tablespoon chili powder
  • 1 diced jalapeno pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon ground pepper
  • 1 tablespoon honey
  • 2 to 3 teaspoons sugar
  • 1/2 teaspoon Worcestershire sauce
  • Your favorite barbecue sauce, to taste
  • 2 (15 oz.) cans kidney beans, rinsed and drained
  • 1 (15 oz.) can chili beans, undrained

Directions

In a large Dutch oven or saucepan, saute red onions, celery and green peppers in olive oil until tender, about 5 minutes. Add garlic and cook 1 minute. Add meat and cook, stirring frequently, until no longer pink; drain fat.
Add next 21 ingredients and bring to a boil. Reduce heat and simmer 45 minutes. Add beans; cook, covered, 2-1/2 to 3 hours on low heat, stirring frequently. Yield: 12 servings.
Originally published as MVP Beef Chili in Animal Planet 2017

  • 1 medium red onion, chopped
  • 3 celery ribs, chopped
  • 1 medium green or yellow pepper, chopped
  • 2 to 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2-1/2 pounds lean ground beef (90% lean), or firm tofu
  • 3 cups water
  • 1 (12 oz.) can tomato paste
  • 2 (15 oz.) cans tomato sauce
  • 1 (28 oz.) can whole stewed tomatoes, chopped
  • 1 (15 oz.) can white corn, undrained
  • 6 green onions, chopped
  • 6 large fresh mushrooms, chopped
  • 3 bay leaves
  • 1 to 3 teaspoons sea salt
  • 20 golden raisins
  • 1 tablespoon lemon juice
  • 1 tablespoon chili powder
  • 1 diced jalapeno pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon ground pepper
  • 1 tablespoon honey
  • 2 to 3 teaspoons sugar
  • 1/2 teaspoon Worcestershire sauce
  • Your favorite barbecue sauce, to taste
  • 2 (15 oz.) cans kidney beans, rinsed and drained
  • 1 (15 oz.) can chili beans, undrained
  1. In a large Dutch oven or saucepan, saute red onions, celery and green peppers in olive oil until tender, about 5 minutes. Add garlic and cook 1 minute. Add meat and cook, stirring frequently, until no longer pink; drain fat.
  2. Add next 21 ingredients and bring to a boil. Reduce heat and simmer 45 minutes. Add beans; cook, covered, 2-1/2 to 3 hours on low heat, stirring frequently. Yield: 12 servings.
Originally published as MVP Beef Chili in Animal Planet 2017

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