Recipe: Tasty Florida Beef n' Bean Chili (Quick Version)

Florida Beef n' Bean Chili (Quick Version). Great recipe for Florida Beef n' Bean Chili (Quick Version). Developed over the course of many years as a contest entry quality chili, my Florida Beef n' Bean relies on some Florida staples that make it stand out as a memorable taste where everyone keeps coming back for more. This is the quick (more practical) version that does not.

This is the quick (more practical) version that does not. Thanks to creamy beans, tender vegetables, and stewed tomatoes, it provides all the hearty satisfaction of a. This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili. You can cook Florida Beef n' Bean Chili (Quick Version) using 21 ingredients and 9 steps. Here is how you cook that.

Ingredients of Florida Beef n' Bean Chili (Quick Version)

It's 3 tbsp of European-style Butter (Rich Gold, Salted).
You need of Whole Sweet Onion (Chopped).
Prepare of Garlic (1 Minced Clove).
Prepare of Jalapeño (Minced).
Prepare 1/2 of Poblano Pepper (Minced).
Prepare 2 lbs of Ground Beef.
It's 60 oz of Tomato Juice.
You need 2 of Tomatoes (Diced).
It's 16 oz of Kidney Beans.
You need 16 oz of Pinto Beans.
You need 8 oz of Chickpeas.
Prepare 2 tsp of Condensed Chicken Bullion.
Prepare 2 tbsp of Brown Sugar.
It's 3/4 tsp of Basil.
Prepare 1/4 tsp of White Pepper.
You need 1/4 tsp of Chili Powder.
It's 1/4 tsp of Salt.
You need 1/8 tsp of Ground Cumin.
Prepare 3 oz of Orange Juice.
You need 1 oz of Hot Sauce.
It's of (Optional) Cheddar Cheese, Sour Cream, Chives.

Three types of beans do the heavy lifting in the chili and "beef" it up. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about. Grab a ladle and serve up one of these bean chili recipes from Food Network, whether you like red-hot, smoky or mild chili.

Florida Beef n' Bean Chili (Quick Version) instructions

Prepare the vegetables - diced Tomato, chopped Sweet Onion, minced Garlic, minced Poblano, minced Jalapeño. You may want to remove the seeds from the Jalapeño depending on desired spiciness..
Brown the Ground Beef in a skillet with a tablespoon of butter. Partially drain the beef. You may substitute additional beef instead of the beans for a meatier, bean-less (Texan) chili..
In a large soup pot, sauté with Garlic the Sweet Onion, Poblano, and Jalapeño in 2 tbsp of butter. Continuously stir. The Sweet Onion should start to turn transparent when sautéed..
Add the Ground Beef, Kidney Beans, Pinto Beans, Chickpeas, and then Tomato Juice..
Stir in the Chicken Bullion, Brown Sugar, White Pepper, Chili Powder, Salt, Cumin, Basil, and Hot Sauce; alter to taste..
Bring the chili to a boil, then reduce heat to a simmer..
Add the diced Tomatoes and Orange Juice..
Simmer uncovered for as long as convenient - up to 5hrs if possible. Cover when the chili reaches desired thickness (no longer watery)..
Optionally serve with Cheddar Cheese, Sour Cream, and Chives..

Set aside to cool slightly. "This chili recipe has now won us two chili cook-off blue ribbons! It is still our only chili recipe. Just two minor alterations: We used a whole bottle of Guinness beer and only used two cans of spicy chili beans, and we cooked it all day on low in our huge slow cooker," Patti Fritz says. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. While all these recipes are for chili, it's a dish with a lot of range.