Kosher Chili With Kidney Beans Recipe

About this recipe

A hearty and flavorful kosher chili made with kidney beans, ground beef, and a blend of spices. Perfect for a satisfying dinner solution.

Ingredients

• 200G All Things Butter Unsalted Butter
• 1 Kg Yellow/White Onion 1kg
• 1 stick Organic Celery Stick
• 700G Heinz Tomato Ketchup 700g
• - Sunita Lemon Juice Organic
• 400G Epicure Organic Red Kidney Beans
• - Cawston Press Pressed Tomato Juice
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 300G Brown Sugar With Ginger, 300G
• - Tata Salt
• 200 Ml Minus 8 Vinegar Minus8, 200Ml
• 85G Oriental Hot Mustard Powder, 85G
• - Chilli Powder Rajah
• - Kikkoman Soy Sauce

Instructions

1. 1. Heat 1 tbsp butter in a large skillet over medium heat. Add 1/2 cup diced onion and sauté until softened, about 5 minutes.
2. 2. Add 2 lbs ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess fat.
3. 3. Stir in 1/4 cup diced celery, 2/3 cup ketchup, 2 tbsp lemon juice, 1 tbsp brown sugar, 1 1/2 tsp soy sauce, 1 1/2 tsp salt, 1 tsp vinegar, and 1/4 tsp dry mustard. Mix well.
4. 4. Add 1/2 cup vegetable broth and simmer the mixture for 30 minutes, stirring occasionally.
5. 5. Cool the mixture slightly, then add 1 can of kidney beans (drained and rinsed), 1/2 cup tomato juice, and 2 tsp chili powder. Stir to combine.
6. 6. Simmer the chili for an additional hour over low heat, stirring occasionally to prevent sticking.
7. 7. Serve the chili hot, garnished with your favorite toppings if desired. Enjoy!