Kosher Indiana Chili Recipe

About this recipe

A hearty and flavorful Kosher chili perfect for dinner, featuring ground beef, kidney beans, and a blend of spices. This dish is a comforting solution for those seeking a satisfying meal.

Ingredients

• 400G Epicure Organic Red Kidney Beans
• - Cawston Press Pressed Tomato Juice
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 200G All Things Butter Unsalted Butter
• - Chilli Powder Rajah
• 1 Kg Tate & Lyle Granulated Sugar

Instructions

1. 1. Heat a large skillet over medium heat and add 1/2 cup of butter. Once melted, add 2 sliced onions and sauté until they become translucent, about 5-7 minutes. Remove from the skillet and set aside.
2. 2. In the same skillet, add 1 1/2 pounds of ground beef and cook over medium heat until fully browned, breaking it up into small pieces as it cooks, about 8-10 minutes. Drain any excess fat if necessary.
3. 3. Add 1 can of kidney beans (drained and rinsed) and 1 can of tomato juice to the cooked beef. Stir to combine.
4. 4. Sprinkle in 3 tablespoons of chili powder and 3 tablespoons of sugar, stirring well to evenly distribute the spices.
5. 5. Return the sautéed onions and the butter they were cooked in to the skillet with the beef mixture. Stir everything together.
6. 6. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
7. 7. Serve the chili hot, optionally accompanied by oyster crackers or your favorite Kosher toppings.