Kosher-Style Beef Chili Recipe

About this recipe

A hearty and flavorful beef chili made with kosher ingredients, perfect for a comforting dinner. Packed with spices and beans, this dish is sure to satisfy.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• - Cofresh Whole Green Chilli 350g
• - Longley Farm Freshly Soured Cream
• - Petti Delicato Extra Fine Passata
• 400G Dunns River Red Kidney Beans
• 500G Casalinga Passata With Basil
• - Ktc Vegetable Oil
• - Chilli Powder Rajah
• 100 G Trs Ground Cumin Jeera Powder
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431

Instructions

1. 1. In a Dutch oven, heat 2 tbsp vegetable oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook until the onion is tender, about 8-10 minutes.
2. 2. Stir in 2 tbsp chili powder, 1 tsp cumin, 1/8 tsp ground red pepper, and 1 diced green chili. Cook for 1-2 minutes to toast the spices.
3. 3. Add 28 oz passata to the pot. Stir well and bring the mixture to a boil.
4. 4. Reduce the heat to low, cover, and let the chili simmer for 1 hour, stirring occasionally, until the flavors are well combined.
5. 5. Stir in 15 1/2 oz red kidney beans and simmer for an additional 10-15 minutes.
6. 6. Serve the chili hot, topped with shredded Cheddar cheese and a dollop of sour cream, if desired.