Submitted by Adam Schiller, Stilwell, Okla.
• 2 1/2 pounds beef, ground
• 4 ounces yellow onions, small dice
• 1/4 can roasted tomatoes (1 number 10 can)
• 1/4 can chili beans, drained (1 number 10 can)
• 1/2 C Demi Glace
• 1 Tbsp beef base
• 1 Tbsp granulated garlic
• 3 Tbsp chili powder
• 1 1/2 tsp cumin
• 1 Tbsp smoked Paprika
• 1/2 tsp basil, dried
• 3/4 tsp mustard, ground
• 1 1/2 tsp salt
• 3/4 tsp ground black pepper
In a large pot, brown ground beef, drain grease and set to the side. In the same pot add the bacon fat and onions cooking until the onions are translucent. Add tomatoes, beans and ground beef back to the pot and cook 10 minutes. Add all remaining and bring to a simmer, cook for an additional 30 minutes. For best flavor, make the chili the night before thereby allowing flavors to come together over night.
