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jolayne's chili

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

I have been searching for a good chili and finally hit upon this one. Hope you enjoy it. It has won in local chili cookoffs.

(1 rating)
yield 12 -15
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For jolayne's chili

  • 4 lb
    ground beef
  • 4 c
    chopped yellow onions
  • 3 Tbsp
    chili powder
  • 1 Tbsp
    ground cumin
  • 2 tsp
    cayenne pepper
  • 1 tsp
    ground chipotle pepper
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    crushed red pepper
  • 1
    bay leaf
  • 2 Tbsp
    minced garlic
  • 48 oz
    beef stock
  • 2 can
    (28-ounce each can) whole tomatoes, crushed
  • 2 Tbsp
    tomato paste
  • 1 Tbsp
    salt
  • 1 tsp
    black pepper
  • 1 Tbsp
    dark brown sugar
  • 6 c
    cooked red kidney beans, or 4 (15-ounce) cans, drained and rinsed
  • 1 c
    grated cheddar, for garnish
  • 1 c
    sour cream, for garnish

How To Make jolayne's chili

  • 1
    In a large heavy pot, over high heat, brown the beef, about 10 minutes. Drain off excess oil, leaving the beef and a little oil for cooking the onions. Add the onions, chili powder, cumin, cayenne, chipotle, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beef stock and cook for a minute. Add the tomatoes, tomato paste, salt, pepper, and brown sugar to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pan. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with sour cream and cheese alongside as garnish.
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