Cooking Instructions
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Step 1
Heat a large pot or dutch oven over medium-high heat, add the
85/15 Lean Ground Beef (905 g)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Stir often while also breaking up the meat into small pieces, until browned. Turn off the heat and remove the beef with a slotted spoon into a bowl. Drain all but 1/4 cup of fat from the pot (reserve the excess beef fat for another use).
Step 3
Set the pot back over medium heat and add the
Linguiça Sausages (140 g)
. Cook until browned, about 5 minutes.
Step 4
Add in the
Sweet Onion (1)
,
Celery (150 g)
, and
Green Bell Pepper (1)
. Cook, stirring often until the vegetables are softened, about 5 minutes.
Step 5
Add in the
Chili Powder (25 g)
,
Paprika (5 g)
,
Ground Cumin (2 g)
, and
Ground Oregano (2 g)
along with the
Garlic (4 cloves)
and
Fresh Ginger (2 g)
. Cook for a few minutes, stirring often.
Step 6
Add in the
Tomato Paste (2 cans)
,
Water (1.2 L)
,
Chicken Bouillon Powder (4 g)
,
Bay Leaves (2)
,
Granulated Sugar (8 g)
,
Worcestershire Sauce (15 mL)
,
Red Kidney Beans (4 cans)
, cooked ground beef,
Red Wine Vinegar (10 mL)
. Stir to combine and season with a bit of
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 7
Once the chili has come to a low boil, turn the heat to low and leave to simmer for 15 minutes. Taste at this point and adjust seasoning with
Salt (to taste)
as necessary.
Step 8
Cook for another 15 minutes to allow flavors to come together.
Step 9
When the chili is done cooking, remove the pot from the heat and mix in the
Mayonnaise (55 g)
. Serve chili over
White Rice (1.1 kg)
and top with
Shredded Cheddar Cheese (to taste)
and
Scallions (to taste)
.
