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This Chili is a favorite during our winter trips to Park City. We will be sure to cook this during the upcoming Sundance Film Festival (Jan 20-30).
Park City Chili
2 pounds chuck steak, cubed
2 large onions, diced
1 red pepper, coarsely chopped
1 green pepper, coarsely chopped
12 cloves garlic, crushed,
1-1/2 teaspoons ground cumin
1 tablespoon paprika
1 tablespoon ground chipotle pepper
3 tablespoons chili powder
1 can (32 oz.) crushed tomatoes
1 15 oz. can pinto beans
1 15 oz. can Cannellini beans
1 15 oz. can red kidney beans
1 32 oz. box beef broth
Shredded cheddar cheese
Brown the chuck steak, drain and reserve.
Add a few tablespoons of olive oil to a large pot.
Saute’ onions about 5 minutes, add peppers, and continue to sauté until vegetables are tender. Add garlic and cook for 1-2 more minutes
Add spices, tomatoes and beef broth.
Simmer for 1-1/2 hours.
Add the beans and simmer another 30 minutes.