Bertolli

Philadelphia Soups Recipe List

Bergey's

140 Moorehead Ave., W. Conshohockon, PA 19428
610-260-0054

Johnny’s Killer Chili

Yields: 8-10 eight-ounce servings

INGREDIENTS

1/2 lbs cubed pork
1 1/2 lbs ground beef
1 C lard
3 C chopped onions
5 diced jalapeños
5 minced garlic cloves
1 ea diced red, green & yellow peppers
1 can green chilies
1/4 C chili powder
1/4 C hot chili powder
1/3 C ground cumin
2 t cayenne pepper
2 t sweet paprika
2 t fresh oregano
3 C diced tomatoes
to taste salt and pepper
1 C tomato purée
5 1/2 C beef stock

NOTE

• Real chili has no fillers like rice or beans but feel free to add them.

METHOD

• Heat a small amount of lard in a large skillet and brown all meat in small batches. As the meat is browned, place it in a large pot.
• After all the meat is browned use the skillet to sweat the jalepeños, onions, and peppers. As the onions begin to be translucent, add the spices. For an extra flavor boost you can heat the spices in the oven wrapped in foil. This releases more of the oils and adds aroma.
• Add tomatoes and tomato purée.
• Depending on consistency, add beef stock.
• Let the chili cook for at least 2 hours under a low flame with a lazy bubble.
• Season with salt and pepper to taste.
• Serve over macaroni.

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