Florida Beef n' Bean Chili (Quick Version)
Florida Beef n' Bean Chili (Quick Version)

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, florida beef n' bean chili (quick version). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Florida Beef n' Bean Chili (Quick Version) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Florida Beef n' Bean Chili (Quick Version) is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook florida beef n' bean chili (quick version) using 21 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Florida Beef n' Bean Chili (Quick Version):
  1. Prepare 3 tbsp European-style Butter (Rich Gold, Salted)
  2. Make ready Whole Sweet Onion (Chopped)
  3. Take Garlic (1 Minced Clove)
  4. Get Jalapeño (Minced)
  5. Make ready 1/2 Poblano Pepper (Minced)
  6. Prepare 2 lbs Ground Beef
  7. Get 60 oz Tomato Juice
  8. Prepare 2 Tomatoes (Diced)
  9. Get 16 oz Kidney Beans
  10. Make ready 16 oz Pinto Beans
  11. Take 8 oz Chickpeas
  12. Get 2 tsp Condensed Chicken Bullion
  13. Prepare 2 tbsp Brown Sugar
  14. Get 3/4 tsp Basil
  15. Make ready 1/4 tsp White Pepper
  16. Get 1/4 tsp Chili Powder
  17. Get 1/4 tsp Salt
  18. Get 1/8 tsp Ground Cumin
  19. Make ready 3 oz Orange Juice
  20. Take 1 oz Hot Sauce
  21. Prepare (Optional) Cheddar Cheese, Sour Cream, Chives
Instructions to make Florida Beef n' Bean Chili (Quick Version):
  1. Prepare the vegetables - diced Tomato, chopped Sweet Onion, minced Garlic, minced Poblano, minced Jalapeño. You may want to remove the seeds from the Jalapeño depending on desired spiciness.
  2. Brown the Ground Beef in a skillet with a tablespoon of butter. Partially drain the beef. You may substitute additional beef instead of the beans for a meatier, bean-less (Texan) chili.
  3. In a large soup pot, sauté with Garlic the Sweet Onion, Poblano, and Jalapeño in 2 tbsp of butter. Continuously stir. The Sweet Onion should start to turn transparent when sautéed.
  4. Add the Ground Beef, Kidney Beans, Pinto Beans, Chickpeas, and then Tomato Juice.
  5. Stir in the Chicken Bullion, Brown Sugar, White Pepper, Chili Powder, Salt, Cumin, Basil, and Hot Sauce; alter to taste.
  6. Bring the chili to a boil, then reduce heat to a simmer.
  7. Add the diced Tomatoes and Orange Juice.
  8. Simmer uncovered for as long as convenient - up to 5hrs if possible. Cover when the chili reaches desired thickness (no longer watery).
  9. Optionally serve with Cheddar Cheese, Sour Cream, and Chives.

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