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Thursday, Oct. 29, 2009 02:46 am

Soileau's Chili

  • 5-7 quart pot
  • 2 lbs. 80/20 lean ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • Entire package Soileau’s Chili Seasoning
  • 2 8oz. cans tomato sauce
  • 16 oz. water (add more if needed)
  • 1 can cooked black beans, or beans of your choice (optional)
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter

Melt butter in olive oil over low-med. heat. Add onions and sauté for about 3 minutes. Add garlic and sauté for 1 minute more. Remove onions and garlic, set aside. Next, fry meat until just browned. Drain grease from meat. Turn heat to low and return meat, onions and garlic to pot. Thoroughly stir in entire package of chili seasoning. Add tomato sauce, water and beans. Return heat to medium and let chili simmer for 20-30 minutes. Add water if needed. Makes gallon.

For hot dog chili just leave out the beans!

The chili can also be made by frying meat, onions and garlic together, omitting the olive oil and butter then following the rest of the directions as written. This is a little quicker and tastes just as great. When you sauté the onion and garlic beforehand, though, it lends a slightly sweeter richness to the chili.