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Double Dare Chili
(NAPS)-As hot summer days give way to cooler evenings, cable sweaters and games of pick-up football, tastes run high for a steaming bowl of zesty chili. Whatever your tolerance for the spicy-hot, the balanced flavors of Double Dare Chili will hit the spot.
Top-quality Brooks® chili beans join with coarsely ground beef, diced tomatoes and four cloves of garlic in this hearty recipe. A dash or a dollop of diced jalapeno turns up the heat. This quick and easy recipe makes a dish good enough to win your next chili cook-off.
So, make it as hot or as mild as you like. Either way, in less than an hour, you can enjoy the flavor of a true American original.
2 cans (15.5 oz. ea.) Brooks® Chili Hot Beans, undrained
2 lbs. chuck or round steak, ground coarsely
1 onion, diced
2 Tbsp. cooking oil
4 cloves garlic
1/8 Tbsp. to 1 Tbsp. jalapeno pepper (diced) to taste
2 cans (14.5 oz. ea.) Brooks® Just For Chili Diced Tomatoes
1.25 oz. Brooks® Chili Seasoning
1 Tbsp. cumin
Salt & pepper to taste
- In chili pot or skillet, heat oil and add meat, garlic and onion. Sauté‚ until brown, drain excess fat. Season to taste with salt and pepper.
- Add chili beans and diced tomatoes. Heat through.*
- Add chili seasoning, cumin, and jalapeno peppers. Bring to boil. Reduce heat and simmer 30-45 minutes.
*For a thinner chili, add 1 can (15 oz.) Brooks® Just For Chili Tomato Sauce.
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