Episode 97: Mr. Caleb & the Big Beefer

Caleb's Homemade Chili

1 pound ground beef (80/20 is preferred anything fattier is too much)

2 cans of Rotel

1 can of Rotel Chili Fixins

1 large onion

3 cloves worth of minced garlic (approximately 2 and a half tablespoons from a jar)

2 cans of chili beans

2 packets of chili seasoning (mild or hot. I use hot) (4 tablespoons total)

2 tablespoons cumin

1 tablespoon chili powder

2-4 cups of Beef Stock

Salt and pepper to taste

1. in a Dutch Oven or other heavy bottom pot brown your ground beef until there is a little bit of pink left. This beef will continue to cook, so you don’t have to fully cook it here.


2. While the beef is cooking dice your onion, and if using fresh garlic mince it


3. Once the beef has only a little pile left throughout, add the diced onion and stir to mix it throughout. Let the onion cook for 3-4 minutes before adding the garlic and cooking an additional 3 minutes.


4. Add the cans of rotel, Rotel chili fixins, and the beans and stir thoroughly.


5. Add the Beef Stock one cup at a time and stir until chili seems slightly more liquidy than you’d want it once it done. You want extra liquid now so it can cook off and concentrate in flavor.


6. Add both packs of chili seasoning, cumin, chili powder, salt and pepper (typically I start with a few good pinches of salt now and will add more later)


7. Bring the chili to a boil, reduce to a simmer, and let it simmer with the lid on but cracked open to let some steam est for at least 30 minutes , but really for however long you want.


8. If you’re kinda dumb like me and forget it exists for a while and it gets too thick just add some beef stock and thin it back out.


9. Enjoy over some Fritos with fresh japapeno, cheese, and sour cream