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

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, florida beef n' bean chili (quick version). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Florida Beef n' Bean Chili (Quick Version) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Florida Beef n' Bean Chili (Quick Version) is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Florida Beef n' Bean Chili (Quick Version):
  1. Make ready 3 tbsp European-style Butter (Rich Gold, Salted)
  2. Get Whole Sweet Onion (Chopped)
  3. Make ready Garlic (1 Minced Clove)
  4. Get Jalapeño (Minced)
  5. Make ready 1/2 Poblano Pepper (Minced)
  6. Get 2 lbs Ground Beef
  7. Make ready 60 oz Tomato Juice
  8. Take 2 Tomatoes (Diced)
  9. Take 16 oz Kidney Beans
  10. Get 16 oz Pinto Beans
  11. Get 8 oz Chickpeas
  12. Prepare 2 tsp Condensed Chicken Bullion
  13. Get 2 tbsp Brown Sugar
  14. Take 3/4 tsp Basil
  15. Take 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. Get 3 oz Orange Juice
  20. Prepare 1 oz Hot Sauce
  21. Make ready (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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