"No Cap" Best Southern Style Chili Ever

Discover "No Cap" Best Southern Style Chili Ever. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 1/2 pounds lean ground beef ↔ Replace
• 1 pound ground pork or pork sausage (see note) ↔ Replace
• 1 medium white or yellow onion, diced (about 1 cup) ↔ Replace
• 1 medium green bell pepper or poblano pepper, cored, seeded and chopped (about 1/2 to 1 cup) ↔ Replace
• 1 medium stalk celery, finely chopped (about 1/2 cup) ↔ Replace
• 1 medium jalapeno, cored, seeded and finely diced (leave seeds in for more heat) ↔ Replace
• 1 tablespoon minced garlic (or 1 1/2 teaspoons garlic powder) ↔ Replace
• 1 28-ounce can crushed tomatoes ↔ Replace
• 2 cups beef stock or beef broth ↔ Replace
• 1 cup BBQ sauce (see note) ↔ Replace
• 3/4 cup white grape juice or apple juice (SEE NOTE) ↔ Replace
• 1 6-ounce can tomato paste ↔ Replace
• 3 tablespoons chili powder (see note) ↔ Replace
• 2 tablespoons Worcestershire sauce ↔ Replace
• 1 tablespoon balsamic vinegar ↔ Replace
• 1 tablespoon honey or brown sugar (optional - helps cut the acidity) ↔ Replace
• 1 tablespoon coarse, kosher salt (or 1 1/2 teaspoons table salt) ↔ Replace
• 1/2 teaspoon coarsely ground black pepper (or 1/4 teaspoon finely ground pepper) ↔ Replace
• 1 15-ounce can black beans, rinsed and drained ↔ Replace
• 1 15-ounce can red kidney beans, rinsed and drained ↔ Replace
• 1 15-ounce can pinto beans, rinsed and drained ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.