Bradie James' Chili

The Naughty Kitchen with Chef Blythe Beck

Bradie James' Chili

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    1 pound ground Kobe beef 1 teaspoon cayenne pepper (you can add more to make it a little bit Naughty)
    onion, finely chopped 2 teaspoons onion powder
    2 garlic cloves, minced 2 teaspoons garlic powder
    1 jalapeo, deseeded and chopped 2 tablespoons chili powder
    1 can crushed tomatoes cup of canola oil


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      In a hot pan, add canola oil. Add onion, garlic and jalapeño and sweat vegetables until translucent.

    • 2

      Add dry spices and allow them to toast.

    • 3

      Add the meat. Deglaze the pan with orange juice and beer.

    • 4

      Fold in tomatoes, then season with salt and pepper. Cook for 20 minutes, stirring often.

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