Easy Jose Chili

October 03, 2015 By The Sea Salt

It has been blowing pretty good for a couple days now and we've been drenched in some much needed rain.  It is definitely jacket weather and the perfect excuse to cook up some comfort food.  This tastes like you let it simmer all day but takes an easy 30-40  minutes. I hope you'll try this easy Jose Chili and tell me what you think!  Again, sorry for no photos.  I'm the worst.



Easy Jose Chili

2 (16 oz) cans beans of choice.  I use dark red kidney and a chili bean medley

2 (14.5oz) cans Fire roasted diced tomatoes

3/4 cup beef broth

1 1/2 lb ground beef

1 cup carrot cut into coins

1 medium bell pepper finely diced

1 onion finely diced

1 hot pepper of choice finely diced (discard seeds and ribs for less heat)

5 cloves garlic minced

2 tablespoons Jose Can You Sea Salt (divided)

1 tablespoons chili powder

2 teaspoons ground cumin

1 tablespoon brown sugar

Large handful parsley chopped


Heat heavy bottom dutch oven to medium heat.  Brown ground beef, onion, peppers, and carrots seasoned with one tablespoon of Jose until beef is no longer pink and vegetables are softened about 5-7 minutes.  Meanwhile puree one can of beans and one can of tomatoes until smooth.  I use an immersion blender.

Add garlic, remaining tablespoon Jose, chili powder, cumin, and sugar and saute until fragrant about 1 minute.  Stir in puree, broth, remaining beans, and tomatoes.  Bring to a boil and reduce to a low simmer until thickened about 15 minutes.  Taste for seasoning.  You may need some more Jose or to add some salt.

Garnish with parsley, cheese, green onions, sour cream, etc.  And definitely eat with Jose Jalapeno Jack Corn Bread. ENJOY!




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