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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, florida beef n' bean chili (quick version). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Florida Beef n' Bean Chili (Quick Version) is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Florida Beef n' Bean Chili (Quick Version) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. 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. Take 3 tbsp European-style Butter (Rich Gold, Salted)
  2. Prepare Whole Sweet Onion (Chopped)
  3. Make ready Garlic (1 Minced Clove)
  4. Take Jalapeño (Minced)
  5. Prepare 1/2 Poblano Pepper (Minced)
  6. Take 2 lbs Ground Beef
  7. Take 60 oz Tomato Juice
  8. Take 2 Tomatoes (Diced)
  9. Get 16 oz Kidney Beans
  10. Prepare 16 oz Pinto Beans
  11. Make ready 8 oz Chickpeas
  12. Get 2 tsp Condensed Chicken Bullion
  13. Take 2 tbsp Brown Sugar
  14. Take 3/4 tsp Basil
  15. Take 1/4 tsp White Pepper
  16. Make ready 1/4 tsp Chili Powder
  17. Take 1/4 tsp Salt
  18. Get 1/8 tsp Ground Cumin
  19. Get 3 oz Orange Juice
  20. Make ready 1 oz Hot Sauce
  21. Get (Optional) Cheddar Cheese, Sour Cream, Chives
Steps 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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