Beef Chili

Beef Chili

Classic Chili, turned up a notch!
  • Prep Time 40 minutes
  • Cook Time 3 hours


  • 2 lbs Ground Beef
  • 5 Jalapeños, seeded and sliced thinly (adjust heat by adding or omitting seeds)
  • 1 Large Vidalia Onion, chopped coarsely
  • 6 cloves garlic, smashed and chopped
  • 1 cup Glace de Veau
  • 1 small can tomato paste
  • 2 15 oz. cans Ro-Tel Fire Roasted Tomatoes with Chilis
  • 2 15 oz cans Cannellini beans, undrained
  • 2 15 oz cans Red Kidney beans, undrained
  • 3T Hot Paprika or Chipotle Chili Pepper
  • 2T Cumin
  • 2T kosher salt
  • 2T ground black pepper
  • 2T scotch bonnet sauce, if you like it realllllly hot

Go with: shredded cheddar, shredded pepper jack, sour cream, chopped red onion, chopped scallions, crumbled corn chips


  1. Brown the beef in a large stock pot.
  2. While that’s working, get your veggies ready and add to the pot when the beef is almost all browned. Let simmer for 30 minutes.
  3. Add the glace de veau and stir thoroughly until completely mixed in.
  4. Add the rest of your canned goods, stirring well after each addition.
  5. Let simmer for one hour, stirring every 20 minutes to ensure no sticking.
  6. Add your spices, salt and pepper, and the scotch bonnet sauce if you dare.
  7. Let simmer an additional hour on very low.
  8. Make it the day before serving because chili is always better the next day.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen