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Breaking Bread: Traditional Chili

Nov 01, 2015 08:00AM ● Published by Jason Huddle

Breaking Bread: Traditional Chili

cabarrus magazine is happy to feature personal CHEF CAMILLA FERGUSON. she WILL BE BRINGING ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

Traditional Chili

 

INGREDIENTS

1 lb. ground chuck

1 lb. ground pork

1 large onion, diced

2 cans diced tomatoes with green chilis

4 cans Chili Magic beans: medium spice (mild or hot are also available)

2-4 tablespoons Cuisine by Cami Traditional Chili Spice Blend (available at

www.cuisinebycami.com)

 

DIRECTIONS

In a large Dutch oven, sauté the onion until tender and translucent. Add in the chuck and pork and break up into small pieces; cook until crumbly and browned. Only drain if it’s super fatty. Add the diced tomatoes, beans and CbC Chili Spice Blend. Bring to a low boil and cover, stirring frequently; cook about 30 minutes. Remove the lid and reduce the heat to low or simmer and let cook three to four hours. Definitely stir frequently, as chili will stick. And keep uncovered so it will thicken. Top with grated cheese, sour cream, crackers and Jalapeno peppers.

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In Print, Food+Drink Chef Camilla Ferguson Family Features Food Chili recipe
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