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Bowl of chili with cheese, sour cream and fresh jalapenos

Golden Ratio Chili

This simple chili is packed full of flavor. Through development of layers of flavor and a long cooking time Tucker created a chili that could most likely win your local chili cook-off. Try it out and see for yourself. And feel free to steal this recipe for that chili cook off. Just let us know how you fared.
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Servings 8 People

Ingredients
  

  • 1 Pound Ground Beef
  • 2 Medium Onions
  • 1 Large Green Bell Pepper
  • 2 Quarts Beef Stock
  • 3 TBSP Golden Ratio Seasoning
  • 1 14oz Can Fire Roasted Tomatoes
  • 1 28oz Can Crushed Tomatoes
  • 1 28oz Can Whole Peeled Tomatoes
  • 1 14oz Can Black Beans
  • 1 14oz Can Red Beans
  • 1 14oz Can Light Kidney Beans
  • 1 14oz Can Dark Kidney Beans

Instructions
 

  • Start by heating a small amount of oil in a 5 quart or larger Dutch oven or stock pot. Add ground beef.
  • Cook, while breaking up into smaller pieces until done. Drain beef and return to pot.
  • Small dice onions and peppers. You can cut them larger or smaller just think about the size of vegetable that you want to eat when this is finished. Add peppers and onions to beef.
  • Add 1 TBSP of Golden Ratio to mixture and cook until onions become fragrant. About 1-2 minutes.
  • Add 1 quart of beef stock and stir.
  • Add all tomatoes and 1 TBSP of Golden Ratio. Stir and bring to a boil.
  • Once boiling add in all beans and last tablespoon of Golden ratio. Return to boil.
  • Once boiling reduce heat to simmer and stir frequently for 2-3 hours until chili thickens to your liking. During this time I usually add more beef stock as the chili thickens to allow it to stew longer. The longer is cooks the better it will be.
  • Once the chili is complete transfer to a bowl and garnish as you please. I like to top mine with cheese, a dollop of sour cream, fresh cilantro and little habanero pepper flake.