09/23/2022
Low humidity and mild temperatures are a tell-tale sign that fall is here in the Southeast, which means pumpkin patches, bonfires, football and most importantly, good food, await the residents of
Chili is an autumn favorite and this recipe from is a staple due to its simple preparation and mouthwatering flavor. JC’s Gameday Chili will bring friends, family and even rivals together for a fun day of fall weather and football. Easy to make, but not easy to forget, JC’s Chili is one of the best.
But what makes JC’s Chili the best? The beef, of course. Raised on the pastures of Seaside Farm Proper and our very own, Kiawah River, Three Gates Cattle Company specializes in breeding purebred Belted Galloways that produce some of the highest quality beef in the industry. Providing unmatched taste, the beef is used is some of 3GC’s most cherished family recipes that we are so eager to share with you all.
JC’s Gameday Chili
Ingredients:
2 lbs 3GC ground beef
2 tablespoons vegetable oil
2 onions chopped fine
1 bell pepper chopped fine
4 garlic cloves minced
¼ cup chili powder
2 teaspoons coriander
1 teaspoon red pepper flakes
1 teaspoon dried Greek oregano
½ teaspoon cayenne pepper (more if you like heat)
2 -15 oz cans kidney beans (rinsed and drained)
1- 28 oz can diced tomatoes
1- 28 oz can tomato puree
Salt to taste
Toppings:
Shredded cheese, sour cream, scallions, avocado, red onion, cilantro, tortilla chips
Directions:
In a Dutch oven, heat oil over medium heat, add onion, peppers, and all seasonings. Stir until vegetables begin to soften.
Add ground beef, crumble and cook until beef begins to brown and is no longer pink. Add tomatoes and tomato puree and bring to a boil.
Add kidney beans and reduce heat to a simmer. Cover and simmer for an hour…stirring occasionally. If chili is too thick add beef stock to the pot.
Remove from heat and salt to taste.
