Lorenzo’s Chili

Lorenzo’s Chili


1/3 cup olive oil

1 medium onion

3 cloves garlic

4 teaspoons salt

4 teaspoons black pepper

1 teaspoon crushed red pepper flakes

2 ½ tablespoons paprika

5 tablespoons chili powder

2 ½ pounds ground sirloin

1 cup mild giardinier

(1) 28 oz can crushed tomatoes

(1) 28 oz can tomato puree

(3) 15 oz cans kidney beans (drained and rinsed)

(2) 15 oz cans black beans (drained and rinsed)

(1) 16 oz bag frozen crinkle cut carrots


In a large pot over medium heat add oil, onions and garlic. Cook down until onions are translucent. Add ground sirloin and allow to cook through stirring occasionally. Once meat is cooked add salt, pepper, paprika, chili powder, crushed red pepper flakes, giardinier, crushed tomato and tomato puree. Cover and allow to come to a simmer for 20 minutes. Add carrots and simmer another 15 minutes. Add kidney beans and black beans and allow to simmer an additional 30 minutes.

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