Celebrating Modern Jewish Living Through Food, Tradition, and Family
Kosher beef chili is a hearty-one pot meal that will warm (and fill) you up. Add a slice of challah for dipping for a truly scrumptious meal.
The Backstory: My cousin Claire gave me a bunch of her favorite recipes and when I saw her recipe for Kosher beef chili, I knew I had to add it to The Jewish Kitchen. All I could think about was taking a soft piece of fresh challah and dipping it into the rich chili, and well, I don’t have to tell you the rest! More of the Backstory after the recipe…
Kosher Beef Chili
- 1+ lbs. Kosher ground beef
- 1 medium sweet onion, diced
- 1 medium green pepper, seeded, cut into small chunks
- 1 16 ounce can of kidney beans, drained
- 1 6 ounce can of tomato paste
- 1 tbsp. chili powder
- 1 tsp. Kosher salt
- 1/2 tsp. garlic powder
- 1+ tbsp. vegetable oil
In a large pot, heat the oil. Brown the onions, peppers, and beef. Stir often. When the beef is almost done stir in the beans, tomato paste, chili powder, salt and garlic. Stir well to combine all ingredients.
Lower the heat and simmer for about 30 minutes. If sauce is too thick you can thin it out with a little water.
Serve hot with cooked rice or noodles.
…The Backstory continues: Claire is a fabulous cook and she runs a Kosher home, continuing her upbringing in an Orthodox household. So, I was surprised that one of her recipes was chili. This recipe has usually been made with cheese as a garnish or melted into the cooking process. Since meat is called for, that part of her recipe never listed any dairy product. Everything she has made in the past 50 years is food that is acceptable to her beliefs. She doesn’t do much cooking these days. Rather she enjoys going out for some meals. I guess it comes to the point were we pass the wooden spoon on to the next generation.