1 lb ground beef
1 cup diced celery
1 cup diced onions
1/2 cup diced green pepper (I use red if I have it)
4 cloves garlic, minced
2 (28 oz) cans whole tomatoes, crushed
1 (14 oz) can tomato puree
1/2 cup hot water
2 T Worcestershire sauce
1 T salt (0r less)
2 T sugar
5-6 T chili powder, or to taste
1/2 tsp dried oregano
1/2 tsp ground cumin
3-4 (15 oz) cans of kidney beans, drained (I sometimes use a combo of kidney and black beans)
In a dutch oven or large saucepan, brown ground beef with celery, onions, peppers and garlic. Drain fat. Add tomatoes and tomato puree. In small bowl, combine hot water, Worcestershire sauce, salt and sugar; stir to dissolve salt and sugar. Add water mixture to beef and tomatoes. Stir in chili powder, oregano and cumin. Bring to a simmer; cook slowly, stirring occasionally, for about 1 to 1 1/2 hours. Add additional seasonings as needed to taste. Stir in kidney beans; reheat to a simmer and serve. Makes about 3 quarts.
2 responses to “Gunflint Lodge Chili”
Hi, is the Gunflint lodge chili recipe from the lodge in northeast mn??
Its from the “Gunflint Lodge Cookbook” by the Chef at the Gunflint Lodge, located “North of Grand Marais, MN” according to the back jacket of the book. Its our go-to chili recipe. Enjoy!