If you’re looking to make a comforting, classic dish that really shows off the agricultural bounty of Pennsylvania, try cooking up a pot of beef chili! According to the PA Beef Council, there are over 25,000 beef, dairy and veal producers in the Commonwealth, so finding locally sourced products at a market or farm stand shouldn’t be too tricky. Also, did you know that PA has the second largest number of dairy farms nationally? That’s more than every state (except Wisconsin)! If you’re a serious local dairy fan, check out the PA Dairymen’s Association for more info and some pretty sweet swag.
Pennsylvania Beef Chili
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 40 min | 45 min |
Ingredients
- 1 pound Pennsylvania lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (32-ounce) can diced tomatoes, drained
- 1 (14.5-ounce) can tomato sauce
- 1 (15.5-ounce) can red kidney beans, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1 cup Pennsylvania cheddar cheese, shredded
- Sour cream, to garnish
Method
- In a large pot over medium-high heat, brown ground beef. Add onion and garlic and cook an additional 5 minutes.
- Add diced tomatoes, tomato sauce, kidney beans, oregano, cumin, chili powder and crushed red pepper. Simmer on low for 30 minutes.
- Serve hot, topped with cheese and sour cream.
- Photo and recipe: Dish Works
