I look forward to this chili every year at Shlomo’s house. It’s one of his signature dishes. He often makes it in place of cholent for Shabbos too. For a crock pot and preparation for Shabbos, make sure to add sufficient water to slightly cover ingredients and keep on lowest heat so that it does not dry out.
2 lbs. chopped meat, browned and crumbled, drained of its fat.
1 (28 ounce) can of crushed tomatoes
1 (15 ounce) can diced tomatoes
4 cups beef broth (or chicken broth)
1 (15 ounce) can small red beans
1 (15 ounce) can red kidney beans
1 (15 ounce) can small white or cannellini beans
1 small box (16 ounces) of frozen corn or 1 (15 ounce) can corn, drained
3 cloves garlic
3 medium jalapeno peppers, chopped, with seeds (remove seeds and membranes for less heat)
1 package/envelope of Ortega (or other kosher brand) taco seasoning or chili seasoning
1 package/envelope of Lipton Kosher Recipe Secrets ranch dressing mix
1 teaspoon cumin
Combine all of the ingredients into an 8-quart pot or Dutch oven over medium heat. Bring to a boil, reduce heat to low, and simmer for at least one hour. Serve in small bowls topped with a dollop of Tofutti sour cream and crunchy tortilla chips.