Curly’s Pub Chili

This recipe is from Chef Leo Dominguez at Curly’s Pub next to Lambeau Field in Green Bay. Rich and meaty… you won’t be disappointed.


2 lbs ground beef
2 red bell peppers
1 yellow onion, diced
1 tbsp crushed red pepper
2 cups crushed (canned) tomatillos
1 tbsp ground cumin
1/4 cup chopped garlic
1/4 cup chili powder
2 cups chili beans
1/2 cup BBQ sauce
1 tbsp oregano
2 bay leaves
1/2 cup tomato puree
1/2 cup oil
1 cup beef stock
salt to taste

1 tbsp sour cream
1 tbsp shredded cheddar cheese
1 tbsp diced red onion


In large skillet, heat oil. Add ground beef, peppers, onions, and tomatillos. Saute until translucent. Add garlic and saute for another 2 minutes. Deglaze with the beef stock and simmer, for about 10 minutes.

Add remaining ingredients and simmer for 2 hours.

Ladle into soup bowl and top with sour cream, shredded cheddar cheese, and diced red onion.


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