Philly Cheesesteak Chili
Our friend is a cheesesteak aficionado and this chili passed her very stringent taste test. The recipe is
really easy, but can be heavy on the salt because of its naturally salty ingredients. We love Mrs. Dash
Mesquite which has no added salt, but couldn’t find it this time, so we went with McCormick Mesquite
which does. If your grill seasoning contains salt, eliminate the kosher salt in the recipe and opt for any
other reduced sodium versions of stock and tomato paste you can get.















Level of Difficulty: Really Easy

Serves 6.

Lineup:
3 tablespoons canola oil
3 large onions, large dice
3 large green bell peppers, large dice
2 tablespoons grill seasoning (Mrs. Dash Mesquite, preferred)
1 tablespoon mild chili powder
1 teaspoon kosher salt, optional
1/2 teaspoon black pepper (McCormick Smokehouse, preferred)
2 lbs. deli sliced roast beef, chopped
4 ½ cups beef stock or au jus that comes with the deli roast beef
1 (6 ounce) can tomato paste
1 lb. white American cheese slices

Playbook:
Heat the canola oil in a large pot over medium-high heat.  Add the onions and peppers and sauté for 8-
10 minutes, stirring frequently.  Add the grill seasoning, chili powder, salt (if using) and pepper.  Stir in
the roast beef. Add the beef stock and tomato paste and mix well. Bring mixture to a boil. Cover, reduce
heat and cook for 15 minutes, stirring occasionally.

Ladle chili into bowls and top with tons of cheese.

Special Teams:
French rolls – toasted
Cabernet Sauvignon