There's nothing better on a cold winter night than a warm bowl of chili. With this recipe, I go back to my Philly-area roots, swapping traditional cheddar or jack cheese for sharp provolone. The secret is melting the provolone cheese into the chili before serving, giving you all of the meaty, cheesy goodness of a Philly cheesesteak in a bowl. To make it authentic Philly-style, garnish with long hot peppers for an extra kick!
2 lb Ground Beef
3 tbsp Chili Powder
3 - 15oz cans of Kidney Beans
1 medium Onion, diced
3 - 15oz cans of Diced Tomatoes
1 tsp Black Pepper
1 Green Bell Pepper, diced
½ tsp Crushed Red Pepper
½ tsp Salt
1 cup Shredded Provolone Cheese
Long Hot Peppers, for garnish
Dice the onion and pepper.
In a heavy stock pot brown ground beef with onions and peppers. When browned add chili powder, red pepper flakes, salt and pepper.
Add tomatoes and kidney beans.
Bring to a boil, reduce heat and simmer for 30 min.
Stir in half of the provolone; garnish individual servings with remaining cheese.
Chef Tip: A true Philly cheesesteak is made with ribeye meat. To truly take this recipe over the top, substitute diced ribeye meat for ground sirloin.