Chili

I love chili. We go to a chili cook off every fall and I was super bummed since it did not happen this year so I made my own. This is a prize worthy recipe.

I don’t like a ton of beans in my chili and I prefer it on the thick side. Of course I like to add peppers to mine to kick up the veg factor. I also do not make mine that spicy as I get my heat factor from fresh sliced jalapeños as a topping.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1/2 of a green pepper- diced
• 1/2 of a red pepper- diced
• 1 pound 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt plus more if needed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon of white pepper
• 1/4 teaspoon ground cayenne pepper* -optional
• 1 1/2 cups beef broth
• 1 (15 oz.) can petite diced tomatoes
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 (8 oz.) can tomato sauce

• Add the olive oil to a large dutch oven and place it over medium-high heat for two minutes. Add the onion and peppers. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, peppers, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 30-35 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
• Garnish with shredded cheese, scallions, and fresh jalapeños slices.