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.
- 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.