When its raining and not 100 degrees outside a pot of chili really hits the spot. It also gives you multiple options for leftovers such as Frito pies or chili dogs!
What you need:
1 pounds ground beef
1 medium green pepper, diced
1 yellow onion, diced
2 cans diced tomatoes (Chili ready kind is a favorite)
1 can tomato sauce
1 small can tomato paste
1 cup of beef broth
1 can kidney bean drained and rinsed
1 can chili beans
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons cumin
1 tablespoon paprika
1 teaspoon chipotle powder
½ teaspoon cayenne pepper
½ tablespoon salt
1 teaspoon white pepper
½ teaspoon baking soda (optional will take out the acidity of the tomatoes)
Lets get started:
In a large Dutch oven, sauté diced peppers and onions until translucent and they start to caramelize.
Add seasonings (minus the baking soda) and cook for 1 to 2 minutes, stirring continuously. Make sure they don’t burn.
Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredients.
Pour in the tomato sauce, diced tomatoes, broth, and tomato paste.
Bring to a simmer over medium low heat and cook for about 15 minutes. Then add the drained beans.
Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
Remove from heat and serve.
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