Homemade Chili

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.