Alot of ingredients but super easy to make, and tasty as all get out. Unless you’re from Texas where they’re godless and don’t put beans in Chili.
INGREDIENTS
- 1 pound lean ground beef
- 1 medium onion diced
- 1 jalapeno pepper seeded and minced
- 2 tablespoons chili powder
- 2 teaspoons brown sugar
- 1 ⁄4 to 1⁄2 teaspoon cayenne pepper
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄4 teaspoon garlic powder
- 14 ounce can fire-roasted diced tomatoes
- 15 ounce can tomato sauce
- 6 ounce can tomato paste
- 1-1 ⁄2 cups water
- 1 cup beef broth
- 1 teaspoon apple cider vinegar
- 15 ounce can light red kidney beans
- 15 ounce can chickpeas
- 15 ounce can black beans
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon black pepper
DIRECTIONS
- Cook ground beef and onion in a Dutch oven over medium-high heat until meat is no longer meat and onion is softened. While it cooks, use a wooden spoon to crumble the meat into small chunks.
- Add jalapeno, chili powder, brown sugar, cayenne pepper, cumin, and garlic powder. Cook for 1 minute, stirring to mix everything and toast the spices.
- Add diced tomato, tomato sauce, tomato paste, water, and beef broth. Simmer uncovered for 30 minutes, stirring occasionally. If too thick, add a little more water or beef broth.
- Add beans and salt and pepper and simmer for 5 more minutes. Serve with desired toppings.
- Yield: 4-6 servings
NOTES: You could add some ground sausage for some extra depth.