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

1. 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.
2. Add jalapeno, chili powder, brown sugar, cayenne pepper, cumin, and garlic powder. Cook for 1 minute, stirring to mix everything and toast the spices.
3. 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.
4. Add beans and salt and pepper and simmer for 5 more minutes. Serve with desired toppings.
5. Yield: 4-6 servings

NOTES: You could add some ground sausage for some extra depth.