Ingredients:
3 TBS chili powder 2 C beef broth
1 TBS plus 1 tsp, Cumin 6 oz tomato paste
1 tsp paprika 30 oz crushed tomatoes
1 tsp Cocoa Powder 15 oz fire roasted tomatoes/drained
1 tsp onion powder 3 lbs ground beef, browned/drained
1 tsp garlic powder 1 large onion, chopped
1/2 tsp red pepper flakes 1 bell pepper, chopped
1/4 tsp cayenne pepper 1 medium jalapeno, diced
1/4 tsp cinnamon
2 tsp brown sugar
1/2 tsp chipotle chili powder
2 tsp salt
1/4 tsp pepper
1 tsp corn starch
Instructions:
-In heavy pot, sauté onion, bell pepper and jalapeno in 1 TBS oil until translucent and soft. Add in browned, drained beef and cook 1-2 minutes.
– Mix dry ingredients. Add to pot and stir until well combined. Simmer 1-2 minutes until fragrant.
– Add broth, paste, crushed and fire roasted tomatoes. Stir well and bring to gentle boil. Once at boil, lower heat and allow to simmer several hours, stirring often.
-If chili is too thick, add in liquid from the fire roasted tomatoes or more beef broth.
-If chili is too thin, make corn starch slurry using 2 TBS liquid (broth, tomato sauce or water) and 2 TBS corn starch. Mix into chili, raising heat to boil. Once at a boil, it will begin to thicken. Once thickened, lower heat.
-Serving ideas: sour cream, green onions, chives, cheese, fresh jalapenos, crackers, corn chips.
Play around with the spice level on this one- this recipe is a mild heat, bur feel free to make it as hot as you’d like. If you’re a “chili with beans” enjoyer, this recipe will work well with your favorite bean.
This freezes well, so make a double batch to have for those late nights when you need something filling and tasty.
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