Ingredients for Award Winning Chili
- 0 lbs Stew Meat
- 2 tablespoons olive oil
- 0 units Jalapeno Peppers
- 0 units Poblano Peppers
- 1 red bell pepper
- 2 green bell peppers
- 1 large onion
- 4 cloves garlic
- 0 units Dried Ancho Chiles
- 0 units Dried Chilies
- 2 tablespoons chili powder
- 0 units Cocoa Powder
- 1 tablespoon cumin
- to taste black pepper
- 0 units Adobo Seasoning
- 4 tablespoons beef base
- 0 units Water
- 2 (28 ounce) cans crushed tomatoes
- 2 lbs ground beef
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 4 cups beef broth
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How to Make Award Winning Chili
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 2 lbs of ground beef and cook, breaking it up with a spoon, until browned. This should take about 8-10 minutes.
- Drain off any excess grease from the cooked beef.
- Add 1 large onion (chopped), 2 green bell peppers (chopped), 1 red bell pepper (chopped), 4 cloves garlic (minced), 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1/2 teaspoon cayenne pepper (optional), and 1 teaspoon salt to the pot.
- Sauté the vegetables and spices for 15 minutes, or until the onion is translucent and softened.
- In a separate bowl, whisk together 4 cups of beef broth (or beer!) and 4 tablespoons of beef base. Pour this mixture into the pot with the beef and vegetables.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
- Stir in 2 (28 ounce) cans of crushed tomatoes and continue to simmer uncovered for another 30 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your liking. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
7g
Fat
13g
Carbs
2g
