My former roommate called this chili “the best chili yet”. While I still plan on switching it up from time to time, it is a pretty yummy classic chili recipe. Serve with sweet potato biscuits.
Here’s what I used:
- 1 pound lean ground sirloin
- 1 red bell pepper, diced
- 1 orange bel pepper, diced
- 1 large onion, diced
- 2-3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 28-oz can diced tomatoes, drained
- 1 14-oz kidney beans (I might add more next time…I like a beany chili)
- 1 cup chicken broth
- 1 1/2 tbsp chili powder
- 1 1/2 tbsp paprika
- 1 1/2 tbsp cumin
- 1 cinnamon stick
- olive oil
- salt, pepper
- garnishes: sour cream, LF cheddar, scallions
Here’s what I did
- Heat about 1 tbsp olive oil in a large sauce pan or dutch oven. Brown the ground beef until lightly caramelized. Drain any moisture from the pan as it’s browning so it can get nice and caramelized. Season with salt and pepper and remove from the pan.
- Add a touch more olive oil and add the onion, garlic, bell peppers, and jalapeno. Season with salt and pepper and saute for 6-7 minutes until softened.
- Add the ground beef back in, along with the tomatoes, beans, broth and spices. Cover and simmer for an 30-45 minutes (mine simmered for an hour). If it is too liquidy, remove the cover for the last part of cooking.
- While the chili is cooking, prepare the biscuts…