Chili is one of those hearty and warm foods that works for any meal. It’s nice to spend the weekend making a big pot of chili, and then you can reheat it for lunches throughout the week. This chili recipe has enough flavor that it will dazzle guests that you have coming by for lunch or dinner. This recipe is versatile because you can whip up a quick batch in a hurry, but you can also let it simmer for a number of hours to really enhance those flavors over time.
If you want to keep your chili mild, you can serve the diced jalapenos on the side instead of mixing them in.
Red onion: Finely dice your red onion and add the onion to a pot (with olive oil) that is on medium heat. Let sauté until soft and slightly translucent.
Bell pepper: Finely dice your bell pepper and add the pepper to the onion that is sautéing. Allow it to get soft.
Ground beef: Add the ground beef on top of the sautéing onion and peppers. The vegetables will prevent the beef from browning too quickly. Break the meat up as it cooks.
Jalapenos: If you’re going to include the jalapeno in your chili, add the diced jalapeno to the veggie and beef mixture.
Diced tomatoes: Add in the diced tomatoes with the juice included.
Tomato sauce: Add all of the tomato sauce cans. Mix thoroughly with the other ingredients in the pot.
Seasonings: Salt, pepper, chili powder, cumin and garlic should be added to taste. You can start with approximately ¼ teaspoon of each. Stir in thoroughly before you add more. Make sure you taste as you go along.
Sugar: Add one teaspoon of sugar to the chili. This will reduce some of the bitterness of the tomatoes.
Let the chili simmer for approximately 45 minutes, but you can let it simmer on low for a few more hours.
Other preferred toppings include shredded cheddar, sour cream and tortilla chips.
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