Not the first time making and won’t be the last. I don’t think I have ever made chili with more flavor
This recipe makes a huge pot of chili, perfect for feeding a crowd or having leftovers for later. It’s easily customizable with different beans, meats, and spice levels, so you can make it your own.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground Beef (or Turkey/Chicken) | 1 pound |
| Beans (Pinto, Black, Kidney, or White) | 2 cans |
| Olive Oil | 2 tablespoons |
| Bell Peppers (chopped) | 1 cup |
| Onions (chopped) | 1/2 cup |
| Jalapeno Peppers (chopped) | 2 (or to taste) |
| Crushed Tomatoes | 2 cans (28 oz each) |
| Chili Powder | 2 tablespoons |
| Cumin Powder | 1 tablespoon |
| Fresh Cilantro (chopped) | 1 tablespoon |
| Hot Sauce | To taste |
| Salt and Pepper | To taste |
Instructions:
- Brown the Meat: In a large Dutch oven or saucepan, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink. If using turkey or chicken, ensure it’s fully cooked through. Drain any excess grease.
- Sauté Vegetables: Stir in the chopped bell peppers, onions, and jalapenos. Cook the vegetables over low heat until they soften and become tender.
- Add Remaining Ingredients: Add the canned beans, crushed tomatoes, chili powder, cumin powder, and fresh cilantro to the pot. Stir well to combine all ingredients.
- Simmer: Allow the chili to simmer on low heat, stirring occasionally. This slow cooking allows the flavors to meld together and creates a hearty, thick texture. If the chili becomes too thick, add a little water to achieve the desired consistency.
- Season and Serve: Season with salt and pepper to taste. Serve with hot sauce on the side for those who want extra heat.
