Chili season is almost over, so let’s get one in before it’s too hot outside. I make a lot of Chili during the colder months, I thoroughly enjoy it. Usually beans are a major ingredient of this dish, but some of the time I make it without beans. I absolutely love this dish! it’s very vegetable forward, I use ground beef straight from the butcher, and honestly can never get enough of it. It is a perfect dish for cold days and hungry stomachs.
What you’ll need:
- 2 pounds ground beef, chopped
- 1 green bell pepper
- 1 onion, chopped
- 30 oz diced tomatoes
- 6 oz tomato paste
- 2 cups beef broth
- 4 garlic cloves, minced
- 1 1/2 tbsp chili powder
- 1 1/2 tsp paprika
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powde
- 1 1/2 tsp salt
- 1 tsp cumin
- 1 tsp black pepper
In a heated pan, sauté the onions and peppers in olive oil for about 5 minutes. Add the ground beef and brown it.
Add all th seasonings and stir well. Add the tomato paste, stir well and simmer for a few minutes.
Add the broth and simmer for a few minutes. Add the tomatoes, stir, and cover the pot. Simmer for about 10 minutes. Add salt and pepper to taste, if needed.
Bon Appétit!
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