It’s fall! Which means, it is time for a big pot of chili.
This is best enjoyed around a bonfire with s’more ingredients close by.
• 2 1/2 lbs ground beef
• 1 yellow onion, diced
• 6 garlic cloves, minced
• 4 oz canned diced green chiles, with juice
• 8 oz whole kernel corn, drained
• 29 oz canned dark red kidney beans, rinsed and drained
• 14.5 oz canned black beans, rinsed and drained
• 2 cups bell peppers (green, red, orange or yellow or combo)
• 3 tbsp extra virgin olive oil
• 29 oz canned diced tomatoes, unseasoned with juice
• 6 oz tomato paste
• 1/4 cup honey
• Jalapeño for garnish
How Do You Spice Up Chili?
Here’s a list of chili seasonings that are way better than any you can buy in a packet! Make a batch of 2-3 and store it in an empty spice container to use for next time! That’s what I do for both chili seasoning and taco seasoning.
2 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
2 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp cinnamon
1/2 tsp salt or to taste
black pepper to taste
You may be asking yourself “Why cinnamon?” Well, a little bit of cinnamon seasons the ground beef quite nicely. You’ll find it in Greek recipes so this is not something new. I think this is the best secret ingredient to making chili. The seasonings in this recipe really make it tasty!
1. First, add the following ingredients into a a large dutch oven on high: oil, garlic, onions, peppers, raw meat, seasonings, tomatoes, tomato paste, beans, corn and chiles.
2. Next, let it cook, covered on high for two hours and then stir it. Break up chunks of meat.
3. Then, cover and let it cook for three more hours.
4. Stir in honey.
5. Serve in bowls topped with shredded cheddar cheese, sour cream, scallions and some tortilla chips.