Football Season = Chili. I’ve never seen two recipes for chili that were the same. Everyone has something unique that they do to make theirs special. If you are looking for a recipe to enjoy or need a starting point to evolve your own recipe from, try my chili.
2 lbs Ground Beef
1 Vidalia Onion
2 Bell Peppers (red, green, yellow, all work well here)
2 Jalapeno Peppers
5 Cloves Garlic
2 Cans Chili Beans in Gravy
2 Cans DARK Red Kidney Beans
1 Can Black Beans
2 Cans Tomato Sauce
1 Large Can Diced Tomatoes
2 Tablespoons Chili Powder
1 Tablespoon Cumin
1 Teaspoon Cayenne Pepper
2 Bay Leaves
Salt and Pepper to Taste
Pinch of Cinnamon
1 Cup Water
Begin by browning your ground beef in a large cast iron dutch oven (mine is enameled but good ole cast iron is fine). I always add a little olive oil to the pot before I add the meat.
Chop up the onion, garlic, and peppers evenly while the beef is browning.
Drain the meat in a colander and add the chopped veggies to the skillet with a little olive oil.
When they begin to turn translucent, add the meat.
Drain all of the beans (except chili beans) and add all of them to the meat and veggie mixture.
This is important. Add all of your spices and stir into the beans, veggies, and meat DRY. Do not add tomatoes yet. I find that this step makes sure everything is coated before the wet stuff is added. I hate finding a dried lump of seasoning floating around like a bubble in the chili
Once everything is coated add the tomatoes and the tomato sauce, 2 bay leaves and 1 cup of water.
Cook, covered for 1 hour over medium heat until the beans are cooked through and all of the flavors have combined.
Be sure to remove your Bay leaves prior to serving! Those things are sharp but offer so much flavor!