Game Day Chili

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.

Ingredients:

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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
Olive Oil

Method:

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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.

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Chop up the onion, garlic, and peppers evenly while the beef is browning.

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Drain the meat in a colander and add the chopped veggies to the skillet with a little olive oil.

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When they begin to turn translucent, add the meat.

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Drain all of the beans (except chili beans) and add all of them to the meat and veggie mixture.

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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

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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.

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Be sure to remove your Bay leaves prior to serving!  Those things are sharp but offer so much flavor!

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Please enjoy!

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