When I think of chili, I think comfort food. It took me a while to perfect this recipe, but when I did I never looked back. It’s easy to make, has just the right amount of spice and sweetness and because it makes plenty it’s perfect for company.
Prep: 20 minutes
Ingredients:
- 2 lbs. lean ground beef (preferred)
- 1- red bell pepper, diced
- 1 - green bell pepper, diced
- 1- large onion, diced
- 4 - cloves garlic, minced
- 1 ½ tsp. ground black pepper
- 3 ½ tbsp. brown sugar
- 1 ½ tbsp. chili powder
- ½ tbsp. + 1 tsp. cumin
- ¼ tsp. smoked paprika
- 1 ½ tbsp. cocoa powder
- ¼ tsp. + ⅛ tsp. cinnamon
- 1- 28oz. can tomato sauce (I used no salt)
- 1- 8oz. can tomato sauce (I used no salt)
- 1- 6oz. can tomato paste (I used no salt)
- 1 ½ cups water
- ¼ tsp. baking soda
Cook: 1 hour
Makes: 6-8 servings
Directions:
- In a large pot over medium/high heat, cook the ground beef (until no longer pink), peppers and onion.
- Add the garlic, stir for 1 minute.
- Drain any fat (especially if using a higher fat content meat).
- Add all of the seasonings (except the baking soda) and stir well.
- Add the tomato sauces, the tomato paste and the water and stir well.
- After the mixture comes to a soft boil, reduce the temperature to medium-low and simmer uncovered stirring occasionally for approximately 1 hour, until thickened.
- Take the pot off the burner. Add the baking soda and stir well to incorporate. The mixture will bubble slightly, that’s normal, it’s the chemical reaction of the baking soda reacting to the acid in the tomatoes (science fun fact!).
- Serve the chili with your favorite toppings and sides.
- Enjoy!
*Suggestions for toppings: cheese, sour cream, corn chips
*Suggestions for sides: corn bread, tortilla chips