Red Chili

Description

I started making chili back in high-school, but never really had a recipe until recently. I would just add ground beef, onions, tomatoes, peppers, kidney beans and spices until it tasted good to me. But my family likes it a bit milder than I do, so I started measuring ingredients get a more consistent outcome. I like my chili rather busy with lots of flavors, so I add both fresh bell peppers and beans. Goes well with cornbread and lots of toppings

Ingredients

• 1 lb ground beef
• 1 medium onion - chopped
• 2 cloves garlic - diced (or more to taste)
• 1 or 2 bell peppers - diced (any color)
• 1 habenero, jalapeno or other chili pepper - finely diced (optional)
• 1 tbsp canola oil
• 1 28 oz can of crushed tomatoes
• 1 14.5 oz can of fire-roasted diced tomatoes (or diced tomatoes with chilies)
• 1 15.5 oz can of kidney beans
• 1 tbsp chili powder (or to taste)
• 2 tbsp smoked paparika (or to taste)
• salt
• black pepper
• shredded cheese (cheddar or mexican blend) for serving
• sour cream for serving
• Fritos or corn-chips for serving

Directions

1. In a dutch oven or large pot, heat 1 tbsp of oil over medium heat and add ground beef
2. Cook until browned. While cooking, season with salt, pepper, and about 1 tsp chili powder.
3. Add onion and garlic. Cook until onion is translucent.
4. Add crushed tomatoes and fire-roasted tomatoes. Bring to a low boil, stirring often
5. Reduce heat and let simmer for about 5 minutes
6. Add chili powder, smoked paparika and chilies. Taste to make sure it doesn't get too spicy.
7. Add kidney beans and bell peppers. Let simmer for about 5 minutes more.
8. Serve with shredded cheese, sour cream, and/or Fritos as desired