Sweet and Spicy Chili
Here in Northeastern Ohio cold is upon us for a while. Nothing warms you up better than a great bowl of chili. There are so many varieties to choose from. This chili recipe is extremely simple and packs lots of flavor. Using pretty standard chili ingredients while developing flavors with cooking techniques makes this chili a recipe you will want to reach for time and time again.
There are a lot of disputes surrounding chili. Chili con carne, the traditional name for the meat and bean stew we all love so much has many different opinions on which way is the right way. The great thing about chili in my opinion is there is no wrong way to make it. You make what you like. That’s what is so great about cooking. Everyone has their own preferences and that’s great! Whether you prefer a white chicken chili, Hawaiian chili made with pork and pineapple ( I know it sounds weird, but it’s really good), or just a punch you in the mouth hot chili, there is no wrong way to do it.
1 lbs. 80/20 ground beef
2 green peppers diced
2 yellow onions diced
1/3 cup dark chili powder
1 tbsp. ground cumin
2 tbsp. dried basil
2 tbsp. dried oregano
1/2 cup brown sugar
2 cans of chili beans
1 can tomato sauce
2 cans stewed tomatoes
1 tbsp. red pepper flakes
1 tbsp. salt
GETTING DOWN TO BUSINESS:
- In a stock pot over medium heat brown ground beef.
- Once ground beef has been browned add a peppers and onions and cook for 2 minutes.
- Drain excess oil from beef and vegetables.
- Add remaining dry ingredients and cook for 2 minutes, stirring constantly as not to burn sugar.
- Add stewed tomatoes, tomato sauce and chili beans.
- Turn heat to low and simmer for 1 hour stirring occasionally.
- Top with topping you enjoy (cheese, sour cream, jalapeno, etc.).
Did you enjoy this recipe? Leave a comment below.
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