- 2 large onions, diced
- 4 lbs ground beef or ground turkey breast
- 7 bell peppers, diced (3 orange, 2 yellow, 2 red)
- 1 jalapeno, minced (with seeds)
- 2 medium tomatoes, diced
- 3 cans beans (1 kidney, 2 pinto; drained)
- 1/3 cup chili powder
- 1.5 T. cumin
- 2 t. paprika
- 1.5 t. cayenne pepper (or to taste)
- 2 t. oregano
- 2 t. salt
- Sautee onions in olive oil until translucent and beginning to brown. Add ground meat and cook until browned.
- Add peppers, beans, and spices. Simmer on low, stirring frequently, for 30 minutes or more (the longer the better).
- About a half hour before complete, add the diced tomatoes and simmer until done.
My husband B likes things spicy! He’s famous for telling everyone, “It’s not that spicy!” But we all know it’s relative, am I right? Early in our marriage, we invited friends over for chili. One of them looked a little uncomfortable while eating the chili and when we asked him if it was too spicy, he replied, “No, it’s good, I’m gonna get through this!” And so he did!
We like to serve this with shredded cheese, sour cream (the kids add a lot to cut the spiciness) and tortilla chips. The recipe makes a lot, but it freezes well if you don’t have a crowd to feed!