Prep 20 mins
Cook 45 mins
This is my favorite chili, I have been making it for years with small additions here and there. Be sure to let the chili cook for awhile before testing the spiciness. If it is too spicy, try adding 1 tsp creamy peanut butter to calm the heat. Sometimes it is necessary to add some broth to adjust the thickness. This is always better the next day.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1 1⁄2 lbs lean ground beef or 1 1⁄2 lbs ground chicken or 1 1⁄2 lbs Yve's veggie ground round
- 1 green pepper, deseeded & chopped
- 2 jalapenos, diced
- 2 (28 ounce) cans diced tomatoes, do not drain
- 2 (15 ounce) cans black beans, drained
- 2 (15 ounce) cans dark red kidney beans, drained
- 2 (15 ounce) cans great northern beans, drained
- 2 (15 ounce) cans pinto beans, drained
- 1 tablespoon chili powder (to taste)
- 2 tablespoons cumin (to taste)
- 2 teaspoons cayenne (to taste)
- 1 tablespoon dried oregano (to taste)
- 1 teaspoon sea salt (to taste)
- 1 tablespoon fresh ground black pepper (to taste)
- In a large soup pot, heat oil.
- Add onion and garlic,
- Saute for 5 minutes or until onion is just translucent.
- Add meat and 1/2 of the spices.
- Saute until meat is cooked, about 10 minutes.
- Stir in the jalapenos and green pepper.
- Cook 3-5 more minutes.
- Add the tomatoes, beans, and remaining spices.
- Bring to a strong simmer.
- Reduce heat to a low simmer and cook for 30 minutes, stirring occasionally to prevent beans from sticking to the bottom.
- Adjust seasonings to taste, cooking 5 minutes between each addition.
- Serve with your choice of garnishes (cheddar cheese, sour cream, chopped onion, oyster crackers, etc.).
- Refrigerate leftovers covered.