Prep 15 mins
Cook 1 hr
This is my favorite chili as it has more of a smoke flavor rather than a lot of heat. But you can add more heat to your liking with fresh jalapeno or long red chili peppers. The chipotle pepper are what gives the smoked flavor so if you enjoy that go with the 1 teaspoon. Substitute dry beans for 1 can kidney beans for time.
- 1 1⁄2 lbs lean ground beef
- 3 garlic cloves
- 1 onion, large chopped
- 3 tablespoons oil
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 jalapeno peppers, chopped
- 2 celery ribs, chopped
- 1⁄2 cup red kidney beans
- 1⁄2 cup pinto beans
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon ancho chili, ground
- 1 teaspoon dried guajillo chilies, ground
- 1 teaspoon dried New Mexico chile, ground
- 1⁄2-1 teaspoon dried chipotle chile, ground
- 1⁄2 teaspoon chili flakes, ground
- 1⁄2 teaspoon cumin, ground
- 1 teaspoon cilantro, ground
- 1 bay leaf
- 1 teaspoon oregano (optional)
- 28 ounces canned diced tomatoes
- 2 teaspoons tomato paste
- 1⁄4 cup water or 1⁄4 cup beef broth
- 1⁄2 cup shredded cheddar cheese
- Soak the beans in plenty of water over night then boil for 30 minutes in a stainless steel pot start to heat oil and fry the ground beef.
- When beef starts to lose its pink add the garlic and onions and fry while stirring for 3 minutes.
- Add the rest of the veggies and stir while frying for three minutes.
- Add all the herbs and ground chilies, salt, black pepper, cilantro and stir for 5 minutes constantly.
- Add the tomato, tomato past, and broth and let boil for 30-45 minutes on medium heat stirring regularly.
- Once the boiling is done ladle into bow; top with cheddar cheese.