Chili - 7 Pepper Spices
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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