Best Chili Recipe (Award Winning) With Video!
{"Top bowls with shredded cheese, sour cream, and serve with crackers for extra crunch.","Leftover chili stores well in the fridge for up to 4 days or freezes nicely for several weeks."}
Time: Prep: 10 mins, Cook: 35 mins, Total: 45 mins
Servings: 5
Ingredients
- 3 jalapenos, diced
- 1 cup green pepper, diced
- 1 cup onions, diced
- 3 garlic cloves, minced
- 2 pounds 80% lean ground beef
- 1 teaspoon garlic powder
- 1/2 tablespoon cumin
- 3 1/2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 3/4 cups water
- 1 8-ounce can tomato paste
- 2 10-ounce cans diced tomatoes with green chilis
- 2 15-ounce cans chili beans or pinto beans, drained and rinsed
- Salt, to taste
- Pepper, to taste
- 2 tablespoons vegetable oil
Instructions
- Heat the oil in a large dutch over medium high heat. Add the vegetables (except for the can of diced tomatoes with chilis) and saute until softened about 6 minutes. Add the ground beef and cook stirring until it is no longer pink. Drain.
- Return stove to medium-high heat. Stir in the seasonings, salt, and pepper. Mix well. Add the water, canned tomatoes with green chili and tomato paste stirring until the paste has dissolved.
- Simmer uncovered for 15 minutes. Serve and top with shredded cheese and sour cream. Add crackers on the side. Enjoy! See notes