Sunday’s are a perfect day for chili especially during football playoffs. This can be made ahead of time or earlier in the day and left simmering on the stovetop. I’ve used both organic lean beef and ground buffalo with this recipe and both work perfectly and are a bit healthier if you’re watching your weight.
1.5 lbs of beef or buffalo (leaner the better)
1/2 of a large yellow onion, diced
1 large bell pepper (you choose the color)
4 cloves of garlic, minced
2 cans (16 oz) dark red kidney beans (I use reduced sodium)
1 (14 oz or smaller) can of diced tomatoes
1 – 6 oz can of tomato paste
3/4 cup of water
2 teaspoons of ground cumin
2 teaspoons of chipotle chili powder
1/2 teaspoon of cayenne pepper
1 jalapeño, finely diced (remove the seeds if you want less heat/spice to your dish)
In a large deep stock pot or Dutch oven, add a drizzle of olive oil to the bottom of your pan. Turn the heat to medium. Once hot, add the meat and break it up and cook until no longer pink. Add the onions, peppers and garlic. Cook for about 4 minutes. Then add the remaining ingredients. Bring to a boil and then reduce the heat to very low and cover. Simmer, stirring occasionally, until ready to serve. Right before serving, taste and adjust your spices.
Serve with cornbread muffins and top the chili with sour cream, Chobani plain yogurt, jalapeños, diced spring onions, cheddar cheese or whatever you like 🙂
— Knead to Cook