This is the recipe for the chili I made for the fall picnic date I previously posted about. See here.Chili is one of those dishes I start to make once October rolls around. It’s a very seasonal dish at our home, but once it’s that time of year we really enjoy it more than a few times.

I think this dish is a great compromise dish that includes what my meat eating husband loves and what I love as the legume and veggie lover. Plus we also both really enjoy spicy foods, so I warn you this chili is spicier than other recipes. I sometimes make this recipe with ground turkey-this time I went all out for Jimmy haha and made it with organic grass fed ground beef.

Once the chili is ready, We love to top it with crumbled corn bread, sour cream, shredded cheese to tone down the spicy…but then I add diced red onions and even extra diced jalapeños. It’s such a hearty meal and so easy.

This particular recipe is too spicy for my kids- when I make it I get extra cans of the tri-blend organic beans, and they enjoy a bowl of beans topped with cheese and a side of cornbread so they feel like they are joining in the dinner festivities.

If you make it, please let me know what you think.

Spicy Chili Recipe

Ingredients

• 2tbsp olive oil
• 1.34 lbs organic grass fed ground beef (this is a strange exact amount only because I bought the Costco brand and that’s how it comes packaged, but a package of 20oz is what you would look for)
• 1 medium yellow onion diced
• 3 cloves of garlic minced
• 1 red bell pepper seeded and diced
• Half a 4oz can of diced jalapeños (save the rest for topping)
• 1 (15oz) can tomato sauce
• 1 (14.5oz) can diced tomatoes
• 2 cans (15oz each) organic tri-bean blend (contains kidney, pinto and black beans)
• 1 1/2 cups broth (I have used water instead when I am out of broth and it still turned out good but broth is recommended)

Spices

• 3tbsp chili powder
• 1tsp paprika
• 1/2 tsp cayenne pepper
• 1 1/2 tsp cummin
• 1tsp crushed dried oregano
• Salt and pepper

Directions

1. Add 1 tbsp olive oil to a large pot over medium high heat. Add onion and red bell pepper and sauté for 5 min stirring frequently.
2. Add in garlic and all the spices and toast them for 1 min stirring everything around continuously.
3. Move everything to one side of the pot add the other tbsp of olive oil.
4. Add in the beef and season it with some cracked black pepper and salt.Cook the beef till any pink disappears breaking it up and combining it with onions and peppers.
5. Once beef is cooked add in tomato sauce, diced tomatoes, beans and broth combine everything. Add another pinch of salt. Turn up heat and bring to a boil once it starts boiling reduce to a simmer and cover. Let the chili simmer for at least 45 min the longer it cooks the better.