On the menu tonight – Chili! Of all the types of chili I make, this version is my go-to. It’s made with two types of meat, ground beef and ground pork, along with several types of peppers. There are red and green bell peppers, along with jalapeno and poblano peppers, and the rest of the usual suspects for chili. While it has a kick, it isn’t burn your face of hot. If that’s your thing, you could turn up the heat by adding more cayenne and / or adding a habanero pepper. One of these days I am going add a little de-seeded habanero – but not today. 🙂
I hope you’ll make this version and let me know what you think.
Chili - My Go-To Version
- 1lb lean ground beef
- 1lb ground pork
- 1 teaspoon cumin
- 1 tablespoon kosher salt
- 2 tablespoons chili powder
- 2 teaspoons black pepper
- 1/8-1/4 teaspoon cayenne pepper
- 5 shakes Tabasco sauce
- 1 jalapeno pepper, finely diced
- 1 Poblano pepper, finely diced
- 4 cloves garlic, finely chopped
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 16 oz can tomato sauce (could substitute fire roasted diced tomato)
- 28 oz can diced tomato
- 28 oz can crushed tomato
- 16 oz can kidney beans drained
In a large dutch oven, brown the ground beef and pork over medium heat.
Season the meat with the chili powder, cumin, Tabasco sauce, cayenne pepper, salt, and pepper.
When the meat is browned, drain the fat.
Add the jalapeno, garlic, onion, and bell pepper. Cook until the vegetables are tender.
Add the tomato products and kidney beans.
Simmer on low heat for two hours, stirring every 30 minutes or so.
Serve with some green onions, sour cream, and a little cheddar cheese.