I hope that everyone had a wonderful fourth of July this week and had more than their fill of food, friends and fireworks. This chili is one of my favorite dishes to make during the summer and is way better than anything that you will get in a chain steakhouse. Not only can you customize exactly how hot you like it, but you can also add on any of your favorite toppings! My personal favorites are cheddar cheese with raw red onions and jalapenos. This brings the heat up just a touch more and also gives the chili a little added crunch.
For this easy one pot chili, I like to start with the beef on a low temperature. This renders the fat and the juices out of the meat that would otherwise water down the final chili. After the fat is drained off it is time to add the fresh onions, peppers, and spices. This is when it starts to smell like a nice chili. When the onions are fork tender, I add the tomatoes and beans. At this point it will take some time for the flavors to mingle and for the new liquids to cook off. I usually can’t resist having a bowl at this point anyway.
- 1 pound ground beef
- 1 white onion, diced
- 2 red bell peppers, diced
- 3 jalapeno peppers, diced
- 2T chili powder
- 1T crushed red pepper
- 1T cayenne peper
- 2 14oz cans crushed tomato
- 1 14oz can dice tomato
- 1 15oz can dark kidney beans
- Cook beef in a deep pot until it is a light brown
- Drain off the fat
- Add the onions, peppers and spices.
- Continue cooking until just soft.
- add the crushed and diced tomatoes and let cook for 10 minutes.