Chili Up!

Ingredients

2 tablespoon olive oil

1 large yellow onion – chopped

1 medium green bell pepper – chopped

6-8 toes of garlic - chopped

1-3 serranos (or jalapeños) – chopped. Up to you on how hot you like it!

2 lbs ground beef or turkey (if you must)

¼ cup chile powder

2 tablespoons ground cumin

1 tablespoon garlic powder

2-4 tablespoons kosher salt

2 tablespoons ground black pepper

1 (15 oz) can petite diced tomatoes

1 (16 oz) can red light kidney beans, drained and rinsed (optional)

1 (16 oz) can of cannellini beans, drained and rinsed (optional)

1 (29oz) can tomato sauce – I prefer Hunt’s.

3 (32oz) boxes of chicken stock. I prefer Better Than Bouillon. If you use that, 2 large tablespoons and 32oz of water.

1 can or bottle of beer – not light beer.

Cooking Instructions

1. Add the olive oil to a large pot and place it over medium-high heat for two minutes. Add the onion, bell pepper, serrano and garlic, cook for 5 minutes, stirring occasionally.

2. Add the ground beef to the pot, chop it well and separate it as it browns. Probably about 10 minutes, stir and chop often.

3. Add all the dry seasonings, as well as the can of tomato sauce, stock and beer.

4. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 30-45 minutes, stirring occasionally.

5. If you do beans, add them now, remove the pot from the heat and let stand for 5-10 minutes. For my Texas folk out there, chili and beans are not a thing. So, don’t need this step.

Taste a small amount, you may need to add a bit more chili powder, salt and pepper. Your call. Garnish with sour cream, cheese and cilantro!